Wilted Coleslaw Recipes

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.

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.

Steps:

• Combine the coleslaw and onion in a large bowl.
• In a separate bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice; mix until smooth. Pour mixture over the coleslaw and onion; stir well and chill for 1 hour.

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.

Steps:

• in a small bowl, combine cabbage, onion, celery seed and salt.
• set aside.
• in skillet, cook bacon till crisp.
• drain; reserving 1 tablespoons bacon dripping.
• crumble bacon over cabbage mixture.
• to drippings add sugar, vinegar, and paprika.
• stir and heat till sugar is dissolved.
• pour this over cabbage mixture and toss.

Steps:

• Toss together the broccoli slaw, cabbage, kale, parsley and raisins in a large bowl.
• Put the bacon in a large nonstick skillet; set over medium-high heat. Cook, stirring frequently, until well browned and crisp, 6 to 8 minutes. Remove to a paper towel-lined plate. Pour off all but 2 tablespoons bacon fat from the skillet and add the olive oil. Add the shallot and cook over medium heat until softened, 2 to 4 minutes. Add the vinegar, mustard and honey and whisk to combine. Bring to a simmer, then remove from the heat.
• Immediately pour the dressing over the slaw mixture and toss to coat. Add the bacon and toss; season with salt. Cover and let sit at room temperature for 1 hour to soften.

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.

Steps:

• Cook bacon in large skillet until crisp; remove bacon, reserving drippings in skillet.
• Crumble bacon, set aside.
• Add onions and next 4 ingredients to drippings in skillet, stirring until blended.
• Stir in cabbage.
• Cook over medium heat, uncovered, 15 minutes, stirring occasionally.
• Sprinkle with reserved bacon.

Steps:

• In a saucepan bring vinegar and water to a boil with sugar, salt, and mustard and simmer, stirring occasionally, 3 minutes.
• In a large heavy skillet heat oil over moderately high heat until hot but not smoking. Add mustard seeds and sauté until they begin to pop. Stir in cabbage and sauté, stirring, 1 minute. Add vinegar mixture and simmer vegetables 1 minute.
• Drain vegetables in a large fine sieve set over a saucepan and transfer them to a bowl. Boil liquid over moderately high heat until reduced to about 3 tablespoons and stir into vegetables. Chill slaw, covered, at least 1 hour or overnight.

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.

Steps:

• Place lettuce and onion in a large salad bowl; set aside. In a skillet, cook bacon until crisp (do not drain). Stir in vinegar, water, salt and pepper. Pour over lettuce and toss gently until well coated. Top with egg. Serve immediately.

Steps:

• Melt butter in a medium saucepan over medium heat; add leek and season with salt and pepper. Add 2 tablespoons water and cook until softened, about 2 minutes. Add cabbage and cardamom, if using, and season with salt and pepper. Continue cooking, stirring occasionally, until cabbage is just wilted. Remove from heat and serve.

Steps:

• Cook the bacon in a large skillet and remove and drain it and crumble it.
• In the same skillet (with the bacon grease), cook the onion and and green or red pepper.
• Add in the bag of cole slaw mix and cook it until the slaw is limp.
• Add the remaining ingredients and warm all the way through.
• Add the bacon back into the mix and serve.

Steps:

• Place cabbage in large glass or china bowl. Sprinkle with onions, then pepper and sugar.
• Bring vinegar, oil, salt, mustard and celery seeds to a boil. Pour over vegetables.
• Cover loosely and refrigerate 12 hours or up to 3 days. Toss before serving.

Steps:

• In a small bowl, whisk together soy sauce, vinegar, sugar, 1 1/2 tablespoons olive oil, sesame oil, and salt and pepper to taste.
• In a bowl, toss the cabbage, carrot, and scallion with 2 tablespoons of the soy sauce mixture.
• Remove tough muscles from side of each scallop if necessary.
• Pat scallops dry with paper towels and season with salt and pepper.
• In a heavy non-stick skillet just large enough to hold scallops in one layer, heat remaining 1/2 tablespoon olive oil over moderately high heat until hot but not smoking and sauté scallops until golden and cooked through, about 2 minutes on each side.
• Transfer scallops to a bowl and add remaining soy sauce mixture to skillet and boil until reduced to a glaze.
• Add glaze to scallops and toss to coat well.
• Remove scallops and keep warm then add the slaw to the skillet and cook over moderately high heat, stirring, just until cabbage is wilted, 1 to 2 minutes.
• Season slaw with salt and pepper.
• Serve slaw topped with scallops and garnished with scallion greens.

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.