The Famous Pulled Pork Burger

It’s sunday – it’s hangover time – it’s burger time! And nothing beats a perfect pulled pork burger?? We have made pulled pork for years – even before it was know in Denmark. We make it from a whole ham, which we smoke at a low temperature for 18-20 hours before it’s pulled and eaten. Most people in Denmark use a pork collar which they prepare in the oven or  in a charcoal grill, but rarely in a smoker! Actually many famous Danish chefs recommend using pork collar and we couldn’t disagree more!! The biggest difference between the methods and meat cuts is the taste. Smoking the meat for hours and in a proper smoker gives the meat so much flavor and a beautiful beautiful color which you will never e able to obtain in the oven or in a charcoal grill.
But enough about our complaints and disagreements, and on to the pulled pork burger 🙂

We often make burgers: blue cheese burger, peanut butter burgers, cheese burgers etc. but this is without doubt our favorite burger in the whole world – and many of our friends seems to agree with this 🙂 You should try it – we’ll guarantee that you will LOVE it!

 

Ingredients (2 burgers)

1 1/2 cup pulled pork

1 cup coleslaw

2 burger buns (ciabatta is preferable)

1 tbsp. mayo

1/2 cup + 2 tbsp. whisky bbq sauce

 

Heat the pulled pork in a sauce pan and add 1/2 cup bbq sauce – stir to combine and remove from heat when the bbq sauce begins to caramelize.

Pulled Pork Burger 1_Fotor_Collage

 

Cut the buns in two and heat them in the oven. Spread mayo on the bottom half and 1/2 tbsp. bbq sauce on each top half.
Place coleslaw on the bottom bun followed by pulled pork and the remaining bbq sauce and the top bun!Pulled Pork Burger 2_Fotor_Collage

 

Serve on a hot summer day, a hangover sunday or any other day of the year 🙂

This is without doubt our favorite burger – actually it is our favorite dish! Hope you’ll enjoy it as much as we do 🙂Pulled Pork Burger 4

Bon Appétit!

Ingredients (2 burgers)

3.75 dl pulled pork

2.5 dl coleslaw

2 burger buns (ciabatta is preferable)

1 tbsp. mayo

1.25 dl + 2 tbsp. whisky bbq sauce

 

 

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Crunchy Romanesco Salad

Romanesco broccoli (or as some call it, romanesque cauliflower) is a lovechild between broccoli and cauliflower and belongs to the group of edible flowers. In its taste it is milder than cauliflower but more powerful than broccoli, and then it just look fabulous! Some say that taste is everything, but we believe that good looks give the dish the final touch that contributes to the over all experience – and romanesco broccoli is one of the vegetables that makes the food look fabulous 🙂

We have made this salad a dozen times before but haven’t had time to take pictures before now. It only contains a few ingredients, only takes a few minutes to make and tastes fabulous. So if you see a romanesco broccoli next time you buy groceries, buy it and try it!

 

Ingredients (3-4 servings)

1 Romanesco broccoli

1 large red onion

1/2 cup cashew nuts, roasted

 

Dressing

1 tbsp. dijon mustard

3 tsp. honey

1 tsp. olive oil

Salt

Pepper

Romanesco Salad _Fotor_Collage

Clean the romanesco broccoli and cut it into small bite sized bouquets. Cut the onion into small pieces and place in a bowl together with the romanesco bouquets.

Place mustard, honey and olive oil in another bowl and stir to combine. Taste and season with salt and pepper if necessary. Pour the dressing over the salad and mix well. Let rest in the fridge for at least 30 minutes, mixing once or twice to divide the dressing.

Arrange the salad on a plate or in small serving bowls. Chop the cashew nuts roughly and drizzle on top of the salad.

Goes great with a medium/rare steak and salt baked potatoes 🙂
Romanesco Salad 5

Bon Appétit!

Ingredients (3-4 servings)

1 Romanesco broccoli

1 large red onion

1.25 dl cashew nuts, roasted

 

Dressing

1 tbsp. dijon mustard

3 tsp. honey

1 tsp. olive oil

Salt

Pepper

Our Growing Edge: Autumn Beer Cheese Soup

 

 

This post is part of the monthly link up party Our Growing Edge. This event aims at to connect food bloggers from all over the world and inspire us to try new things.
This month is hosted by my utensil crock – a full-time attorney with an enterprising cooking habit 🙂

our-growing-edge-badge

 

We’re been talking about beer cheese soup for a while but never really took the time to find the perfect combination of ingredients. Then a few days ago we were encouraged by the wind and rain to make soup and having all the ingredients in the pantry made it a quite easy soup choice 😀

W chose to submit this exact recipe to Our Growing Edge as the recipe and combination of ingredients is totally new to us and it turned out to one of the best soups we have ever made!! 

