Fiesta Slaw

Fiesta Slaw
Author: 
Recipe type: Side Dish
 

Ingredients
  • ½ – 1 head red cabbage (depending on size), very thinly sliced (about 3 cups)
  • 1 broccoli stem, peeled & grated
  • Salt & to taste
  • 1 carrot, grated
  • ½ green bell pepper, very thinly sliced into 2” strips
  • ½ yellow squash with middle scraped out, finely chopped
  • 2 cloves garlic, minced
  • Zest & juice of 1 lime
  • 3 Tbsp. mayo
  • 3 Tbsp. chopped fresh cilantro
  • ½ tsp. each ground coriander & chipotle powder

Instructions
  1. In a large bowl, combine sliced cabbage, grated broccoli & salt & stir together with a spoon or your hands (or lightly pound with a meat pounder or wooden sauerkraut pounder if you have one).
  2. Meanwhile, whisk together garlic, lime zest/juice, mayo, cilantro, & spices in a small bowl.
  3. Add remaining vegetables & lime mayo mixture to slaw & toss.
  4. Serve immediately or store in fridge for a couple days.

 

Spicy Southwest Red Cabbage Salad

Spicy Southwest Red Cabbage Salad
Author: 
Recipe type: Salad
Cuisine: Southwest
Serves: 4-6
 

Ingredients
  • 1 medium or ½ large head of red cabbage, cored & shredded
  • ½ red onion, very thinly julienned
  • 2 carrots, grated or very thinly julienned
  • 1 cup frozen sweet corn
  • 2 cloves garlic, minced
  • 1 jalapeno, fresh, frozen, or pickled, minced
  • ½ red sweet pepper (can be frozen), chopped
  • 1 Tbsp.Driftless sunflower oil
  • ½ tsp. each ground coriander & cumin
  • ¼ tsp. chipotle powder or hot paprika (or ⅛th tsp. cayenne)
  • 3 Tbsp. mayonnaise
  • Juice & zest from 1 lime
  • Salt & pepper to taste

Instructions
  1. Preheat broiler. Combine cabbage, red onion, & carrots in a large bowl.
  2. Toss sweet corn, garlic, jalapeno, & red pepper in oil. Season with salt & pepper & spread on a baking sheet.
  3. Place under broiler for a few minutes, watching carefully & stirring once, until starting to brown.
  4. Let cool. Combine spices, mayo, & lime juice/ zest with a whisk in a small bowl.
  5. Toss dressing & cooled roasted corn mix into cabbage & adjust seasoning as necessary. Excellent accompaniment to fish tacos!

 

Savoy Cabbage Dolmas

Savoy Cabbage Dolmas
Author: 
Recipe type: Appitizer
 

Ingredients
  • 1 head savoy cabbage, cored & leaves separated
  • 1⅔ cups water
  • 2 Tbsp. olive or Driftless sunflower oil
  • 1 cup white basmati rice
  • ¼ cup red onions, chopped
  • 2 Tbsp garlic, minced
  • 1 tsp. dried thyme, minced (or 2 tsp fresh)
  • 1 tsp. dried (or 1 Tbsp. fresh) dill
  • ½ tsp. each salt & pepper
  • Juice & zest of 1 lemon

Instructions
  1. Trim the ribs off the largest leaves of the cabbage, reserving the smallest inner leaves. Steam the large leaves for about 4 minutes, until tender, soak in ice water until cool, & drain.
  2. Chop the inner leaves.
  3. Rinse rice in fine mesh strainer until water runs clear.
  4. Bring water to a boil. In a heavy bottomed medium sauce pan with lid, heat oil.
  5. Add onions & sauté for a couple minutes.
  6. Add chopped inner cabbage leaves & garlic.
  7. Add thyme, dried dill (if using fresh dill, add it at the end instead), salt & pepper & rinsed rice.
  8. Stir for a couple minutes. Add boiling water, cover, turn down heat, & cook until rice is tender & all of water is absorbed.
  9. Let cool for about 10 minutes, then fold in lemon juice & zest (& fresh dill, if using).
  10. Lay out a blanched cabbage leaf & put in enough filling to be able to roll it up like a cigar, or burrito.
  11. Place seam side down on a platter & repeat with remaining leaves.
  12. To serve, drizzle with a bit more oil & garnish with a sprinkling of thyme, dill, or parsley, if you wish.
  13. Eat warm or cold. Keeps for several days.

