Warm Pecan Cabbage Slaw Food

WARM PECAN CABBAGE SLAW

Steps:

• In a large saucepan, combine the cabbage, carrot, green onions, water, salt and pepper. Cover and cook over medium heat for 5-7 minutes or until cabbage is crisp-tender. Drain, if necessary. , Combine butter and mustard; pour over cabbage mixture and toss to coat. Stir in pecans.

PORK CHOPS WITH PEAR-PECAN SLAW

Steps:

• Season the pork chops all over with the paprika, thyme, 3/4 teaspoon salt and a few grinds of pepper; set aside. Toast the pecans in a large dry skillet over medium heat, stirring occasionally, about 5 minutes; transfer to a small bowl.
• Heat the olive oil in the skillet. Add the pork chops and cook until well browned, about 6 minutes per side (a thermometer inserted sideways into the center should register 145 degrees F). Remove to a large plate and let rest.
• Add the cabbage to the skillet and cook, stirring occasionally, until slightly wilted, 1 to 2 minutes; remove from the heat. Add the dried cranberries, pear, scallions, vinegar and toasted pecans. Season with salt and pepper and toss to coat. Serve the pork chops with the slaw.

PORK CHOPS WITH WARM FENNEL-APPLE SLAW

Steps:

• Place a large skillet over medium-high heat with the olive oil. Season the pork chops liberally with salt and pepper and sear in the pan until deep golden brown and cooked through, about 5 minutes per side. Remove the chops to a plate and let them rest.
• Return the same skillet to medium heat and add in the fennel, onion and caraway seeds. Saute, stirring frequently, until the vegetables begin to tenderize, 3 to 4 minutes. Add the mustard, vinegar and whiskey (if using) and continue cooking until the liquids have mostly reduced, 3 to 4 minutes more. Remove the pan from the heat and stir in the grated apple and reserved fennel fronds; adjust the seasoning as needed with salt and pepper.
• Serve the pork chops over the warm fennel-apple slaw.

WARM PECAN CABBAGE SLAW

Steps:

• In a large saucepan, combine the cabbage, carrots, green onions, water, salt and pepper. Cover and cook over medium heat for 5-7 minutes or until cabbage is crisp-tender. Combine butter and mustard; pour over cabbage mixture. Stir in pecans. Cool & serve.

HOT -SLAW CABBAGE IN MUSTARD-PECAN BUTTER

Steps:

• Heat the chicken broth in a large saucepan over med-low heat.
• When broth is hot, add the cole-slaw mix,the green onions, and the salt & pepper.
• Cover and cook over med-low heat, stirring occasionally, for 5 minutes.
• Mix together the melted butter and the dijon mustard, and stir in the chopped pecans.
• Pour the mustard-pecan butter over the cabbage, and toss well to coat.

CABBAGE AND APPLE SLAW WITH BUTTER-TOASTED PECANS

Steps:

• Cut apple into 1/2-inch cubes and very thinly slice enough cabbage to measure 3 cups. In a bowl toss together apple, cabbage, lemon juice, and salt to taste.
• Chop pecans. In a small skillet toast pecans in butter over moderate heat, stirring occasionally, until fragrant. Sprinkle sugar and salt to taste over pecans and cook, stirring frequently, until pecans are coated, about 1 minute. Remove skillet from heat and cool pecans slightly. Add pecans with butter in skillet and chives to cabbage mixture and toss to combine well. Season slaw with salt.

WARM CABBAGE SLAW

Steps:

• In a 5-qt. Dutch oven, combine cabbage, garlic and oil; cook over low heat for 3-4 minutes, tossing lightly. Cover and cook for 4-5 minutes or until cabbage is crisp-tender. , Add onions. Combine cornstarch, water, soy sauce and salt. Pour over cabbage; toss lightly. Cook and stir for 2-3 minutes or until mixture thickens. Place in a serving bowl; top with almonds. Serve warm.

WARM PECAN CABBAGE SLAW

Steps:

• In a large saucepan, combine the cabbage, carrots, green onions, water, salt and pepper.
• Cover and cook over medium heat for 5-7 minutes or until cabbage is crisp-tender.
• Combine butter and mustard; pour over cabbage mixture. Stir in pecans.