Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
With salad season upon us I wanted to share this recipe with you today for a coleslaw macaroni salad. This is not your classic coleslaw, but a deliciously different version that combines two of my favorite loves. Coleslaw and Macaroni Salad.
I am of the opinion that you can never have too many salad recipes, or too many coleslaw recipes, and this is one of my favorites. We will soon all be BBQ-ing and going on picnics. This is a great side dish to take along!
.JPG "Macaroni Coleslaw")
A delicious mash-up of two summer classics, this Macaroni Coleslaw is loaded with plenty of texture and great flavors!
Not to mention crunch! I do love crunch in a salad, don't you? I also love color! This tasty combination can be as colorful as you like, depending on the coleslaw mix that you use.
.JPG "Macaroni Coleslaw")
This salad is all about texture with plenty of crunch from cabbage, carrots, spring onions, cucumber, celery, green peppers, and water chestnuts.
Then there is the tender al dente cooked pasta. With its sweet, creamy dressing, it’s pretty hard to resist going in for seconds. And because its a salad, there is no need to feel guilty! 😉
.JPG "Macaroni Coleslaw")
WHAT YOU NEED TO MAKE MACARONI COLESLAW
Pretty simple salad ingredients. In fact this tasty salad makes use of a few convenience ingredients, but shhh! We don't tell if you don't tell!
For the salad:
- 1 cup (115g) dry ring macaroni or ditalini
- 1/2 package (7 ounces) coleslaw mix (cabbage, carrot, etc.)
- 4 spring onions, finely chopped
- 1 stick celery, trimmed and finely chopped
- 1/2 English cucumber, trimmed and finely chopped
- 1/2 medium green pepper, trimmed and finely chopped
- 1 small can water chestnuts, drained and chopped
.JPG "Macaroni Coleslaw")
For the dressing:
- 3/4 cup (165g) good quality mayonnaise
- 2 1/2 TBS granulated sugar
- 2 TBS cider vinegar
- 1/4 tsp salt
- 1/8 tsp black pepper
.JPG "Macaroni Coleslaw")
Today I used Ditalini pasta, but you can use any similar shaped pasta, even elbow macaroni if that is all you have. The important thing is that it have lots of nooks and crannies to grab onto that delicious creamy dressing!
By coleslaw mix I mean a pre-grated mix of cabbage, carrot, etc. You will see it by the bag-ful in the salad section of the chiller aisle in the grocery store. I think you can get the in a few different varieties. Some even have grated broccoli stems in them.
.JPG "Macaroni Coleslaw")
As far as that goes you can even grate your own salad mix of cabbage, carrot, etc. This one had both red and green cabbage in it. That made for plenty of color and crunch! I do so love cabbage!
I used approximately half of an English Cucumber, washed and quartered. I like to remove the seeds and discard them. I know they call them seedless, but there are some seeds and they can make a salad watery if left for too long.
.JPG "Macaroni Coleslaw")
I always like to de-string my celery. This is by no means necessary, but it does make it a little bit less chewy. Some of those strings are really coarse.
Just grab one end of the strings, one at a time, and catch it between your thumb and a knife and pull down. It should come away easily. Then chop the celery as per the recipe.
Maybe I am just too picky? If you don't have them, you can leave out the water chestnuts but I hope that you do have them and that you use them. They add a really lovely crunch!
.JPG "Macaroni Coleslaw")
HOW TO MAKE MACARONI COLESLAW
This is a really simple salad to make. I am rather lazy you know. Most of the work involves chopping, but that is a kind of mindless activity that I don't mind in the least.
Whisk all of the ingredients for the dressing together in a small bowl. Set aside.
Cook the macaroni, in a pot of lightly salted boiling water, according to the package directions. Drain well. Rinse in cold water and drain again. Transfer to a medium sized bowl.
.JPG "Macaroni Coleslaw")
Add the coleslaw mix, cucumber, green pepper, celery and water chestnuts. Toss to mix together.
Add the dressing, tossing everything together to coat well. Cover and chill in the refrigerator for at least an hour prior to serving.
This will keep, chilled and covered, for at least 8 hours, if not longer. Its a great salad to make ahead to take to potlucks and such.
