Ingredients
1 medium whole red cabbage
2 small carrots, grated
1/4 lb spanish onion, thinly sliced
1/4 lb red onion, thinly sliced
1 small green cabbage, shredded
VINAIGRETTE DRESSING
2 tbsp white wine vinegar
1 pinch each dry mustard and salt
6 to 8 tb. olive oil
1/2 tsp caraway seeds - (or more to taste)
1/3 cup chopped fresh herbs*
1 pinch sugar, or as required, &/or
1 lemon juice, as required
1 freshly ground pepper
Directions
*Fresh herbs should be a mixture of parsley, chives, chervil and
basil.
The author suggests serving this salad at a picnic.
To make the cabbage "bowl," use a sharp knife and cut a lid one
quarter of the way from the top (not stem) end of the red cabbage.
Using a grapefruit knife, cut out most of the interior cabbage from
the lid, leaving a shell 1/4" thick. Set aside. Remove inner
cabbage from "bowl," leaving a sturdy 1/4" shell. With a sharp
knife, trim off stem end so shell sits firmly. Shred cut red cabbage,
discarding any tough leaves or pieces.
In a large mixing bowl, toss together carrots, onions and shredded
red and green cabbage.
To make the vinaigrette, whisk together vinegar with the mustard and
salt. Slowly add oil by drops until smooth and thickened. Add caraway
seeds and chopped herbs. Taste and add sugar and/or lemon juice and
pepper.
Toss cabbage mixture with vinaigrette. Cover and chill cole slaw,
overnight if desired. To serve, fill cabbage bowl with slaw, top
with lid (and press firmly, securing with foil if transporting to a
picnic site.)
Yield: 4 to 6 servings.
From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright.
Toronto: James Lorimer & Company, 1985. Pg. 19. ISBN 0-88862-788-2.
Electronic format by Cathy Harned.
Servings: 1 batch
Cole Slaw In A Cabbage "Bowl" Recipe brought to you by Recipe Ideas
Categories: Cabbage; Salad; Vegetable
The History of Recipes
Academics have tracked the existence of recipes far back into the far past, at least as far as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, in the main part, these early cookbooks were just simple hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe found, according to experts is a series of tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. As our culinary historical trip moves to more modern times we find two interesting books published in the 14th Century ; a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the indian curry that we all know today, but rather accounts of the types of meals eaten by the rich people of the period. Over the next few centuries, the families of Europe competed with each other to serve the most extravagent banquests, and as a result cooks and their recipe collections became highly prized. However, it was during the 19th century that cookery and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to assembling, verifying, and publishing the recipes of their peers. The introduction of television gave us cooking programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes just like those on our web site. |
We hope you enjoy this Cole Slaw In A Cabbage _Bowl_ recipe.
