Creamy Savoy Cabbage Slaw Food

WARM SAVOY CABBAGE SLAW

Steps:

• Coat a large wide pot with olive oil and add the bacon. Render the bacon over medium heat. Add the red onions, season with salt, and sweat for 4 to 5 minutes. Add the carrots and stir to combine. Add the cabbage, cider vinegar, mustard seeds, thyme and bay leaves. Season with salt and taste. This will taste very vinegary but the salt will help offset the sharpness of the vinegar.
• Reduce to a simmer, cover and cook for 15 to 20 minutes or until the cabbage is very soft. Remove the lid, add the apple cider and simmer for an additional 10 minutes or until most of the vinegar has absorbed but the cabbage is still moist but not soupy. Serve right away or let it hang out in the refrigerator. It will probably be better in a couple of days. Garnish with chives.

SAVOY, LIME AND CILANTRO COLESLAW

Steps:

• Shave the cabbage with a sharp knife or mandoline so you have thin ribbons. Cut the scallions long and on the bias so you have pieces similar in shape to the cabbage. Toss the cabbage, scallions and cilantro in a large salad bowl.
• Make the dressing by combining the sour cream, mayonnaise, sugar and the zest of the limes in a medium bowl. Season with salt and pepper and finish with a squeeze of lime juice. Pour the dressing over the cabbage mixture and toss to combine.

CREAMY SAVOY SLAW WITH CHARDONNAY MUSTARD DRESSING

Steps:

• Thinly sliced the cabbage and add to a bowl large enough to toss the salad.
• In a mason jar (or any jar with a tight fitting lid) combine mayo, vinegar, oil, sugar, and mustard. Tightly close lid and shake until dressing is well combined. Taste for salt and adjust as required.
• Pour dressing over cabbage and red onion. Toss well. Sprinkle salad with sliced almonds before serving.

SPICY AND CREAMY SLAW

Steps:

• Combine red onion and vinegar in a small bowl; add ½-1 chile, depending on the heat of your chile and your preference; season with salt and pepper. Let sit 10 minutes. Whisk in garlic, yogurt, oil, and lemon zest and juice; set dressing aside.
• Cut cabbage in half through core. Remove core; discard. Tear leaves into 2" irregular pieces and place in a large bowl. Season with salt and massage and scrunch firmly with your hands for a minute or so to soften. Pour reserved dressing over cabbage and toss with your hands to coat. Season with more salt if needed (cabbage can take a good amount of salt).
• Toss in dill just before serving.
• Do Ahead: Dressing can be made 12 hours ahead; cover and chill. Slaw (without dill) can be made 1 day ahead; cover and chill.

CREAMY SAVOY CABBAGE WITH CARROTS

Steps:

• Pull off any tough outer leaves from the cabbage and discard. Cut in half, then remove the hard inner core. Rinse the leaves, then shred as finely as you can. Cut the carrots into fine, thin strips or grate in the food processor.
• Bring a pan of water to the boil and add the cabbage and carrots. Boil for 6 mins until just tender, then drain. Return to the hot pan and add the butter and cream. Season with pepper, and salt if you like, add the nutmeg and stir well to coat. Pile into a serving dish and serve immediately.

CREAMY SLAW

Steps:

• In a large salad bowl, toss the cabbage, carrots and green pepper. In a small bowl, whisk the remaining ingredients. Pour over cabbage mixture and toss to coat. Chill for at least 2-3 hours.

CREAMY SAVOY CABBAGE SLAW

Steps:

• In a large bowl, whisk mayo with vinegar, red onion, sugar, mustard, salt and pepper.
• Stir in cabbage and carrot, tossing well to coat with dressing. Refrigerate for 10 minutes before serving.

MARY'S CREAMY CABBAGE SLAW

Steps:

• Whisk all ingredients together(except cabbage). Pour over cabbage.
• Chill before serving.

SAVOY CABBAGE AND LEMON SLAW

Steps:

• Combine cabbage and basil in large bowl.
• Whisk buttermilk, mayonnaise, grated onion, lemon juice, lemon peel and thyme in small bowl to blend. Add dressing to cabbage mixture; toss to coat. Season to taste with salt and pepper. (Can be prepared 3 hours ahead. Cover; refrigerate.)