Ingredients Pickled cabbage: ¼ red cabbage, thinly sliced ½ cup white wine vinegar ½ cup sugar 2 tbsp salt 1 cup water Spicy mayo: ¼ cup mayonnaise ¼ cup sriracha Juice of 1 lime Guacamole: 1 ...

Treat them in a similar way: drizzle or toss wedges of cabbage in oil and spread out on a parchment-lined sheet, sprinkle with salt and roast between 350 to 425 F until tender and charred on the ...

This farmhouse-style pork roll is a Minnesota-inspired meatloaf, stuffed with sauerkraut and pickled cabbage. It’s a simple, hearty recipe that balances tangy and savory flavors—perfect for feeding a ...

Method Layer the cabbage in a colander set on a plate, sprinkling with the salt as you go. Leave for 4 hours. Wash and drain the cabbage and pat it dry. Meanwhile, put the vinegars, wine and sugar in ...

1 small head green cabbage (about 1 kg/2 lb) 7 ml (1 1/2 tsp) kosher salt, plus more for seasoning (or half as much table salt) 1/4 medium red onion, finely chopped 50 ml (1/4 cup) cider vinegar ...

Recipe tips These falafel can be made up to 1 day ahead, then chill in the fridge until ready to use. The pickled cabbage can be made up to 2 days ahead. The uncooked falafel freeze well.

Ingredients Pickled Cabbage: 4 cups (340 g) green cabbage, thinly sliced on a mandoline 1 tsp salt 1 carrot, grated 2 tbsp (30 ml) apple cider vinegar 1 tbsp fresh dill, finely chopped Sandwiches ...

Let the slaw sit for 15–30 minutes in the fridge to allow flavors to meld and the cabbage to slightly soften. Give it one last stir and adjust seasoning if needed (especially sugar, salt, or heat).