For some it might sound strange with beer and cheese in a soup, but we promise that it tastes fabulous and can be served both as a week night dinner or as a starter when having guests over for dinner.

Hope that you we will love this soup as much as we already does, and if you have any suggestions for other variations of this recipe, you are welcome to leave a comment 🙂

 

Ingredients (6 servings)

2 pounds potatoes, peeled

3 large onions

2 tbsp. butter

4 tbsp. flour

1 tbsp. cayenne pepper

3 cups beer

2 cups chicken stock

3 cups whole milk

1 cup aged cheddar cheese, shredded

Salt & Pepper

 

Garnish

15 bacon slices

1/2 cup aged cheddar cheese, shredded

2 slices rye bread, cubed

 

Slice the onions and cube the potatoes. Sauté both in melted butter for 3-5 minutes before adding the cayenne pepper. Stir to combine.
Beer Cheese Soup 1

Sprinkle the flour on top of the sautéed vegetables and stir a few times before adding all the beer. Let reach the boiling point before turning down the heat a bit.

Beer Cheese soup 2

The add chicken stock and milk and let simmer for 30-40 minutes before adding the shredded cheddar cheese. Taste and season with salt and pepper.Beer Cheese Soup 3

While the soup is simmering you can fry the bacon and make the rye croutons. Cut the bacon slices into smaller pieces and fry it. Use a fork or spoon to transfer the fried bacon to plate with paper towel – leave as much bacon fat on the pan as possible. Beer Cheese Soup 4

When all the bacon has been removed from the pan you can add the rye bread cubes to the bacon fat. Let fry until crisp and season with salt.Beer Cheese Soup 5

Remove the soup from the heat and blend it until smooth and thick. Put the lid on the sauce pan and let rest for 5-10 minutes before serving.

Garnish the soup with shredded cheddar cheese, bacon crisp and rye bread croutons and serve with a good glass of red wine 🙂

Beer Cheese Soup 6Beer Cheese Soup 8Bon Appétit!

 

Ingredients (6 servings)

900 g potatoes, peeled

3 large onions

2 tbsp. butter

4 tbsp. flour

1 tbsp. cayenne pepper

7.5 dl beer

5 dl chicken stock

7.5 dl whole milk

2.5 dl aged cheddar cheese, shredded

Salt & Pepper

 

Garnish

15 bacon slices

1.25 dl aged cheddar cheese, shredded

2 slices rye bread, cubed

Raw Brussels Sprout Salad

Many people have the idea that brussels sprouts taste bad and we could not disagree more with that statement!! We just love the little green ball vitamin bomb and we serve it in many different variations for all kinds of meat and seafood 🙂 Actually we believe that any vegetable tastes great if you make it the right way – so don’t reject it if you have had one or two bad experiences with a vegetable. Keep trying and find your own favorite 🙂

Among our favorite recipes containing brussels sprouts is our honey glazed version together with this raw salad with honey/mustard dressing and roasted cashew nut. This salad does not in any way taste like brussels sprouts as most remember them from their childhood (cooked to death), so there is no excuse for not trying it….

If you have a great recipe containing brussels sprouts you are welcome to leave a comment or mail it to us (foodondemant@gmail.com).

 

Ingredients (4 servings)

1 pound brussels sprouts

1 red onion

3.5 oz. feta cheese

1/2 cup cashew nuts, roasted

 

Honey/mustard Dressing

1 tbsp. honey

1 tbsp. mustard

2 tbsp. olive oil

1/2 lemon, juice

 

Clean the brussels sprout by removing the outer layer of leaves. Cut the brussels sprouts in thin slices, chop the onions, feta cheese and roasted nuts and combine it all in a mixing bowl.

Brussel Sprouts Salad 5_Fotor_Collage

Combine honey, mustard, olive oil and lemon juice in another mixing and season with pepper. Stir until evenly combined. Pour the dressing over the salad, stir to mix and let rest for 10-15 minutes before serving.

