3 1/2 cups shredded green cabbage
3 1/2 cups shredded purple cabbage
1 1/2 cups shredded carrots
1 small bunch green onions, thinly sliced
1/3 cup mayonnaise
3 tablespoons champagne vinegar
1 tablespoon milk
2 tablespoon sugars
GENEROUS portion FRESH ground sea salt and black pepper
1/4 teaspoon sesame seeds
- Toss green and purple cabbage in a large bowl.
- Add in carrots and green onions.
- Whisk together mayonnaise, champagne vinegar, milk, sugar, salt, pepper and sesame seeds until well blended.
- Pour mayonnaise mixture over cabbage mixture and toss to coat well.
APRICOT PINEAPPLE PORK CHOPS with SWEET & SOUR RED CABBAGE
4 boneless pork loin chops (no thicker than 1/2 inch)
1/2 cup chopped red onion
1/2 cup Smucker’s Apricot Pineapple jam
FRESH ground sea salt and black pepper.
- Preheat oven to 350°.
- Generously season pork chops.
- Using the pan you cooked the bacon in, heat over medium high heat.
- Add pork chops and sear for 2 1/2 minutes per side. Remove to baking sheet. Keep warm in pre-heated oven for 7 minutes.
- In the same pan add onions to remaining bacon drippings and saute’ until soft.
- Add jam and continue sauteing until heated through and slightly reduced.
- Add pork chops to pan, turning to coat well.
- Serve with a small amount of sauce over each pork chop.
SWEET & SOUR RED CABBAGE
3 slices bacon, chopped, cooked crisp (save bacon drippings)
1/2 head red cabbage
1 cup packed brown sugar
1 small red onion
3 tablespoons flour
1 1/2 cup + 1 cup water
1/2 cup white vinegar
3/4 cup apple cider vinegar
- Wash and shred cabbage.
- Cut onion into thin rings.
- In a dutch oven bring 1 1/2 cup water and 1/2 cup white vinegar to a boil.
- Add shredded cabbage and onion rings.
- Cook until tender, but still crisp. DRAIN.
- Add 4 tablespoons bacon drippings, 1 cup water and apple cider vinegar, brown sugar and flour whisking until well blended.
- Add the cabbage and onions, coating well.
- Heat through.
- Top with crumbled bacon before serving.
When I was in college, I worked at several restaurants, but by far one of my most favorite was a dinner house called the Four Winds. It was originally a steak house, but as time went on it transformed into a more casual menu at lunch and with the sandwiches we served a slaw that we made fresh daily. Best as I can remember this is the closest version to it and it is soooooooooooooooooo good!
FOUR WINDS SWEET & SOUR SLAW
2 celery stalks, diced small or sliced thin
1/2 small head red cabbage, thinly sliced or shredded
1/2 small head green cabbage, thinly sliced or shredded
1 1/2 cups shredded carrots
2 tablespoons caraway seeds
1 cup golden raisins
1 cup mayonnaise
3-4 tablespoons apple cider vinegar
3-4 tablespoons sugar
Fresh ground salt and pepper, to taste
- Whisk together the mayonnaise, salt, pepper, vinegar and sugar until well blended.
- In a large bowl toss together the cabbages, celery and carrots.
- Pour mayonnaise mixture over cabbage mixture, sprinkle with caraway seeds and toss until well coated.
- Fold in raisins.
- Adjust salt, pepper, sugar and vinegar to your personal tastes.
- Cover and chill several hours before serving.
CABBAGE ROLL SOUP
1 1/2 pounds hamburger
1 cup cooked rice or uncooked pasta
4 cloves garlic, minced
1 large Vidalia onion, chopped
2 cups V-8 juice
8 ounces tomato sauce
2 cans original Rotel tomatoes with juice
+/- 8 ounces beef broth
2 tablespoons Worcestershire sauce
FRESH ground salt and pepper, to taste
1 small head cabbage, chopped
- In a large dutch oven, brown hamburger.
- Drain hamburger in colander over a paper plate and paper toweling to catch grease.
- Add onion and garlic to dutch oven, sautéing until soft and fragrant.
- Add V-8, tomato sauce, diced tomatoes and broth, stirring to blend.
- Salt and pepper to taste.
- Simmer over low heat 1-2 hours.
- Add cabbage and simmer 1 hour more.
- Add pasta and simmer 20 minutes more until pasta is tender or add cooked rice and simmer 5 minutes until rice is heated through.
NOTE: If you like it thinner like soup, add more broth.
Linking up to FULL Plate Thursday.