Southern Cabbage Salad With Sweet Onion And Peppers Recipes

Steps:

• In a salad bowl, combine the peppers, onion and lemon zest. In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, basil, salt and pepper; shake well. Pour over vegetables; toss to coat. Cover and refrigerate overnight.

Steps:

• Mix vegetables in a large bowl.
• Thoroughly combine lemon zest, lemon juice, vinegar, sugar, salt, and pepper; whisk in oil.
• Fold into vegetables.
• Season to taste with salt.
• Store up to 12 hours in the refrigerator to marry flavors.
• Return to room temperature before serving.

Steps:

• Alternate layering cabbage and onions in a bowl, with onions for the top layer.
• Combine sugar, vinegar, salt, celery seeds, mustard and pepper in a saucepan.
• Bring to a boil.
• Remove from heat, add salad oil.
• Drip hot mixture over the cabbage and onions, do not stir.
• Cover and refrigerate for 24 hours.

Steps:

• In a large bowl, toss together the cabbage, tomatoes, onion, chiles, salt, sugar and peanut powder until evenly combined.
• In a small saute pan, heat the clarified butter over medium heat. Add the cumin and stir until toasted. Remove from heat, pour over the salad mixture and gently mix together. Chill until serving, and serve garnished with cilantro.

Steps:

• In a large serving bowl, combine the cucumbers, onion and peppers. In a small bowl, whisk vinegar and sugar. Pour over vegetables; toss to coat. Chill until serving. Serve with a slotted spoon.

Steps:

• Whisk olive oil, vinegar, sugar, and soy sauce together in a small bowl until sugar dissolves.
• Toss cabbage, green onions, almonds, sunflower seed kernels, and raisins together in a large mixing bowl. Drizzle dressing over salad and toss to coat.
• Cover bowl with plastic wrap and refrigerate at least 1 hour before serving.

Steps:

• Toss bell peppers, onion, and vinegar in a large bowl; season with salt and black pepper.
• Let sit until bell peppers are slightly softened, 10-20 minutes. Just before serving, toss herbs and oil with bell pepper mixture.

Steps:

• Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring, until it begins to soften, about 3 minutes, and add a generous pinch of salt and the peppers. Cook, stirring often, until the onion and peppers are tender, about 5 minutes, and add the cabbage. Stir together, add salt to taste, cover and cook, stirring often, for 20 to 25 minutes, until the cabbage is very tender and sweet. Add the garlic and tomato paste and continue to cook, uncovered, stirring often, for 5 minutes. Season to taste with salt and pepper and remove from the heat.
• Preheat the oven to 375 degrees. Oil a 10-inch tart pan or cake pan and line with the dough. Whisk the eggs and milk together in a large bowl, add salt and pepper to taste and stir in the vegetables and cheese. Mix together well and scrape into the pie shell.
• Bake 45 to 50 minutes, until the top is lightly browned. Remove from the heat and allow to cool for at least 10 minutes before serving. Serve hot or at room temperature.