Russian Cabbage Salad

Russian slaw is a healthy cabbage* salad. The Russian salad has no mayonnaise as in a typical English/American slaw. Instead, lemon and oil are used in the dressing. It can be as a vegetable dish or a light salad with meat, chicken or potatoes.

Капустный салат (Russian)

/kapustnyy salat/ 

or

капуста провански

/kapusta provanski/

"Provence cabbage"

Serves 6

Chill for +/- 3 hours.

1 1/2 Tbs. (22 ml) each: organic lemon juice and olive oil

2 Tbs. (30 ml) white wine vinegar

1/2 tsp (2,5 g) organic sugar

1 organic red onions, chopped 3/4 of the onion, and slice the rest

2 1/2 pounds (about a 1 kg) organic cabbage, remove the outer leaves, rinse, remove the core, and finely chopped

organic green onions, sliced

2 each organic: garlic cloves and carrots

shredded mint leaves

black pepper

1 Tbs. (15 g) sea salt

1 tsp. (2 g) caraway seeds

optional: handful of pomegranate seeds

один  /a-deen/ 1. Rub the cabbage with the salt and then squeeze it to release the juices and make the salad moist and tasty without too much oil.

два  /dva/ 2. Whisk together the lemon juice and vinegar into a bowl.

три  /tree/ 3. Whisk in the olive oil, sugar and black pepper.

четыре  /chye-tir-ye/ 4. Stir in the chopped red onions.

пять   /pyat/ 5. Stir the onion slice in with the lemon/vinegar mixture.

шесть   /shest/ 6. Grate the carrots and mince the garlic. Add to the cabbage.

семь   /syem/ 7. Toss the cabbage with mint leave in the dressing.

восемь  /vo-syem/ 8. Cover the bowl and chill for 3 hours.

 (a) Longer time for firm winter cabbage and lesser time for summer greenish cabbage.

девять /dyev-yat/ 9. Before serving, add the sliced red onions and chopped green onions on top.  

десять  /dyes-yat/ 10. Serve with optional pomegranate seeds over the top.

*Cabbage is a riche source of 

1. vitamin C (involves in the repair of tissue) 
2. vitamin K (for blood coagulation) and 
3. moderate source of vitamin B6 (foster good health and works well with other nutrients).

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Spicy Japanese Noodle Salad

Add any type of Asian dressing or  "Asian Almond Dressing": https://veggiefernandezs.blogspot.com/2021/09/asian-almond-dressing.html

スパイシーヌードルサラダ (Japanese)

/supaishīnūdorusarada/

Serving for 5

• 2 each (2.5 ounce/75 g) organic (gluten-free) ramen noodles (cakes), cook as directed on the package, rinse with cold water
• 1/2 (45 g) each organic: shredded purple cabbage, matchstick size carrots and cucumber,  sliced bell pepper, and sliced green onions
• sliced green onions and sliced organic almonds

一 /ē-chē/ Toss together all the ingredients except.

二 /nē/ Drizzle with an Asian dressing.

いただきます (Japanese)

/ētadakēmasu/

lit. I will humbly accept it

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Irish Corned Beef (with or without a slow cooker)

Two recipes:

Great for St. Patrick's Day (March 17th) event or just any time when you want to "feel" Irish American and enjoy delicious meal. The dish originated in the U.S. after Irish immigrated from 1820-60. Brined beef was cheaper and easier to find, so they cooked and enjoyed it using their own recipes.

Note: "Corn" refers to the corn-size salt crystals that the beef was packed in.

Mairteoil choirn (Irish)

Serves 5-6

4 pounds (1820 g) prepared, grass-feed corned beef

about 1 3/4 cups (400 ml) dark shout beer

2 Tbs. (30 g) organic brown sugar

2 bay leaves

+2 organic red potatoes per person, cut into fourths

5 organic carrots, cut in half

1 organic green cabbage, cut in wedges

horseradish

soda bread

• a haon /ah hain/ 1. Place the corned beef fat side up with brine (optional) in a pot.
• 
  
• a dó /ah dough/ 2. Add beer and water to cover the beef.
• 
  
• a trí /ah tree/ 3. Sprinkle on the brown sugar, add bay leaves. Cover and simmer over low heat for 4-5 hours, temperature 160F (71C).
• 
  
• a ceathair /ah cah-her/ 4. Add the vegetables the last 45 minutes.
• 
  
• a cúig /ah coo-ig/ 5. Serve hot with the vegetables on the side, with horseradish and Irish soda bread.
• OR
• a sé /ah shay/ 6. Serve cold sandwiches with slice thin corn beef on (gluten-free) bread or rolls with cheese, mustard, and sauerkraut. A touch of horseradish goes well, too.
• 
  
  

Slow Cooker

5-6 people

4 organic carrots, cut into matchstick pieces

10 organic red potatoes, quartered

1 organic onion, cut into bite-sized pieces

4 cups (960 ml) water

4 pounds (1820 g) corned beef brisket with spice packet

3/4 cup (180 ml) dark beer

1/2 head organic cabbage, coarsely chopped

a haon 1. Place the carrots, potatoes, and onions in a a slow cooker.

a dó 2. Pour in the water and add the brisket on top.

a trí 3. Pour in the beer.

a ceathair 4. Add the spices, cover, set on High

a cúig 5. Cook about 7 hours.

a sé 6. Add the cabbage.

• a seacht /ah shocked)/ 7. Cook another hour.

Is iontach an t-anlann an t-ocras

(Hunger is the best sauce.) 

proverb

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Classic Slaw

There are different slaws for different tastes. 
Standard American: vegetables with mayonnaise
Southern:  mix vegetables with mustard with chili peppers
North Carolina: red slaw with ketchup
Others use buttermilk, sour cream, or horseradish; smoked or grilled cabbage and carrots
Chinese: broccoli
Thai: green papaya, chilies, fresh lime juice and fish sauce
Polish: raw salad surówki with meat and potatoes
German: red cabbage rotkhol  with apple and onion cooked in mix of vinegar, pepper, sugar and other spices, example sauerkraut

Here is a classic. Mix and match anything from above if you like.

Makes 12 cups (1800 g)

1 head of orange green or red cabbage, cored and thinly shaved

1 organic red onion, thinly sliced

5 large organic carrots, thinly shaved or grated

2 Tbs. (30 g) chopped parsley

1 tsp. (5 g) black pepper

1 Tbs. (15 g) mustard

3 Tbs. (45 g) pickled relish

1/2 cup (120 ml) organic each: cider vinegar and olive oil

optional: 2 jalapeños, seeded and finely diced

1. In a bowl, combine the cabbage, onions, carrots, parsley (and jalapeños).

2. Season with 1/2 tsp. (2,5 g) black pepper.

3. In a different bowl, combine the mustard, relish, and vinegar. Season with rest of black pepper.

4. Slowly whisk in the oil. 

5. Pour over the slaw mixture.

6. Allow to rest 15-20 minutes.

7. Adjust the seasoning and vinegar to taste.

8. Serve over meats, as a side dish, in a hamburger bun, etc. 

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