8 ounces chinese noodles, soaked and drained (saifun)
dipping sauce (shabu chili sauce or sesame seed sauce)
Recipe
1 heat broth to boiling on stove; transfer to fondue or other tabletop cooking unit; keep flame high enough to continue boiling.
2 let each guest cook the pieces of beef, chicken, fish, liver and mushrooms to their liking, dipping each piece into shabu sauce or sesame seed sauce before eating.
3 when meat is almost gone, place the spinach, chinese cabbage and onions into broth; stir for three minutes.
4 guests help themselves to the vegetables.
5 when the vegetables are finished, add the noodles to broth; cook for five minutes and ladle into individual bowls.
Total Time: 40 mins
Preparation Time: 20 mins
Cook Time: 20 mins
Ingredients
Servings: 6
3 lbs chicken thighs, boneless and sliced into strips
3 minced garlic cloves
1 onion, sliced
1 1/2 teaspoons salt
1 teaspoon sugar
1/2 teaspoon red chili pepper flakes
oil
hoisin sauce
1 cabbage, shredded
1 cup carrot, shredded
1/2 cup rice vinegar
1/3 cup sugar
1/2 cup red ginger in syrup, mee chun preserved
1 teaspoon salt
12 flour tortillas, warm
Recipe
1 in a high wok coat with oil and when it starts to smoke add chicken, garlic, onion, salt, sugar and chili. stir fry the mixture until the chicken is cook. add hoisin sauce to taste. pour into a serving bowl.
2 in a mixing bowl combine cabbage and carrot and add vinegar and sugar and mix well. add in the red ginger and salt to taste.
3 place a warm tortilla and top with chicken mixture and top with slaw.
Total Time: 40 mins
Preparation Time: 20 mins
Cook Time: 20 mins
Ingredients
Servings: 4
0.5 (8 ounce) package thin rice sticks (l and w brand)
6 -8 dried mushrooms
1/2 cup wood ear mushrooms
1/4 lb lean lamb
2 tablespoons cornstarch, divided
3 teaspoons soy sauce, divided
3 teaspoons salt, divided
2 cups cabbage
1 inch fresh ginger, minced
1 carrot
1/2 lb bean sprouts
2 green onions
10 -15 medium shrimp
3 tablespoons vegetable oil, divided
1 tablespoon shaoxing wine
1 (32 ounce) can chicken broth
Recipe
1 put dry mushrooms and wood ears in water for a couple of hours until the mushrooms are soften and the wood ears are expanded. wash them with clean water and make sure there is no sand there. slice mushrooms and wood ears into thin strips.
2 put rice sticks in a big bowl and cover them with water. they will become soft in 30 minutes. use scissors to cut them into half. drain the water.
3 peel the shells of the shrimp and use a knife to cut open the top of shrimp to remove the black line. wash the shrimp with water. pat dry the shrimp using a paper towel and put them in the refrigerator.
4 slice the lamb into thin strips and marinate in a bowl with the 1 tbsp cornstarch, 1 tsp salt, soy sauce and ginger. set aside.
5 remove the skin of the carrot and shred it into thin strips. cut cabbages into thin strips and wash the bean sprouts. slice the green onions side ways into thin strips.
6 when ready to cook, remove the shrimp from the refrigerator. combine 1 tsp salt and 1 tbsp cornstarch in a bowl and mix in the shrimp (use your hand).
7 in a large deep frying pan, heat oil, and stir fry the shrimp in high heat. when the shrimp have started to turn pink, add shaoxing wine and keep stir-frying them until all have turned color. take them out and put it aside.
8 heat 1 tbsp oil and stir-fry the lamb strips. stir-fry until the lamb is fully cooked (5-7 minutes). remove the meat and set aside. drain the oil.
9 heat 1 tbsp oil and stir-fry mushrooms. add a pinch of salt and 1 tsp soy sauce. stir fry for 2-3 minutes, adding the green onions about half way. remove the mushrooms and set aside.
10 heat 1 tbsp oil and stir-fry carrots and cabbages and 1 tsp salt. stir-fry until carrots are soft (2-3 minutes). add bean sprouts and keep stir frying them. add 1 tbsp soy sauce.
11 add chicken broth, cover and simmer until the broth boils.
