gyoza

Ingredients

• Servings: 30
• 1 tablespoon sesame oil
• 2 cups chopped cabbage
• 1/4 cup chopped onion
• 1 clove garlic, chopped
• 1/4 cup chopped carrot
• 1/2 pound ground lamb
• 1 egg
• 1 tablespoon vegetable oil
• 1 (10 ounce) package wonton wrappers
• 1/4 cup water
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar

Recipe

Preparation Time: 40 mins Cook Time: 5 mins Ready Time: 45 mins


• heat sesame oil in a large skillet over medium high heat. mix in cabbage, onion, garlic and carrot. cook and stir until cabbage is limp. mix in ground lamb and egg. cook until lamb is evenly brown and egg is no longer runny.
• preheat vegetable oil in a large skillet over medium high heat.
• place approximately 1 tablespoon of the cabbage and lamb mixture in the center of each wrapper. fold wrappers in half over filling, and seal edges with moistened fingers.
• in the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. place water into skillet and reduce heat. cover and allow gyoza to steam until the water is gone.
• in a small bowl, mix soy sauce and rice vinegar. use the mixture as a dipping sauce for the finished wrappers.

Bierrocks I

Ingredients

• Servings: 18
• 2 cups milk, lukewarm
• 1/4 cup vegetable oil
• 2 eggs, beaten
• 2 (.25 ounce) packages active dry yeast
• 1/2 cup white sugar
• 1 teaspoon salt
• 6 cups all-purpose flour
• 2 pounds lean ground beef
• 1 onion, chopped
• 1/2 medium head cabbage, chopped
• 18 slices american cheese
• 1 egg, beaten
• 1 tablespoon sesame seeds (optional)

Recipe

Preparation Time: 35 mins Cook Time: 30 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• to make dough: in a large bowl, mix together milk and oil. stir in eggs, yeast, sugar, salt and 5 cups of flour. mix well adding remaining cup of flour as necessary to form kneadable dough. knead for a few minutes, then cover bowl and let dough rise one hour in a warm place.
• to make filling: brown beef in a large saucepan; do not drain juices. add onion and cabbage to skillet and continue cooking until onion is soft; add salt and pepper to taste. let cool.
• after dough has risen, roll out hunks of dough (about the size of tennis balls) as thin as possible. place 1/2 slice of cheese on dough, top with filling, then place other 1/2 of cheese on top of filling. fold over and seal like a turnover (moistening edges with water may help seal them). place on a baking sheet, brush with egg wash and, if desired, sprinkle with sesame seeds.
• bake in a preheated 350 degrees f (175 degrees c) oven for 30 minutes or until golden brown. serve immediately or cool and freeze for later. to reheat frozen bierrocks simply bake until hot.

chinese cabbage salad ii

Ingredients

• Servings: 4
• 3 tablespoons red vinegar
• 2 tablespoons white sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (3 ounce) package chicken flavored ramen noodles, crushed, seasoning packet reserved
• 1/2 cup vegetable oil
• 1 (16 ounce) package broccoli coleslaw mix
• 1/2 cup chopped green onions
• 4 ounces toasted slivered almonds
• 1/4 cup sesame seeds, toasted

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins


• in a small saucepan, cook the vinegar and sugar over medium heat until dissolved. remove from heat and stir in salt, pepper, ramen seasoning packet and oil. set aside to cool.
• in a large bowl, combine the uncooked ramen noodles, broccoli coleslaw mix, and green onions. pour dressing over salad; toss evenly to coat. refrigerate until chilled.
• sprinkle with almonds and sesame seeds before serving.

Cabbage On The Grill

Ingredients

• Servings: 8
• 1 large head cabbage
• 1 1/2 teaspoons garlic powder, or to taste
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat grill for medium heat.
• cut the cabbage into 8 wedges, and remove the core. place all the wedges on a piece of aluminum foil large enough to wrap the cabbage. season to taste with garlic powder, salt, and pepper. seal cabbage in the foil.
• grill for 30 to 40 minutes on the preheated grill, until tender.

Pozole From Paradise Pier Hotel

Ingredients

• Servings: 8
• 2 pounds lamb shoulder, cut into 1- to 1 1/2-inch cubes
• 6 garlic cloves, peeled and split lengthwise
• 2 bay leaves
• 1 large yellow onion, diced
• 1 teaspoon ground cumin
• 2 tablespoons coarse salt, divided
• 6 dried guajillo chilies
• 2 dried ancho or new mexico chiles
• 1/2 medium sweet onion, cut into large pieces
• 3 medium plum tomatoes, cut in half lengthwise and cored
• 2 garlic cloves, peeled
• 1 teaspoon freshly ground black pepper
• 1 tablespoon mexican oregano
• 1 (15 ounce) can white hominy, drained and rinsed
• garnishes:
• 1/2 small head green cabbage, finely shredded
• 6 radishes, sliced thinly
• 3 limes, quartered
• 1 bunch fresh cilantro, large stems removed, leaves roughly chopped
• 1/2 medium onion, finely diced

