Barbeque Salads – Red Cabbage and Steamed Red Potato

My friends, Amber and Stevie invited me over for barbecue this evening. I love it when Stevie barbecues – he has a great big drum barbecue and he has my Weber until I drag it home some day.

He said “I have a lot of meat, do you girls want to make potato salad?” and I said I would be happy to.

Usually, when you think about potato salad, you think about russets. They had red potatoes, and not too many of them, I had some, so I said I would go home, make the salad there and include my potatoes.

When I got home, I started pulling things out of the refrigerator I thought I might need – red potatoes, mayonnaise, carrot, onion – and then I spied with my little eye, a half a red cabbage and an apple.

I thought to myself, that would be good, red cabbage and apple, and how about some bacon, kind of like a spinach salad! Ah ha! Genius!

While I was making the red cabbage salad, I started water boiling for my red potato salad so I could steam the potatoes just like I regularly do. My intention was steamed red potatoes, only cold.

When I brought the salads back to Stevie, he lifted the lid on the red cabbage salad, I told him what it was, and he said “Sounds good, looks ugly”.

By the end of the night, he said “I loved that cabbage salad. That was really good!”

I went home very happy, and now, I’ll share my success with you:

Red Cabbage Salad

You can make this with the ready made Hormel Real Bacon Bits, or you can cook bacon and use the fat and crumble the bacon yourself.


  • 1/2 head of red cabbage, large shred
  • 1/2 onion, sliced
  • 1 1/2 teaspoons bacon fat
  • 2 tablespoons Balsamic vinegar
  • 1 tablespoon white sugar
  • 1 teaspoon water
  • 1 teaspoon caraway seeds
  • 1/4 cup crumbled bacon
  • 1/2 cup raisins
  • 1 apple sliced into match sticks


Melt the bacon fat in a large skillet. Add the cabbage and onions. Sauté until the onion is slightly translucent, then add the vinegar, reduce the heat and cover. Let the cabbage steam for about 5 to 10, then check it. If it is still very crisp, continue cooking it until it is tender, but not soft.

Add the sugar, water, caraway seeds, bacon and raisins, cover and steam for another minute or so.

Remove from the heat and put in a large bowl, then toss in the apple sticks.

Serve at room temperature.

Serves 6

Steamed Red Potato Salad

I love steamed red potatoes with plenty of butter and sour cream. This will remind you of that, but it’s a little healthier.


  • 1 dozen red potatoes, halved and quartered
  • 1/2 onion, chopped very finely
  • 1/2 cup plain yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon sour cream 1
  • 1/4 cup Parmesan cheese
  • 1 tablespoon parsley (fresh is best, but dried will do in a pinch)


Steam the potatoes until they are fork tender. Remove from the heat, drain and put into a large bowl.
Combine the remaining ingredients, pour over the potatoes, and toss to mix. Take the salad and put it in a nice serving dish.

Serves 6


I do not understand why people buy that stuff that says it is sour cream, but it has all this other stuff in it like whey, modified food starch, sodium phosphate, sodium citrate, guar gum, carageenan, calcium sulface, potassium sorbate (preservative) and locust bean gum.

Sour cream does not need all those extra ingredients, just cultured cream is necessary. Alta Dena, Daisy and Knudsen brands are just cultured cream.

Risotto Corned Beef Stuffed Peppers with Tomato Cream Sauce and Colcannon

Recipes in this Post

I remember as a child I really loved stuffed peppers, and my mother would buy a can of corned beef hash and stuff the peppers with that.  They were always so wonderful, real comfort food.  I have to admit, the first time I tried to make them, the peppers styed hard, and they just were not good.  I had given up on them, but I really had a taste for them recently.

Now here is the perfect opportunity to have corned beef and cabbage, St. Patrick’s Day. Since there are only three of us, and our refrigerator is very small, I could not see any reason to buy a corned beef for St. Patrick’s Day, but I still wanted a traditional meal.  A can of corned beef was just the ticket.

The cabbage part was not hard at all – Colcannon is great any time.  Cabbage is really good for you, and so are potatoes, put them together – it’s a super food!

I decided to use Arborio rice since it is more glutinous, and absorbs other flavorings readily.

I served the stuffed peppers with a  little tomato cream sauce on the plate and the colcannon.  Everyone loved it!
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Southern Barbeque

Alabama Barbecued Chicken
Here is my theory of why and how man invented fire – a forest fire grilled some poor animal, and it smelled and tasted so good that early man said “Hey, this is great! Let us make fire again so we can eat like this all the time!”

