Wednesday, May 18, 2011
Creamy Cabbage Slaw
This takes traditional coleslaw to the next level. I'm all about amping up things... so here you go! Try this over chicken, fish, or put it on a hot dog or burger! Enjoy!
- 2 tbsp. of Plain Philly Cooking Cream
- 1 1/4 head of green cabbage, sliced thin
- 1 1/4 head of purple cabbage, sliced thin
- 2 carrots, shredded
- 2 tbsp. of salt
- 1 tsp. of black pepper
- 1 tsp. of garlic powder
- 1/2 tsp. of oregano
- 1/4 cup(s) of olive oil
- 1/2 onion, diced
heat a large pot with olive oil and add in the onion. Cook for 2-3 minutes until semi-tender.
Slice the cabbage very thin and add into the olive oil and onion.
Season heavily with salt and lightly with pepper and drizzle extra olive oil over top.
Mix together and cook for about 10 minutes until tender.
Shred 2 carrots and add into the mix.
Season the carrots with salt and pepper.
In a bowl, add the Plain Philly Cooking cream and season with salt, pepper, oregano and garlic powder.
Add 2 heaping tablespoons oh Philly Cooking Cream to the cabbage and mix until coated.
Serve overtop chicken, steak, pork, fish or on a hot dog or hamburger... you can serve really with ANYTHING... enjoy!