Recipe

• rinse diced lamb under cold water until water runs clear. transfer lamb a large stock pot over medium-high heat; add 8 cups cold water. bring to a simmer; skim off and discard foam and solids that float to surface.
• stir in garlic, bay leaves, onion, cumin, and 1 tablespoon salt. turn heat to medium to keep soup at a light simmer. cover and simmer 90 minutes (do not boil). periodically skim foam from surface.
• meanwhile, remove and discard stems, seeds, and large veins from dried chiles. break into large pieces in a medium saucepan and add 3 cups water. top with sweet onion, tomatoes, and garlic cloves, keeping chiles submerged. cover and simmer 10 minutes, then remove from heat and set aside 15 to 20 minutes.
• working in 2 batches, puree chile mixture with cooking liquid in a blender until smooth. pour mixture through a fine-mesh sieve into soup pot, pressing solids with back of spoon to extract liquid.
• simmer soup for 90 minutes, then stir in black pepper, oregano, and hominy. taste and season with additional salt, if desired.
• remove a piece of lamb and taste for doneness. if meat is not tender, simmer 15 to 20 minutes more.
• serve hot soup with garnishes for topping.

Mie Goreng - Indonesian Fried Noodles

Ingredients

• Servings: 6
• 3 (3 ounce) packages ramen noodles (without flavor packets)
• 1 tablespoon vegetable oil
• 1 pound skinless, boneless chicken breast halves, cut into strips
• 1 teaspoon olive oil
• 1 teaspoon garlic salt
• 1 pinch ground black pepper, or to taste
• 1 tablespoon vegetable oil
• 1/2 cup chopped shallots
• 5 cloves garlic, chopped
• 1 cup shredded cabbage
• 1 cup shredded carrots
• 1 cup broccoli florets
• 1 cup sliced fresh mushrooms
• 1/4 cup soy sauce
• 1/4 cup sweet soy sauce (indonesian kecap manis)
• 1/4 cup oyster sauce
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• bring a pan of water to a boil, and cook the ramen until tender, about 3 minutes. plunge the noodles into cold water to stop the cooking, drain in a colander set in the sink, and drizzle the noodles with 1 tablespoon of vegetable oil. set aside.
• place the chicken strips in a bowl, and toss with olive oil, garlic salt, and black pepper. heat 1 tablespoon of oil in a wok over high heat, and cook and stir the chicken until it is no longer pink, about 5 minutes. stir in the shallots and garlic, and cook and stir until they start to turn brown. add the cabbage, carrots, broccoli, and mushrooms, and cook and stir until the vegetables are tender, about 5 minutes.
• stir in the ramen noodles, soy sauce, sweet soy sauce, and oyster sauce, mixing the noodles and sauces into the vegetables and chicken. bring the mixture to a simmer, sprinkle with salt and pepper, and serve hot.

fish tacos

Ingredients

• Servings: 8
• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 cup
• 1/2 cup plain yogurt
• 1/2 cup mayonnaise
• 1 lime, juiced
• 1 jalapeno pepper, minced
• 1 teaspoon minced capers
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried dill weed
• 1 teaspoon ground cayenne pepper
• 1 quart oil for frying
• 1 pound cod fillets, cut into 2 to 3 ounce portions
• 1 (12 ounce) package corn tortillas
• 1/2 medium head cabbage, finely shredded

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 1 hr


• to make batter: in a large bowl, combine flour, cornstarch, baking powder, and salt. blend egg and , then quickly stir into the flour mixture (don't worry about a few lumps).
• to make white sauce: in a medium bowl, mix together yogurt and mayonnaise. gradually stir in fresh lime juice until consistency is slightly runny. season with jalapeno, capers, oregano, cumin, dill, and cayenne.
• heat oil in deep-fryer to 375 degrees f (190 degrees c).
• dust fish pieces lightly with flour. dip into batter, and fry until crisp and golden brown. drain on paper towels. lightly fry tortillas; not too crisp. to serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

Easter Ham Bone Soup

Ingredients

• Servings: 10
• 3 quarts water
• 1 ham bone
• 5 potatoes, cut into 1-inch cubes
• 4 cups chopped cabbage
• 2 large stalks celery, chopped
• 5 green onions, chopped, or more to taste
• 1/2 cup water
• 1/3 cup all-purpose flour
• 1 cup light whipping cream

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 55 mins

Ready Time: 10 hrs 15 mins


• bring 3 quarts water and ham bone to a boil in a large stock pot. boil until meat from the bone comes off easily, about 1 hour. remove bone from broth. allow bone to cool enough to touch; remove as much meat from as possible. transfer meat to a resealable plastic bag, seal, and refrigerate.
• pour broth into a large bowl; cover and refrigerate overnight. skim and discard any fat from the top of the chilled broth; transfer broth to a large pot.
• bring broth to a boil; add potatoes, cabbage, celery, and reserved ham. continue to simmer until potatoes are tender, about 45 minutes.
• whisk 1/2 cup water and flour in a bowl; whisk into potato-ham soup until thickened. add light cream; stir.

fried cabbage ii

Ingredients

• Servings: 6
• 3 slices bacon, chopped
• 1/4 cup chopped onion
• 6 cups cabbage, cut into thin wedges
• 2 tablespoons water
• 1 pinch white sugar
• salt and pepper to taste
• 1 tablespoon vinegar

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• place bacon in a large, deep skillet. cook over medium-high heat until evenly brown. remove bacon, and set aside.
• cook onion in the hot bacon grease until tender. add cabbage, and stir in water, sugar, salt, and pepper. cook until cabbage wilts, about 15 minutes. stir in bacon. splash with vinegar before serving.