Serve as a side dish for all sorts of meat, seafood, pies or whatever you have for dinner – and we promise you, that your kids will love it 😉  Brussel Sprouts Salad 6

Bon Appétit!

 

Ingredients (4 servings)

450 g brussels sprouts

1 red onion

100 g feta cheese

1.25 dl cashew nuts, roasted

 

Honey/mustard Dressing

1 tbsp. honey

1 tbsp. mustard

2 tbsp. olive oil

1/2 lemon, juice

Salad with Pearl Barley, Apples and Bacon

Looking through our recipe index you will find a large number of high fat recipes, but we are not alway eating unhealthy 😉 We often make salads and monday through thursday we try to avoid wheat – notice the ‘try’ 😀

Salad inspiration is often found on other blogs or through television cooking shows, but we are not that good at following recipes and often we just don’t have the required ingredients, meaning that we just use what we have in the fridge/pantry.
The inspiration for this salad comes from Salattosen – a Danish salad creator with huge success due to her innovative ideas and good looking pictures. There is no doubt that she has made us eat vegetables that we didn’t even know before visiting her site. So thank you Mette!

 

Ingredients (2-3 servings)

1 cup pearl barley

2 tbsp. olive oil

1 lemon, juice

1 red onion

1 apple

1 cup cilantro (or other fresh herbs)

8 slices bacon

Pepper for seasoning

 

Rinse the barley in cold water and cook as described on the packages (approximately 45 minutes). Let cool if you want a cold salad, otherwise you can make the salad immediately.

While cooking the barley you can fry the bacon slices. Let drip off on paper towel when fried to remove the dripping fat.

Pearl Barley Salad 1

 

Add the olive oil and lemon juice to the barley and stir. Chop the onion, apple and cilantro, add it to the barley and stir. Taste and season with if necessary.Pearl Barley Salad 2

Crumble the fried bacon and add it to the salad just before serving. The salad can be made hours before serving, but the we would recommend that you add the bacon just before serving as it otherwise looses its crispiness. Id you are a vegetarian you can leave out the bacon and season with a bit of salt instead.
The salad is suitable for all sorts of meat, but this times we served it with home made fish fingers 🙂Pearl Barley Salad 3

Bon Appétit!

 

Ingredients (2-3 servings)

2.5 dl pearl barley

2 tbsp. olive oil

1 red onion

1 apple

2.5 dl cilantro (or other fresh herbs)

8 slices bacon

Pepper for seasoning

Home Made Favorite Lasagna

Almost every one knows how to make lasagna, but only few knows how to make a fabulous lasagna. And in the past we were no exception!! It has taken us several years to reach what we believe is the PERFECT result, but after using this recipe a few times we are certain that this is our favorite lasagna recipe – and the best is, that everything is home made 😀
Most people use béchamel sauce in their lasagna but you can use whatever sauce you like.

Do you have a favorite lasagna recipe??

 

Ingredients (4-6 servings)

Pasta

3 large eggs

1 tbsp. olive oil

2 1/3 cup Tipo 00 flour

 

Meat sauce

2 pounds beef, minced

2 large onions, chopped

3 garlic cloves, minced

3 large tomatoes, chopped

1 tbsp. dried thyme

1 tbsp. dried oregano

6 tbsp. tomato paste

1 cup red wine

 

Cheddar Sauce

2 cups whole milk

1 tbsp. butter

1 tbsp. flour

1 cup mild cheddar cheese

1 cup aged cheddar cheese

Salt

Pepper

 

Filling

1 pound fresh spinach

1 large onion

1 pound mushrooms, sliced

 

Directions

Pasta: Combine the three ingredients for the pasta and knead the dough until evenly combined and firm. Cover with plastic wrap and fridge for one hour.
While the pasta dough is resting in the fridge you can make the meat sauce and prepare the filling.
Roll the pasta dough on a pasta maker when you are ready to assemble the lasagna.

 

Meat Sauce: Melt the butter in a medium sauce pan and sauté the chopped onions and garlic together with dried thyme and oregano. Transfer to a plate when the onions has absorbed all the butter. Brown the minced meat in the same sauce. When browned, add the sautéed onions, tomato paste, chopped tomatoes and red wine and stir to combine. Turn down the heat and let cook until most of the liquids has evaporated – approximately one hour.

 

Cheddar Sauce: Melt the butter in a sauce pan, add the flour and whisk to form a roux. Slowly pour the milk into roux while whisking. Be careful not to add the milk to fast as it will ruin the roux. Turn down the heat and let cook for a few minutes while the whisking. Remove the roux from the heat, add the shredded cheese and stir until melted and combined. Season with salt and pepper.

