Red Cabbage and Apple Slaw

So here is that follow-up recipe to  the braised cabbage that I promised 2 weeks ago. I’ve been craving summery food lately like veggie burgers and slaws this past week due to the rare nice weather we’ve been having.

So grab that other half of the cabbage, slice it into wedges and 1 1/2 inch chunks. Peel and grate two carrots.  Chop and dice an apple or two of your choice and add it to the veggies. Set your veggies aside on a plate.

Now, get your dressing ready. Combine the vinegar and oil. Then whisk in the mayonnaise and pepper. Throw the cabbage, carrot and apple mixture into a bowl and toss in the dressing, stir to coat.

Ingredients

1/2 head red cabbage

1/2 cup Apple cider vinegar

1/2 cup Extra virgin olive oil

1/4 cup Light Mayonnaise

2 Carrots, peeled and grated

1 or 2 Apples, diced

Kosher salt and ground pepper to taste

Optional Ingredients ( I omitted due to my Limited Sugar diet): 2 tbsp Sugar and 1 cup Raisins.

Also: Celery seed, which I didn’t have.

You can of course omit the mayo, which a lot of people do, to make this vegan. I usually make it without it but I decided to experiment with it to see how it would taste. Either way works just fine.

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Ooooh, isn’t it so purdy? I should have taken some step by step photos for this one, but of course I forgot.

See how easy it is to make yourself? You don’t need to buy any of that bagged, pre-made stuff.

This slaw is perfect for a cookout with grilled portobello mushroom burgers, any variety of veggie burgers you like, or tofu and veggie skewers. Delicious. I can almost smell the barbecue and I’m hungry again.

Enjoy!

 

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Vegan braised Red Cabbage

I’ve been in love with red cabbage lately, and have been in the habit of picking up a head of this anti-oxidant rich vegetable every other week and using it up for side dishes, slaws and in salads.

My favourite way is braised cabbage. The aspect of it that has always bugged me is that almost every recipe I’ve found for braised cabbage involves bacon, lard or some kind of animal fat. I just find that totally unnecessary. Braising involves cooking with some kind of liquid, of course, but the options are endless.

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Most people use vinegar: Apple cider, balsamic, white, with extra virgin olive oil  or butter and sugar. Others use broth or apple juice, or a combination of both. As you can see in the cast of characters above, I chose Apple cider vinegar, olive oil and orange juice to substitute for the apple juice I didn’t have on hand. I also mixed things up with dashes of kosher salt and fennel seed.

I only used half  a head of cabbage and used the other half for apple and cabbage slaw (Recipe coming shortly after the break). If I used the whole head for this, it would be way too much for two people to eat. Sure, I love cabbage but I don’t want to drown in it for weeks.

Ingredients

* 1/2 1 red Cabbage, chopped into irregular chunks

*2 tbsp Extra Virgin Olive oil

*3/4 cup Apple cider vinegar

*1 tart Apple, peeled and diced.

* 1/4 cup Apple or Orange juice

* Kosher salt to taste

*1/4 tsp Fennel seed

 

So here we go, grab that cabbage, remove the outer leaves and slice it in half.  Remove the cores, and cut into quarters. Chop those quarters into irregular chunks a la Jamie Oliver. You can go the traditional shredding route, but I find this way much more fun and it gives it more texture.

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Place a pan over medium heat and add the oil and the fennel seeds.  Add the cabbage, and pour in the apple cider vinegar. Stir it around and let it cook for a minute or two. Add the juice and stir.

After a few more minutes of cooking, add the chopped apple and salt.  Cover and let simmer for another 30 minutes, stirring occasionally until it gets that delicious, tart and not-so vinegary taste.

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This side dish pairs well with stuffed peppers (recipe coming soon!) quinoa casseroles, veggie burgers or a sweet potato topped with black beans and cheese. Yum! Mark and I are having the latter tonight, smothered with leftover black bean soup alongside this gorgeous cabbage concoction! He doesn’t know it yet, but he’ll like it anyway. He always does.

If you ever come across a low-maintanence dude, snag him right away and you won’t regret it.

Happy eating!