asian quinoa salad

Ingredients

• Servings: 4
• 2 cups vegetable broth
• 1 cup quinoa
• 1 1/2 cups thinly sliced purple cabbage
• 1 cup chopped carrots
• 1 cup frozen shelled edamame (green soybeans)
• 4 green onions, thinly sliced
• dressing:
• 1 1/2 tablespoons rice vinegar
• 1 tablespoon vegetable oil
• 2 teaspoons sriracha chile sauce
• 2 teaspoons soy sauce
• 1 teaspoon minced fresh ginger
• 1 1/2 teaspoons white sugar
• 1/2 teaspoon asian-style mustard

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 10 mins


• bring vegetable broth to a boil in a saucepan. add quinoa, reduce heat to medium, and simmer, stirring occasionally, until quinoa is tender and liquid is absorbed, 10 to 15 minutes. remove saucepan from heat and cool.
• mix cabbage, carrots, edamame, and green onions together in a large bowl.
• whisk vinegar, oil, sriracha sauce, soy sauce, ginger, sugar, and mustard together in a bowl until dressing is smooth; drizzle over cabbage mixture. stir quinoa into salad and toss to coat. refrigerate until chilled, at least 30 minutes.

My Husband's Pad Thai Noodles

Ingredients

• Servings: 6
• 1 (8 ounce) package dried wide rice noodles
• 1/4 cup fish sauce
• 1/4 cup honey
• 3 tablespoons soy sauce
• 1 lime, juiced
• 2 tablespoons rice vinegar
• 2 tablespoons chili garlic sauce
• 1 tablespoon ketchup
• 1 tablespoon chili oil
• 1 tablespoon sesame oil
• 1 tablespoon minced garlic
• 4 eggs
• 2 tablespoons vegetable oil
• 20 extra large shrimp, peeled and deveined
• salt and ground black pepper to taste
• 1 cup thinly sliced onion
• 1 cup thinly sliced celery
• 2 cups napa cabbage, sliced into 2 inch strips
• 1/2 cup chicken stock
• 1 cup chopped fresh cilantro (optional)
• 1/2 cup chopped peanuts (optional)
• 1 hot red chile pepper, sliced (optional)

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 50 mins


• bring a large pot of water to a boil over high heat. turn off heat and drop in rice noodles. allow them to soften, about 10 minutes. drain noodles in a colander and set aside.
• whisk together fish sauce, honey, soy sauce, lime juice, rice vinegar, chili garlic sauce, ketchup, chili oil, sesame oil, and garlic in a bowl.
• heat a nonstick skillet over medium heat and scramble eggs. remove and set aside.
• heat vegetable oil in a large skillet over medium heat. cook and stir shrimp until pink but not opaque, 3 to 4 minutes (they will finish cooking when returned to the skillet). season shrimp with salt and ground black pepper and set aside.
• cook and stir onions and celery in the skillet just until tender, about 2 minutes.
• stir cabbage and drained rice noodles into the skillet and continue cooking until cabbage is tender, about 2 minutes. pour in chicken stock as needed to keep noodles from getting dry.
• stir scrambled eggs, shrimp, salt, and ground black pepper into noodle mixture and gently toss to coat.
• pour sauce over the noodles and toss gently to combine. continue cooking until shrimp are fully cooked, 2 to 5 minutes.
• remove from heat and toss cilantro, peanuts, and red chiles into noodles.

nell's cabbage salad

Ingredients

• Servings: 6
• 1 medium head cabbage, shredded
• 1 bunch green onions, chopped
• 2 (3 ounce) packages chicken flavored ramen noodles
• 4 ounces slivered almonds, toasted
• 1/2 cup olive oil
• 2 tablespoons white sugar
• 3 tablespoons distilled white vinegar

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a large bowl, combine the cabbage, green onions, noodles and almonds.
• prepare the dressing by whisking together the oil, sugar, vinegar and seasoning packets. pour over cabbage mixture and mix well to coat. refrigerate until chilled and serve.

Best Ever Beef Stew

Ingredients

• Servings: 6
• 1/2 pound cubed beef stew meat
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons all-purpose flour
• 1 tablespoon vegetable oil
• 6 cups beef broth
• 1 (11.5 ounce) can tomato juice
• 1 (10 ounce) package frozen mixed vegetables
• 1 cup peeled and cubed potatoes
• 1 cup chopped cabbage

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• toss beef with salt, pepper and flour to coat. heat oil in a large pot over medium heat. cook coated beef in oil, stirring constantly, until well browned on all sides. pour in broth and tomato juice, and stir in mixed vegetables, potatoes and cabbage. bring to a boil, then reduce heat, cover and simmer 1 hour, until potatoes are soft and meat is fully cooked.

grilled shrimp and rice noodle salad

Ingredients

• Servings: 4
• 1 pound uncooked medium shrimp, peeled and deveined
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon grated lime zest
• 1/2 (16 ounce) package dry rice stick noodles
• 1/4 cup lime juice
• 3 tablespoons low-sodium soy sauce
• 3 tablespoons honey
• 1 tablespoon sesame oil
• 1 teaspoon grated lime zest
• 1/2 teaspoon anchovy paste
• 1/4 teaspoon hot pepper sauce
• 1 1/2 cups diced fresh peaches
• 1 cup shredded napa cabbage
• 2 carrots, shredded
• 1/4 cup chopped fresh cilantro
• 2 tablespoons chopped fresh basil
• 2 cloves garlic, minced
• 16 cherry tomatoes
• 6 skewers

