Southwestern Cole Slaw with Avocado Dressing and Pepitas

A zesty cole slaw fully packed with southwest flavors! Shredded cabbage, black beans, corn, red onion, tomatoes (jalapeno optional) and toasted pepitas dressed with an avocado, lime and cilantro dressing.

Cool, crunchy, creamy and refreshing goodness…. 

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Bacon Sour Cream Noodles

Noodles with a sour cream sauce, salty bacon and the surprise of the bunch – cabbage! They come together in no time at all to make a comforting and hearty side dish that can fill in as a main.

Michael Symon made this in 5 minutes on his new show, The Chew. Have you seen it? I’m just a wee bit addicted to it, mostly because I like hearing Symon giggle and I like his style of cooking. It brings me joy. Not to mention Carla from Top Chef is a part of it too. Love her. Hootie-hoo…. 

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Sour Cream Poppy Seed Milk-Braised Cabbage

Sour Cream Poppy Seed Cabbage

Here is further proof of my love for cabbage! Thinly-sliced green cabbage slowly simmered in milk until tender and soft is tossed in a super creamy sauce made of sour cream, poppy seeds, Dijon mustard, thyme and Parmesan cheese. Tangy, salty and melt-in-your mouth delicious!

I’m convinced cooking cabbage in milk (or cream) brings out its natural sweetness and mellows the harsh flavor and smell that cruciferous vegetables are famous for.You may be tempted to make it without Parmesan cheese – but don’t! I did and it fell flat. The Parmesan gives it a much needed boost that brings the flavors together and acts as a thickener for the sauce helping it cling to the noodle-like cabbage.

Sour Cream Poppy Seed Cabbage

Sour Cream Poppy Seed Milk-Braised Cabbage
(by Reeni)
1 yellow onion, diced
4 cloves garlic
olive oil
6 cups green cabbage, thinly sliced into ribbons
salt and pepper
1/2 cup milk or heavy cream
1 heaping cup sour cream
1 teaspoon Dijon mustard
1 tablespoon poppy seeds
1/2 cup Parmesan cheese, grated
1 teaspoon dried thyme

1. In a large skillet saute onion in a few tablespoons oil until tender, add garlic and saute until fragrant.

2. Add milk and cabbage, season with salt and pepper, simmer slowly 15 minutes with a lid on until cabbage is tender, stirring once or twice.

3. Meanwhile in a large bowl whisk together sour cream, mustard, poppy seeds, Parmesan cheese, thyme and season to taste with salt and pepper.

4. Drain cabbage in a colander and add to bowl, toss well and serve immediately.

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Barbecue Meatball Sandwiches with Onions and Cole Slaw

Barbecue Meatball Sandwiches with Onions and Cole Slaw

A homemade brown sugar barbecue sauce recipe with tender meatballs that can be made into sandwiches, eaten with buttered noodles, rice or potatoes. The barbecue sauce can also be used for chicken, steak or ribs. And even as a dipping sauce for french fries, all on it’s own or with a little mayonnaise or ranch dressing mixed in.

The sauce takes on a deep burgundy color and is sweet, tangy and silky. It is made from a base of ketchup with vinegar, brown sugar, mustard, molasses, chile powder and smoked paprika. The meatballs are simply seasoned with egg, bread crumbs, parsley, onion powder and oregano.

My favorite way of eating these is on a hard roll with cole slaw piled generously on top. The cole slaw is cold, milky and crunchy while the meatballs are warm, soft and richly-flavored. A recipe for success. They make a delicious, melt-in-your mouth combo. Finger-licking good comfort food.

Brown Sugar Barbecue Meatballs

Barbecue Meatball Sandwiches with Onions and Coleslaw
(by Reeni except Barbecue Sauce adapted from Steven Raichlen via Serious Eats)

Brown Sugar Barbecue Sauce
2 cups Ketchup
1/3 cup White Vinegar
2 tablespoons Worcestershire Sauce
3/4 cup packed Brown Sugar + 2 tablespoons
1 tablespoon Molasses
2 tablespoons Yellow Mustard
1 tablespoon Chile Powder
1 teaspoon Smoked Paprika
1 teaspoon Onion Powder
1/2 teaspoon Black Pepper

Also need:
1 large Onion, thinly sliced in half moons
2-3 tablespoons Vegetable oil

1 + 1/4 pound Ground Beef 80-85% lean
1 egg, beaten
1/4 cup Seasoned Bread Crumbs
1/4 cup Fresh Parsley, chopped
1 teaspoon Oregano
1 teaspoon Worcestershire
1/2 teaspoon Onion Powder
1/2 teaspoon Sea or Kosher salt
1/8 teaspoon Fresh Black Pepper

Also need:
Hard rolls, hamburger rolls, sub or hoagie rolls

1. Make cole slaw first, if using.

2. Whisk all the sauce ingredients in a large bowl and set aside.

3. In a large, heavy bottomed saucepan or soup pot saute onion in oil over medium-low heat until tender. (Work on meatballs while they saute.) When tender add barbecue sauce and bring to a slow simmer.

4. Meanwhile in a medium bowl combine all the meatball ingredients with a fork and form into small meatballs, measure out 4 teaspoons of the meat mixture, make a meatball and use as a guide to size the rest.

5. Pan-fry the meatballs in a lightly greased pan over medium heat on all sides until browned. You may need to work in two batches. Add the meatballs carefully to the barbecue sauce. Continue simmering for 25 – 30 minutes.

6. Serve on rolls with or without cole slaw over top or over buttered noodles, rice, potatoes or pasta.

Barbecue Meatball Sandwich

Cole Slaw

1/2 cup Mayonnaise (like Hellmann’s)
1 tablespoon White Vinegar
2 teaspoons Honey
1 teaspoon Dijon Mustard
1 teaspoon Thyme
Pinch or two of Celery Seed
1/4 teaspoon Sea or Kosher Salt
Fresh Black Pepper, a couple of cracks
4-5 cups of Cole Slaw mix (like Dole) or shredded cabbage/carrot mix

1. In a large mixing bowl whisk together everything but the cabbage.

2. Start by mixing in four cups of cabbage and adding more if needed.

3. Refrigerate until serving.

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Barbecue Meatball Sandwich with Onions and Cole Slaw

I’m sending this to Deb of Kahakai Kitchen for her Souper (Soup, Salad & Sammie) Sundays round-up!

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