 

Filling: Wash the spinach in cold water to remove any dirt. Sauté in a medium hot frying pan together with the chopped onion until all the spinach juice has evaporated. Transfer to paper towel to dry.
Clean the pan and to do the exact same thing with the mushrooms.

This lasagna has three layers of pasta in an 7 x 12 inch dish, so if your dish is smaller/larger you should ignore the measures used below.

Cover the bottom of the the dish 4/5 cup meat sauce. Pour 1/2 cup cheese sauce on top of the meat sauce and cover with pasta plates.

IMG_1627

Do the same with layer no. 2 but place the spinach between the meat- and cheese sauce. IMG_1628

In layer no. 3 is meat sauce, cheese sauce and mushrooms.IMG_1629

Now you should have used all your pasta plates (if your dish is 7 x 12 inches) and the final layer consists of the remaining meat- and cheese sauce. IMG_1630

Cover with aluminum foil and let rest in the kitchen table while your oven reaches 400F. Leave the foil on and bake in the middle of the oven for 30 minutes. Then remove the foil and bake for additional 15 minutes.
Let rest for 15-30 minutes before serving.

Serve with a an easy and fresh salad, for example romaine lettuce, sweet corn, tomatoes and cucumbers.IMG_1632

Bon Appétit!

Ingredients (4-6 servings)

Pasta

3 large eggs

1 tbsp. olive oil

300 g Tipo 00 flour

 

Meat sauce

900 g beef, minced

2 large onions, chopped

3 garlic cloves, minced

3 large tomatoes, chopped

1 tbsp. dried thyme

1 tbsp. dried oregano

6 tbsp. tomato paste

2.5 dl red wine

1 tbsp. butter

 

Cheddar Sauce

5 dl whole milk

1 tbsp. butter

1 tbsp. flour

2.5 dl mild cheddar cheese

2.5 dl aged cheddar cheese

Salt

Pepper

 

Filling

450 g fresh spinach

1 large onion

450 g mushrooms, sliced

Lebanese Lamb Meatballs with Herb Dressing

This week is ‘try something totally new week’ and the Middle Eastern cuisine seemed to be worth a try. We have successfully made lamb before but never minced lamb, so we were quite excited about the result.
We do not know an awful lot about lamb meat, but our experience says to choose low fat lamb meat as to much fat might add a wooly taste to the dish. Making meatballs you need at least 5-10% fat to end up with the perfect consistency, and in this instance we will recommend that you choose low fat lamb meat and them some beef with a little more fat – that way you can avoid that your hard work ends up tasting like an old sheep 🙂

Another thing with these meatballs is the spices…. The Middle Eastern cuisine use a lot of interesting spices and one of them is cinnamon. In Denmark we often combine the smell and taste of cinnamon with christmas, cookies, cakes, rise pudding and so on… So when a meat recipe calls for cinnamon, we rethink making it! But today we are both glad that we decided to make these fabulous meatballs, but in our version of the recipe we have only added half of the advised cinnamon and you can still taste it, so we are glad that we did not add the entire recommended amount.

The last thing to comment on before you go ahead and make these delicious meatballs, is the dressing. Or wait… actually, we have nothing else to say than FABULOUS. We will definitely make this dressing again, as it can be served for all sorts of salads, casserole or just as dipping for a good home baked bread 🙂

 

Ingredients (4 servings)

Meatballs

1 pound beef, minced

1 pound lamb, minced

1 egg

2/3 cup bread crumbs

2/3 cup feta cheese, crumbled

4 shallots, minced

4 garlic cloves, minced

1/5 cup parsley, chopped

1/5 cup mint leaves, chopped

1 tsp. ground cumin

1/2 tsp. ground cinnamon

1 tsp. salt

1 tsp. pepper

Canola oil for frying

 

Herb Dressing

1 2/3 cup sour cream

3 tsp. tahin

1/2 cup cilantro, chopped

1/4 cup mint leaves, chopped

1/4 cup parsley, chopped

1 garlic clove, minced

1 lemon, juice

Salt and pepper

 

Garnish

3 tbsp. pine nuts

Mint and cilantro leaves

 

Place all ingredients for the meatball, except canola oil, in a mixing bowl and knead until combined evenly.
Make teaspoon-sized balls and fry them in canola oil for a few minutes until golden brown. Remove the meatballs from the oil and place them in a heat proof dish and bake in the oven at 400F for 15-18 minutes or until they are well done.

