Red Cabbage

A traditional side dish for the Christmas ham, sausage or spareribs.

Can be prepared in 45 minutes or less.

This recipe originally accompanied epi:recipeLink="101021"Pork Medallions with Mustard Cream Sauce</epi:recipeLink>.

An accompaniment to <epi:recipelink id="13198">Spiced Venison Steaks</epi:recipelink>

My mother always made wonderful side dishes — and made them look so easy. Indeed, they were! A few fresh vegetables, great herbs, a little mustard or vinegar, and kosher salt were all it took for her to make something taste like it came right from the garden. Here's her incredibly simple recipe for coleslaw — a step removed from traditional recipes that are typically bland and smothered in mayonnaise, this slaw is sharp and crunchy and great with salads, roast meats, and sandwiches.

Wonderful as a side dish with grilled sea bass, halibut, or marinated, skewered shrimp.

Add canned white tuna (packed in water) for a delicious main course. Can be prepared in 45 minutes or less.

Irish chefs are gifted at making something special out of the simplest ingredients. This pretty side dish is a good example.

This recipe is an accompaniment for Pan-Seared Salmon over Red Cabbage and Onions with Merlot Gastrique. Active time: 30 min Start to finish: 30 min

This pretty salad would be great alongside grilled sausages, chicken, or burgers.

This recipe can be prepared in 45 minutes or less.

"This is a recipe inspired by a salad I had as part of a sumptuous feast at Adriatica, an exquisite restaurant atop Seattle's Queen Anne Hill," says Lise R. Bonin of Austin, Texas. "Both the view and the food made for a most memorable anniversary dinner for my husband and me several years ago."

In typical Alsatian fashion, this cabbage has a delicious sweet-and-sour flavor.

Beets and red cabbage are a great combination. In this recipe, the two are grated and then slowly cooked with onions. The result is a side dish that would go well with roast veal, pot roast or sausages.