TEXAS COLESLAW
Provided by Tyler Florence
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a large bowl add the cabbage, carrots, apples, onions, and pecans. Mix well and set aside.
- In a small bowl combine the mustard and water. Whisk in the olive oil; add the sugar, cayenne, cumin, orange juice, and creme fraiche and blend well. Taste and season with salt and pepper. Pour the dressing over the cabbage mixture and toss well to coat. Mound onto a platter and garnish with mint leaves.
TEXAS COLESLAW
One of my favorites! Goes great with barbecues and picnics. For a more mild salad, use less green onions.
Provided by Denyse
Categories Salad Coleslaw Recipes With Mayo
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the mayonnaise, lime juice, cumin, salt and pepper. Add the cabbage, carrot, green onions and radishes and stir until well-combined. Chill at least an hour before serving.
Nutrition Facts : Calories 235.6 calories, Carbohydrate 9.4 g, Cholesterol 10.4 mg, Fat 22.2 g, Fiber 3.4 g, Protein 2.1 g, SaturatedFat 3.3 g, Sodium 476 mg, Sugar 4.5 g
TEXAS-STYLE CABBAGE
Number Of Ingredients 7
Steps:
- Toast almonds in a medium skillet over low heat, stirring occasionally to prevent burning; set aside. Separate cabbage into strips; layer in skillet with butter, garlic and seasonings. Cook over medium-high heat until tender, stirring frequently. Garnish with cheese and toasted almonds. Tip: A fresh tomato salad is a snap to prepare. Whisk together 1/4 cup white vinegar with one teaspoon chopped banana pepper and 3/4 teaspoon salt. Drizzle over one cup thinly sliced onion and 4 tomatoes cut into thin wedges. Let stand 15 minutes before serving.
Nutrition Facts : Nutritional Facts Serves
TEXAS COUNTRY CABBAGE
This boiled cabbage recipe has been in our family for decades and can be enjoyed by all cabbage lovers. We sometimes serve this delicious dish by itself, but usually with butter beans (large lima) and county fried potatoes.
Provided by BillyJ
Categories Beans
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Fry bacon until crispy and break into small pieces (set aside).
- Rinse whole head of cabbage.
- Removing loose leaves, break into smaller pieces and save.
- Cut 1 inch thick slice off bottom of head.
- This allows cabbage to sit upright in pan.
- Break slice into smaller pieces and save.
- Cut a round circle large enough and deep enough in top of cabbage head to place your whole onion.
- Be careful while cutting the hole.
- TIP: Using onion as guide, cut circle with depth of pearing knife, cris-cross cuts inside circle at same depth, then dig out hole area with spoon.
- Save cabbage you remove.
- Using a heavy guage, deep pot, add water then place cabbage head in center, place whole peeled onion in hole in top of cabbage.
- Add all cabbage (saved above) around the head, in bottom of pan.
- Add 1/4 stick of butter on top of onion.
- combine all other seasonings (except parsley) and sprinkle on top of and around head of cabbage.
- Cover and cook on low-med heat for approximately 45 minutes.
- Add Butter as described below.
- NOTE:.
- Add remainder of butter on top of onion in 15 minute and 1/4 stick increments during cooking.
- Also, spoon stock over top of cabbage when adding butter.
- At 30 minutes, cut onion in quarters but leave in place.
- During the last 15 minutes sprinkle bacon and parsley over cabbage and onion.
- When done, onion and cabbage will have opened and fallen into a tender, delicious heap.
- Turn off heat, leave covered for 5 minutes then serve and enjoy boiled cabbage East Texas style.
Nutrition Facts : Calories 362, Fat 30.6, SaturatedFat 17.1, Cholesterol 71.9, Sodium 965.9, Carbohydrate 19.9, Fiber 7.1, Sugar 9, Protein 6.1
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