.JPG "Macaroni Coleslaw")
There is no shortage of coleslaw recipes here on the blog. It is one of my favorite food groups after all! Some you might enjoy are:
DELI STYLE COLESLAW - A delicious mix of crunchy vegetables in a fabulously sweet and tangy vinaigrette dressing. This one keeps for days in the refrigerator and if anything gets even better as the days go along!
CHEESE SLAW - A decidedly delicious British version which is created by adding grated cheddar cheese to coleslaw. Its fantastic and a real favorite here!
And that's just two to get you started! There is a whole list of them here.
.JPG "Macaroni Coleslaw")
I can't think of a better, more delicious way to kick off Salad Season 2022! Crisp and filled with plenty of crunch and texture.
Colorful and incredibly tasty! You are sure to love salad served this along side of all your favorite grills and BBQ. Yum yum!!
Macaroni Coleslaw
Yield: 8
Prep time: 25 MinInactive time: 1 HourTotal time: 1 H & 25 M
With salad season upon us this is one salad everyone will enjoy. Its a cross between a tangy coleslaw and a macaroni salad. In short, delicious!!
Ingredients
For the salad:
- 1 cup (115g) dry ring macaroni or ditalini
- 1/2 pkg (7 ounces) coleslaw mix (cabbage, carrot, etc.)
- 4 spring onions, finely chopped
- 1 stick celery, trimmed and finely chopped
- 1/2 English cucumber, trimmed and finely chopped
- 1/2 medium green pepper, trimmed and finely chopped
- 1 small can water chestnuts, drained and chopped
For the dressing:
- 3/4 cup (165g) good quality mayonnaise
- 2 1/2 TBS granulated sugar
- 2 TBS cider vinegar
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Whisk all of the ingredients for the dressing together in a small bowl. Set aside.
- Cook the macaroni in a pot of lightly salted boiling water. Drain well. Rinse in cold water and drain again. Transfer to a medium sized bowl.
- Add the coleslaw mix, cucumber, green pepper, celery and water chestnuts. Toss to mix together.
- Add the dressing, tossing everything together to coat well.
- Cover and chill in the refrigerator for at least an hour prior to serving.
Thanks so much for visiting. Do come again!
One meal my children used to really enjoy when they were growing up was cabbage and noodles. It was something I had learned how to make when I was in my high school Home Economics class.
It was something we all loved and we didn't care what kind of noodles we used. Spaghetti, egg, whatever. We all gobbled it up. We are all real cabbage lovers, in any way shape or form!
The recipe I am sharing with you today is one I found on a site called Barefeet in the Kitchen. I have a few of Mary's cookbooks and her recipes are excellent.
I adapted it to make a much smaller amount, for only two people and also added European measurements for my British friends and family. Even at only two servings it was quite generous, but maybe I am becoming a much smaller eater.
They do say that happens as you get older.
Its a very easy all-in-one skillet supper, with meat, starch and vegetable. Kielbasa, cabbage, potatoes, onions and garlic.
I picked up a piece of Kielbasa at my local supermarket, but I am thinking you could use any kind of smoked meat. Ham, bacon, whatever. All would work well.
WHAT YOU NEED TO MAKE KIELBASA CABBAGE POTATO SKILLET
Its simple really. Good wholesome ingredients. Its the simple things which give us the most pleasure.
- 1/2 pound potatoes (230g) (any variety) peeled and cut into 1 inch cubes
- salt and black pepper to taste
- 1 TBS oil
- 1/2 small onion, peeled and chopped
- 1 fat clove garlic, peeled and minced
- 1/2 pound (230g) Kielbasa, peeled and sliced thin
- 1/4 small head of cabbage, sliced into ribbons (about 2 cups)
I used a couple or russet potatoes I had in my potato/onion cupboard. I only needed 2 medium potatoes. I had a medium sized onion, which was starting to turn, but I peeled off the bad layers and the inside was still perfect and so I used that.
I did buy a chunk of kielbasa at the supermarket, but you could use ham or whatever. Smoked sausage, etc. In the UK there is a smoked sausage you can buy called Mattessons. That is what I would use over there.
The only cabbage I had was one of those hard white bullet cabbages. Its all that seems to be available here where I live.
Oh how I am going to miss savoy cabbages with their bright crinkly leaves. The January King cabbage, sweetheart cabbage, spring cabbage . . .
