Showing posts sorted by relevance for query cabbage. Sort by date Show all posts
Showing posts sorted by relevance for query cabbage. Sort by date Show all posts
Deli Style Coleslaw. This deli coleslaw recipe with no mayonnaise that I am sharing with you today is an old family favourite which goes back quite a few years in our family. We are quite simply cabbage lovers and we will eat it any way that we can get it!
I am sharing the easiest and best coleslaw dressing recipe with you today. Not only is it extremely tasty, but also very quick and easy to make.
If you use a prepackaged coleslaw vegetable mix you can seriously have it ready in five minutes! If not, you can shred your own vegetables and still have a tasty side dish in not a lot of time.
.JPG "Classic Memphis-Style Coleslaw")
My mother made very good coleslaw and raised a family of coleslaw connoisseurs. All of us love it. I have many fond memories of watching my mother make hers through the years. She did not have a food processor and she would never have stopped to grating the cabbage on a grater.
The carrots yes, but not the cabbage. The cabbage was always very methodically hand shredded. And I have to say hand shredding cabbage is a chore I love. It the type of chore that is a great way for you to practice mindfulness while you are doing it.
.JPG "Classic Memphis-Style Coleslaw")
There are some really good bags of already shredded coleslaw mixes available in the shops these days and so to speed things up, by all means do use one of them, but if you don't mind getting stuck in and doing a bit of labor, hand shred.
Today I used a bag so show you just how quick and easy making this salad can be.
You need only as much time as it takes to whisk together the dressing ingredients and fold in the vegetables. Presto chango! Its like magic of the tastiest kind! I may not be able to pull a rabbit out of my hat but I can make a pretty darned good coleslaw!
.JPG "Classic Memphis-Style Coleslaw")
WHAT YOU NEED TO MAKE CLASSIC MEMPHIS STYLE COLESLAW
Its a really simple list. If you can't find bagged coleslaw vegetables, just shred the equivalent required by hand. (cabbage, carrots)
- 1/2 cup (110g) mayonnaise
- 1 TBS Dijon mustard
- 1 TBS cider vinegar
- 1 1/2 TBS sugar
- 1/3 tsp salt
- 1/2 tsp onion powder
- 1 tsp celery seed
- 8 ounces (230g) of coleslaw mix (roughly half a bag, shredded cabbage and carrots)
.JPG "Classic Memphis-Style Coleslaw")
The recipe is one I borrowed from the blog Barefeet in the Kitchen. I have all of Mary's cookery books as well. Her recipes are great.
I downsized it to make half the amount of servings because I just don't need that much coleslaw and I knew it wouldn't get eaten up in time. Generally speaking coleslaw is not a great keeper.
.JPG "Classic Memphis-Style Coleslaw")
Half of it was for my father and I to enjoy along with our Chili tonight, and the other half was sent to a lady who just got out of the hospital. I had sent her a few meals to enjoy while she is recovering.
Its been so hot this past few days, I thought you might enjoy this different version of slaw. It has the perfect balance between being tangy and being sweet. A combination of the two.
.JPG "Classic Memphis-Style Coleslaw")
HOW TO MAKE CLASSIC MEMPHIS-STYLE COLESLAW
Seriously this takes just five minutes if you start off with a bagged coleslaw mix.
Whisk the mayonnaise, mustard, cider vinegar, sugar, salt, onion powder and celery seed together in a bowl until well combined.
Add the coleslaw mix and toss together until well combined and coated. Cover and chill for one hour before serving, and for up to two days.
Toss again just prior to serving.
.JPG "Classic Memphis-Style Coleslaw")
I do not recommend making this too far in advance as it does water itself down upon standing. Its still highly edible but you will need to drain it a bit.
This is the perfect slaw to enjoy along side of your burgers and dogs, on cold plates, and with pulled pork, etc.
.JPG "Classic Memphis-Style Coleslaw")
We do love coleslaw in our family. I think we were spoiled by a mother who made the best slaw in the world in my opinion. There is no shortage of coleslaw recipes here on the blog:
MACARONI COLESLAW - A delicious mash-up of two summer classics, this Macaroni Coleslaw is loaded with plenty of texture and great flavors!
DELI STYLE COLESLAW - This tangy cold salad is delicious. Its quite different than your usual creamy coleslaw in that there is no mayonnaise involved, just a simple oil and vinegar dressing. It goes great next to deli sandwiches or even on deli sandwiches!
.JPG "Classic Memphis-Style Coleslaw")
CHINESE COLESLAW - Also known as Ramen Noodle Salad. With crisp shredded cabbage and carrots, toasted almonds, and crunchy ramen noodles in a sweet and savory sesame dressing, it's the perfect addition to almost any potluck, picnic, or cookout.
