 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
1 head(s) cabbage of choice |
Directions:
1. French: Whisk 3T white wine vinegar, 2 teaspoons Dijon mustard and 2T vegetable oil. Season with salt and pepper and toss with 4C shredded cabbage.
2. Hungary: Steam 6 cabbage wedges in 1/2 C chicken broth. Transfer to serving platter and dot with 1T butter. Whisk chicken broth with 1/2C sour cream until pourable. Spoon over cabbage and sprinkle with paprika.
3. Asian: Steam 1 1/2 pounds sliced stalk and shredded leaves of bok choy. Combine 2T vegetable oil, 3T white wine vinegar, 2t each of Dijon mustard and soy sauce, 1 clove minced garlic, 1t ground ginger and 1/2t sugar. Toss with steamed bok choy.
4. Poland: Blend 6T lemon juice with 2T olive oil and 2T honey. Combine 2C shredded red cabbage, 2 peeled segmented oranges and 1/2C finely chopped leek. Toss with dressing and allow flavors to blend for one hour before serving.
|
|