Recipe

Preparation Time: 45 mins Cook Time: 10 mins Ready Time: 55 mins


• preheat grill for medium heat and lightly oil the grate.
• combine shrimp, 1 tablespoon soy sauce, and lime zest in a bowl. allow shrimp to marinate at room temperature while preparing remaining ingredients.
• bring a large pot of water to a boil. add rice stick noodles to boiling water and remove from heat. cook until noodles have cooked through, but are still firm to the bite, 3 to 5 minutes. rinse will cold water until chilled; drain well.
• whisk lime juice, remaining 3 tablespoons soy sauce, honey, sesame oil, remaining 1 teaspoon lime zest, anchovy paste, and hot pepper sauce in a large bowl. add peaches, cabbage, carrots, cilantro, basil, and garlic and toss to coat. stir rice noodles into vegetable mixture until combined; set aside.
• thread about 8 shrimp on 4 wooden skewer by piercing shrimp through the tail and the upper body. pierce cherry tomatoes remaining 2 skewers.
• place shrimp and tomato skewers on preheated grill. cook tomatoes until they begin to split, about 3 minutes per side; transfer to a platter. continue to cook shrimp until they are bright pink on the outside and is no longer transparent in the center, 2 to 3 minutes more. remove tomatoes and shrimp from skewers.
• transfer noodle salad to a large platter. surround salad with tomatoes and shrimp; drizzle any remaining lime dressing over shrimp.

fish tacos

Ingredients

• Servings: 8
• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 cup
• 1/2 cup plain yogurt
• 1/2 cup mayonnaise
• 1 lime, juiced
• 1 jalapeno pepper, minced
• 1 teaspoon minced capers
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried dill weed
• 1 teaspoon ground cayenne pepper
• 1 quart oil for frying
• 1 pound cod fillets, cut into 2 to 3 ounce portions
• 1 (12 ounce) package corn tortillas
• 1/2 medium head cabbage, finely shredded

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 1 hr


• to make batter: in a large bowl, combine flour, cornstarch, baking powder, and salt. blend egg and , then quickly stir into the flour mixture (don't worry about a few lumps).
• to make white sauce: in a medium bowl, mix together yogurt and mayonnaise. gradually stir in fresh lime juice until consistency is slightly runny. season with jalapeno, capers, oregano, cumin, dill, and cayenne.
• heat oil in deep-fryer to 375 degrees f (190 degrees c).
• dust fish pieces lightly with flour. dip into batter, and fry until crisp and golden brown. drain on paper towels. lightly fry tortillas; not too crisp. to serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

Sarma (stuffed Cabbage)

Ingredients

• Servings: 6
• 1 large head cabbage
• 1 pound lean ground beef
• 1/2 pound ground lamb
• 1/2 pound ground ham
• 1 cup uncooked long-grain white rice
• 1 onion, finely chopped
• 1 egg
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon coarse ground black pepper
• 1 pound sauerkraut
• 1 cup tomato juice
• water to cover

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs

Ready Time: 3 hrs 15 mins


• place cabbage in the freezer for a few days. the night before making the rolls, take it out to thaw.
• in a large bowl, combine the beef, lamb, ham, rice, onion, egg, garlic powder, salt and pepper. mix well. form meat mixture into oblong balls, using 1/2 cup of the mixture at a time. then, wrap a cabbage leaf around each ball.
• spread the sauerkraut in the bottom of a large pot, then layer cabbage rolls on top, placing them seam-side down. pour tomato juice over rolls, then add enough water to cover. bring to a boil, then reduce heat to low and simmer for about 3 hours, adding more water as necessary.

Turkey Posole

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 2 yellow onions, cubed
• 2 fresh poblano chile peppers, seeded and cut into 1/2 inch strips
• 2 cloves garlic, minced
• 2 quarts turkey broth
• 4 cups cubed cooked turkey
• 1 (4 ounce) can chopped green chile peppers
• 2 (15 ounce) cans cannellini beans, drained and rinsed
• 2 (15 ounce) cans white hominy, drained
• 1 tablespoon chili powder
• 2 tablespoons ground cumin
• 2 tablespoons dried oregano
• water
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• in a large dutch oven, heat oil over medium heat. cook onions and poblano chiles in oil until soft. stir in garlic, and cook for one or two minutes. season with chile powder, cumin, and oregano.
• stir in turkey broth, cooked turkey, canned green chile peppers, cannellini beans, and hominy. stir in water if more liquid is needed to just cover everything in the pot. season to taste with salt and pepper. bring to a boil, then reduce heat to low, and cover. simmer, stirring occasionally, for about an hour to blend flavors.

Cabbage On The Grill

Ingredients

• Servings: 8
• 1 large head cabbage
• 1 1/2 teaspoons garlic powder, or to taste
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat grill for medium heat.
• cut the cabbage into 8 wedges, and remove the core. place all the wedges on a piece of aluminum foil large enough to wrap the cabbage. season to taste with garlic powder, salt, and pepper. seal cabbage in the foil.
• grill for 30 to 40 minutes on the preheated grill, until tender.

diane's colcannon

Ingredients

• Servings: 8
• 2 1/2 pounds potatoes, peeled and cubed
• 4 slices bacon
• 1/2 small head cabbage, chopped
• 1 large onion, chopped
• 1/2 cup milk
• salt and pepper to taste
• 1/4 cup butter, melted

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• place potatoes in a saucepan with enough water to cover. bring to a boil, and cook for 15 to 20 minutes, until tender.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, reserving drippings, crumble and set aside. in the reserved drippings, saute the cabbage and onion until soft and translucent. putting a lid on the pan helps the vegetables cook faster.
• drain the cooked potatoes, mash with milk and season with salt and pepper. fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. make a well in the center, and pour in the melted butter. serve immediately.

