Confetti Cabbage Food

CONFETTI COLESLAW

Steps:

• For the salad: Quarter and core the cabbage. Set up a food processor with the slicing blade. Slice the cabbage and then transfer it to a colander. Switch to the grating blade and shred the carrots; add to cabbage. Toss the cabbage and carrots with the salt and set colander in the sink until the vegetables wilt, 1 to 4 hours. Rinse cabbage mixture thoroughly in cold water and spin it dry in a salad spinner.
• Meanwhile, make the dressing: Whisk the vinegar with the honey, mustard, celery seeds, salt, and black pepper to taste in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
• Quarter, core, and shred the apples. Toss the cabbage mixture with the apples, scallions, and about 1¿2 cup of the dressing. Refrigerate until chilled and the flavors come together, about 1 hour. When ready to serve, toss the watercress with the remaining dressing. Make a ring on a platter with the watercress, and mound the coleslaw in the middle of the ring.

CONFETTI CABBAGE SALAD WITH SPICY PEANUT DRESSING

Steps:

• Toss the cabbage and carrot with 1 tsp salt in a colander set over a medium bowl. Let stand until the cabbage wilts, 1-4 hours. Rinse the cabbage and carrot under cold running water. Press to drain and pat dry with paper towels.
• Process the peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger and jalepeno in a food processor until smooth.
• Combine everything in a medium bowl. Toss to coat salad with dressing. Season with salt to taste.
• Cover and refrigerate until chilled.

CONFETTI CABBAGE

Steps:

• 1. Wash cabbage and slice very thin so that it will cook evenly.
• 2. In large pan, add chicken broth, garlic, and onions and bring to a boil. (about 2 -3 minutes)
• 3. Then add cabbage, peppers, and carrots and add salt and pepper to taste. Let simmer for about 5 -10 minutes or until tender, (do not over cook). At this point I cut the burner off and cover to finish the cooking process.
• 4. Serve with a little apple cider vinegar.

CONFETTI SWEET & SOUR CABBAGE SLAW

Steps:

• 1. Shred cabbage if not already shredded and add to a large bowl.
• 2. Chop Red bell peppers & add to bowl, toss to mix.
• 3. Chop Green Onions and Green Bell Peppers, add to bowl, & toss together with slaw.
• 4. Chop and add the red onions tossing together after adding. I prefer to use long metal tongs.
• 5. Add oil, sugar, & vinegar to a medium sauce pan. Bring to a boil, all the while whisking with wire whisk to dissolve sugar. Then boil an additional 2 minutes all the while stirring, then remove from heat.
• 6. Gradually and carefully pour hot mixture over the cabbage, and toss to coat, turning with tongs as you go to assure all is mixed together. Refrigerate until slaw is completely cooled for better flavor.
• 7. This is the book of the original recipe "BIG MAMA'S OLD BLACK POT BY Ethel Rayson Dixon.
• 8. Add slaw to a large bowl, garnish as desired, and serve. This was excellent with MyLemon Pepper Panko Salmon Croquette Patties and Cajun Seafood Aioli Sauce. You may like it too, so give it a try.

SPICY STIR-FRIED CABBAGE

Steps:

• Combine the garlic, ginger, red pepper flakes and star anise in a small bowl. Combine the soy sauce and wine or sherry in another small bowl.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic, ginger, pepper flakes and star anise. Stir-fry for a few seconds, just until fragrant, then add the cabbage and carrots. Stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture. Cover and cook over high heat for one minute until just wilted. Uncover and stir-fry for another 30 seconds, then stir in the chives or cilantro and remove from the heat. The cabbage should be crisp-tender. Serve with rice or noodles.

CRISP CONFETTI SALAD

Steps:

• Combine all ingredients except dressing in large bowl.
• Add dressing; toss to coat.
• Serve immediately.

BRATWURST SAUSAGE WITH CONFETTI CABBAGE STIR-FRY

Steps:

• Prick sausages all over with fork.
• In microwaveable dish, cover sausages with 1/4 cup water; microwave at medium (50%), turning once, for 10 minutes or until no longer pink inside.
• In wok or large deep skillet, heat 1 tbsp of the oil over medium-high heat; brown sausages, about 4 minutes.
• Transfer to plate; keep warm.
• Add remaining oil, onions, carrots, cabbage, garlic, salt and pepper to wok; cover and steam until cabbage is tender, about 15 minutes.
• In bowl, whisk sugar with vinegar; add to cabbage mixture and toss to coat.
• Toss with parsley.
• Serve sausages on cabbage.

CONFETTI SPAGHETTI

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in next 8 ingredients. Drain spaghetti; add to beef mixture. , Transfer to a greased 13x9-in. baking dish. Cover and bake 30 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, about 5 minutes longer.

CONFETTI COLESLAW

Steps:

• In a large bowl, combine cabbage, carrot, green onion, chill.
• Mix together salad dressing ingredients with a wire whisk.
• Just before serving the coleslaw, add in the tomato and toss in the dressing.