 

Carolina Coleslaw

Carolina Coleslaw
Author: 
Recipe type: Side Dish
Cuisine: American
Serves: 4-6
 

Ingredients
  • 6 cups green cabbage, shredded
  • 1 cup purple cabbage, carrots, kohlrabi, or other similar vegetable, shredded
  • ¼ c. parsley, minced
  • ¾ cup apple cider vinegar
  • ¼ c. ketchup
  • 2 Tbsp. brown sugar
  • 1½ Tbsp. grainy mustard
  • 2 tsp. salt
  • 2 tsp. hot red pepper flakes
  • freshly ground black pepper

Instructions
  1. Place shredded vegetables & parsley in a large bowl.
  2. In a small saucepan, combine remaining ingredients & bring to a boil, stirring, until sugar & salt are dissolved.
  3. Let cool & stir into vegetables.
  4. Serve immediately.

 

Asian Savoy Cabbage Salad

Asian Savoy Cabbage Salad
Author: 
Recipe type: Salad
Cuisine: Asian
 

This recipe is tasty and quick. Feel free to add things like the scallions (chopped up), grilled chicken (sliced), or toasted, slivered almonds
Ingredients
  • 1 cup snap peas, coarsely chopped
  • 4 cups green savoy cabbage, shredded
  • ¼ cup olive oil or Driftless sunflower oil
  • ¼ cup rice or white wine vinegar
  • 1 tablespoon sugar
  • 1 tablespoon tamari or soy sauce
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon toasted sesame oil
  • ¼ teaspoon crushed red pepper
  • 1 package of ramen noodles
  • 2 teaspoons toasted sesame seeds (to toast simply use a skillet on low heat, stirring constantly until golden brown.

Instructions
  1. Dressing: Mix together the seasoning packet from the ramen noodles, the oil, vinegar, sugar, tamari, ginger, sesame oil, and crushed red pepper. Set aside.
  2. In a large bowl, combine cabbage, peas, and scallions Mix dressing well; pour over cabbage mixture.
  3. Toss lightly to coat.
  4. Break dry ramen noodles into small pieces.
  5. Add noodles to cabbage mixture; toss lightly to mix.
  6. Top with toasted sesame seeds.

 

Fresh Asian Greens Salad

Fresh Asian Greens Salad
Author: 
Recipe type: Salad
 

Ingredients
  • Salad
  • 1 bag of Asian greens
  • 2 carrots – use vegetable peeler to make peels
  • 1 cucumber – thinly sliced
  • ½ head of cabbage – shredded
  • 2 ears of corn – taken off the cob
  • Handful of beans – trimmed and chopped diagonally to ½ inch
  • 1 banana pepper – sliced thinly, but not too thin!
  • Dressing
  • ⅓ c. Driftless sunflower oil
  • ⅓ c. soy sauce
  • 2 T. sesame oil
  • 2 T. rice wine vinegar
  • 2 T. honey
  • 2 garlic cloves crushed and minced
  • 1 to 2 inch piece of ginger – part grated part minced
  • 1 t. crushed red pepper – or to taste

Instructions
  1. Toss everything but the greens together
  2. Place greens on top of tossed vegetables
  3. Place all dressing ingredients in a jar. Shake.
  4. Chop up some cilantro and sprinkle liberally on salad.
  5. Enjoy!

