I had half a head of red and half a white cabbage in the fridge that wasn’t getting eaten. What do you do? I can only make ham and cabbage so much. I just did it the week before. As much as I love boiled dinner—Vive La Difference!
So, not one to be set back, and one to use what I have, I looked up some recipes. I had all I needed for this but celery salt and buttermilk. Glad to be able to tell you, the celery salt isn’t all that necessary. If you have celery seed on hand, use about half the recipe’s call for celery salt as just the seed.
The recipes that I leaned on in these were from Bobby Flay and AllRecipes.com contributor Krissy’s recipe along with Emeril Lagasse’s buttermilk substitute. I can’t stand having to buy an ingredient that I’m going to be left with a ton of—just to waste. This is a great substitute, and I used Lactaid fat free milk to do it, for all you lactose troubled people.
So what happened is that I mostly used read the recipes and then winged the hell out of it.
¾ to 1 Cup Buttermilk substitute or real buttermilk (see below for substitute directions)
1 head green cabbage, finely shredded (feel free to use red if you have it)
2 large carrots, finely shredded
2 TBSPs grated yellow onion
2 TBSPs sugar, or to taste
3/4 cup best-quality mayonnaise
2 TBSPs sour cream
2 TBSPs white vinegar
1 TBSPs dry mustard
2 TSPs celery salt (or 1 TSP celery seed) – optional
Salt and freshly ground pepper – ratio: 1/2 TSP salt (drop this if you use celery salt) and 1/8 TSP ground black pepper
Mix up buttermilk substitute or measure out real buttermilk – set aside.
Shred and combine vegetables.
Add the remaining ingredients in a separate bowl and mix well.
When the buttermilk substitute is ready (it will curdle and you want that), add to liquid mixture and then combine with vegetables. Use ½ cup of buttermilk or the substitute to start and then add what you think is enough to make it creamy, not exceeding 1 cup.
Homemade Buttermilk (Substitute), recipe courtesy of Emeril Lagasse
Yield: 1 cup
4 1/2 teaspoons white vinegar (preferred), or fresh lemon juice
3/4 cup milk
Place the vinegar in a glass-measuring cup, and add enough milk to make 1 cup total liquid. Stir to combine and let stand for 10 to 15 minutes (The mixture will begin to curdle).
Use as needed in a recipe, or cover and refrigerate until needed.
Recipe courtesy Emeril Lagasse, 2002. Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/homemade-buttermilk-recipe.print.html?oc=linkback