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Archive for the tag “Red Cabbage”

Bacon Beef Rolls & Tangy Red Cabbage Slaw – Daily Dish Recipe #3

Once again a selection of fresh wholesome ingredients from Daily Dish for this, I recon, my favourite dish so far. Not only am I a huge fan of bacon, but I also love a fresh, crunchy cabbage salad, which I’ve made before HERE.
Ingredients needed for this recipe
For this recipe, you will need:
500g steak mince
250g homestyle bacon
100g mature cheddar – finely grated
1 egg – beat gently with a fork
2 tsp chilli powder
2 cloves of garlic – crush, peel & chop finely
1/2 red cabbage – slice finely
2 carrots – grated
20g chopped coriander
4 spring onions – slice finely
60ml apple cider vinegar
1 tbsp. fresh ginger – grated
4 tsp Dijon mustard
30ml mayonnaise
Plated Bacon Beef Rolls and Tangy Red cabbage slaw
Preheat oven to 190 degrees Celsius.
Mix the following ingredients in a bowl – steak mince, grated cheddar, beaten egg, chilli powder, chopped garlic, salt and pepper. Divide the mixture into portions – so you have about 2-3 rolls per person. Roll each portion into a ball. Wrap a slice of bacon around each one. Line a baking sheet with tin foil and place the bacon beef rolls on a baking sheet. Then pop into the pre-heated oven and cook for 35 minutes.
For the red cabbage slaw, combine cabbage, carrots and spring onions and mix.
For the tangy dressing, combine apple cider vinegar, grated fresh ginger, Dijon mustard, mayonnaise and season with freshly ground salt and pepper. Mix well and pour over red cabbage slaw.

Fresh tangy red cabbage slaw


Crunchy Red Cabbage Salad

Crunchy Red Cabbage Salad

I recently attended an “Open Day” at Capsicum Culinery School in Durban. As part of Heritage/National Braai Day which took place on the 24th September 2012, one of the Chef’s shared his favourite salad with us. It is so delicious that it’s now one of my favourites too. I couldn’t quite remember the ingredients that went into the dressing that he demonstrated so I came up with my own which I thought was relevant to an almost “Asian” style salad.
You will need:
Half a head of red cabbage (shredded)
2 Carrots (Julienned)
4 Sprigs of spring onion (sliced)
1 small packet of sugar snap peas (sliced)
Handful of roughly chopped walnuts
125ml good quality balsamic vinegar
juice of 1 orange
Dash of soya sauce
Combine everything, including salad dressing ingredients into a large bowl and allow to “marinade” for about 30 minutes.

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