Red Flannel Cole Slaw Food

RED AND GREEN COLE SLAW

Steps:

• Shred both cabbages very fine. Toss together. Add sugar, lemon juice, and salt and toss again. Refrigerate or use immediately.

LEMON COLE SLAW

Steps:

• Combine all vegetables and toss with oil.
• Set aside.
• Combine remaining ingredients, except jello and bring to a boil.
• Remove from heat.
• Add lemon jello and stir to dissolve.
• Cool to lukewarm.
• Pour over slaw and toss well.
• Cover and chill overnight or at least 6 hours.
• This is a sweet slaw and will keep 2-3 weeks in the refrigerator.

TRADITIONAL COLE SLAW

Steps:

• 1. Grate the cabbage finely into a large mixing bowl. The second finest side of a four-sized grater is perfect. [Grated cabbage does give the slaw the best texture and doesn't make it as watery as food processors can. This is roughly half a cabbage, give or take.].
• 2. Lightly salt and pepper cabbage. Add the sugar. [The sugar brings out flavor; it does not sweeten the slaw.].
• 3. Add mayo, vinegar, and half & half, mixing well to emulsify.
• 4. Once well incorporated, taste and adjust. For sweeter slaw, add more sugar. Tangier slaw, more vinegar. Careful with liquid ingredients so the slaw isn't slushy.

RED CABBAGE VINEGAR BASED COLE SLAW

Steps:

• Shred red cabbage into 1-1/2 inch shred, very thin, if possible. Slice onions very thin and then cut slice into quarters. Slice red and green peppers into thin slices, then quarters. Mix together well. Add rest of ingredients and mix well. Cover and refrigerate for 2-3 hours to meld flavors. Cooking time is chilling time. ENJOY!

RED CABBAGE COLESLAW

Steps:

• Combine cabbage, carrots, celery, onion, pickle, and parsley in a large bowl.
• Whisk mayonnaise, lemon juice, salt, pepper, and Aleppo pepper together in a small bowl; pour over cabbage mixture and toss until well coated.

EASY RED FLANNEL HASH

Steps:

• In a heavy skillet melt together the butter and oil over medium heat; sauté the minced onion and potatoes for 5 minutes, only stirring once or twice, until the potatoes begin to develop a browned crust.
• Reduce the heat to low and add the canned hash, beets, and garlic and stir well.
• Press mixture back into the bottom of the skillet and evenly pour the beef broth over.
• Saute over low heat until mixture browns at the edges, about 30 minutes (check it to see if it's as crispy as you want it - if not, you can flip it, add some butter or oil, and crisp the other side, too).
• Fold browned hash by half and slide onto the serving platter.
• Top with poached or fried eggs and garnish with Parmesan and parsley, and serve (the recipe does not contain any salt or pepper, to allow each person to season to taste to their own preference; make sure to mention that to the folks you're serving).

RED FLANNEL PORK HASH

Steps:

• Melt butter in a small skillet, over medium low heat.
• Add onion and celery and cook, stirring occasionally, until slightly softened, about 5 minutes.
• Add potatoes, beets, pork, and broth; season with salt and pepper.
• Cover and reduce heat to low.
• Cook until most of the liquid is absorbed and celery is tender.
• Uncover and cook until all the liquid evaporates and the edges start to brown, about 5 to 6 minutes.
• Turn and brown other side.
• Garnish with parsley.

RED SLAW WITH WARM PANCETTA-BALSAMIC DRESSING

Steps:

• Carefully heat balsamic vinegar (do not boil). Pour hot vinegar over currants, let them stand 20 minutes to soften.
• Cook pancetta in a large nonstick skillet untril brown and crisp, about 5 minutes. Add shallot to pancetta in skillet, cook 1 minute. Remove skillet from heat, stir in currant-vinegar mixture, olive oil, and season to taste with salt and black pepper.
• Place shredded radicchio or cabbage in a large bowl, pour pancetta-balsamic mixture over it, and toss well to coat. Taste for seasoning.
• Let salad stand 5 or 10 minutes, then add almonds and parsley and toss.

RED FLANNEL COLE SLAW

Steps:

• Place the beets in a medium size saucepan, cover with water and bring to the boil. Reduce the heat to low, cover and simmer until just tender (about 30 minutes). Drain and rinse under cold running water then peel and cut into matchsticks. Place in a large serving bowl along with the cabbage, capsicum and radishes. Set aside.
• In a small bowl whisk together the olive oil, orange juice, lemon juice, sugar, celery salt, Tabasco ad salt and pepper to taste until blended. Pour the dressing over the vegetables and stir to coat. Taste and adjust seasonings.
• Cover and refrigerate for at least 3 hours for best results.