IMG_1577

While the meatballs bake in the oven, you can prepare the yoghurt. Place all the yoghurt ingredients in a bowl and stir well to combine. Fridge until serving.

Sprinkle the pine nuts and herb leaves over the finished meatballs and serve with yoghurt together with chopped cucumber, tomatoes and naan bread or as we had it, in corn tortillasIMG_1579

 

Bon Appétit!

 

Ingredients (4 servings)

Meatballs

450 g beef, minced

450 g lamb, minced

1 egg

1.5 dl cup bread crumbs

1.5 dl feta cheese, crumbled

4 shallots, minced

4 garlic cloves, minced

0.5 dl parsley, chopped

0.5 dl mint leaves, chopped

1 tsp. ground cumin

0.5 tsp. ground cinnamon

1 tsp. salt

1 tsp. pepper

Canola oil for frying

 

Yoghurt

4 dl sour cream

3 tsp. tahin

1.25 dl cilantro, chopped

0.6 dl mint leaves, chopped

0.6 dl parsley, chopped

1 garlic clove, minced

1 lemon, juice

Salt and pepper

 

Garnish

3 tbsp. pine nuts

Mint and cilantro leaves

 

Breaded Schnitzels with Celery Puree and Capers

Last night we had these delicious breaded ham schnitzels with buttered capers and celery puree. Traditionally, schnitzels is made from veal, but we often use ham instead as it is cheaper (and we almost always have ham in freezer )! Another tradition when serving schnitzels is butters peas, french fries, capers and anchovies, but we wanted to try something new and with celeriac growing in the garden it was a obvious choice.
If you are not a huge fan of lemon thyme, you can of cause replace it with regular thyme, some other herb of your own choice – or you can just leave out the herbs and serve a plain celery puree.

To decide whether to use the apples or not, we made a portion with and a portion without. The portion without was great – the soft celery puree, the crisp schnitzel and the salty capers, while the portion with apples was absolutely fabulous!! The apples added the sourness so it ended up containing four tasting notes which, in combination, can end up as the perfect meal 🙂

Hope that you will enjoy making and serving this recipe for your friends and family.

 

Ingredients (4 servings)

Schnitzels

4 ham schnitzels

2 tbsp. flour

1 egg, lightly beaten

1 cup bread crumbs

Salt

Pepper

2 tbsp. butter

 

Celery Puree

1 large celeriac

4 cups whole milk

1 tbsp. fresh lemon thyme leaves

Salt

Pepper

 

Garnish

10 slices bacon, fried and crumbled

2 tbsp. capers

1 large apple, diced

 

Season the schnitzels with salt and pepper and turn them in flour followed by the beaten eggs and the bread crumbs. Leave in the fridge to rest while you make the celery puree.

Peel the celeriac and cut it into 1-inch cubes. Place in a sauce pan together with the milk and bring to a boil. Be very carefully when you boil milk. Turn down the head as soon as it begins to boil and let cook for 20-25 minutes or until you can mash a cube with a fork. Separate the milk from the celeriac and place celeriac and thyme leaves in a blender and add tablespoons of milk the milk while blending, until you reach the wanted consistency. Season with salt and pepper and let rest while you fry the schnitzels.

Melt 1/2 tbsp. butter at medium heat and fry two of the schnitzels for 3-4 minutes on each side. Add another 1/2 tbsp. butter when you turn the schnitzels. Do the same with the two remaining schnitzels. Toss the capers in the remaining butter from the schnitzels.

Serve the schnitzels on top of the celery puree and garnish with the buttered capers, crumbled bacon and diced apples.

IMG_1576

Bon Appétit!