CHEESE SLAW - This is delicious and a bit different than regular slaw. I like a nice quantity of cheese in mine, but you use as little or as much as you want.
.JPG "Classic Memphis-Style Coleslaw")
CREAMY CARAWAY COLESLAW - There are only a few vegetables in this version. Cabbage and spring onion. The star is that lush creamy dressing. Its a simple dressing made by combining dairy sour cream along with some mayonnaise, vinegar, sugar and seasonings.
So there are a few different and tasty options to sink your teeth into. The weather has been so hot these past few days, nobody really wants to be cooking much of anything.
What are your favorite go-to's when the temperatures start to rise? I really want to know! Let's share with each other!
Classic Memphis-Style Coleslaw
Yield: 4
Prep time: 5 MinTotal time: 5 Min
This small batch recipe is a sweet and tangy southern style coleslaw with the perfect balance of crunch, and creamy flavors. You can double the amount to serve more. You can make this in advance, but you may need to drain it a bit prior to serving.
Ingredients
- 1/2 cup (110g) mayonnaise
- 1 TBS Dijon mustard
- 1 TBS cider vinegar
- 1 1/2 TBS sugar
- 1/3 tsp salt
- 1/2 tsp onion powder
- 1 tsp celery seed
- 8 ounces (230g) of coleslaw mix (roughly half a bag, shredded cabbage and carrots)
Instructions
- Whisk the mayonnaise, mustard, cider vinegar, sugar, salt, onion powder and celery seed together in a bowl until well combined.
- Add the coleslaw mix and toss together until well combined and coated. Cover and chill for one hour before serving, and for up to two days.
- Toss again just prior to serving.
Thanks so much for visiting. Do come again!
The challenge with this new diet will be keeping my own sugars in check, and losing weight myself, without Todd losing weight. He had his yearly check up today and he is in perfectly good health, except he has lost some weight. This means that I either have to cook two separate meals or add some extra's to his. The latter is the more preferable one, because I don't have the time to cook two separate meals, nor do I have the inclination, but a few extras for him, I CAN do!
It was really chilly today (Thursday as I write this) and we actually had to turn on the heat for a short time to take the chill off. Damp and chilly, that's the typical British Autumn. It will be replaced in a couple of months by cold and wet, which will be Winter.
I decided to just wing it and use cabbage instead and it turned out gorgeous. I added some caraway seed, which gave a lovely authentic flavour to it . . .
I cooked the cabbage until it was meltingly tender, almost buttery, along with some onions and a tiny bit of garlic. It smelled gorgeous. I do so love the smell of cabbage. I know not everyone does, but I do.
I simmered it for a time in chicken broth, along with the pastrami. The creaminess comes not from adding any milk or cream, but by the clever use of a bit of flour for thickening and then the addition of some gruyere cheese at the end (swiss) and of course a touch of Thousand Island Dressing. What would a Reuben be without that!
1/2 tsp caraway seed (or less if you are not fond of it)
1 clove garlic, peeled and minced
1 1/2 TBS plain flour
1/2 pound sliced pastrami, rolled up and cut into slivers
Melt the butter in a large saucepan. Add the onion and cabbage. Cook, stirring frequently, over medium heat until beginning to soften without browning. Stir in the garlic and cook until fragrant. Add the caraway and the flour and cook for a minute. Stir in the chicken stock and corned beef and bring to the boil. Reduce to a slow simmer, cover, and cook for about 15 minutes to meld all the flavours and make sure the cabbage is nice and soft. Stir in half the cheese along with the salad dressing. Stir to melt the cheese. Ladle into hot bowls and garnish with the remaining cheese and minced chives or parsley. Serve immediately. Crusty bread or rye bread goes very well with this.
I think crusty buttery rye bread croutons would be really tasty on top of this . . . but alas we don't get really good rye bread here. Well not in the shops I have been to at any rate! There is a rye bread, but its a very different kind of rye. Not like what I am used to. I do hope you will try this. We thought it was really lovely. Salty enough without adding any salt, and nice and peppery from the Pastrami. Bon appetit!
It's the end of the week and time to get rid of a few bits in the refrigerator before I do my grocery shop for the next week. The bits I have leftover that are not large enough to be or make a meal on their own, but put together with other things can make a really tasty meal indeed!
This recipe I am sharing today is one that was a popular one with the ladies when I worked at the Manor. That is not much of a surprise as it is filled with an abundance of fresh flavours and a variety of crunchy textures! Its also very colourful, at least on the first day at any rate. It does tend to become singularly coloured with the red cabbage if left overnight, although the flavours are still really nice.
