WILTED CABBAGE SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Quarter, core and very thinly slice 1 small head green cabbage; transfer to a large bowl. Pour 4 cups salted boiling water over the cabbage and toss with tongs until wilted. Let sit 15 minutes. Drain, rinse and pat dry. Whisk 1/4 cup each white wine vinegar and olive oil, 2 teaspoons sugar, 1 teaspoon kosher salt and a few grinds of pepper in the bowl. Add the cabbage and toss well.
SUNNY'S EASY GRILLED CABBAGE "STEAKS" WITH APPLE SALAD
Steps:
- Make the sauce. Stir together the hot pepper jelly, orange juice, vinegar, a pinch of salt and a few grinds of pepper in a bowl or liquid measure. Stir and set aside.
- Grill the cabbage. Preheat the grill to 350 degrees F.
- Brush both sides of the cabbage with olive oil and sprinkle with salt and pepper. Place the slices over the direct heat of the grill and cook until the bottom is slightly charred, about 5 minutes. Flip the cabbage and brush with the pepper jelly sauce. Cook for another 4 to 5 minutes and remove to serving plates.
- Top with the salad. Combine the apples, tomatoes, scallions, lemon juice and a drizzle of the sauce in a medium bowl (make it as saucy as you like). Toss to coat and place an equal amount of the salad on the center of each grilled cabbage slice. Top with a few basil leaves. Eat it!
WILTED COLESLAW
I fix this snappy salad for myself whenever I have a taste for it. The crisp ingredients and sweet-and-sour dressing are irresistible.-Denise Albers, Freeburg, Illinois
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1 serving.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the cabbage, onion, celery seed and salt; set aside. In a skillet, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Crumble bacon over cabbage mixture. To the drippings, add sugar, vinegar and paprika; heat until sugar is dissolved. Pour over cabbage mixture and toss to coat. Serve immediately.
Nutrition Facts :
EASY GRILLED QUAIL
If you are looking for something different to grill this summer, how about quail? You can keep things simple and pair them with everyday sides or dress them up for company by serving them with couscous and shredded Brussels sprouts. Wild rice pairs nicely with them as well.
Provided by Soup Loving Nicole
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Combine parsley, paprika, garlic powder, salt, and pepper in a bowl. Add olive oil and stir until evenly combined. Brush seasoned oil over both sides of the quail.
- Grill for 8 minutes. Carefully flip with tongs and grill for 8 minutes more.
Nutrition Facts : Calories 270.9 calories, Carbohydrate 0.4 g, Cholesterol 82.8 mg, Fat 19.9 g, Fiber 0.2 g, Protein 21.5 g, SaturatedFat 4.6 g, Sodium 204.1 mg, Sugar 0.1 g
GRILLED QUAIL WITH WILTED CABBAGE SLAW
Categories Marinate Thanksgiving Quail Fall Grill/Barbecue Healthy Cabbage Gourmet
Yield Makes 6 first-course servings
Number Of Ingredients 18
Steps:
- Make marinade:
- In a small bowl whisk together marinade ingredients.
- Rinse quail and pat dry. Arrange quail in a flat-bottomed dish large enough to hold them in one layer and add marinade, turning quail to coat well. Marinate quail, covered and chilled, turning them once or twice, at least 1 day and up to 2.
- Prepare grill and bring quail to room temperature (about 30 minutes).
- Remove quail from marinade, discarding marinade, and pat dry with paper towels. Season quail with salt and pepper and grill on an oiled rack set about 5 to 6 inches over glowing coals 3 to 4 minutes on each side, or until just cooked through. Meat should still be pink. (Alternatively, grill quail in batches without crowding in a hot oiled well-seasoned ridged grill pan.) Transfer quail as cooked to a plate and keep warm, covered.
- Make slaw:
- In a cup or very small bowl stir together vinegar and honey. In a 12-inch heavy skillet cook bacon over moderate heat, stirring, until crisp. Transfer bacon with a slotted spoon to a small bowl and pour off all but about 2 tablespoons bacon fat from skillet.
- Heat bacon fat remaining in skillet over moderately high heat until hot but not smoking and cook caraway seeds, stirring, until fragrant, about 30 seconds. Add red cabbage, carrots, vinegar mixture, and salt and pepper to taste and sauté, stirring, until cabbage is just wilted, about 1 minute.
- Remove skillet from heat and add Napa cabbage and scallions, tossing until cabbage is wilted slightly.
- Divide slaw among 6 plates. Cut each quail into 4 serving pieces and arrange decoratively over slaw. Top salads with bacon.
BEER GLAZED GRILLED BRATWURST WITH WILTED RED CABBAGE SLAW
Steps:
- Put the bratwurst, beer, 1 cup water, the caraway, coriander, mustard seeds, onions and ginger in a medium stockpot. Bring to a simmer over medium heat and cook for 5 minutes. Cover, remove from the heat, and let stand 15 minutes.
- Transfer the brats to a bowl. Strain the cooking liquid into another bowl, and discard the solids.
- Heat the oil in a large saute pan over medium heat, add the cabbage and toss to coat. Add 1 cup of the strained bratwurst liquid, and cook until softened, stirring frequently, about 15 minutes. Add 2 tablespoons of the honey, the vinegar and some salt and pepper. Toss to coat, and cook another 5 minutes. Transfer to a bowl.