I was at the supermarket the other day and picked up a copy of America’s Test Kitchen Best Ever Recipes Special Collector’s Edition, and there was a really interesting recipe for Alabama BBQ Chicken, with white sauce. It was so intriguing that I just had to try it.

It smelled amazingly good as it grilled on the barbecue. I’m a charcoal gal, and I always will be. There is no substitute for the smoke that charcoal generates, I don’t care how many lava rocks you put in. I mean, you might as well put your food in an oven for Pete’s sake! I have a Weber 741001 22.5-Inch One-Touch Silver Kettle Grill, Black
grill, it’s my third, one was stolen, one was run over by a Sister of Charity of the Blessed Virgin Mary when we lived next to the convent (Thank God Sister wasn’t hurt as I was cooking chicken at the time), and I got this one on sale at Home Depot this summer.

We complimented the chicken with Tangy Apple Coleslaw and Red Onion and Parsley Potato Salad. I have an old cookbook, The American Woman’s Cookbook
that has a recipe for Boiled Dressing. That always sounded strange to me, but this recipe also had it, and it was simple and wonderful. The potato salad is one of my standard recipes, and was great to cool the spicy chicken and coleslaw. It was scrumptious! Of course, as always, the recipes are available for download at BigOven Arbpen’s Recipes. I hope you will enjoy making this as much as I did.

Alabama Bbq Chicken Big Oven


— White Barbecue Sauce —

3/4 cup mayonnaise
2 tablespoons cider vinegar
2 teaspoons sugar
1/2 teaspoon prepared horseradish
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper

— Chicken —

1 teaspoon table salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
2 whole chickens (3 1/2- to 4-pound), patted dry and split, (see photos)
2 cups hickory wood chips
Vegetable oil for grill grate


1. For the sauce: Mix all ingredients in blender until smooth, about 1 minute.

Refrigerate sauce in airtight container for at least 1 hour or up to 2 days.

2. For the chicken: Mix salt, black pepper, and cayenne in small bowl. Rub spice mixture all over chicken.

3. Soak wood chips in bowl of water to cover for 15 minutes. Meanwhile, open bottom grill vents completely. Light large chimney starter filled with charcoal briquettes (about 90 coals) and burn until charcoal is covered with fine gray ash. Place 13 by 9-inch disposable aluminum roasting pan in center of grill. Pour half of coals into pile on each side of grill, leaving pan in center. Scatter wood chips evenly over coals and set cooking grate in place. Cover, with lid vents positioned over center of grill and opened halfway. Let grill heat for 5 minutes.

4. Dip wad of paper towels in oil and oil grate, holding paper towels with long-handled tongs. Place chicken skin side down on center of grill. Cover (with half-opened lid vents over chicken).

5. Grill chickens until skin is well browned, 35 to 45 minutes. Flip chickens skin side up and grill, covered, until breast meat registers 165 degrees on instant-read thermometer, 15 to 20 minutes longer.

6. Transfer chickens to cutting board, brush with 2 tablespoons sauce, tent with foil, and let rest 10 minutes. Remove foil and brush chicken with 1 tablespoon sauce. Carve and serve, passing remaining sauce at table.

Tangy Apple-cabbage Slaw Big Oven


1 medium head green cabbage cored and chopped fine
2 teaspoons salt
2 Granny Smith apples cored and cut into thin matchsticks (see note)
2 scallions sliced thin
6 tablespoons vegetable oil
1/2 cup cider vinegar
1/2 cup sugar
1 tablespoon Dijon mustard
1/4 teaspoon red pepper flakes


1. Toss cabbage and salt in colander set over medium bowl. Let stand until wilted, about 1 hour. Rinse cabbage under cold water, drain, dry well with paper towels, and transfer to large bowl. Add apples and scallions and toss to combine.

2. Bring oil, vinegar, sugar, mustard, and pepper flakes to boil in saucepan over medium heat. Pour over cabbage mixture and toss to coat. Cover with plastic and refrigerate at least 1 hour or up to 1 day. Serve.

Potato Salad with Red Onions Big Oven


4 Russet potatoes peeled
2 tablespoon Sea salt
1 Red onion chopped
1 bunch Flat leaf parsley chopped
3/4 cup Mayonnaise


Cut the potato into one inch dice, and put in pot of water. Drain water, then refill and add salt. Bring to a boil and boil until potatoes are fork tender. Remove from heat and drain. Put in refrigerator and chill. About a hour before serving time, combine with onion, parsley and mayonnaise. Chill until ready to serve.