Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.
1] Quarter the red cabbage head. Remove the core. Trim the red onions. Slice in half. Thinly slice the cabbage and red onions on a mandoline. Place each in separate storage containers, cover, label, date, and refrigerate until needed. CCP: Refrigerate at 41°F, or below.
2] Trim and peel the carrots. Julienne on a mandoline. Transfer to a covered storage container, label, date, and refrigerate until needed. CCP: Refrigerate at 41°F, or below.
To prepare à la carte:
Place 1 tbsp. of pomace oil in a heated, nonstick sauté pan. Add 3 oz. of red cabbage and ½ oz. each of carrots and red onions and ¼ tsp. of garlic to the pan. Sauté over high heat. Add 1 tsp. of rice vinegar. Toss the pan to incorporate. Cook to desired doneness. Season to taste with salt and pepper. Place on a warmed serving plate.
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