- Preheat the grill to high, with direct and indirect heat. Grill the sausages over direct heat until the casings are crisp and golden brown on all sides, about 2 minutes per side. Move the brats to indirect heat, cover the grill, and cook another 5 minutes.
- While the brats cook, whisk the mustard, the remaining 2 tablespoons honey, some salt and pepper and a few tablespoons of the bratwurst liquid in a small bowl; the mixture should be syrupy. When the sausage are done, remove them to a platter and brush with the glaze.
- Split the hoagie rolls and grill cut-side down until toasted, about 30 seconds. Put a brat in each roll and top with some cabbage, then serve.
IRENE'S WILTED COLESLAW
This is a very easy, tried and true recipe. I use a food processor with a shredding blade to get the right texture. You can use a bag of shredded cabbage (found in the refrigerator section of your market) instead of shredding the cabbage yourself. This is best made a few hours before serving or a day in advance.
Provided by The Kissing Cook
Categories < 15 Mins
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place green cabbage and onions through the processor. Place the cabbage and onion mixture in a mixing bowl. Sprinkle 1/2 cup sugar on top. Let stand.
- In a small saucepan, heat oil, sugar, vinegar, salt on medium heat until boiling.
- Pour mixture over cabbage mixture and mix well.
- Sprinkle celery seed over mixture and mix well.
- Refrigerate until ready to use.
GRILLED CHICKEN WITH WILTED SLAW
Molasses-marinated chicken thighs are grilled to perfection, then served with a bacony wilted slaw.
Provided by Dole
Categories Trusted Brands: Recipes and Tips Dole
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Whisk together 3 tablespoons cider vinegar, molasses, olive oil, allspice, salt and pepper.
- Arrange chicken in 11x7-inch dish pour marinade over, turning chicken to coat. Cover; refrigerate for 30 minutes.
- Remove chicken from marinade, discard marinade. Grill 3 to 4 minutes on each side or until no longer pink in center. Keep covered and warm.
- Combine remaining vinegar and honey in bowl; stir. Cook bacon over moderate heat, large skillet, stirring, until crisp. Crumble bacon. Reserve 2 tablespoons bacon fat.
- Heat bacon fat over medium-high heat until hot but not smoking ; cook caraway seeds, stirring until fragrant, about 30 seconds. Add coleslaw, vinegar mixture and salt and pepper to taste and cook, stirring, until cabbage is just wilted about 1 minute.
- Remove skillet from heat; add green onions and bacon. Toss together. Plate slaw on 6 different dishes and place cooked chicken on top of slaw to serve.
Nutrition Facts : Calories 266.5 calories, Carbohydrate 14.9 g, Cholesterol 52.9 mg, Fat 15.6 g, Fiber 2.1 g, Protein 16 g, SaturatedFat 4.4 g, Sodium 566.2 mg, Sugar 8 g
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GUSTO TV - GRILLED QUAIL WITH WILTED CABBAGE SLAW
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Estimated Reading Time 2 mins
- Starting with marinade in large bowl combine: cup of cider vinegar, 1 teaspoon of ground pepper, 3 tablespoons cider vinegar, cup molasses, cup olive oil, 1 teaspoon allspice and, 1 teaspoon of salt. Clean the quail by quickly cleaning with water then dry with kitchen paper. Season each bird with salt and pepper. Move quail to a large dish, big enough to hold all birds and with a flat bottom. Pour marinade overtop of quail, turning to coat all sides. Cover and let chill in fridge at least 24 hrs up to 48hrs
- When ready to continue, let quail warm to room temperature and preheat the grill. Season each quail with salt & pepper. With a rag soaked in oil, rub the grill rack. Place the quail carefully on the grill. Leave some room between quail to avoid crowding. The quail should grill 3 to 4 minutes on each side over glowing coals. Ideally the meat will still be pink. To maintain warmth, move quail to a plate and cover, while starting the slaw.
- Combine the grated carrots, green and red cabbages in a medium bowl. Then, in another bowl whisk together the 3 tablespoon of cider vinegar, and 2 teaspoons honey. Over medium heat cook bacon in a heavy frying pan, stir occasionally till crisp. Move bacon into a bowl, leaving behind the grease in the pan.
- Toss the caraway seeds in the greasy pan let them roast over medium to high heat. Stir occasionally until fragrant. Add the slaw mixture, then the vinegar mixture and season. Saut until the cabbage starting to wilt, for about a minute. Remove from heat and then add the thinly sliced arugula and chopped scallions. Toss contents in skillet around till all is wilted faintly.
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5/5 (9)Total Time 40 minsCategory Main CourseCalories 673 per serving
- Make the sauce first. Heat the butter over medium heat, then add the onion and sauté until it turns translucent, about 3 or 4 minutes. Add everything else, stir well and simmer slowly for 20 minutes or more. You can buzz it in a blender for a smooth sauce.
- To flatten the quail, use kitchen shears to remove the backbones of the birds by cutting along either side. Put the quail breast side up on a cutting board and press to flatten. If you want to be fancy, carefully snip out the ribs and the curved saber bones near the wishbone. Salt the quail and toss them in the vegetable oil.
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