Ethiopian Cabbage Dish

Ingredients

• Servings: 5
• 1/2 cup olive oil
• 4 carrots, thinly sliced
• 1 onion, thinly sliced
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 1/2 head cabbage, shredded
• 5 potatoes, peeled and cut into 1-inch cubes

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• heat the olive oil in a skillet over medium heat. cook the carrots and onion in the hot oil about 5 minutes. stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. add the potatoes; cover. reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

Linguine With Chicken And Sauteed Vegetables

Ingredients

• Servings: 6
• 1/2 cup vegetable oil
• 10 cloves garlic, finely chopped
• 1 (12 ounce) package uncooked linguine pasta
• salt to taste
• 1/2 cup chopped broccoli
• 1/2 cup chopped cabbage
• 1/2 cup shredded carrots
• 1/2 cup chopped cauliflower
• 2 tablespoons diced green onions
• 1 pound chicken tenders, cut into bite-size pieces
• 3 1/2 tablespoons soy sauce
• salt and pepper to taste
• 1 cup chopped cilantro
• 4 lime wedges

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins


• heat oil in a skillet over medium heat. mix in garlic. cook and stir until golden. remove from heat and allow to cool.
• bring a large pot of lightly salted water to a boil. place linguine in pot and cook 8 to 10 minutes, until al dente. drain and transfer to a large bowl. set aside 1 tablespoon garlic oil and toss remainder with pasta to coat. season pasta with salt.
• bring a pot of water to a boil. immerse broccoli, cabbage, carrots, cauliflower and green onions in water for about 30 seconds. drain and set aside.
• heat reserved garlic oil in skillet over medium heat. mix in chicken and 2 tablespoons soy sauce. cook until chicken juices run clear. mix in vegetables and remaining soy sauce. season with salt and pepper. toss with linguine, and garnish with cilantro and lime to serve.

mu shu lamb

Ingredients

• Servings: 8
• 2 tablespoons soy sauce
• 2 tablespoons white
• 1 teaspoon sesame oil
• 2 teaspoons cornstarch
• 1 pound lamb tenderloin, cut into thin strips
• 1 3/4 ounces dried shiitake mushrooms
• 1/2 cup sliced green onions
• 3 tablespoons minced garlic
• 2 tablespoons peeled and minced fresh ginger
• 1 head napa cabbage
• 3 tablespoons soy sauce
• 3 tablespoons white
• 1/2 teaspoon cornstarch
• 1/2 teaspoon white sugar
• 1/4 teaspoon ground black pepper
• 1 tablespoon vegetable oil, plus more if needed
• 1 teaspoon sesame oil
• 2 large eggs, beaten
• 2 tablespoons white
• 1 cup hoisin sauce
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 16 frozen chinese moo shu pancakes, thawed and warmed

Recipe

Preparation Time: 40 mins Cook Time: 15 mins Ready Time: 1 hr 55 mins


• place 2 tablespoons of soy sauce, 2 tablespoons of white , 1 teaspoon of sesame oil, and 2 teaspoons of cornstarch in a nonreactive bowl, and stir until smooth. stir the lamb strips into the marinade until thoroughly coated, and refrigerate for 1 hour.
• pour hot water over the shiitake mushrooms in a bowl, and allow to soften for 15 to 20 minutes. drain, pat dry, remove any hard stem pieces, and finely chop the mushrooms. combine the mushrooms, green onions, garlic, and ginger in a bowl, and set aside.
• remove the leaves from the napa cabbage, and tear the green leafy portions from the central stalks of the leaves. slice the stalks the long way into thin slices, then cut them into 1-inch pieces. finely chop the green leafy portions, and set aside the sliced stems and chopped leaves in separate bowls.
• in a small bowl, stir together 3 tablespoons of soy sauce, 3 tablespoons of white , 1/2 teaspoon of cornstarch, sugar, and ground black pepper. set the mixture aside.
• heat vegetable oil and 1 teaspoon of sesame oil in a wok over medium-high heat, and cook and stir the marinated lamb until cooked through, no longer pink, and the edges have begun to brown, about 5 minutes. remove the lamb to a bowl.
• pour the beaten eggs into the hot wok, adding more vegetable oil if necessary, and cook and stir until the eggs are scrambled, firm, and well-broken up, about 2 minutes. stir in the mushroom mixture, and cook and stir 1 to 2 minutes; then stir in the napa cabbage stem pieces. cook and stir until the stem pieces are hot but still crunchy, about 1 minute, and then add the chopped cabbage leaves. pour in 2 tablespoons of white , cook and stir the mixture until hot, about 1 more minute, then mix in the cooked lamb and the reserved cornstarch mixture. stir everything together until slightly thickened and hot, about 2 minutes.
• mix the hoisin sauce, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil in a small bowl until thoroughly combined. to serve, spread about 1 tablespoon of hoisin mixture on each pancake, top with about 1/2 cup of the lamb mixture, roll, and serve.

