Conference turris::cooks

499.0. "CARROT: Crispy Fried Carrots" by SKYLRK::WILDE (Dian Wilde) Wed Jan 21 1987 20:21

Some interesting ways to serve carrot and cabbage.  I got these from a
Betty Crocker Festive Foods Cookbook, quick and tasty...

		Crispy Fried Carrots

INGREDIENTS:

	4 medium carrots
	4 green onions
	peanut oil

	3/4 cup water
	1/4 cup flour
	3 tablespoon corn starch
	1 tablespoon oil
	1 egg white
	1/2 teaspoon salt
	1/2 teaspoon baking soda

Shred carrots.  cut green onions into 3 inch pieces; cut pieces 
lengthwise into thin strips.

Heat 1 and 1/2 inches of peanut oil in 14 inch wok to 375 degrees F.
Mix water, flour, corn starch, 1 tablespoon oil, egg white, salt,
and baking soda in 1 and 1/2 quart bowl until the batter is smooth.
It will be thin.

Stir carrots and green onion into batter.  With a slotted spoon,
remove half the carrot mixture and fry in the wok, turning frequently,
until golden brown (approx. 1 minute).  drain, and repeat with the rest
of the mixture.  This is sorta 3 servings worth - we really enjoyed
them.


                Red Cabbage

INGREDIENTS:

	2 tablespoons olive oil or butter or margarine
	1 apple, pared and sliced thin
	1 onion, sliced thin
	1/2 head red cabbage, shredded coarse
	1/2 cup dry red wine
	1/4 cup red wine vinegar
	1/4 cup apple jelly
	2 whole cloves
	1 tablespoon corn starch

heat oil or butter over medium heat in dutch oven until melted.  Cook
apple and onion in oil or butter until apple is soft (not mushy).
Stir in cabbage, wine, vinegar, jelly, and cloves.  Heat to boiling;
reduce to simmer.  cover and cook until cabbage is tender (approx. 30
minutes); drain, reserving liquid.

Mix 2 tablespoons reserved liquid with corn starch.  Stir in rest of
the liquid gradually; stir until smooth; return to dutch oven.
Heat to boiling, stirring constantly.  Boil and stir 1 minute.
Pour over cabbage and mix.  Makes 6 to 7 servings.

NOTE:  The official german recipe for this would use bacon grease...
       but official germans didn't care about heart disease...


		Quick Hot and Sour Cabbage (stir fry)

INGREDIENTS:

	1 medium head cabbage (1 lb. or so)
	5 green onions, tops and all
	1 tablespoon corn starch
	1 tablespoon cold water
	3 tablespoons peanut oil
	2 large clove garlic, minced
	1/4 cup catsup (I KNOW, but it works!)
	1 teaspoon salt
	1 teaspoon red pepper sauce (I used a tablespoon)
	1/2 cup chicken broth

Cut cabbage into 1 and 1/2 inch pieces.  Cut green onions into 2 inch
pieces.  Mix corn starch with water.

Heat wok until 1 or 2 drops water skitter when sprinkled in wok.
add oil; rotate wok to coat.  Add cabbage and garlic; stir fry 1
minute.  Add catsup, salt and pepper sauce; stir fry 1 minute.
add chicken broth, bring to boil.  Stir in corn starch mixture
and cook and stir until thickened, approx. 10 seconds.
stir in green onions.  3 servings - I lie, it really only served
2 of us, we really like this stuff...and we like it HOT.