slaw tartare
I had great plans for our holiday weekends, my friends. We were all going to kick it off by making homemade hamburger buns that we could use right away, or stash in the freezer until the weather cooperates. Really, nothing should have been simpler. Most hamburger buns are an enriched white bread, which is ridiculously simple to make, and rolls are so much quicker to bake than large loaves. Because isn’t it funny how in this day and age where so many of us grind our own meats for our signature burger blends that we’re generally still getting those buns from a bag or bakery?
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Red Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Green Cabbage | 1 cup shredded (89g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup chopped red onion
- 1/4 cup roughly chopped capers
- 1/4 cup chopped cornichons, plus 2 tablespoons of the juice
- 1 tablespoon Dijon mustard
- 2 cups mayonnaise (the book recommends Hellmans, amusingly enough)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 5 tablespoons sherry vinegar
- 1/2 teaspoon sugar
- 5 cups julienned Savoy or green cabbage (or 3 cups red cabbage, julienned, and 2 cups green cabbage for a more colorful presentation)