 

Ingredients (4 servings)

Schnitzels

4 ham schnitzels

2 tbsp. flour

1 egg, lightly beaten

2.5 dl bread crumbs

Salt

Pepper

30 g butter

 

Celery Puree

1 large celeriac

1 liter whole milk

1 tbsp. fresh lemon thyme leaves

Salt

Pepper

 

Garnish

10 slices bacon, fried and crumbled

5 g butter

2 tbsp. capers

1 large apple

Gnocchi and Meatball with Gorgonzola Tomato Sauce

Last week we made this fabulous dinner and we are definitely going to make it again – soon 🙂

The meatballs are greek inspired with the feta cheese and olives and it fits very well with the gorgonzola sauce and the gnocchi. It was our first time serving gnocchi’s and as with everything else we needed to taste and feel how they are supposed to taste and feel before making them ourselves. So next time, we will try making them ourselves and hopefully be able to make a post on it from our first attempt 🙂

 

Ingredients (4 servings)

1 lb. grounded pork

1 large onion, chopped

2 garlic cloves, minced

1/2 cup bread crumbs

1 egg

1/3 cup feta cheese, crumbled

10 olives, pitted and chopped

3 sun dried tomatoes, chopped

1/8 cup basil leaves, chopped

Salt and pepper

1 tbsp. butter

 

3 cup tomato sauce

2-4 tbsp. gorgonzola

Salt

 

2 lb. gnocchi

2 tbsp. pesto

Basil leaves

Parmesan cheese, grated

IMG_1063

Place pork, onion, garlic, bread crumbs, egg, feta cheese, sun dried tomatoes and basil in a mixing bowl and stir to combine. Season with salt and pepper, cover with plastic foil and fridge for 30 minutes.

Form the meat into small balls – the size of a golf ball, and fry in melted butter on a medium/hot pan – one minute on each side. Transfer the meatballs to a heat proof dish, cover with one cup of tomato sauce and bake in the oven for 20 minutes at 350F.

IMG_1049

 

 

Approximately 10 minutes before the meatballs are finished, you can begin to heat the tomato sauce (if it is pre-made) and cook the gnocchi.

Place the remaining 2 cups tomato sauce in a saucepan and warm at medium/low heat for 5 minutes. Add the gorgonzola, let it melt, stir to combine and keep warm until serving (low heat). Season with salt.

Cook the gnocchi as described on the back of the package (most descriptions says 3 minutes in salted water). Transfer to colander and let all  water drip off. Place the cooked and drained gnocchi into the heated tomato sauce.

Take the meatballs out of the oven and stir a few times to combine the sauce around the meatballs.

Place gnocchi with tomato sauce in a soup plate. Place 3-4 meatballs on top of the gnocchi and decorate with basil leaves, grated parmesan cheese and pesto.

Serve with a glass of your favorite red wine 🙂

IMG_1068

 

Bon Appétit!

Ingredients (4 servings)

450 g hakket svinekød

1 stort løg, hakket

2 fed hvidløg, presset

1,2 dl brødkrummer/rasp

1 æg

0,8 dl feta ost, smuldret

10 oliven, udstenet og hakket

3 soltørrede tomater, hakket

3 spsk. basilikum blade, hakkede

Salt og peber

1 spsk. smør

 

7 dl tomat sauce

2-4 spsk. gorgonzola

Salt

 

900 g gnocchi

2 spsk. pesto

Basilikum blade

Parmesan ost, revet

 

God fornøjelse venner 🙂

Traditional Coleslaw

Coleslaw is without doubt a main dish when having a barbecue party, and is perfect for pulled pork, spareribs or smoked pork cheeks.

We have tried many combinations (adding carrots, herbs, low-fat sour cream, chopped jalapeños and lemon), but found this one to be the best. It is the combination of the cabbage, the intense onions, fat from the sour cream, sweetness from the sugar and sourness from the vinegar that makes the coleslaw tasteful and delicious.

 

Ingredients (6-8 servings)

1/2 cabbage

2 red onions

1 cup sour cream (don’t use low-fat)

1/3 cup confectioners sugar

1/8 cup apple cider vinegar

2 tbsp. mayo

 

Cut cabbage and onions into thin slices and mix it together in a bowl.

Coleslaw 1_Fotor_Collage

I another bowl mix together sour cream, confectioners sugar, apple cider vinegar and mayo. mix until smooth.

Coleslaw 2_Fotor_Collage

Pour the dressing over the cabbage and onions and mix well. Let rest in the fridge for at least 1 hour, over night would be perfect.

Coleslaw 3_Fotor_Collage

Serve in pulled pork burger as shown on the picture below or as a side dish for spare ribs or any other smoked meat 🙂

Pulled Pork Burger 4

Bon Appétit!

 

Ingredients (6-8 servings)

1/2 cabbage

2 small onions

2.5 dl sour cream (don’t use low-fat)

0.8 dl confectioners sugar

0.8 dl apple cider vinegar

2 tbsp. mayo