12 add the rice noodles and the mushrooms. mix well. turn to low heat, cover and cook for 5-7 minutes.
13 add the lamb and check to see if the noodles are soft and moist. if they are a bit too dry and all the liquid is gone, add a little water. cover and simmer for another 5 minutes.
14 serve in a large platter with the shrimp on top.
Total Time: 25 mins
Preparation Time: 15 mins
Cook Time: 10 mins
Ingredients
Servings: 4
1 lb brussels sprout
1 tablespoon salt
2 tablespoons butter, unsalted
1 small red cabbage, cored and finely sliced
kosher salt, to taste
black pepper, freshly ground, to taste
Recipe
1 take a big bowl and fill with ice and water. set aside.
2 trim the brussel sprouts and peel off the outermost layer of leaves. cut the sprouts in half lengthwise (quarter larger sprouts, also lengthwise).
3 place sprouts in a large saucepan, cover with cold water and 1 t salt. bring to a boil. drain immediately and plunge sprouts into the ice water. after a minute, drain well. recipe may be made ahead to this point and kept in the refrigerator.
4 melt butter in a large skillet over medium heat. add the sprouts and cook for a minute or two. add sliced cabbage. cook until cabbage is just wilted and sprouts are warmed through. season to taste with kosher salt and fresh pepper.
Total Time: 20 mins
Preparation Time: 15 mins
Cook Time: 5 mins
Ingredients
Servings: 4
1 1/4 cups self-rising cornmeal
2 tablespoons creole seasoning
2 (12 ounce) containers fresh oysters, drained
1 cup mayonnaise, divided
2 tablespoons dijon mustard
2 tablespoons vinegar
6 cups fresh multi colored cabbage
2 tablespoons ketchup
1 tablespoon prepared horseradish
1 teaspoon creole seasoning
3/4 teaspoon paprika
4 hoagie rolls, split and toasted
Recipe
1 combine cornmeal and creole seasoning, dredge oysters in mixture. pour oil in depth of 2 inches in fry pan, heat to 375. fry oasters in batches 2 to 3 minutes, drain on wire racks. stir togather 1/2 mayo.mustard and vinegar. stir in cabbage and set aside.
2 stir togather remaining mayo,ketchup and next 3 ingredience. spread bottom half of rolls with mayo mixture. layer with oysters and top with the slaw mixtrure. cover with roll tops.
1 medium onion, sliced (use red onion or green onions)
2 tablespoons chopped fresh parsley (optional)
2 cups cream-style low fat cottage cheese
1/2 cup low-fat mayonnaise (can use more to taste)
1 tablespoon fresh lemon juice (or to taste)
1 tablespoon sugar (or to taste)
1/2 teaspoon garlic powder (can use more!)
seasoning salt (can use salt)
pepper
Recipe
1 toss the shredded cabbage and onion together in a large bowl.
2 in a small bowl whisk together cottage cheese, mayonnaise, lemon juice, sugar and garlic powder, then add to the cabbage/onion mixture; toss to combine then season with salt and pepper.
3 cover and chill for a minimum of 3 hours before serving (overnight is even better!).
Total Time: 1 hr 45 mins
Preparation Time: 45 mins
Cook Time: 1 hr
Ingredients
Servings: 8
1 ounce lean salt lamb (may use 2 tbsp olive oil)
1 lamb chop, all visible fat removed
1 medium onion, finely chopped
1 tomato, medium, very ripe, peeled, seeded, coarsely chopped
2 1/2 cups kidney beans, cooked
1 potato, large, peeled, roughly chopped in 1/2- 1- inch pieces
4 -5 carrots, peeled, cooked, mashed
1/2 lb sausage, chouriso
6 cups broth (from a boiled dinner, or water, or combo)
1/4 lb green beans, fresh, trimmed, cut in 1-inch pieces
1/4 cup elbow macaroni
1 cup savoy cabbage, roughly chopped
1 teaspoon salt, coarse sea salt
Recipe
1 in a large pot, add the salt lamb and fry it rendering the fat from it. when the solids are crisp remove them from the pot.
2 add the lamb chop, browning it until lightly golden on both sides, then transfer to a dish until needed.
