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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Warm Cabbage Salad

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Warm Cabbage Salad Empty Warm Cabbage Salad

    Post by Lobo Mon Jan 25, 2016 3:01 am

    Warm Cabbage Salad Img76l
    Warm Cabbage Salad
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    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Servings: 6
    The word cabbage comes from the English corruption of the Old French word caboche, meaning "head." The cabbage family is broad, with brussels sprouts, broccoli, cauliflower, kale, bok choy, and savoy, napa and celery cabbages among the many relatives. This salad is best made with green, red, napa and savoy cabbages, in any combination.






    • 32

    Ingredients:


    • 2 Tbs. extra-virgin olive oil
    • 2 large shallots, minced
    • 2 to 3 lb. assorted cabbages,
        cored and cut into shreds 1/4 inch wide
    • 1/2 tsp. caraway seeds
    • 2 tart green apples, such as Granny Smith
        or Pippin, halved, cored and cut into thin slices
    • 3 Tbs. white wine vinegar
    • Salt and freshly ground pepper, to taste
    • 1/4 cup fresh flat-leaf parsley leaves

    Warm Cabbage Salad Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, light-bodied white wines like the Domaine Guillerault Fargette, Sancerre from our Wine Club.

    Directions:

    In a large fry pan over medium heat, warm the olive oil. Add the shallots and sauté, stirring occasionally, until soft, about 10 minutes. Add the cabbages and caraway seeds, cover partially and cook, stirring occasionally, until the cabbages just begin to soften, about 10 minutes. Add the apples and vinegar and stir together.

    Continue to cook, stirring occasionally, until the apples are warm, 1 to 2 minutes. Season with salt and pepper.

    Stir in the parsley and transfer to a warmed serving dish. Serve immediately.
    Adapted from Williams-Sonoma Seasonal Celebration Series, Autumn, by Joanne Weir (Time-Life Books, 1997).

      Current date/time is Mon Sep 16, 2024 7:49 pm