For the longest time I have deprived you guys of my recipes and knowledge from years of cooking. I was more into being a chef than I was ever into anything else. I worked at some great restaurants. Both the type that you would eat at once in a lifetime and those that you would eat at once a week.
Now that we are back to producing content for the website on a regular basis, I am going to bring more recipes and cooking knowledge to PBN. I mean, I am the guy who is always saying, “cooking from scratch is a top 5 survival skill.”
This ruby slaw was something I created out of necessity. I had a bunch of beets and a head of red cabbage lying around. I combined two of my favorite things. Cole Slaw and Pickled Beets to get this awesome slaw. Eat it as a side with meals or use it to top rich meats from the smoker.
1 Head of Purple Cabbage
3 Large Beets
1 1/2 Cups of Vinegar
1 Cup of Sugar
2 TBSP of Salt
Start by roasting your beets in a 350 degree oven for about 45 minutes or until they are softened all the way through. Let them cool while you deal with the rest of the recipe.
Slice your onion in half and the slice it lengthwise as thin as you can. Follow the natural occurring lines in the onion and use a sharp knife it makes thin slicing much easier. Place the onions in a bowl large enough to hold all your ingredients.
Now half and core your cabbage. Cut each half in half again so you have 4 quarters. Keep them flat side down and again slice them nice and thin. You could grate the cabbage, too, if you wanted. Add it all to the bowl.
Now cut the root end and to top of each of your beets and use a pairing knife to peel off the skin. Your hands will get red. Don’t worry about it.
Trim a bit off one side of your beet to get a nice flat side that is stable and then begin to slice through them creating planks. Once you have a stack of planks you can slice through them to create thin sticks or batons. Do this to all your beets and toss them into the bowl.
Mix up the rest of the ingredients in a separate bowl. Pour this mixture over your vegetables. Cover the bowl with plastic wrap or a lid and let this sit over night. It should be great by morning!