3 toss in the chopped onion and sauté until soft and translucent, then add the tomatoes, stir and cover tightly and cook over medium heat for 10 minutes until the tomato has broken down a bit.
4 mix in the beans, sausage link, chopped potatoes and the lamb chop, then pour in the broth, adding enough water if necessary to completely cover the ingredients by 2 inches. cover tightly and bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer, for 20 minutes until the potatoes are almost done.
5 next, stir in the mashed carrots, green beans, and chopped cabbage. simmer for 15 minutes more, until green beans and cabbage are tender.
6 if needed, season with salt and pepper to taste and simmer for one more minute.
7 serve hot with crusty bread to dip in the broth and enjoy!
Total Time: 3 hrs 40 mins
Preparation Time: 10 mins
Cook Time: 3 hrs 30 mins
Ingredients
Servings: 6
1 lb soup meat (such as beef short ribs or rack of lamb)
1 -2 lb soup bones, in 3 " pieces (marrow bones)
cold water
2 cloves
1 onion
1 cabbage, quartered
2 carrots
2 parsnips or 2 turnips
2 small kohlrabi
1 -2 leek
2 half stalks celery (leafy halves)
2 sprigs parsley
2 garlic cloves
12 peppercorns
2 bay leaves
1 tablespoon salt
1 1/2 cups fine egg noodles (uncooked)
Recipe
1 wash the meat and bones, and thoroughly clean the vegetables.
2 put the meat and bones in a large pot, cover them with cold water and slowly bring to a simmer over low heat, uncovered (removing the scum as it forms) (do not allow to boil, it will break up the scum and fat changing the taste and appearence of the broth); continue simmering and skimming for about an hour.
3 stick the cloves into the onion, and add it and all other remaining ingredients to the soup except for the noodles.
4 cover partially and let simmer at least until meat is tender (1-2 hours or more).
5 strain the broth into a large bowl, and set aside to cool.
6 remove the marrow from the bones.
7 mash and lightly salt it, and serve it on rye bread or toast (it might sound a little odd, but it's a traditional delicacy).
8 discard the bones, onion and cloves, celery, parsley, garlic, peppercorns, bay leaves, and any loose bones or fat from the meat.
9 cut up the remaining vegetables and meat.
10 degrease the broth and taste for seasoning (it may need a lot more salt).
11 return the broth to a simmer and drop in the noodles.
12 let cook for 10 minutes, then add the meat and vegetables and let simmer until the noodles are done.
Total Time: 3 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 3 hrs
Ingredients
Servings: 4
1 lb stewing beef
2 tablespoons vegetable oil
2 medium onions, coarsely chopped
2 celery ribs, cut into thick slices
2 carrots, peeled and thickly sliced
4 cups beef broth
1 -2 teaspoon salt
1/4 teaspoon pepper
1 (28 ounce) can whole tomatoes, with juice
1 bay leaf
1 large sprigs rosemary
3 sprigs thyme
4 -5 medium red potatoes, cut into large cubes
3 -4 cups mixed vegetables (turnips, rutabagas, cabbage, corn, peas, green beans, whatever is in your freezer. you can also use )
Recipe
1 brown the meat in the oil in a dutch oven. add everything else.
2 bring to a boil, then reduce heat to simmer and cook until everything is cooked through.
3 alternatively, this can be cooked in a crockpot after the meat has been browned. add a little water to the pan and deglaze if using this method. (when i cooked my stew, i used this method. i did not add the beef broth, however. i just added 3 tsp of instant beef broth seasoning.) cook about 6 to 7 hrs on low.
Total Time: 2 hrs 40 mins
Preparation Time: 2 hrs 30 mins
Cook Time: 10 mins
Ingredients
3 cups all-purpose flour
1/2 teaspoon salt
1 cup warm water
4 dried black dried chinese mushrooms
8 ounces ground lamb
1/4 cup scallion, minced
1 teaspoon gingerroot, minced
2 tablespoons chicken stock
1 egg, beaten
3 teaspoons soy sauce
2 teaspoons sesame oil
1/8 teaspoon pepper, ground
2 teaspoons oyster sauce
1 tablespoon dry sherry (shao hsing wine)
2 cups napa cabbage, finely chopped
1 teaspoon salt
3 tablespoons canola oil
1/2 cup hot water
Recipe
1 for the wrappers:.
