Ingredients for Slaw:
1 c. grated red cabbage
1 red onion, sliced into rings
1/2 c. Bianco White Balsamic
1/4 c. Apricot White Balsamic
1/2 c. water
2 Tbsp. brown sugar
1 cinnamon stick
1 Tbsp. yellow mustard seeds
1 tsp. white peppercorns
1 tsp. celery seed
Ingredients for Sliders:
2 Tbsp. Garlic Olive Oil (or try 1 Tbsp. Cilantro & Red Onion and 1 Tbsp. Rosemary Olive Oil)
1 c. dried bread crumbs
1 lb. ground pork
1/2 lb. ground lamb
2 eggs
3/4 c. crumbled feta cheese
3 Tbsp. fresh chopped mint leaves
2 Tbsp. Cherry Balsamic
1 tsp. grated orange zest
Other Ingredients for Assembly:
1 c. plain Greek yogurt
2 Tbsp. fresh chopped mint leaves
6 butter lettuce leaves
12 slider buns
To prepare the slaw, place the cabbage in a heat proof bowl. In a saucepan over medium-high heat, place the onions, Bianco White Balsamic and the Apricot White Balsamic and bring to a boil. Then add the water, brown sugar, and remaining slaw ingredients. Turn down the heat to medium-low and stir to allow the onions to soften slightly and the sugar and salt to dissolve. Once the sugar and salt have dissolved, simmer for 5 minutes, allowing the spices to infuse, then remove from the heat and pour over the cabbage. Let sit, uncovered for at least 1 hour before serving. This will keep in an airtight container in the fridge for up to a month. For the sliders, heat the olive oil in a frying pan over medium heat. Add the bread crumbs and mix well so that they're fully coated in olive oil. Toast for 2 - 3 minutes until golden then remove from the heat. Transfer the bread crumbs to a bowl and add the remaining slider ingredients. Mix well with your hands until it's a soft creamy texture. Divide the mixture into 12, roll each piece into a ball, and flatten slightly to form small patties about 1 inch thick. Heat your grill or a large frying pan over medium-high heat. Grill or fry the sliders for 4 - 5 minutes per side, until crisp and browned on the outside and cooked through. If your pan isn't non stick, you might need a little oil for this. While the patties are cooking, whisk together the yogurt and mint. Tear each of the lettuce leaves in half and toast the buns, if desired. To assemble, spread a little mint yogurt on each side of the bun. Place lettuce on the bottom bun, top with a patty, a few tablespoons of slaw, and the top bun. Enjoy!
