Wilted Coleslaw For One Person Recipes

WILTED COLESLAW

Steps:

• In a small bowl, combine the cabbage, onion, celery seed and salt; set aside. In a skillet, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Crumble bacon over cabbage mixture. To the drippings, add sugar, vinegar and paprika; heat until sugar is dissolved. Pour over cabbage mixture and toss to coat. Serve immediately.

WILTED CABBAGE SALAD

Steps:

• Quarter, core and very thinly slice 1 small head green cabbage; transfer to a large bowl. Pour 4 cups salted boiling water over the cabbage and toss with tongs until wilted. Let sit 15 minutes. Drain, rinse and pat dry. Whisk 1/4 cup each white wine vinegar and olive oil, 2 teaspoons sugar, 1 teaspoon kosher salt and a few grinds of pepper in the bowl. Add the cabbage and toss well.

WILTED COLESLAW FOR ONE PERSON

Steps:

• in a small bowl, combine cabbage, onion, celery seed and salt.
• set aside.
• in skillet, cook bacon till crisp.
• drain; reserving 1 tablespoons bacon dripping.
• crumble bacon over cabbage mixture.
• to drippings add sugar, vinegar, and paprika.
• stir and heat till sugar is dissolved.
• pour this over cabbage mixture and toss.

IRENE'S WILTED COLESLAW

Steps:

• Place green cabbage and onions through the processor. Place the cabbage and onion mixture in a mixing bowl. Sprinkle 1/2 cup sugar on top. Let stand.
• In a small saucepan, heat oil, sugar, vinegar, salt on medium heat until boiling.
• Pour mixture over cabbage mixture and mix well.
• Sprinkle celery seed over mixture and mix well.
• Refrigerate until ready to use.

SOUTHERN WILTED COLESLAW

Steps:

• Place cabbage in large glass or china bowl. Sprinkle with onions, then pepper and sugar.
• Bring vinegar, oil, salt, mustard and celery seeds to a boil. Pour over vegetables.
• Cover loosely and refrigerate 12 hours or up to 3 days. Toss before serving.

GRILLED CHICKEN WITH WILTED SLAW

Steps:

• Whisk together 3 tablespoons cider vinegar, molasses, olive oil, allspice, salt and pepper.
• Arrange chicken in 11x7-inch dish pour marinade over, turning chicken to coat. Cover; refrigerate for 30 minutes.
• Remove chicken from marinade, discard marinade. Grill 3 to 4 minutes on each side or until no longer pink in center. Keep covered and warm.
• Combine remaining vinegar and honey in bowl; stir. Cook bacon over moderate heat, large skillet, stirring, until crisp. Crumble bacon. Reserve 2 tablespoons bacon fat.
• Heat bacon fat over medium-high heat until hot but not smoking ; cook caraway seeds, stirring until fragrant, about 30 seconds. Add coleslaw, vinegar mixture and salt and pepper to taste and cook, stirring, until cabbage is just wilted about 1 minute.
• Remove skillet from heat; add green onions and bacon. Toss together. Plate slaw on 6 different dishes and place cooked chicken on top of slaw to serve.

WILTED RED CABBAGE AND BELL PEPPER SLAW

Steps:

• In a saucepan bring vinegar and water to a boil with sugar, salt, and mustard and simmer, stirring occasionally, 3 minutes.
• In a large heavy skillet heat oil over moderately high heat until hot but not smoking. Add mustard seeds and sauté until they begin to pop. Stir in cabbage and sauté, stirring, 1 minute. Add vinegar mixture and simmer vegetables 1 minute.
• Drain vegetables in a large fine sieve set over a saucepan and transfer them to a bowl. Boil liquid over moderately high heat until reduced to about 3 tablespoons and stir into vegetables. Chill slaw, covered, at least 1 hour or overnight.