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Cabbage Salad Recipes
Cabbage Salad Recipes
Corn and Red Cabbage Salad
Combine all ingredients in a large bowl and toss to combine.
Israeli Cabbage Salad
Place cabbage, mayonnaise, lemon juice, salt and pepper in a salad bowl. Mix to coat cabbage. Chill for 1 hour and serve.
Northern Woods Red Cabbage Salad
Combine all dressing ingredients and whip; pour over cabbage and toss. Marinate several hours or overnight.
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Roasted Peruvian Potatoes
Roasted Peruvian Potatoes
Preheat oven to 400 degrees F. Cut the potatoes in half and place them in a bowl. Cover them with water if you cut them ahead of time. In another bowl, mix olive oil, oregano, garlic, salt, and pepper. Mix well. Drain potatoes well and add them to the oil mixture. Toss with olive oil mixture. Spread the potatoes on a sheet pan. Roast for 30 minutes until potatoes are tender. Sprinkle with cilantro and serve.
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Roasted Garlic Mashed Purple Potatoes
Roasted Garlic Mashed Purple Potatoes
Preheat oven to 400°F. Rub off excess papery skin from garlic head without separating the cloves. Slice the tip off the head, exposing the cloves. Place the garlic in a small baking dish, such as a bread pan. Drizzle with oil and lay thyme sprigs around it. Cover with foil. Roast until very soft, 30 to 45 minutes. Uncover and let cool. About 15 minutes before the garlic is done, cook potatoes in a pot of boiling water until tender, 8 to 12 minutes. Drain well.
Return the potatoes to the pot. Squeeze the garlic cloves out of their skins into the potatoes. Strain the oil through a fine sieve over the potatoes, pressing on the solids (discard the thyme). Add sour cream, milk, salt and pepper; mash to desired consistency.
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