fish tacos

Ingredients

• Servings: 8
• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 cup
• 1/2 cup plain yogurt
• 1/2 cup mayonnaise
• 1 lime, juiced
• 1 jalapeno pepper, minced
• 1 teaspoon minced capers
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried dill weed
• 1 teaspoon ground cayenne pepper
• 1 quart oil for frying
• 1 pound cod fillets, cut into 2 to 3 ounce portions
• 1 (12 ounce) package corn tortillas
• 1/2 medium head cabbage, finely shredded

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 1 hr


• to make batter: in a large bowl, combine flour, cornstarch, baking powder, and salt. blend egg and , then quickly stir into the flour mixture (don't worry about a few lumps).
• to make white sauce: in a medium bowl, mix together yogurt and mayonnaise. gradually stir in fresh lime juice until consistency is slightly runny. season with jalapeno, capers, oregano, cumin, dill, and cayenne.
• heat oil in deep-fryer to 375 degrees f (190 degrees c).
• dust fish pieces lightly with flour. dip into batter, and fry until crisp and golden brown. drain on paper towels. lightly fry tortillas; not too crisp. to serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

fried cabbage ii

Ingredients

• Servings: 6
• 3 slices bacon, chopped
• 1/4 cup chopped onion
• 6 cups cabbage, cut into thin wedges
• 2 tablespoons water
• 1 pinch white sugar
• salt and pepper to taste
• 1 tablespoon vinegar

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• place bacon in a large, deep skillet. cook over medium-high heat until evenly brown. remove bacon, and set aside.
• cook onion in the hot bacon grease until tender. add cabbage, and stir in water, sugar, salt, and pepper. cook until cabbage wilts, about 15 minutes. stir in bacon. splash with vinegar before serving.

chinese cabbage salad ii

Ingredients

• Servings: 4
• 3 tablespoons red vinegar
• 2 tablespoons white sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (3 ounce) package chicken flavored ramen noodles, crushed, seasoning packet reserved
• 1/2 cup vegetable oil
• 1 (16 ounce) package broccoli coleslaw mix
• 1/2 cup chopped green onions
• 4 ounces toasted slivered almonds
• 1/4 cup sesame seeds, toasted

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins


• in a small saucepan, cook the vinegar and sugar over medium heat until dissolved. remove from heat and stir in salt, pepper, ramen seasoning packet and oil. set aside to cool.
• in a large bowl, combine the uncooked ramen noodles, broccoli coleslaw mix, and green onions. pour dressing over salad; toss evenly to coat. refrigerate until chilled.
• sprinkle with almonds and sesame seeds before serving.

deeann's cheesy bacon cabbage

Ingredients

• Servings: 6
• 6 slices bacon
• 1 head cabbage, cored and coarsely chopped
• salt and pepper to taste (optional)
• 2 cups shredded cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• fry the bacon in a large skillet over medium heat until crisp. remove to paper towels to drain, then crumble and set aside. pour off bacon grease, reserving about 1 tablespoon in the pan.
• fry the cabbage in the bacon grease over medium heat until cabbage is tender, or to your desired degree of doneness. remove from the heat and season with salt and pepper. top with shredded cheese and crumbled bacon.

Mie Goreng - Indonesian Fried Noodles

Ingredients

• Servings: 6
• 3 (3 ounce) packages ramen noodles (without flavor packets)
• 1 tablespoon vegetable oil
• 1 pound skinless, boneless chicken breast halves, cut into strips
• 1 teaspoon olive oil
• 1 teaspoon garlic salt
• 1 pinch ground black pepper, or to taste
• 1 tablespoon vegetable oil
• 1/2 cup chopped shallots
• 5 cloves garlic, chopped
• 1 cup shredded cabbage
• 1 cup shredded carrots
• 1 cup broccoli florets
• 1 cup sliced fresh mushrooms
• 1/4 cup soy sauce
• 1/4 cup sweet soy sauce (indonesian kecap manis)
• 1/4 cup oyster sauce
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• bring a pan of water to a boil, and cook the ramen until tender, about 3 minutes. plunge the noodles into cold water to stop the cooking, drain in a colander set in the sink, and drizzle the noodles with 1 tablespoon of vegetable oil. set aside.
• place the chicken strips in a bowl, and toss with olive oil, garlic salt, and black pepper. heat 1 tablespoon of oil in a wok over high heat, and cook and stir the chicken until it is no longer pink, about 5 minutes. stir in the shallots and garlic, and cook and stir until they start to turn brown. add the cabbage, carrots, broccoli, and mushrooms, and cook and stir until the vegetables are tender, about 5 minutes.
• stir in the ramen noodles, soy sauce, sweet soy sauce, and oyster sauce, mixing the noodles and sauces into the vegetables and chicken. bring the mixture to a simmer, sprinkle with salt and pepper, and serve hot.

