Cole Slaw

 

cole slawEverywhere I look in restaurants and deli’s I see cole slaw that is finely chopped. But at home many people prefer the chunky chopped. It is a matter of personal taste and the flavor is the same, just the experience on the tongue is different. The good thing about cole slaw is that it goes with so many other dishes. It is a regular with fried chicken, fried seafood, at picnics, home and anywhere you want a nice refreshing salad. The good news is that carrots and cabbage are so healthy. The mayo may be stretching healthy a little but you can use fat free mayo if you prefer or mix half and half mayo and fat free sour cream. Try it each way and then decide your personal preference. Memorial Day is a great day to make your own slaw. It is quick and easy and oh so delicious.

I suggest you not add salt to slaw until time to serve because salt tends to make the cabbage weep. It draws the liquid out of it and then your slaw is runny and the flavor is no longer as intense. Even though I don’t have it in the recipe, I was raised on slaw that also had hard boiled egg in it. I LOVE IT. My Mom would finely mince one hard boiled egg and stir it into the slaw. It changes the flavor just slightly but in a way that is unique to Mom and oh so good. You might want to try it in a small amount of your slaw to see what you think.
cole slawWell, its time to get planning your menu for the upcoming holiday with backyard barbeques and picnics so let’s get to the good stuff and find out how to make a mean bowl of quick and easy cole slaw that will rival any other you taste.

Serves 8-10

  • 1 medium head of cabbage
  • 4-5 carrots, scraped
  • 1 cup Hellman’s Real Mayonnaise (not salad dressing)
  • Black or Cayenne Pepper to taste
  • Optional: one hard boiled egg, finely minced
  • Optional: ½ cup cooked whole salad shrimp or chopped crawfish tails
  • Optional: Cajun seasoning
  • Salt

Preparation
Shred cabbage in food processor or grate on box grater. Slice thin for chunky slaw. Grate peeled or scraped carrots or add to processor with cabbage. Because carrots are so hard it is best to dice or slice them for chunky slaw.

Combine cabbage and carrots in large salad bowl and refrigerate.
In a small bowl, mix together mayonnaise, pepper and optional shrimp or crawfish and/or egg.. Stir mayo mixture into cabbage. Season with Cajun seasoning to taste (no salt at this time). You can use more or less mayo as preferred. Some heads of cabbage are more dry than others and you will want more mayo. Refrigerate at least 30 minutes until ready to serve, the colder the slaw the better the taste.
Add salt, to taste just before serving. Because of the mayo you want to keep slaw refrigerated as much as possible.
As you can see, cole slaw is quick and easy, so it is a good side dish with any and all meals. It is particularly good accompanying a sandwich at lunch or in place of lettuce in a sandwich for a different taste treat.

Peggy Sholly
Down Home Delicious®
A Taste of Down Home Delicious®
Down Home Delicious® Extravaganza

Easy Sausage and Cabbage One Dish Meal

 

Sausage and Cabbage

In every home there are days when you just don’t want to cook (I’ve said that before) and yesterday was one of those days for me. I didn’t have anything exciting in the way of an entrée to prepare so I had to rely on my ingenuity and a well stocked pantry to come up with a meal.
Let me share my thought process with you. First of all I always have plenty of sausage in my freezer that bails me out on many an occasion. Check, defrost the sausage. In the frig I had one half of a head of cabbage, and in my fresh vegetable bin I had one large red potato. That was the beginning of what turned out to be an easy and delightfully delicious one dish meal. I sliced one link of the sausage into ¼–inch slices. Next I washed, then cut the potato in half lengthwise and then into ¼-inch slices. Finally I chopped the cabbage. I was ready to begin cooking.
I took my large skillet, sprayed it with oil, added 2 tablespoons olive oil and put it over a medium flame. In went the sausage to fry a couple of minutes, followed by the potatoes to lightly brown, then the cabbage. Stirring frequently I tended my skillet until all ingredients were browned and I added ½-can Rotel tomatoes and juice plus ½-can chicken stock. A little salt and pepper and I was on my way. Put a lid on that honey and let it simmer over a low flame for about 10 minutes, until cabbage and potatoes were cooked and dinner was ready. The blend of flavors were excellent. The meal was very low calorie and tasty as could be. My husband was delighted with the fare and so was I.
I actually was surprised at how good it was. Necessity is the mother of invention I am told and that is how a lot of my recipes are born. If you like cooked cabbage I hope you will try this easy one dish meal.

Peggy Sholly
Down Home Delicious®
A Taste of Down Home Delicious®
Down Home Delicious® Extravaganza

Sausage and Cabbage One Dish Meal

SERVES 2 generously

 

  • 1 link sausage (I used Andouille but beef or Italian sausage works)
  • 1 large red potato
  • 1 head green cabbage
  • 2 tablespoon olive oil
  • ½ can Rotel or other diced tomatoes
  • ½ can chicken broth
  • optional:
  • whole kernel corn
  • small ears corn on the cob
  • green peas or lima beans
  • small carrots

 

 

Slice sausage into ¼ inch pieces. Wash and slice potato in half lengthwise then cut into ¼ inch slices. Chop cabbage into chunks.

Spray large skillet with oil and heat over medium heat. Add olive oil to skillet. When hot, add sausage then potatoes and lightly brown all, gently stirring frequently (you don’t want the potatoes to break apart). Add cabbage and continue to stir and brown. When cabbage begins to brown, add tomatoes and broth, cover, turn heat to low and simmer for about 10 minutes or until potatoes and cabbage are just tender. Season to taste. Serve with hot crusty bread if you have it on hand.

It was delicious just like that but you can improvise further and add additional sausage and/or vegetables as indicated if you want to stretch the dish further. If using more vegetables add the remainder of the tomatoes and broth.

Ya’ll have a down home delicious day with little effort and lots of flavor.

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Ya’ll have a down home delicious day now and come back to see us again soon!

Down Home Delicious®
A Taste of Down Home Delicious®
Down Home Delicious® Extravaganza