2 put flour and salt into a food processor bowl with metal blade attached and affix the cover.
3 turn on the motor and slowly begin adding water through the chute until dough forms into a loose ball around the blade. you may not need all the water --
4 place dough on a lightly floured surface and knead for about a minute.
5 shape into ball and place in a bowl covered with plastic wrap for 30 minutes at room temperature.
6 place the dough on a lightly floured surface. divide into thirds. return 2/3rds to the bowl and cover with a damp cloth.
7 roll the remaining third into a cylinder about 12 inches long by 1 inch wide. cut into 1 inch pieces.
8 either press each piece with a tortilla press or place a piece of dough between your hands with the cut sides against the palm and squeeze flat.
9 using a small tapered rolling pin roll the dough out to 2-1/2 inch diameter keeping the center thicker than the edges.
10 repeat with the remaining wrappers, placing them on a floured plate and cover with a damp towel until ready to use.
11 for the filling:.
12 soak the dried mushrooms in warm water that covers them for about 30 minutes or until soft and pliable. when reconstituted, squeeze out the excess water and mince. the packaging for these mushrooms usually gives a quicker way to reconstitute using boiling water.
13 place ground lamb in bowl, add mushrooms, scallion, ginger and chicken stock. mix well.
14 add the remaining filling ingredients minus the cabbage and salt (will be added later) and the canola oil and water (used for cooking). mix well until tacky. cover and refrigerate for 2 hours.
15 place the chopped cabbage in a bowl and sprinkle with the salt. mix by hand and set aside for 10 minutes.
16 place the cabbage in a kitchen towel or strong paper towel and squeeze out the excess water. set aside.
17 prepare pot sticker wrappers.
18 mix reserved cabbage into filling mixture just before making the dumplings.
19 assembly instructions:.
20 have a small bowl of water near at hand, a plate and oiled cookie sheet for the dumpling assembly.
21 place a heaping teaspoon or desired amount of filling into the center of the wrapper.
22 rub a thin line of water from a bowl around the edge and fold in half making a half moon shape.
23 starting from one end, pleat one edge of the dough in an over-lapping fashion and pinch to seal. the shape will turn out to be a slightly off center crescent. place on an oiled cookie sheet until ready to bake or freeze. see uploaded pictures for a better idea of what the end product looks like.
24 cooking instructions:.
25 heat a heavy frying pan to hot over medium heat and coat the bottom with one tablespoon of canola oil.
26 off heat, arrange the dumplings in the pan flat side down, allowing space between each.
27 pan-fry the dumplings at medium heat until the bottoms turn light golden brown. pour in hot water, cover immediately with a slightly cocked lid and cook for 5 to 6 minutes. all water should evaporate.
28 pour in remaining 2 tablespoons of oil (do not pour onto dumplings). fry uncovered until the undersides of the dumplings are golden brown and crisp.
29 serve with your favorite soy sauce / chili pepper oil / vinegar dip. see siopao pinoy style dim sum #469900 for the ingredients / instructions.
Total Time: 2 hrs 5 mins
Preparation Time: 20 mins
Cook Time: 1 hr 45 mins
Ingredients
4 slices smoked bacon, chopped
2 cups onions, thinly vertically sliced
3 cups granny smith apples, chopped and peeled
10 cups red cabbage, thinly sliced
1 cup apple cider
1/2 cup red wine vinegar
2 tablespoons sugar
1 teaspoon kosher salt
3 whole cloves
1 bay leaf
Recipe
1 cook bacon in a large dutch oven over medium-high heat until crisp. remove bacon from pan, reserving 1 tbsp drippings in pan. set bacon aside.
2 add onions to drippings in pan and saute 3 minutes. add apple to pan, saute 2 minutes. add cabbage to pan and saute 2 minutes.
3 add cider and remaining ingredients to pan and bring to a boil. cover and reduce heat. simmer for 1 1/2 hours or until cabbage is tender, stirring occasionally.
4 discard cloves and bay leaf. sprinkle with bacon and serve.
