Confetti Cabbage Recipes

CONFETTI COLESLAW

Steps:

• For the salad: Quarter and core the cabbage. Set up a food processor with the slicing blade. Slice the cabbage and then transfer it to a colander. Switch to the grating blade and shred the carrots; add to cabbage. Toss the cabbage and carrots with the salt and set colander in the sink until the vegetables wilt, 1 to 4 hours. Rinse cabbage mixture thoroughly in cold water and spin it dry in a salad spinner.
• Meanwhile, make the dressing: Whisk the vinegar with the honey, mustard, celery seeds, salt, and black pepper to taste in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
• Quarter, core, and shred the apples. Toss the cabbage mixture with the apples, scallions, and about 1¿2 cup of the dressing. Refrigerate until chilled and the flavors come together, about 1 hour. When ready to serve, toss the watercress with the remaining dressing. Make a ring on a platter with the watercress, and mound the coleslaw in the middle of the ring.

BRATWURST SAUSAGE WITH CONFETTI CABBAGE STIR-FRY

Steps:

• Prick sausages all over with fork.
• In microwaveable dish, cover sausages with 1/4 cup water; microwave at medium (50%), turning once, for 10 minutes or until no longer pink inside.
• In wok or large deep skillet, heat 1 tbsp of the oil over medium-high heat; brown sausages, about 4 minutes.
• Transfer to plate; keep warm.
• Add remaining oil, onions, carrots, cabbage, garlic, salt and pepper to wok; cover and steam until cabbage is tender, about 15 minutes.
• In bowl, whisk sugar with vinegar; add to cabbage mixture and toss to coat.
• Toss with parsley.
• Serve sausages on cabbage.

CROUTON CONFETTI CABBAGE STUFFING

Steps:

• 1. Cube sliced bread and toast till crisp.
• 2. Chop and shred all veggies.
• 3. Add olive oil to a large skillet, and heat over medium high heat. Add in the chopped & shredded veggies, and cook about 5 to 8 minutes until veggies are crisp tender. PREHEAT THE OVEN TO 350 DEGREES F. Spray a 9X13 size casserole dish with non stick cooking spray, and set aside till needed.
• 4. Add toasted bread cubes & salad croutons to a large bowl.
• 5. Add the sautéed veggies to toasted bread bowl & Spices, and stir till combined together.
• 6. Add soup to a medium size bowl and add in the room temperature eggs. Beat together until blended.
• 7. Now pour soup mixture over stuffing, add in the chopped roasted red peppers, and stir to blend together.
• 8. Pour stuffing mixture into prepared casserole dish & bake at 350 degrees F. oven for 25-35 minutes or until piping hot and bubbling around outer edge.
• 9. Remove from oven and serve with your favorite side dishes.

CONFETTI SWEET & SOUR CABBAGE SLAW

Steps:

• 1. Shred cabbage if not already shredded and add to a large bowl.
• 2. Chop Red bell peppers & add to bowl, toss to mix.
• 3. Chop Green Onions and Green Bell Peppers, add to bowl, & toss together with slaw.
• 4. Chop and add the red onions tossing together after adding. I prefer to use long metal tongs.
• 5. Add oil, sugar, & vinegar to a medium sauce pan. Bring to a boil, all the while whisking with wire whisk to dissolve sugar. Then boil an additional 2 minutes all the while stirring, then remove from heat.
• 6. Gradually and carefully pour hot mixture over the cabbage, and toss to coat, turning with tongs as you go to assure all is mixed together. Refrigerate until slaw is completely cooled for better flavor.
• 7. This is the book of the original recipe "BIG MAMA'S OLD BLACK POT BY Ethel Rayson Dixon.
• 8. Add slaw to a large bowl, garnish as desired, and serve. This was excellent with MyLemon Pepper Panko Salmon Croquette Patties and Cajun Seafood Aioli Sauce. You may like it too, so give it a try.

CONFETTI CABBAGE SALAD WITH SPICY PEANUT DRESSING

Steps:

• Toss the cabbage and carrot with 1 tsp salt in a colander set over a medium bowl. Let stand until the cabbage wilts, 1-4 hours. Rinse the cabbage and carrot under cold running water. Press to drain and pat dry with paper towels.
• Process the peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger and jalepeno in a food processor until smooth.
• Combine everything in a medium bowl. Toss to coat salad with dressing. Season with salt to taste.
• Cover and refrigerate until chilled.