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Red Cabbage: Classic Coleslaw. With its mix of purple and green cabbage, this a winner on looks alone. But the kicker is the dressing, which is light and punchy, thanks to a generous amount of ...
One medium 4-pound cabbage will yield 8 to 9 cups of shredded cabbage. Quartered cabbage wedges will keep in a zip-top plastic bag in the refrigerator for up to 2 weeks; shredded cabbage will keep ...
Salting the cabbage helps get rid of some of the moisture, which tenderizes the veggie but also retains some bite. ... Most of the time, you can either have a mayo-based or vinegar-based dressing ...
The most commonly prepared recipe for coleslaw is a recent innovation, owing to the invention of mayonnaise during the mid-18th century. According to The Joy of Cooking (1997), raw cabbage is the only entirely consistent ingredient in coleslaw; the type of cabbage, dressing, and added ingredients vary widely. Vinaigrette, mayonnaise, and sour ...
1 large head of red cabbage. 2 cups water. 1 cup red wine vinegar. Pinch of sugar. Salt to taste. 1 cinnamon stick. 7 cloves. 7 juniper berries. 4 bay leaves
Get the Thanksgiving Rolls recipe. PHOTO: ANDREW BUI; FOOD STYLING: TAYLOR ANN SPENCER ... Get the Cornbread Dressing recipe. PHOTO: DOAA ELKADY; FOOD STYLING: BROOKE CAISON ... plus two types of ...
Cabbage heads generally range from 0.5 to 4 kilograms (1 to 9 lb), and can be green, purple and white. Smooth-leafed firm-headed green cabbages are the most common, with smooth-leafed red and crinkle-leafed savoy cabbages of both colors seen more rarely.
This crisp and fresh cabbage-apple salad features carrots, walnuts and creamy Gorgonzola cheese. Allowing the cabbage to sit before serving helps develop the flavor and soften the cabbage. View Recipe