Wilted Red Cabbage And Bell Pepper Slaw Food

WILTED COLESLAW

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.

GRANDMA'S PEPPER SLAW

Steps:

• Toss the cabbage and bell pepper together in a large bowl. Season the mixture liberally with salt; stir. Allow to sit 45 minutes; drain and return to the bowl.
• Bring the vinegar and sugar to a boil together in a saucepan. Immediately remove from heat and stir into the cabbage mixture. Add the celery seed; mix thoroughly. Chill completely before serving.

WILTED CABBAGE

Steps:

• 1. Combine the first 4 ingredients; add 3/4 cup of sugar, and toss well.
• 2. Combine vinegar and remaining 5 ingredients in a small saucepan; bring to a boil. Boil 1 minute. Pour hot dressing over cabbage mixture; toss well.
• 3. Cover and chill at least 8 hours, tossing occasionally. Serve with a slotted spoon. 6-8 servings

BELL PEPPER SLAW

Steps:

• Whisk the sugar and 2 teaspoons salt with the vinegar in a large bowl until dissolved. Add the celery seeds, mustard seeds, 1/2 teaspoon pepper, the bell peppers, celery, scallions and cabbage, and toss to combine. Refrigerate at least 1 hour to allow the flavors to develop.
• Add the mustard and mayonnaise to the slaw and toss to coat. Refrigerate until ready to serve.

QUICK KOREAN SPICY SLAW RECIPE

Steps:

• Add the cabbages, green onion, carrot and red bell pepper to a large bowl. To a glass jar fitted with a lid, add the rice vinegar, gochujang, oil, garlic, ginger and soy sauce. Shake well (or whisk if it doesn't incorporate) and pour over the cabbage mixture. Toss to coat and top with sesame seeds. Refrigerate for 15 minutes up to overnight.

BEER GLAZED GRILLED BRATWURST WITH WILTED RED CABBAGE SLAW

Steps:

• Put the bratwurst, beer, 1 cup water, the caraway, coriander, mustard seeds, onions and ginger in a medium stockpot. Bring to a simmer over medium heat and cook for 5 minutes. Cover, remove from the heat, and let stand 15 minutes.
• Transfer the brats to a bowl. Strain the cooking liquid into another bowl, and discard the solids.
• Heat the oil in a large saute pan over medium heat, add the cabbage and toss to coat. Add 1 cup of the strained bratwurst liquid, and cook until softened, stirring frequently, about 15 minutes. Add 2 tablespoons of the honey, the vinegar and some salt and pepper. Toss to coat, and cook another 5 minutes. Transfer to a bowl.
• Preheat the grill to high, with direct and indirect heat. Grill the sausages over direct heat until the casings are crisp and golden brown on all sides, about 2 minutes per side. Move the brats to indirect heat, cover the grill, and cook another 5 minutes.
• While the brats cook, whisk the mustard, the remaining 2 tablespoons honey, some salt and pepper and a few tablespoons of the bratwurst liquid in a small bowl; the mixture should be syrupy. When the sausage are done, remove them to a platter and brush with the glaze.
• Split the hoagie rolls and grill cut-side down until toasted, about 30 seconds. Put a brat in each roll and top with some cabbage, then serve.

BELL PEPPER COLE SLAW ( NO MAYONNAISE )

Steps:

• Combine the green cabbage, red cabbage, carrot and green pepper in a large bowl.
• Combine sugar, vinegar and water; whisk.
• Salt and pepper the slaw.
• Pour wet ingredients over the slaw.
• Toss well to coat.
• Cover and chill at least 1 hour.

CABBAGE AND BELL PEPPER COLESLAW

Steps:

• In a large bowl whisk together sugar, vinegar, oil and garlic powder until the sugar has dissolved.
• In a large bowl combine the cabbage, both bell peppers, onion and carrot; toss well to combine.
• Pour the oil/sugar dressing over the; toss well to combine, then season with salt and pepper (the cabbage will shrink into the dressing while chilling).
• Cover and chill for 8 hours or overnight before serving.

SWEET PEPPER CABBAGE SLAW

Steps:

• For dressing, place sugar, water and vinegar in a small saucepan; bring to a boil, stirring to dissolve sugar. Cook, uncovered, 5 minutes. Cool completely. Stir in oil., To serve, place vegetables in a large bowl. Add dressing; toss to coat.

WILTED RED CABBAGE AND BELL PEPPER SLAW

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 saute until they begin to pop. Stir in cabbage and saute, 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. Serves 4. Gourmet June 1994

WILTED RED CABBAGE AND BELL PEPPER SLAW

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.

CABBAGE AND CELERY ROOT SLAW WITH CIDER-DIJON DRESSING

Steps:

• Mix first 4 ingredients in large bowl. Whisk mayonnaise and next 4 ingredients in small bowl to blend. Pour dressing over vegetables. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill.)