There are two kind of cabbage . . . crisp white cabbage, (also known as green in some places) and bright purple/red cabbage. Grated orange carrots . . . sharp thinly sliced spring onions, along with coriander leaf and chopped dry roasted peanuts complete the salad mix.
The dressing is a lovely mix of Asian flavours . . . rice wine vinegar, soy sauce, honey, toasted sesame, gingerroot and garlic, whisked together with Dijon mustard (for sharpness) and a mild flavoured oil.
The dry roasted peanuts add another different texture and a hint of saltiness that goes very well with everything else.
The coriander (cilantro) leaf also adds colour and a hint of asian flavour that is very much at home in the mix.
The original recipe came from a Junior League cookbook called "The Life of the Party." My boss always loved the Junior League Cookbooks. I confess, I always liked reading hers and did photocopy a few recipes from out of them.
*Asian Slaw*
Makes 6-8 servings
For the dressing:
3 TBS rice wine vinegar
1 TBS Dijon mustard
180ml canola or peanut oil (3/4 cup)
2 TBS soy sauce (I like the dark)
1 TBS honey
2 tsp toasted sesame oil
2 tsp minced fresh gingerroot
2 cloves garlic, peeled and minced
fine sea salt and freshly ground black pepper to taste
To garnish:
additional chopped peanuts and coriander leaf
Place both cabbages, carrot and spring onions into a large bowl. Pour the dressing over top and toss to coat. Add the peanuts and coriander leaf and toss again. Once again taste and adjust seasoning as necessary. Cover and chill until you are ready to serve. Scatter additional chopped peanuts and coriander leaf on top just prior to serving.
Left overnight, this becomes a delicious pickle that is great on sandwiches or with cold meats. In any case, I am well happy to be coming into Spring when our food will start becoming lighter and fresher, for a time anyways! Bon Appetit!
Our Camelia bush is already in bloom. It seems really early this year, but I saw daffodils blooming this morning and there are buds all over our bushes. The greening of England is about to begin and Spring really is just around the corner. I look forward to Spring every year, but it also heralds the end of Comfort Food Season which I mourn just a tiny bit . . . okay, MORE than a tiny bit. I am a comfort food lover at heart. I thought that it would be fun today to share ten of my favourite Home Style Comfort Dishes. Oh, to be sure we will have a lot more blustery days before Spring finally lands, but its definitely time to get in your last tastes of your comfort foods before its too late. Every single dish I am sharing here today is one that we love.
Stewed Brisket & Potatoes. Crusty, buttery little drop biscuits . . . tender in the middle and
going oh-so-well with that beautiful rich gravy, potatoes and those tender chunks of
meat!
Macaroni Shepherd's Pie. Shepherd's pie with the delicious twist of a layer of macaroni and
cheese on top instead of the usual potatoes! Scrumdiddlyumptious!
Beef Casserole with Horseradish Dumplings. Hearty
and delicious! My own oven stew recipe with a lovely dumpling recipe
borrowed from Mary Berry, and adapted to my own needs.
French Onion Chicken. All the flavours of your favourite soup baked into a deliciously saucy chicken casserole beneath golden cheesy croutons. What's not to like!
Irish Stew. Tender lamb and vegetables beneath a thatch of potato cobbles, in a flavour filled broth. Simplicity at its best.
Chicken Savoyarde. Tender pieces of cooked chicken beneath a rich and creamy taragon sauce, topped with crisp bread crumbs. Delicious!
Beef, Ale & Parsnip Pudding. Kind of like a steamed meat pie, filled with lovely flavours. Beef, parsnips in a lush ale gravy, served with cabbage and boiled potatoes.
Chicken Rarebits with Melted Leeks. A
deliciously rich and indulgent chicken dish, which is simple to make
and uses simple ingredients.
Stuffed Cabbage Trou Style. Layers of cabbage and the sausage meat create a magical taste
combination that is unbeatable . . . the long slow cooking breaks the
cabbage down until it is almost buttery . . . the juices of the cabbage
and sausage melding together into a melting deliciousness that is just
the best flavour in the world.
Cottage Pie with Potato Cobbles. This may be the most delicious Cottage Pie you've ever eaten and I don't make that claim lightly! A really tasty meaty base topped with sliced rounds of potato and a layer of cheese baked until the potato cobbles are golden brown and everything is bubbling up nicely.
Oh, I could have easily done 20 or more of my favourites. This really is just the tip of the iceberg!
I have a confession to make. I adore Reuben Sandwiches. There is not a much tastier sandwich than the classic Reuban, rye bread piled high with plenty of shaved salty corned beef or pastrami, tangy sauerkraut and rich melted cheese. Lets not forget the Thousand Island Dressing.