1 toss diced apple and pear with freshly squeezed lemon juice to prevent browning. in a mixing bowl combine cabbage, celery, onion, nuts, and raisins. add apple and pears to mixture. whisk together yogurt and mayonnaise; add dressing to the fruit and vegetable mixture and toss lightly to coat. cover salad and refrigerate for at least one hour before serving.
Total Time: 40 mins
Preparation Time: 20 mins
Cook Time: 20 mins
Ingredients
Servings: 2
1 cup diced onion
1/2 teaspoon canola oil (or other vegetable oil)
1 garlic clove (minced or pressed)
1 small fresh green chile, minced, seeds removed for a milder hot
1/2 teaspoon ground cinnamon
1/2 teaspoon ground dried mustard
1/2 teaspoon ground turmeric
1/4 teaspoon ground cardamom
2 cups chopped cabbage
1/2 cup water
2 cups cubed potatoes (1/2 inch cubes)
1 cup cooked chickpeas (11 ounce can, drained)
salt
4 (8 inch) flour tortillas
Recipe
1 preheat oven to 350*f.
2 in a saucepan, saute the onions in the oil on medium heat for 2 or 3 minutes. add the garlic, chile, cinnamon, mustard, turmeric, cardamom, cabbage and 1/4 cup of the water. cover and cook for 5 minutes, stirring occasionally. add the rest of the water and the potatoes, cover and simmer, stirring now and then, until the vegetables are tender, about 10 minutes. stir in the chickpeas, and salt to taste.
3 place about 1/4 of the filling on the lower half of each tortilla, roll it up and lay it, seam side down, in a baking dish prepared with a very light coating of vegetable oil or cooking spray. place a clean damp towel on top of the roll-ups, tightly cover the pan with aluminium foil, and bake for about 20 minutes, until thoroughly hot.
1 on medium high heat in a very large pot, add oil and heat. once oil is heated, add bell pepper, onion and celery. saute for about 1 1/2 minutes. add chicken pieces and brown for about 6-8 minutes (raising the heat to high heat if neccesary to brown chicken if medium heat is causing to much moisture to build up and not enough browning). add 6 cups of water to the pot.
2 bring the soup to a quick simmer and then add the rest of the veggies to pot except for the cabbage (the yucca should go at the very top of the pot as it has a tendency to stick to the bottom of the pot). if there is not enough water to cover the veggies, this is the time to add a bit more water. once veggies are in the pot, season the soup with both of the chicken bullions, cumin and black pepper to flavor. add some salt if neccesary.
3 carefully add the quartered cabbage to the pot, being careful to try and keep the leaves together. place a lid on the pot and cook on medium high for about 20-25 minutes or atleast until the potatoes/chayote squash are tender. add the cilantro at the last 10 minutes of cooking.
4 serve with rice. the plaintain is peeled when the person eats it. the peel helps keep the plantain from getting all mushy during the cooking and it gives the soup a different apeal.
1 whisk together first 8 ingredients in a large bowl until blended. add cabbage and carrot to bowl, and toss to coat. cover and chill at least 2 hours.
Total Time: 32 mins
Preparation Time: 15 mins
Cook Time: 17 mins
Ingredients
Servings: 8
1 head cabbage, tina says green, but think you could use red if available
1 onion, finely chopped
1 cup apple juice
1/2 cup balsamic vinegar
2 cinnamon sticks
1/4 cup light corn syrup or 1/4 cup honey
butter (for frying)
salt and pepper
Recipe
1 slice the cabbage thinly and saute over medium high heat together with the onion for a couple of minutes.
2 mix the apple juice, balsamic vinegar, cinnamon sticks, and syrup or honey. cover and let simmer until the cabbage softens. this will take about 15 minutes.
Total Time: 1 hr 15 mins
Preparation Time: 15 mins
Cook Time: 1 hr
Ingredients
Servings: 4
3 lbs chicken pieces
3 cups chicken broth
1 lb daikon radishes or 1 lb carrot
1 medium napa cabbage
1/2 lb fresh mushrooms
1/2 lb fresh tofu
3/4 cup orange juice
3/4 cup soy sauce
1/4 cup sake or 1/4 cup dry sherry
1 tablespoon sugar
3 scallions, chopped
Recipe
1 grate enough of the radish to yield 1/4 cup. add this to the orange juice and soy sauce mixture. mix well, along with the sugar, and chill.
