Shredded Carrot & Cabbage Salad

Shredded Carrot & Cabbage Salad

Source:  Rochelle  cir.  2000’s

Personal Notes:
This is super easy and great to serve w/ burgers, sandwiches, or great as your sole meal.  I was inspired to make this recipe when I finally got my Julienner (slicer)  It’s a very inspirational tool to have in the kitchen and when used carefully, can really spruce up your everyday meals.  Your creativity comes into this recipe with how your dress it.  You can choose light, with olive oil and vinegar; you can go more aioli by adding mayonnaise; or go more Eastern by adding some curry.

Carrot and Cabbage salad
Carrots Garlic
Cabbage (white/purple, or both) Salt/pepper to taste
Dill Dressing

Directions:
Wash and clean your vegetables before you slice.

Once ready, begin to slice the carrots, then follow w/ the cabbage.

Once your vegetables are all sliced, then toss them in a bowl.  Add some fresh squeezed garlic and if you desire, squeeze the juice of 1 lemon into the mixture.

Decide if you want just a standard light olive oil and vinegar (balsamic or apple, or wine is a good choice), or if you like a creamier dressing, add either crème fraiche, sour cream, or heavy cream in a bowl along w/ the olive oil and maybe a hint of vinegar.  For the curry lovers, do the above cream recipe, but add a few dashes of curry for color and flavor.

Toss and combine, serve, enjoy!

Cabbage with Juniper and Pancetta

Stir-fried Spring Cabbage with Juniper and Pancetta

Source: Adapted from the cookbook, “The Organic Seasonal Cookbook”

Personal Notes:
Cabbage is a vegetable which will often sit idle in my refrig.  I will often make it for a Sunday breakfast served along with poached eggs and hash browns, or I’ll shred cabbage finely and present it in a salad, but other than those two ways, I will often let my cabbage spoil.  When I found this recipe, I was delighted-this meal feels very complete to me.  Enjoy!

3 Tbs. olive oil 1 spring cabbage, shredded
1 onion 1-2 tsp. juniper berries, lightly crushed
3 ½ oz.100g. pancetta lardons Salt/pepper

Directions:
Heat the oil in a wok or large skillet over medium-high heat, then add the onion and cook, stirring, for 3-4 minutes, or until softened but not colored.  Add the pancetta lardons and cook, stirring for 3-4 minutes, or until cooked.

Meanwhile, lightly steam cabbage.

Add the steamed cabbage and juniper berries to the wok or skillet and stir-fry for 3-4 minutes, or until softened and glistening.  Season to taste with salt and pepper and serve immediately.

Serves 4