But then again, there is much in the UK that I miss food wise. It had the best produce and meat, etc. available that I have ever eaten. I was spoiled for choice really.
To be honest I was not overly fond of the Kielbasa I bought today. I found it lacking in flavor. I would not buy it again. I found myself wishing I had made this when I had some ham left from Easter.
Oh well, as they say . . . live and learn!
HOW TO MAKE KIELBASA CABBAGE POTATO SKILLET
This is super easy and super quick to make. Everything pretty much cooks in the one skillet. The potatoes are pre-cooked in the microwave, but I am thinking that if you have leftover cooked potatoes, they would also work very well.
Place the chopped potatoes into a small casserole dish. Season with some salt and black pepper. Toss to coat. Cover tightly and microwave on high for about 3 minutes. Stir, recover and cook for an additional 3 minutes or so or until they are fork tender.
Heat the oil in a medium/large skillet over medium-high heat. Add the oil and once it is hot, add the onions. Sauté for a few minutes until the onion is beginning to soften and caramelize slightly.
Add the sausage and the garlic. Cook, stirring frequently for about 3 minutes. Add the potatoes and fold together. Add a bit more oil if need be. Spread out across the pan.
Cook for two to 3 minutes until the potatoes are beginning to brown.
Add the cabbage along with 2 TBS of water. Cover with a lid and reduce the heat to medium-low. Cook for a further 2 minutes until the cabbage is crispy tender. Fold everything together.
Taste and add seasoning as required. Serve hot and enjoy!
If your family is also fond of cabbage I have quite a few recipes on here that you might all enjoy!
FRIED CABBAGE WITH BACON & ONIONS - Exactly what it says. Shredded cabbage fried up in a skillet along with some bacon and onions. Delicious!
CABBAGE CHEESE & MUSTARD GRATIN - Another dish sized for two. Tender wedges of cabbage slathered in a creamy rich sauce baked with a buttery crumb topping.
CABBAGE WITH PANCETTA & CREAM - Cabbage and bacon are a marriage made in heaven . . . add some cream and you have bliss. Perfect side dish for roast chicken and potatoes.
CABBAGE ROLLS - Everyone's favorite. Tender little bundles of ground meat, wrapped in cabbage leaves and baked in a delicious tomato sauce. These are always the first to disappear on a buffet table!
.JPG "Kielbasa Cabbage Potato Skillet")
And there you have it, a quick and easy midweek supper built just for two. Not hard to make. Goes together in a jiffy and is quite delicious. Enjoy!!
Kielbasa Cabbage Potato Skillet
Yield: 2
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Smokey sausage, crispy tender cabbage, onion and potato combine in this quick and easy supper dish. Sized just for two but easily doubled to feed more.
Ingredients
- 1/2 pound potatoes (230g) (any variety) peeled and cut into 1 inch cubes
- salt and black pepper to taste
- 1 TBS oil
- 1/2 small onion, peeled and chopped
- 1 fat clove garlic, peeled and minced
- 1/2 pound (230g) Kielbasa, peeled and sliced thin
- 1/4 small head of cabbage, sliced into ribbons (about 2 cups)
Instructions
- Place the chopped potatoes into a small casserole dish. Season with some salt and black pepper. Toss to coat. Cover tightly and microwave on high for about 3 minutes. Stir, recover and cook for an additional 3 minutes or so or until they are fork tender.
- Heat the oil in a medium/large skillet over medium-high heat. Add the oil and once it is hot, add the onions. Sauté for a few minutes until the onion is beginning to soften and caramelize slightly.
- Add the sausage and the garlic. Cook, stirring frequently for about 3 minutes. Add the potatoes and fold together. Add a bit more oil if need be. Spread out across the pan.
- Cook for two to 3 minutes until the potatoes are beginning to brown.
- Add the cabbage along with 2 TBS of water. Cover with a lid and reduce the heat to medium-low. Cook for a further 2 minutes until the cabbage is crispy tender. Fold everything together.
- Taste and add seasoning as required.
You and your family have just enjoyed a lovely Holiday Meal of Ham, and now you are sitting there looking at a huge chunk of leftover ham and wondering what to do with it. Sure, you could make sandwiches of course, but why not try out something a little bit more interesting!