2 cut the chicken pieces into bite-sized pieces and simmer in chicken stock. cover and simmer for one hour, or until the chicken is tender and falling off of the bones. cut the radish into slices 1/2 inch thick. slice the cabbage. cut the mushrooms in half. dice the tofu into 1 inch cubes. add to the broth in the last 15 minutes of cooking.
3 serve in individual bowls, with saucers of the chilled soy-orange sauce, scallions, and salt for dipping.
Total Time: 35 mins
Preparation Time: 10 mins
Cook Time: 25 mins
Ingredients
Servings: 6
1/2 lb ground beef
1/4 cup mixed vegetables, frozen
salt, to taste
pepper, to taste
garlic powder, to taste
vegetable oil (for frying)
15 ounces refried beans
1/2 head cabbage, shredded
1 cup cotija cheese, crumbled
1 tomato, sliced
1/2 cup sour cream
1/2 cup salsa
Recipe
1 saute ground beef 5 minutes, drain fat.
2 add frozen vegetables and spices; cook until vegetables are tender.
3 fry sopes in 1 inch oil until golden.
4 layer sopes with beans, beef mixture, cabbage, cheese, tomato, sour cream and salsa.
5 note: the sopes ingredient was not recognized so here is where i'll let you know you'll need 6 of them. sopes are a mexican-type bread that are approximately 4-inch circles and about an inch thick.
Total Time: 30 mins
Preparation Time: 20 mins
Cook Time: 10 mins
Ingredients
Servings: 4
4 boneless skinless chicken cutlets
1/3 cup hoisin sauce
1 tablespoon low sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon rice vinegar
2 teaspoons fish sauce (optional)
3 cups shredded green cabbage
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
3 scallions, halved and cut into 4-inch strips
1/2 cup fresh cilantro leaves
Recipe
1 heat broiler on high. rinse the cutlets and pat dry with paper towls. pound the cutlets to an even thinness. place on a broiler pan.
2 in a small bowl, whisk together the hoisin sauce, soy sauce, 1 t. of the rice vinegar, and the fish sauce (if using).
3 transfer 2 t. of the glaze to a large bowl and stir in the remaining rice vinegar. add the cabbage, peppers, scallions, and cilantro and toss. cover and refrigerate.
4 pour about 1 t. of the remaining glaze into a small bowl; set aside as a finishing sauce. brush the chicken with the glaze that remains. broil, brushing occasionally, until cooked through, 5 to 8 minutes. spoon the reserved glaze over the top. serve with the slaw.
Total Time: 1 hr 20 mins
Preparation Time: 20 mins
Cook Time: 1 hr
Ingredients
Servings: 4
80 ml olive oil
1 bunch fresh tarragon
700 g monkfish, tail boned and trimmed
100 g unsalted butter
150 g shallots
25 g celery leaves
25 g flat leaf parsley
2 bay leaves
1 tablespoon thyme, snipped
1 medium red cabbage
200 ml red wine
100 ml orange juice, freshly squeezed
200 ml chicken stock
50 g demerara sugar
150 g unsmoked bacon
75 g prunes, pitted
40 ml sherry wine vinegar
Recipe
1 make marinade from 40 ml of the olive oil and half the tarragon. season the monkfish with salt and pepper, then roll it in the marinade. put aside for 30 minutes.
2 put the remaining 40 ml of the olive oil and the butter into a casarole, peel quarter of the shallots and add them with the celery leaves, the rest of the tarragon, the parsley, bay leaves and thyme. stir until mixed and then put the lid on, turn down the heat and sweat for 10 minutes.
3 preheat the over to 220 c/425°f.
4 chop the cabbage coarsley and add it to the casserole. add the red wine, orange juice, chicken stock and sugar. braise for another 40 minutes with the lid on.
5 brown the outside of the monkwish in a roasting tray. take the bacon rashiers and stretch them out, and then wrap them around the sealed monkfish tail. roast in the oven for 25 minutes.
6 chop the prunes, then add with sherry vinegar to the red cabbage and braise for another 15 minutes with the lid off. remove the bay leaves, taste and adjust the seasoning with salt and pepper.
7 serve the monkfish and cabbage with some mashed potatoes.
Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins
Ingredients
Servings: 6
2 cups lightly packed fresh parsley
1 medium onion, chopped
1/2 cup low-fat sour cream
1/2 cup fat-free buttermilk
1/4 cup lemon juice
2 teaspoons honey
1/4 teaspoon cajun seasoning (i use tony's)
1/2 teaspoon ground coriander
1/4 teaspoon crushed red pepper flakes
2 garlic cloves, chopped
12 green cabbage leaves (about one large head)
2 cups chicken broth
1 cup cooked rice
1 lb extra lean ground beef
2 egg whites or 1/4 cup cholesterol free fat-free liquid egg product
2 teaspoons grated lemon peel
1 teaspoon ground cumin
1/4 teaspoon pepper
1/4 teaspoon cajun seasoning (i use tony's)
1 cup parsley sauce
Recipe
1 parsley sauce.
2 combine first 10 ingredients in blender or food processor. cover and blend 30-60 seconds or until smooth. cover and refrigerate up to 3 days.
3 cabbage rolls.
4 preheat oven to 375.
5 cover cabbage leaves with boiling water. let stand about 10 minutes or until leaves are limp; drain.
6 combine all ingredients in with the cooked/drained ground beef (except the chicken broth).
7 place 1/3 cup beef mixture at stem end of each leaf. roll leaf around mixture, tucking in sides. place rolls, stem sides down, in 13 x 9 baking dish. pour remaining 2 cups broth over rolls. cover with aluminum foil. bake 30 - 40 minutes.
8 warm remaining parsley sauce and server over cabbage rolls.
Total Time: 55 mins
Preparation Time: 15 mins
Cook Time: 40 mins
Ingredients
Servings: 6
1 head cabbage
2 tablespoons fat (bacon fat will add good flavor)
1 teaspoon parsley, minced
1 garlic clove, peeled and crushed
1/8 teaspoon thyme
1/2 bay leaf, crumbled finely
1 cup breadcrumbs
1/4 teaspoon salt
3 eggs, well beaten
1 onion, peeled and chopped
buttered bread crumb
Recipe
1 remove the large leaves from the outside of the cabbage.
2 line a colander or bowl with a layer of cheesecloth and arrange the large leaves in it (you're looking for it to eventually resemble the cabbage head again when cooked).
3 chop the center of the cabbage finely; saute it in the fat until tender.
4 remove from heat; add parsley, garlic, thyme, bay leaf, bread crums, salt, eggs and onion.
5 place this mixture inside the large cabbage leaves and tie up the cabbage by tying the four corners of the cheesecloth tightly.
6 immerse in a pan of boiling salted water and cook until the cabbage leaves are tender, about 35 minutes.
7 drain, remove cloth, sprinkle with buttered crumbs.
8 bake at 400f for five minutes or until crumbs are golden.
Total Time: 50 mins
Preparation Time: 5 mins
Cook Time: 45 mins
Ingredients
Servings: 8
6 cups water
1/4 small onion
6 garlic heads (smashed with a knife)
2 chicken bouillon cubes
1/2 teaspoon salt
1/4 teaspoon celery salt
1/4 cup cilantro (roughly chopped)
1 whole chicken
30 ounces hominy (2 large cans)
15 arbol chiles (chile de arbol)
1 garlic clove
1 tablespoon onion
1/4 teaspoon salt
1 cup chicken broth (from posole)
Recipe
1 for the posole bring the first 8 ingredients to a boil in a large stock pot.
2 cook the chicken on medium heat for 30 minutes turning once or until the chicken is fully cooked. take the chicken out of the pot and set aside to cool.
3 for the chile, lightly toast the chile de arbol on a skillet on medium heat until fragrant. next add chiles, chicken broth, garlic, onion, and salt into the blender and blend on high for 30 second or until pureed. pour chile into a bowl and set aside.
4 next, add the hominy and the juices from the can in with the remaining chicken broth and heat on low. while the hominy is heating up, shred the chicken into bite size peices and place the chicken back in the pot with the hominy.
5 turn the heat up to medium and cook the posole for 15 minutes.
6 i usually serve the soup in big bowls with raw shredded cabbage, lime wedges, and additional chopped cilantro and onion.
