Showing posts with label cole slaw. Show all posts
Showing posts with label cole slaw. Show all posts

09 October 2012

A Simple Cole Slaw with Apples and Cranberries


Although we enjoy pork chops year round, they strike me as a distinctly autumnal meal. Perhaps it's because they are so often paired with applesauce, or spiced apples.

But they are just as often paired with cole slaw or with cabbage in some other form. This recipe is one of the most-viewed recipes on this blog, and when a local reader left a comment on the 2007 post, it reminded me that I'd intended to re-post a link to it.

Last week in Door County, I bought a broccoli slaw with dried cherries at a local deli, and loved it. It was a cross between traditional slaw and that ubiquitous broccoli-raisin-bacon salad so many delis offer. That reminded me that I had two small heads of cabbage in my crisper.

And I needed an autumnal salad. Something rustic. Coarsely chopped, not grated. I often eat at an unpretentious lunch place known for its apple slaw and I wanted something along those lines. Here's what I made:

Cole Slaw with Apples and Cranberries

  • 2 cups coarsely chopped cabbage
  • 1 cup coarsely chopped red cabbage
  • 1/4 cup coarsely chopped red onion
  • 1/2 cup chopped apple (in this case, Door County Honey Crisp)
  • 1/4 cup dried cranberries
  • Dash sea salt
  • 2 Tablespoons roasted almonds and pumpkin seeds (pre-made, I admit)

I used a T Marzetti slaw dressing with celery seed. It's still Clean Out the Fridge Month here; in fact, the month has morphed into an entire season. I don't expect to do a major grocery shopping until mid-November. Frankly, I enjoy using up what I have and not spending tons on money on groceries.

(But I am looking forward to having the time this winter to experiment with home-made dressings.)

The cole slaw was tart and sweet. It was perfect with chicken, brown rice and squash. In fact, it was a nice juxtaposition to the latter, which I will feature in a day or so.

Since the onion was also from Immerfrost Farm and the apples from across the bay, about 75 percent of the cole slaw came from within 100 miles of my home.

Here's a link to more cabbage-based recipes.



09 April 2007

Cabbage with Pork Chops and a Recipe for Cole Slaw

My family was never big on cooked cabbage, except perhaps when my father wanted corned beef and cabbage.

I discovered how good it could be while I was in college. What's college for if not to discover new ideas, tastes and directions?

Recently we needed a quick supper and I found one in Ships of The Great Lakes Cookbook, the subject of a recent Cookbook Spotlight hosted by The Sour Dough and Weekend Cookbook Challenge.

Braised Pork Chops with Cabbage

  • 2 Tablespoon vegetable oil
  • 4 thick pork chops
  • 1 medium onion, sliced
  • 1 medium head cabbage, cut into 1/2-inch slices
  • 1 cup tomato juice
  • 2 teaspoons beef bouillon granules
  • 1/2 teaspoon caraway seeds
  • 1/4 teaspoon pepper


Heat oil in heavy skillet. Brown pork chops over medium heat, about 4 minutes each side. Add onion and cabbage. Mix remaining ingredients in small bowl and add to pan. Cover and cook for about 35 minutes.

The pork chops were tender. The cabbage was tasty, and even better the next day and the day after that. I will make this again, and serve it with green beans and cinnamon applesauce.

Cabbage is rapidly becoming a favorite vegetable in my kitchen. Every two weeks, sometimes every week, I make two small batches of cole slaw.

My Mother's Cole Slaw

  • 2 cups grated cabbage
  • 3/4 cup grated carrot
  • 1/3 cup grated green pepper
  • 2 teaspoons minced onion
  • 3/4 cups mayonnaise
  • dash freshly ground pepper
  • dash sel de fleur
  • dash paprika for color

I've tasted some great apple slaws recently, but this one remains my standard. Even when dad's a chef, there's nothing like mom's food!