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Friday, September 21, 2012
Farmgirl Friday! SIMPLE SIDES of CABBAGE...
THESE tangy seasonal sides are perfect alongside a beef or pork roast, use leftovers on sandwiches the next day!
LIME COLESLAW (SUPER on tacos!)
*1 small head cabbage
*1/2 bunch fresh cilantro, torn
*1/2 cup sour cream
*1/2 cup mayonnaise
*1 1/2 tablespoons sugar
*Kosher salt and freshly ground pepper
Shave the cabbage with a sharp knife or mandoline so you have thin ribbons. Cut the scallions long and on the bias so you have pieces similar in shape to the cabbage. Toss the cabbage, scallions and cilantro in a large salad bowl.
Make the dressing by combining the sour cream, mayonnaise, sugar and the zest of the limes in a medium bowl. Season with salt and pepper and finish with a squeeze of lime juice. Pour the dressing over the cabbage mixture and toss to combine.
SWEET + SOUR SAUTEED CABBAGE
*2 tablespoons extra-virgin olive oil
*1 small onion, sliced
*1/2 red or green cabbage, shredded
*1/3 cup white or apple cider vinegar
*2 rounded tablespoons sugar
*1 teaspoon mustard seed
*Salt and pepper
Heat a skillet over medium heat. Add oil and onion and saute 2 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 5 minutes. Add vinegar to the pan and coat the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.
"Lime juice makes things taste fresher. I use it for drinks, salsas, relishes, soups, and sauces. You want some give to your limes - firmness means the inside is dry - and they'll stay softer longer if you don't refrigerate them."