Warm Red And Green Cabbage Slaw Recipes

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RED AND GREEN CABBAGE SLAW WITH BACON



Red and Green Cabbage Slaw with Bacon image

This two-cabbage slawwith bacon lookselegant because of its variegated colors and shapes: It includes both red and greencabbage and half-moons ofbright-green tart apple.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 11

1/2 medium red cabbage (about 1 pound), finely shredded
1/4 medium green cabbage (about 1/2 pound), finely shredded
1/2 pound smoked bacon (about 8 strips), cut into 1/4-inch pieces
1 teaspoon caraway seeds (optional)
3 tablespoons olive oil
1 garlic clove, minced
1/4 cup plus 3 tablespoons cider vinegar
2 teaspoons sugar
2 1/2 teaspoons coarse salt
Freshly ground pepper
1 Granny Smith apple (optional)

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.

RED CABBAGE SLAW



Red Cabbage Slaw image

Provided by Bobby Flay

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

1/2 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1/2 small red onion, coarsely chopped
2 cloves garlic, coarsely chopped
1/4 cup fresh basil leaves
2 tablespoons chopped cilantro leaves
1 tablespoon honey
1/2 cup canola oil
Salt and pepper
1/2 head red cabbage, finely shredded

Steps:

  • Combine all ingredients, except cabbage, in a blender and blend until smooth. Season with salt and pepper, to taste. Place cabbage in a large bowl and toss with the vinaigrette. Season with salt and pepper and let sit 30 minutes in the refrigerator before serving.

Nutrition Facts : Calories 321 calorie, Fat 28 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 175 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 2 grams, Sugar 12 grams

RED AND GREEN CABBAGE SLAW



Red and Green Cabbage Slaw image

Enjoy this colorful slaw made using red and green cabbage - side dish ready in just 15 minutes.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 6

Number Of Ingredients 9

1/4 cup mayonnaise (do not use salad dressing)
2 teaspoons sugar
2 teaspoons cider vinegar
1/4 teaspoon salt
Dash pepper
2 cups shredded green cabbage
1 cup shredded red cabbage
1/2 cup shredded carrot
1/4 cup chopped fresh parsley

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.

Nutrition Facts : Calories 90, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 4 g, TransFat 0 g

RED CABBAGE SLAW



Red Cabbage Slaw image

Provided by Sunny Anderson

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 9

1/2 cup apple cider vinegar
2 tablespoons sugar
1/4 cup extra-virgin olive oil
2 teaspoons celery seed
Salt and freshly ground black pepper
1/2 head red cabbage, cut into roughly 1 1/2-inch chunks
2 small carrots, grated
1 small red onion, chopped
1 cup golden raisins

Steps:

  • In a large bowl, whisk together vinegar and sugar until dissolved. Slowly whisk in oil, celery seed, salt and pepper to taste. Toss in cabbage, carrots, red onion and raisins to coat well. Cover and let sit at least 1 hour.

TANGY WARM RED CABBAGE



Tangy Warm Red Cabbage image

Tangy red cabbage.

Provided by Megan

Categories     Side Dish     Vegetables

Time 50m

Yield 8

Number Of Ingredients 11

2 tablespoons butter
1 small red onion, chopped
½ apple - peeled, cored, and cubed
½ cup red wine
⅓ cup apple cider vinegar
⅛ cup red wine vinegar
2 tablespoons brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 head red cabbage, shredded
salt and ground black pepper to taste

Steps:

  • Melt butter in a skillet over medium heat; cook and stir onion and apple in the melted butter until onion is translucent and apple is soft, 3 to 5 minutes.
  • Stir wine, apple cider vinegar, red wine vinegar, brown sugar, cinnamon, and nutmeg into onion mixture; bring to a boil. Add cabbage to onion mixture and stir to coat; season with salt and pepper. Reduce heat and simmer until cabbage has softened, about 30 minutes.

Nutrition Facts : Calories 95.6 calories, Carbohydrate 14.1 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 2.7 g, Protein 1.7 g, SaturatedFat 1.9 g, Sodium 51.3 mg, Sugar 8.7 g

WARM PECAN CABBAGE SLAW



Warm Pecan Cabbage Slaw image

Marie Hattrup, a field editor from Sparks, Nevada, gives a new twist to this slaw, which she serves warm. The mild mustard flavor and pleasing blend of crisp-tender vegetables and toasted pecans is a nice complement to fish or ham.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 9

4 cups coarsely shredded cabbage
1/2 cup shredded carrot
1/4 cup sliced green onions
2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter, melted
1 teaspoon Dijon mustard
1/4 cup chopped pecans, toasted

Steps:

  • In a large saucepan, combine the cabbage, carrot, green onions, water, salt and pepper. Cover and cook over medium heat for 5-7 minutes or until cabbage is crisp-tender. Drain, if necessary. , Combine butter and mustard; pour over cabbage mixture and toss to coat. Stir in pecans.

