Time 25m Yield 4 servings Number Of Ingredients 0 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.
Time 30m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Cook bacon in large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, set aside. Add onions and next 4 ingredients to drippings in skillet, stirring until blended. Stir in cabbage. Cook over medium heat, uncovered, 15 minutes, stirring occasionally. Sprinkle with reserved bacon.
Time 30m Yield 4 servings Number Of Ingredients 10 Steps:
Heat the olive oil in a large skillet over medium heat. Add the celery seeds and let cook for 1 to 2 minutes to bloom. Add the carrots and cook for 2 to 3 minutes. Add the cabbage, then season with salt and pepper and continue to cook until the cabbage is wilted but still has a little bite to it, about 5 minutes. Place the onion in a medium bowl. Add the honey, sambal and vinegar. Mix together to coat and let sit for 5 minutes. Add the onion mixture to the skillet and mix in. Transfer to a serving bowl.
Yield 12 Number Of Ingredients 11 Steps:
Remove any wilted outer leaves from the cabbage heads. Quarter the heads and cut out the white core. Slide the quarters into thin strips. Heat the oil in a large pot over medium-high heat. Add the onions and saute until tender….about 3 minutes. Add the garlic and saute another minute. Add the herbes de Provence, fennel seed and cabbage and toss well to coat the strips with hot oil. Sprinkle the vinegar and sugar over the cabbage and continue cooking it, tossing it in the pot until the cabbage is wilted, about 6 minutes. Remove the cabbage to a larger bowl. Crumble the feta cheese into the cabbage, add teh parsley and toss well to combine. Season to taste with salt and pepper. Serve warm or at room temp.
Time 10m Yield 8 servings. Number Of Ingredients 8 Steps:
In a large salad bowl, toss the lettuce, spinach and onions; set aside. In a small saucepan, bring the vinegar, water, oil and sugar substitute to a boil. Pour over lettuce and toss; sprinkle with bacon.
Time 30m Yield 8 serving(s) Number Of Ingredients 6 Steps:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon, crumble and set aside. Reserve bacon fat. Add the onion and garlic and fry in the bacon fat until browned. Add the vinegar. Bring to a simmer and add the cabbage and bacon. Saute briefly and add sour cream. Serve warm.
Time 10m Yield 1 serving. Number Of Ingredients 8 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.
Number Of Ingredients 5 Steps:
Melt butter in a medium saucepan over medium heat; add leek and season with salt and pepper. Add 2 tablespoons water and cook until softened, about 2 minutes. Add cabbage and cardamom, if using, and season with salt and pepper. Continue cooking, stirring occasionally, until cabbage is just wilted. Remove from heat and serve.
Time 20m Yield 6 Number Of Ingredients 7 Steps:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet, crumble and set aside. To the hot bacon drippings, add the vinegar, lemon juice, sugar and pepper. Stir over medium heat until hot. In a large bowl, combine the lettuce and green onions. Add the warm dressing and toss to evenly coat. Sprinkle with bacon and serve.
Yield Serves 4 Number Of Ingredients 9 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.
