The Lady's Coleslaw

Cold Slaw is one of my favorite salads. The variety of slaw's are endless.When I was growing up anything with a Mayonnaise base made me queeezy. As I have grown into a logical person I noticed that we can take anything and make it to our taste.

The biggest change I noticed Cold Slaw is able to adapt to tangy and I love tangy!



This was delicious







Ingredients


1/2 bell pepper, chopped
1 green onion chopped
1/2 large carrot, chopped
1/8 cup chopped fresh parsley
1/2 head of cabbage

Dressing 

1/2 cup mayonnaise
1/2 teaspoon Jane's Krazy Mixed Up Salt (I have no idea what this is) I used Kosher Salt.
1/4 teaspoon ground black pepper
2 tablespoons of sugar
1/4 teaspoon lemon pepper seasoning
1 tablespoon white vinegar




In food processor, gently process bell pepper, carrot and parsley, being careful not to over process (do not let mixture become mushy)

The onion can be chopped and added when you add the dressing.



Cut up half the cabbage into chunks and place in food processor.

Process lightly (once again, don't let the cabbage get to mushy)






Thinly slice remaining cabbage. Cabbage has a lot of water when fresh so wring it out. Do this between two clean cloths.

Mix the cabbage together, adding the processed vegetables.




Mix remaining ingredients together and allow to stand for a few minutes.


Pour over slaw ingredients and toss.

 Chill for at least one hour. The beauty of Slaw's are they are a type of salad that it takes a lot to get soggy. So you can actually marinate it hours before your party and the dressing integrates into the vegtables.

This Slaw was simple and super delicious. I think to make it ahead for a party or BBQ with friends is great.


One less thing to do while you rock their world at your next gathering

Sweet and Tangy Cabbage Slaw

Well my friends I went out into my garden getting ready to pick my cauliflower and so I do. I head over to the compost pile to remove all the leaves and clean it up prior to getting it on to the kitchen counter.

So off comes a few layers of leaves and more and more and then it dawns on me this is cabbage dumb dumb. This let's you know that I am not the sharpest blade in the garden.





I was laughing so hard I forgot what the hell I was doing. So off to the kitchen I waddled. Thinking how beautiful my cauliflower cabbage is. I am going to make a zesty little slaw. I prefer my slaw with no creamy dressing. Personal preference. Note to self label garden !

This recipe will serve about 12 people. Had I known how great it was I would have made more. It was gone in a flash. It is nice to roast your peanuts prior to adding them. Just put them on a cookie sheet lined with parchment or aluminum and put in an oven set at 350 degrees cook for 15 to 20 minutes. Keep an eye on them every oven is different.I would do this prior to any other stuff.

 Let us start with the Dressing:

1/2 cup Apple Cider Vinegar
1/3 cup of white sugar
1/4 cup fresh squeezed orange juice
3 tablespoons olive oil
1 teaspoon crushed red peppers

In a small saucepan on the stove top over medium heat combine all the ingredients Except the olive oil. Stir and keep on medium heat until the sugar has dissolved. Remove from the heat and add the olive oil. Let the mixture cool down. I pop it into the refrigerator for a few minutes.


While that is getting a bit of a chill let's create the Slaw:



1 head of red cabbage - chopped
1 head of green cabbage - chopped
4 to 6 scallion onions sliced
6 to 8 sliced cherry tomatoes
1/2 cup of raw peanuts - roasted
(I used pine nuts)









Combine the chopped ingredients pour the dressing over your slaw and stir. I let mine sit overnight. It gathers all the taste. It is nice if you can let it sit for at least one hour or so.







How delicious does this one look!

Cabbage Soup

Cabbage Soup this is a soup I always went to Brent’s Deli to eat. Well I took the dare and made it myself and it turned out so good.


This cabbage Soup recipe is so delicious!






I pressure canned the soup and (Bonus) entered it in the Fair so I now have this recipe all year long in my pantry.

Ingredients

For the stock:

4 pounds bone-in beef shank
12 cups water
2 onions, peeled

4 stalks celery with leaves

1 bay leaf
16 peppercorns


















This is to make the stock. That is the base for the soup.
 



Combine the beef shanks and water in a large stock pot. Bring to a boil and reduce the heat to a very low simmer. Cook on low for at least 4 hours we want the meat soft and peel right off the bones. This soup is a 2 day task for me but I do know that most people in this century do not have that kind of time. (So buy a crock pot)



Use a strainer to skim off any foam on the surface. Add the whole onions, celery stalks, bay leaf, and peppercorns. Skim the surface occasionally.

Now you need to separate the beef from the stock. Strain the stock. Discard the vegetables but reserve the meat and the stock. Allow the stock to cool to room temperature, then transfer to a covered container and refrigerate. When the beef shanks are cool, remove the meat from the bones. Discard bones and gristle. Dice the meat and place in the bowl holding the stock.




I do realize this is a bit of work but the stock is so important to the taste of the soup. The beef is so tender and delicious it melts in your mouth.  Now let us move on to the ingredients to get the soup made. Get your stock going the day ahead it will cook all day and then the next day the soup ingredients can be added and it will simmer for the flavor you want.

For the soup:

1 onion, peeled and diced
2 cloves garlic, minced
1 tablespoon Sweet Paprika
1 head Savory green cabbage, coarsely chopped
1 (14.5 ounce) can diced tomatoes with juice
1 lemon, juiced you should have a least 1/4 cup more or less depending on your taste
1/4 cup brown sugar – original recipe call’s out for white I like the rich taste of the brown
1/4 cup chopped fresh dill
salt and freshly ground black pepper to taste





Now you need to take your stock pot and add all the remaining ingredients.  Cook the soup until the cabbage is soft and the flavor is just what you want.

I cooked this soup for 2 hours and then Pressure Canned for throughout the year. 

Truly Nanny Lilly would be proud !



Here is the link to Pressure Can this soup.