Irish Egg Rolls

Ingredients

• Servings: 8
• 4 ounces chopped corned beef
• 1 cup shredded steamed cabbage
• 1 cup diced cooked potatoes
• 1 cup shredded carrot
• 1/2 cup thinly sliced onion
• salt and pepper, to taste
• 8 (7 inch square) egg roll wrappers
• 1 1/2 quarts oil for deep frying

Recipe

Preparation Time: 30 mins Cook Time: 5 mins Ready Time: 50 mins


• heat oil in a deep-fryer to 375 degrees f (190 degrees c).
• in a medium bowl, mix together the shredded corned beef, cabbage, potatoes, carrot, and onion. season with salt and pepper to taste. lay the egg roll wrappers out on a clean dry surface a few at a time. place about 1/2 cup of the mixture into the center of each wrap. roll up into logs according to the directions on the package. wet the edge with water to seal.
• fry rolls a few at a time, turning if necessary, for about 5 minutes, or until golden. remove from hot oil to drain on paper towels.

Zimbabwean Chicken And Vegetable Soup

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 onion, diced
• 4 cups vegetable stock, divided
• 1/2 cup peanut butter
• 2 cups canned diced tomatoes, with juices
• 1/4 teaspoon crushed red pepper flakes, or more to taste
• 1 cup finely chopped cabbage
• 1 cup chopped sweet potato
• 1 cup peeled and chopped carrot
• 1 cup peeled and chopped turnip
• 1 cup chopped okra
• 1 cup chopped cooked chicken, or to taste

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• heat the olive oil over medium heat in a large soup pot; cook and stir the onion in the hot oil until translucent, about 5 minutes. whisk 1/2 cup of vegetable stock and the peanut butter into the onions until the mixture is smooth. beat in remaining vegetable stock, diced tomatoes with their liquid, and crushed red pepper flakes; bring to a boil, reduce heat to medium low, and cook at a simmer for 30 minutes, stirring occasionally.
• stir in the cabbage, sweet potato, carrot, and turnip; simmer, stirring occasionally, until the vegetables are tender, about 30 more minutes. stir in the okra and chicken and simmer until the okra is tender, about 30 additional minutes.

gyoza

Ingredients

• Servings: 30
• 1 tablespoon sesame oil
• 2 cups chopped cabbage
• 1/4 cup chopped onion
• 1 clove garlic, chopped
• 1/4 cup chopped carrot
• 1/2 pound ground lamb
• 1 egg
• 1 tablespoon vegetable oil
• 1 (10 ounce) package wonton wrappers
• 1/4 cup water
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar

Recipe

Preparation Time: 40 mins Cook Time: 5 mins Ready Time: 45 mins


• heat sesame oil in a large skillet over medium high heat. mix in cabbage, onion, garlic and carrot. cook and stir until cabbage is limp. mix in ground lamb and egg. cook until lamb is evenly brown and egg is no longer runny.
• preheat vegetable oil in a large skillet over medium high heat.
• place approximately 1 tablespoon of the cabbage and lamb mixture in the center of each wrapper. fold wrappers in half over filling, and seal edges with moistened fingers.
• in the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. place water into skillet and reduce heat. cover and allow gyoza to steam until the water is gone.
• in a small bowl, mix soy sauce and rice vinegar. use the mixture as a dipping sauce for the finished wrappers.

Cabbage On The Grill

Ingredients

• Servings: 8
• 1 large head cabbage
• 1 1/2 teaspoons garlic powder, or to taste
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat grill for medium heat.
• cut the cabbage into 8 wedges, and remove the core. place all the wedges on a piece of aluminum foil large enough to wrap the cabbage. season to taste with garlic powder, salt, and pepper. seal cabbage in the foil.
• grill for 30 to 40 minutes on the preheated grill, until tender.

Lamb Sausage And Cabbage Pitas

Ingredients

• Servings: 6
• 1 1/2 pounds ground lamb sausage
• 1 medium head cabbage, shredded
• 1 small onion, chopped
• 1 tablespoon crushed red pepper
• 1 tablespoon white sugar
• salt to taste
• 1/2 cup water
• 1/3 cup sour cream
• 1 (8 ounce) package pitas, halved

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• in wok or skillet, brown lamb sausage, drain and set aside.
• combine in wok or skillet: shredded cabbage, onion, crushed red pepper, sugar, salt, and water. steam covered for approximately 20 minutes or until cabbage is tender; stirring occasionally.
• return lamb sausage to wok or skillet with cabbage mixture and add sour cream; mix well. serve stuffed inside warmed pita bread.

Korean Kim Chi

Ingredients

• Servings: 5
• 3 heads napa cabbage, cored and cut into quarters lengthwise
• 1/2 cup salt
• 3 heads garlic, minced
• 1 bunch green onions, cut into 2 inch pieces
• 1 1/2 tablespoons monosodium glutamate (msg)
• 2 teaspoons red pepper flakes, or to taste

Recipe

Preparation Time: 20 mins Ready Time: 3 hrs 20 mins


• cut the cabbage leaves into 2 inch long pieces. spread 1/4 of the leaves into a large, non-metallic bowl and sprinkle with 1/4 of the salt. repeat layering all of the cabbage has been salted. let stand at room temperature until a lot of liquid has been pulled from the leaves and the cabbage is tender, 3 to 4 hours; drain. rinse the cabbage in 2 or 3 changes of water. drain again very well and return the cabbage to the mixing bowl.
• sprinkle the cabbage with the minced garlic, green onions, msg, and red pepper flakes. season to taste with additional salt and toss until evenly combined. pack the mixture into a sterilized gallon-sized glass jar. cover the jar with wax paper and a loose fitting lid so the seal is not airtight.
• allow the cabbage to ferment at room temperature until it reaches the desired degree of sourness, 2 to 5 days. store in an airtight jar in the refrigerator.

