1 shredded red cabbage 2 shredded zucchini or carrots
¾ cup mayonnaise 1/3 cup apple cider vinegar
2 tablespoons honey 1 teaspoon caraway seed
¾ teaspoon salt or more to taste
Mix together the cabbage and zucchini or carrots in a large bowl. Mix the mayonnaise, vinegar, honey and caraway seed in a small bowl. Pour the dressing over the cabbage mixture, mix to combine. Stir in the salt to taste and chill until ready to serve.
This recipe was adapted from Farmer John’s Cookbook
July 22 2010 | Recipes | No Comments »
2 strips of bacon or 1 tablespoon olive oil pinch of sugar
¼ cup chopped onion salt and pepper to taste
Shredded cabbage 1 tablespoon vinegar
Chop the bacon and cook until crispy, drain on a paper towel or heat the olive oil. Add the onion and sauté until it is soft, about 5 minutes. Add 2 tablespoons water, the cabbage, sugar, salt and pepper; cover and simmer until wilted but still crunchy. Add the bacon and vinegar and toss. Makes 3-4 servings
This recipe was adapted From Asparagus to Zucchini.
June 24 2010 | Recipes | No Comments »
1/4 cup white vinegar 1 Tablespoon soy sauce.
1 Tablespoon sugar 5 tablespoons olive oil
1 cabbage, very thinly sliced
Whisk the vinegar, soy sauce and the sugar in a bowl. Gradually whisk in the oil. Stir in the cabbage and season with salt and pepper. Let the salad stand for 30 minutes or up to 2 hours stirring occasionally before serving.
May 23 2010 | Recipes | No Comments »
1 inner part of small celery, with leaves ¼ lb sliced pancetta or bacon
4 tablespoons olive oil 2 tablespoons chopped parsley
2 garlic cloves, finely chopped ½ of a cabbage, chopped
6-8 cups chicken broth ¼ cup rice
Salt and pepper 1 cup grated Parmesan cheese
Finely chop the celery and leaves. Chop the pancetta or bacon. Heat the olive oil in a large saucepan and add the celery, pancetta, parsley and garlic. Cook over medium heat for 3 or 4 minutes. Add the cabbage and stir and heat for a few minutes longer. Add the broth, season with salt and pepper and bring to a boil. Turn down the heat and simmer the mixture for about 20 minutes. Stir in the rice and cook for 10 to 15 minutes longer or until the rice is tender but still firm. Just before serving, dribble in a little olive oil and add 1/3 cup parmesan cheese. Taste for seasoning and serve hot with the remaining parmesan.
This recipe was adapted from Modern Italian Cooking.
February 22 2010 | Recipes | No Comments »
Brine: 17 cups of water and ¾ cup plus 2 tablespoons kosher salt
1 cabbage, thinly sliced or shredded
Combine the water and the salt in a large pot and bring the mixture to a simmer to dissolve the salt. Remove the pot from the heat and let it cool. Pour the brine into a large nonreactive container and chill the brine.
When the brine is cold, stir in the shredded cabbage. Cover the cabbage with a piece of cheesecloth or and old clean dish cloth. Weight the cabbage and cloth down with a plate, pressing the plate down so that the cabbage is completely submerged. You may need to put a weight on the plate to keep it down. Cover the container loosely with plastic wrap and set in a cool place for 2 weeks to allow the beneficial bacteria to thrive. The mixture should be kept at 70-75 degrees to help prevent nonbeneficial bacteria to thrive.
After 2 weeks, drain the sauerkraut, reserving the brine. The sauerkraut should have a pleasant sour-salty flavor and still be crunchy. Cover and refrigerate the sauerkraut. Strain the brining liquid in a pot and bring it to a boil. Remove from the heat and cool and chill. When the brine is cold, pour enough over the sauerkraut to cover it completely; discard the extra brine. Store the sauerkraut in the refrigerator for up to 3 weeks. This recipe will make 1 quart of sauerkraut.
The sauerkraut may be prepared by braising it in half brine liquid and half chicken stock or water. Use more or less water or stock to control the acidity. Add a bay leaf or other seasonings to the sauerkraut if you wish. Bring the mixture to a simmer in an ovenproof pan and then move it to a 300 degree oven for 30 minutes before serving.
This recipe was adapted from Charcuterie
February 22 2010 | Recipes | No Comments »
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