Nutrition Facts : Calories 109 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 376mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

WARM RED AND GREEN CABBAGE SLAW



Warm Red and Green Cabbage Slaw image

Provided by Molly O'Neill

Categories     dinner, weekday, side dish

Time 45m

Yield Six side-dish servings

Number Of Ingredients 7

1/2 head red cabbage
1/2 head green cabbage
5 teaspoons salt
3 slices bacon, diced
2 teaspoons caraway seeds
2 teaspoons sugar
2 tablespoons balsamic vinegar

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.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 397 milligrams, Sugar 8 grams, TransFat 0 grams

RED AND GREEN COLESLAW



Red and Green Coleslaw image

This is coleslaw is really pretty using both red and green cabbage, but is best made ahead of time so it can marinate for several hours or overnight. Recipe adapted from Bon Appetit (January 1981)

Provided by ellie_

Categories     Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/2 cup fresh parsley leaves
1/2 head red cabbage, cut into wedges to fit food processor feeder tube
1/2 head green cabbage, cut into wedges to fit food processor feeder tube
1 carrot, peeled
1/2 cup cider vinegar
1/2 cup safflower oil or 1/2 cup other vegetable oil
5 tablespoons honey
1 tablespoon water
1 1/2 teaspoons salt

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.

WARM CABBAGE SLAW



Warm Cabbage Slaw image

For a deliciously different dish to pass, try this cabbage. It cooks up tender yet still refreshingly crisp, and the almonds add flavor and crunch. This is a fun and tasty winter side dish that brings people back for seconds. -Mary Crigler, Fayette, Missouri

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12-16 servings.

Number Of Ingredients 9

16 cups thinly sliced cabbage (about 3 pounds)
2 garlic cloves, minced
1/4 cup olive oil
1/2 cup sliced green onions
2 tablespoons cornstarch
1/3 cup water
4 teaspoons soy sauce
1 teaspoon salt
1/4 cup slivered almonds, toasted

Steps:

  • In a 5-qt. Dutch oven, combine cabbage, garlic and oil; cook over low heat for 3-4 minutes, tossing lightly. Cover and cook for 4-5 minutes or until cabbage is crisp-tender. , Add onions. Combine cornstarch, water, soy sauce and salt. Pour over cabbage; toss lightly. Cook and stir for 2-3 minutes or until mixture thickens. Place in a serving bowl; top with almonds. Serve warm.

Nutrition Facts : Calories 63 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 237mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein.

RED AND GREEN CABBAGE SLAW WITH BACON



Red and Green Cabbage Slaw with Bacon image

Categories     Bacon     Cabbage

Yield serves 6 to 8

Number Of Ingredients 11

1/2 medium red cabbage (about 1 pound), finely shredded
1/4 medium green cabbage (about 1/2 pound), finely shredded
1/2 pound smoked bacon (about 8 strips), cut into 1/4-inch pieces
1 teaspoon caraway seeds (optional)
3 tablespoons olive oil
1 garlic clove, minced
1/4 cup plus 3 tablespoons cider vinegar
2 teaspoons sugar
2 1/2 teaspoons coarse salt
Freshly ground pepper
1 Granny Smith apple (optional)

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.

RED AND GREEN CABBAGE SLAW WITH CARAWAY



Red and Green Cabbage Slaw with Caraway image

Categories     Salad     Fruit     Vegetable     Side     No-Cook     Vegetarian     Quick & Easy     Vinegar     Apple     Summer     Healthy     Vegan     Raw     Cabbage     Caraway     Gourmet

Yield Makes about 6 cups

Number Of Ingredients 9

1/4 cup cider vinegar
1 tablespoon sugar
1 teaspoon salt
1 1/2 tablespoons olive oil
3/4 teaspoon caraway seeds, coarsely crushed
1/4 teaspoon black pepper
1 pound red cabbage, cored and thinly sliced (4 cups)
1 pound green cabbage, cored and thinly sliced (4 cups)
1 tart apple

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.

RED HOT SLAW



Red Hot Slaw image

This is a fabulous wilted bacon cabbage slaw with a beautiful, bright color that is really delicious. (You can use green but the color isn't as vibrant, obviously.) Even our 3 year old loved it! And it is super easy with (probably) things you'd have in your kitchen. Easy and wonderful presentation AND delicious.

Provided by StoryMom

Categories     Greens

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 small red cabbage, thinly shredded
4 slices lean bacon, diced
1 small red onion, thinly sliced
2 tablespoons sugar
1/3 cup cider vinegar
2 teaspoons cornstarch
1/3 cup water
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Place the cabbage in a large/wide heatproof serving bowl. It makes it easier to toss all the shredded cabbage.
  • In a skillet, cook the bacon over moderate heat for 5 minutes or until crisp. Using a slotted spoon, transfer the bacon to paper towels to drain, then toss with the cabbage.
  • Discard all but around 3 tablespoons of the fat from the skillet. Add the onion and saute for 5 minutes or until soft. Sprinkle the sugar over the top and cook 2 minutes longer or until the sugar dissolves. Stir in the vinegar and bring to a boil.
  • In a small bowl, whisk the cornstarch with the water until smooth. Stir this mixture in to the skillet along with the salt and pepper. Return to a boil and cook 1 minute longer. Pour the mixture over the cabbage and toss well.
  • Cabbage should have a bright magenta color.

Nutrition Facts : Calories 81.1, Fat 2.6, SaturatedFat 0.8, Cholesterol 3.6, Sodium 168.5, Carbohydrate 13.3, Fiber 2.2, Sugar 8.4, Protein 2.1

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