Red And Green Cabbage Slaw With Caraway Recipes

RED CABBAGE WITH CARAWAY

Steps:

• Put cabbage into a large pan. Pour 2 cups water over the cabbage. Sprinkle olive oil, cider vinegar, and caraway seeds over the cabbage.
• Place a cover on the pot. Turn heat to medium. Cook cabbage, stirring once or twice while cooking and adding water as needed to maintain steaming action, until tender, about 30 minutes. Season with salt and pepper.

GREEN CABBAGE SLAW WITH DIJON VINAIGRETTE

Steps:

• Whisk together the mayonnaise, mustard, vinegar, garlic powder, mustard seeds and sugar in a large bowl. Add the cabbage and shallot and toss well to coat. Season with salt and pepper. Cover and refrigerate until ready to serve.

RED AND GREEN CABBAGE SLAW WITH CARAWAY

Steps:

• Whisk together vinegar, sugar, and salt in a large bowl until sugar and salt are dissolved, then whisk in oil, caraway, and pepper. Add cabbages and toss well. Let stand, uncovered, at room temperature, tossing occasionally, until wilted, about 1 hour. Core apple, then cut into thin matchsticks and toss with slaw.

GREEN APPLE, CABBAGE, AND CARAWAY SLAW

Steps:

• Combine the cabbage and bell peppers in a large bowl and mix well. Toss with the sugar and allow to macerate for 15 minutes.
• For the dressing, combine all the ingredients in a blender and blend until smooth. Add the apples, watercress, shallots, chile pepper, scallions, dill, and parsley to the cabbage and peppers and mix well. Toss with the dressing to coat and serve.

CABBAGE WITH CARAWAY

Steps:

• Cook the cabbage in boiling water for 3 mins until tender, then drain. Heat the oil in a frying pan. Add the onion and cook for 2-3 mins until starting to soften and turn golden. Sprinkle over the caraway seeds and cook for a further 2 mins until fragrant. Stir in the cabbage and heat through.

CARAWAY RED CABBAGE

Steps:

• In a large saucepan, saute onion in butter until tender. Add the water, vinegar, caraway seeds, salt and cabbage. Cover and simmer for 30 minutes, stirring occasionally. Stir in sugar substitute.

RED AND GREEN CABBAGE SLAW WITH BACON

Steps:

• Toss the cabbages together in a large bowl; set aside. Cook the bacon in a medium skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain; set aside. Pour off all but about 1 tablespoon fat from the skillet.
• Add the caraway seeds to the skillet, if desired; cook over medium heat, shaking the skillet often, until the seeds begin to pop, about 1 minute. Add the oil and garlic; cook, stirring, 10 seconds (do not let the garlic brown). Remove from heat; pour in the vinegar. Add the sugar and salt; stir until dissolved. Pour the dressing over the cabbage. Season with pepper. Toss thoroughly. Let stand at least 1 hour, or refrigerate, covered, overnight.
• Just before serving, cut the apple into 1/4-inch-thick wedges or matchsticks. Add to the dressed cabbage along with the bacon, and toss again.

CABBAGE-AND-CARAWAY SLAW

Steps:

• In a large bowl, combine the cut cabbage, apples, scallions and watercress.
• In a small bowl, combine the other ingredients, and whisk well. Taste, and adjust seasoning.
• Pour the dressing over the greens, and toss well to combine.

RED AND GREEN COLESLAW

Steps:

• Using a food processor and the steel knife mince parsley using on/off turns.
• Remove steel knife, but leave parsley in work bowl, and insert the thin slicer disc.
• Slice cabbage and carrot and transfer to large salad bowl (you may have to remove some of the sliced cabbage as you slice, depending on size of your work bowl).
• Combine remaining ingredients (cider vinegar- salt) in a small saucepan over medium heat and bring to a boil.
• Remove from heat, let cool to room temperature and then pour over vegetables, tossing vegetables and dressing together.
• Refrigerate several hours or overnight.
• Toss before serving.

RED AND GREEN CABBAGE SLAW

Steps:

• In large bowl, mix all dressing ingredients until well blended.
• Add slaw ingredients to dressing; toss lightly until evenly coated. Serve immediately, or cover and refrigerate up to 2 hours.

RED AND GREEN CABBAGE SLAW WITH BACON

Steps:

• Toss the cabbages together in a large bowl; set aside. Cook bacon in a medium skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain; set aside. Pour off all but about 1 tablespoon fat from skillet.
• Add caraway seeds to skillet, if desired; cook over medium heat, shaking skillet often, until seeds begin to pop, about 1 minute. Add oil and garlic; cook, stirring, 10 seconds (do not let garlic brown). Remove from heat; pour in vinegar. Add sugar and salt; stir until dissolved. Pour dressing over cabbage. Season with pepper. Toss thoroughly. Let stand at least 1 hour, or refrigerate, covered, overnight.
• Just before serving, cut apple into 1/4-inch-thick wedges or matchsticks, if desired. Add to dressed cabbage along with bacon, and toss again.

WARM RED AND GREEN CABBAGE SLAW

Steps:

• Core, shred, wash and drain the cabbage. Toss it in a bowl with 3 teaspoons of salt and let stand for 30 minutes. Drain well. Meanwhile, cook the bacon until crisp, remove and set aside. Place 1 tablespoon of the bacon fat in a skillet and discard the rest.
• Heat the fat over medium heat until hot. Add the cabbage and cook, turning it constantly, just until hot and slightly wilted, about 5 minutes. Remove from heat and stir in the remaining 2 teaspoons salt, caraway seeds, sugar and vinegar. Divide among 6 plates, top with bacon and serve.

BUTTERMILK GREEN GODDESS SLAW

Steps:

• Make the dressing: Put avocado, buttermilk, lemon juice, anchovy, scallions, garlic, parsley, chives, tarragon, olive oil and basil in a food processor or blender, and process until smooth and uniformly green, 1 to 2 minutes. Taste and season with salt and black pepper. Set aside.
• Make the slaw: In a large bowl, combine cabbage, scallions, jalapeño and cilantro. Pour 1 cup of green goddess dressing over slaw and toss well to coat. Season with salt and pepper.
• Garnish with more cilantro before serving. Serve immediately, or cover with plastic wrap and refrigerate for a couple of hours. Toss again before serving, adding more dressing if you like. Leftover dressing will keep for another day or two in the fridge.

BEET, CABBAGE, AND CARROT SLAW WITH CARAWAY SEEDS

Steps:

• Make dressing: In a small bowl, combine caraway, lemon juice, miso, and shallot. Slowly whisk in oil until emulsified. Season with pepper. Set aside.
• In a large bowl, combine beets, cabbage and carrots. Drizzle dressing over vegetables, and toss to combine.
• Serve chilled or at room temperature.