So every Wednesday, starting in October, I have been a part of a Tea Party/Bible Study/Book Club on The Magician’s Nephew by C.S. Lewis. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on). The first week we had NovelTea Tins The Picture of Earl Grey, Haarlem Tea Room’s Cheddar Scones, Eating Well‘s Radish Tea Sandwiches, Tea Time Magazine’s Ham and Cheese Sandwiches, Tea Time Magazine‘s Brisket and Slaw Roulades, and Fruit Tarts.
I couldn’t share the recipes in October as I was in the middle of Horrorfst IX, but I’m trying my best to move along through them all.
This comes from Tea Time Magazine.
Ingredients:
- 1/3 Cup of Mayonnaise
- 1 Tablespoon of Apple Cider Vinegar
- 2 Teaspoons of Granulated Sugar
- 1/2 Teaspoon of Salt
- 1/8 Teaspoon of Ground Black Pepper
- 2 Cups of Finely Chopped Purple Cabbage
- 1/3 Cup of Finely Chopped Carrot
- 2 Large Multigrain Flatbreads
- 1/2 Cup of Chopped Brisket
Directions:
- In a medium bowl, stir together mayonnaise, vinegar, sugar, salt, and pepper.
- Add carrots and cabbage, stirring until combined.
- Cover and refrigerate for at least 4 hours or overnight.
- Stir slaw again, and drain well.
- Spread an even layer of slaw onto flatbreads. Scatter brisket on top of slaw.
- Starting at one short side, roll up flatbreads firmly and evenly to encase ingredients and form a cylinder.
- Tuck ends under. Wrap tightly in plastic wrap and refrigerate for 4 hours.
- Just before serving, remove plastic wrap.
- Using a serrated knife in a gentle sawing motion, trim and discard ends.
- Slice roulade into 12 (1/2 inch) slices. Serve immediately.
These were very good, I love purple cabbage.
For more from The Magician’s Nephew Tea Party/Book Club, go to Cranberry Feta Pinwheels
For more recipes, go to Tomato Hummus Salad
For more Earl sandwiches, go to Ham, Cheddar, and Apple Tea Sandwiches
For more tea posts, go to I Tried Madsen Creations’ Reusable Cloth Teabags
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