This delicious soup recipe takes all of those flavors and combines them in one tasty creamy bowl, perfect to enjoy on these first chilly, often rainy, days of spring.
These days can be a bit damp and chilly, the perfect kind of soup weather. And this is one very delicious bowl of soup! I have veer a bit of course from the traditional Rueben soup however, but hear me out.
I did not have any sauerkraut to use today. Instead I used cabbage. I thought it would work well in it's place, with the exception of it not being sour.
I cooked the cabbage until it was meltingly tender, almost buttery, along with some onions and a tiny bit of garlic. It smelled gorgeous. I do so love the smell of cabbage. I know not everyone does, but I do.
I got meltingly tender cabbage, no tang, but the addition of a bit of caraway seed more than made up for that.
I used Pastrami. Corned beef and pastrami are quite different actually even though they may seem quite similar and are often used interchangeably.
Corned beef is usually made using beef brisket. Brisket comes from the lower chest of the animal, whereas pastrami comes from the deckle, which is a lean wider shoulder cut, or the navel, a smaller juicier section below the ribs.
Both are brined before they are cooked. Both are rubbed with and submerged in a solution of salt and spiced, and left to cure for a period of time. This helps to infuse the meat with more moisture and flavor.
Commonly a mixture of salt, sugar, black pepper, cloves, coriander, bay leaves, juniper berries, and dill, as well as the preservatives sodium nitrate or sodium nitrite will be used.
The real difference comes in the coating which is used to cover the surface of pastrami after brining. Corned beef is generally left naked, although it is often simmered with a variety of spices when cooking it.
Pastrami has a spice coating of black pepper, coriander and mustard seeds, fennel seeds and often garlic. This gives it that darker outside color.
They also differ in the manner of cooking.
Corned beef is boiled, whilst Pastrami is smoked, over hardwood. A pan of water is often kept nearby to create steam and keep the meat tender and moist.
So you can see, whilst being very similar in flavor and often used interchangeably, they are also very different.
As I said, today I used Pastrami because that is what I had and I have to say it turned out delicious.
Everything was simmered for a time in chicken broth. The pastrami, the cabbage, garlic, caraway . . .
The creaminess comes not from adding any milk or cream, but by the clever use of a bit of flour for thickening.
I added some gruyere cheese at the end (swiss) and of course a touch of Thousand Island Dressing. What would a Reuben be without Thousand Island Dressing?
I also sprinkled some of the cheese on top of the soup to serve.
I didn't have any rye bread or I would have added some rye bread croutons, which would have added even more to the authenticity of it. Buttery rye bread crunch, just like the sandwich.
If you have some rye bread, do make yourself some crunchy rye croutons. Just butter the bread lightly, cut into shapes and then toast them in a hot oven until golden and crisp. It won't take long, maybe about 10 minutes at about 200*C/400*F will do the trick.
Instead we enjoyed it with some crusty bread on the side, torn into pieces and lightly buttered. Oh my, but I do so adore a crusty loaf when served with soup. Truth be told I adore a crusty loaf any time!
I really hope you will give this rather unconventional version of reuben soup and that you will enjoy it as much as we did. Rich, creamy, delicious and wonderfully hearty! Perfect for a cooler spring day!
Reuben Soup
Yield: 4
prep time: 10 Mincook time: 25 Mintotal time: 35 Min
Hearty and comforting. We loved this.
Ingredients
- 1 TBS unsalted butter (Only because the pastrami is salty)
- 1 medium onion, peeled and chopped
- 1/2 small head of cabbage, thinly sliced (about 2 cups)
- 1/2 tsp caraway seed (or less if you are not fond of it)
- 1 clove garlic, peeled and minced
- 1 1/2 TBS plain flour
- 1/2 pound sliced pastrami, rolled up and cut into slivers
- 1 1/4 litre of chicken stock (5 cups)
- 30g thousand island salad dressing (1/4 cup)
- 130g of grated gruyere cheese (1 cup Swiss) divided
- minced chives or parsley to garnish
Instructions
- Melt the butter in a large saucepan. Add the onion and cabbage.
- Cook, stirring frequently, over medium heat until beginning to soften without browning.
- Stir in the garlic and cook until fragrant.
- Add the caraway and the flour and cook for a minute.
- Stir in the chicken stock and corned beef and bring to the boil.
- Reduce to a slow simmer, cover, and cook for about 15 minutes to meld all the flavours and make sure the cabbage is nice and soft.
- Stir in half the cheese along with the salad dressing. Stir to melt the cheese.
- Ladle into hot bowls and garnish with the remaining cheese and minced chives or parsley.
- Serve immediately. Crusty bread or rye bread goes very well with this.
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.
Thank you for visiting! Do come again!
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