My mother always called me the Queen of Leftovers, and with good reason I have always been able to create something delicious and interesting from the leftovers of any roast dinner. Leftovers need never be boring, and these recipes I am sharing with you today prove just that!
Properly stored, cooked ham will last for 3 to 4 days in the refrigerator. To further extend the shelf life of cooked ham, freeze it; freeze in covered airtight containers or heavy-duty freezer bags, or wrap tightly with heavy-duty aluminum foil or freezer wrap.
DEVILED HAM SPREAD - This is rich, tangy, a touch sweet with a bit of heat. In short, delicious. Ready to spread on crackers or crisp breads or to fill a sandwich. This is perfect. I love this and could eat it with a spoon.
HAM & CHEESE CASSEROLE - ham, noodles and green beans in a rich and cheesy sauce. A bit of cracker crumbs and cheese provide a nice crunchy topping. I love a crunchy topping on a casserole, don't you?
CABBAGE & HAM SOUP WITH CHEESY DUMPLINGS - You can't beat a delicious bowl of soup with some cheesy dumplings on top. This is especially tasty. Its one of my favorite soups to make with leftover ham.
PROPER HAM & EGGS - Thick slices of ham, the fat all crisp and golden brown, eggs with crisp ruffled edges and runny middles for dipping. All fried in beautiful butter. You can't go wrong. Breakfast for supper? Why not!
HAM & CHEESE BRAID - Quick, easy to make and using only 4 ingredients. This is a great way to use up leftover ham. Its delicious! I used a can of crescent roll dough, but you can also use pastry, puff pastry or even biscuit or scone dough. Its fabulous any which way!
CHICKEN & HAM PIE - Don't knock it til you try it. This is one very delicious pie with layers of a creamy chicken and creamy ham filling, and three layers of a delicious onion pastry. Its a real favorite!
SLOW COOKER HAM & POTATO CHOWDER - This is a hearty soup with beautiful flavors. You get the creaminess from the cream. Saltiness from the ham. Herbiness from the use of thyme and rosemary, and then lets not forget the garlic and the onion. Both are not only flavorful but very aromatic as well.
HAM HOCK, PEAS & CREAMY NOODLES - In the time that it takes you to cook some pasta, you can have a delicious and filling supper on the table. Your family will love this quick and easy supper!
HAM, LEEK & POTATO GRATIN - A tasty gratin that makes great use of leftover baked ham, boiled ham, or cooked ham hocks.. Its delicious! All you need is a salad or a vegetable on the side and dinner is served!
CHICKEN & HAM LASAGNE - Not your traditional lasagne. Deliciously different and makes good use of leftover cooked chicken and ham, layered with cooked spinach, cheese and a lush sauce. This is fabulously tasty!
.JPG "Hawaiian Ham & Beans")
And just for you here today a whole new recipe to be using with some of your leftover ham. Hawaiian Ham & Beans. It doesn't photograph very well, which is why I haven't dedicated a whole post to it, but don't let the fact that it doesn't photograph beautifully put you off, these baked beans are fabulous. Its amazing at what you can do with a few store cupboard ingredients and some leftover ham!
Yield: 2 - 3
Hawaiian Ham & Beans
This simple casserole is an excellent way to use up leftover cooked ham. It goes together very quickly and is delicious. This recipe can also very easily be doubled.
Prep time: 10 MinCook time: 35 MinInactive time: 10 MinTotal time: 55 Min
Ingredients
- 1 can (14 1/2oz/425g) baked beans, undrained
- 1/2 cup (105g) crushed pineapple, undrained
- 1/4 cup (75g) diced roasted green chilies
- 2 TBS minced onion
- 1 TBS tomato ketchup
- 1 tsp mustard
- 1 TBS soft light brown sugar
- 1 TBS molasses
- 1/4 tsp chili powder
- 1 cup (135g) diced baked ham
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5.
- Butter a 7 by 11 inch shallow casserole dish.
- Stir together all of the ingredients in a bowl and then pour them into the casserole dish, evening everything out. Cover tightly with aluminum foil.
- Bake in the preheated oven for 30 to 35 minutes until bubbling, heated through and slightly thickened.
- Let stand for 10 minutes before serving.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting. Do come again!
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