 

Fish Tacos w/ Red Cabbage & Cilantro

Fish Tacos w/ Red Cabbage & Cilantro
Author: 
Recipe type: Main Dish
 

Ingredients
  • 1 lb. white flaky fish like cod, mahi mahi, or walleye or tilapia, cut into long strips
  • Corn tortillas
  • 1 cup red cabbage, very thinly sliced
  • ¼ c. scallions, chopped
  • ¼ c. cilantro, ripped into large pieces
  • lime wedges for garnish
  • Sauce:
  • ⅔ c. plain yogurt or sour cream
  • 3 Tbsp. mayonnaise
  • 1 lime, juiced
  • 1 jalapeno pepper, minced OR 1 Tbsp. hot sauce
  • ½ tsp. ground cumin
  • ½ tsp. ground coriander
  • ¼ tsp. chipotle powder (optional)

Instructions
  1. Squeeze lime juice & salt over fish.
  2. Whisk sauce ingredients together & set aside.
  3. Either grill or bread & deep fry fish. (Mix 1 c. flour, 2 Tbsp. cornstarch, 1 tsp. baking powder, ½ tsp. salt & & quickly mix in an egg beaten with some light beer.
  4. Roll each piece of fish in flour then dip in breading & slide into a couple of inches of 375 degree oil until golden brown. Drain on paper towel.)
  5. Warm each tortilla on a hot pan & serve topped with fish, cabbage, scallions, cilantro, sauce, & lime wedges.

 

Southwestern Chipotle Slaw

Southwestern Chipotle Slaw
Author: 
Recipe type: Salad
Serves: 6-8
 

Ingredients
  • 5 c. shredded veggies of choice (peeled kohlrabi or broccoli stems, carrots, cabbage, Napa, fennel, beets, etc.)
  • 3 Tbsp. mayo
  • 2 Tbsp. lemon/lime juice or apple cider vinegar
  • 1 tsp. dijon mustard
  • ½ tsp. chipotle powder
  • ¼ tsp. each ground cumin & coriander
  • 1 Tbsp. minced garlic OR 2 Tbsp. minced green garlic bottoms
  • ¼ c. chives or green onion or green garlic tops
  • salt & pepper to taste

Instructions
  1. In medium bowl, whisk together everything but the shredded veggies.
  2. Add veggies & toss to coat.
  3. Let sit at least 15 minutes before serving.
  4. Store leftovers in refrigerator up to 5 days.

 

Braised Red Cabbage with Caraway

Braised Red Cabbage with Caraway
Author: 
Recipe type: Side Dish
Serves: 6
 

Recipe from: Cooking with the Seasons by Monique Hooker
Ingredients
  • 8 c. red cabbage, shredded or thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 1 c. chicken or veggie stock
  • 2 Tbsp. butter
  • 2 Tbsp. caraway seeds, crushed
  • 3 Tbsp. fresh parsley, chopped (optional)
  • 3 Tbsp. red wine vinegar
  • Salt & pepper to taste

Instructions
  1. In a heavy skillet, melt butter & saute the onion until tender.
  2. Add the cabbage & saute lightly.
  3. Add the broth & caraway seeds.
  4. Cover & simmer until cabbage is tender, around 20 minutes.
  5. Add parsley, salt, pepper, & vinegar & serve.
  6. Pairs well with roasted potatoes, lamb, & winter squash.

 

Fresh Cabbage and Carrot Salad

Fresh Cabbage and Carrot Salad
Author: 
Recipe type: Salad
Serves: 6
 

Ingredients
  • ⅓ cup white wine vinegar
  • 1 to 2 tablespoons sugar (optional)
  • 1 clove garlic, finely chopped
  • ⅛ teaspoon ground cumin
  • ⅛ teaspoon dried oregano
  • ⅛ teaspoon dry mustard
  • 4 cups finely shredded green cabbage
  • 2 cups shredded carrots
  • 1 cup thinly sliced green onions
  • Salt and pepper to taste

Instructions
  1. In a large bowl, whisk together vinegar, sugar, garlic, cumin, oregano and mustard just until sugar is dissolved.
  2. Add cabbage, carrots, green onions, salt and pepper and toss gently to combine.
  3. Cover and chill for at least 4 hours before serving.