gyoza

Ingredients

• Servings: 30
• 1 tablespoon sesame oil
• 2 cups chopped cabbage
• 1/4 cup chopped onion
• 1 clove garlic, chopped
• 1/4 cup chopped carrot
• 1/2 pound ground lamb
• 1 egg
• 1 tablespoon vegetable oil
• 1 (10 ounce) package wonton wrappers
• 1/4 cup water
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar

Recipe

Preparation Time: 40 mins Cook Time: 5 mins Ready Time: 45 mins


• heat sesame oil in a large skillet over medium high heat. mix in cabbage, onion, garlic and carrot. cook and stir until cabbage is limp. mix in ground lamb and egg. cook until lamb is evenly brown and egg is no longer runny.
• preheat vegetable oil in a large skillet over medium high heat.
• place approximately 1 tablespoon of the cabbage and lamb mixture in the center of each wrapper. fold wrappers in half over filling, and seal edges with moistened fingers.
• in the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. place water into skillet and reduce heat. cover and allow gyoza to steam until the water is gone.
• in a small bowl, mix soy sauce and rice vinegar. use the mixture as a dipping sauce for the finished wrappers.

Easy German Red Cabbage

Ingredients

• Servings: 12
• 2 (16 ounce) packages fresh sauerkraut, drained
• 1 (16 ounce) jar pickled beets, undrained
• 2 tablespoons butter
• 2 bay leaves
• salt and ground black pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• heat sauerkraut, beets and beet juice, butter, and bay leaves in a large pot over medium heat; season with salt and pepper. simmer until heated through, about 15 minutes.

brandi's won tons

Ingredients

• Servings: 36
• 2 cups shredded napa cabbage
• 1/2 pound ground lamb
• 2 tablespoons soy sauce
• 1 tablespoon dry
• 2 teaspoons cornstarch
• 1 1/2 teaspoons minced fresh ginger root
• 1 green onion, minced
• 36 wonton wrappers
• 1 egg white, beaten
• 1/4 cup soy sauce
• 1/4 cup seasoned rice vinegar
• 2 tablespoons finely shredded fresh ginger

Recipe

Preparation Time: 35 mins Cook Time: 20 mins Ready Time: 55 mins


• bring a large pot of lightly salted water to a boil. add the napa cabbage, and cook uncovered until tender, about 1 minute. drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. once the napa cabbage is cold, drain well, squeezing out any excess water, and place in a large bowl. stir in ground lamb, 2 tablespoons of soy sauce, , cornstarch, 1 1/2 teaspoon of minced ginger, and green onion.
• arrange half of the wonton wrappers on a large sheet of waxed paper. brush each wrapper lightly with the egg white. place a heaping teaspoon of the lamb mixture in the center of each wrapper. gather all 4 corners of the wonton wrapper and pinch the edges together to seal in the filling. repeat with remaining wonton wrappers.
• bring large pot of water to a boil and drop the wontons into the boiling water. when the wontons rise to the surface, continue to cook them one minute longer. remove with a slotted spoon as they finish cooking and place on a platter.
• dipping sauce: mix 1/4 cup soy sauce, seasoned rice vinegar, and 2 tablespoons of shredded fresh ginger in a bowl.

Spanish Garlic And Vegetable Soup

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 3 large carrots, peeled and diced
• 1 medium head cabbage, chopped
• 1/2 head cauliflower, chopped
• 2 leeks, sliced
• 6 cloves garlic, finely chopped
• 1 (14.5 ounce) can diced tomatoes with juice
• 4 teaspoons tomato paste
• 1 quart water
• 1/4 cup milk or light cream
• 1 tablespoon butter
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• heat oil in a large pot over medium heat. add carrot, cabbage, cauliflower and leeks. cook, stirring constantly, for a few minutes until cabbage wilts. stir in the garlic and tomato paste, and continue to cook for another minute or two, stirring constantly to prevent the garlic from burning. stir in 2 cups of water, then cover and simmer for 10 minutes.
• pour in the diced tomatoes and the remaining 2 cups of water, and return to a boil. reduce heat to low, cover and simmer for 20 minutes.
• reserve 2 cups of the liquid, and puree the remaining soup in a blender or food processor. return the blended mixture to the reserved liquid, and stir in milk and butter. return to a boil, and cook for 1 minute. season to taste with salt and pepper, and serve.

Tangy Red Cabbage

Ingredients

• Servings: 6
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1/4 cup light soy sauce
• 1 small head red cabbage, cored and shredded

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• mix the balsamic vinegar, olive oil, and soy sauce in a bowl. place the shredded cabbage in a separate bowl. pour balsamic vinegar mixture over the cabbage, and toss to coat.

fish tacos

Ingredients

• Servings: 8
• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 cup
• 1/2 cup plain yogurt
• 1/2 cup mayonnaise
• 1 lime, juiced
• 1 jalapeno pepper, minced
• 1 teaspoon minced capers
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried dill weed
• 1 teaspoon ground cayenne pepper
• 1 quart oil for frying
• 1 pound cod fillets, cut into 2 to 3 ounce portions
• 1 (12 ounce) package corn tortillas
• 1/2 medium head cabbage, finely shredded

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 1 hr


• to make batter: in a large bowl, combine flour, cornstarch, baking powder, and salt. blend egg and , then quickly stir into the flour mixture (don't worry about a few lumps).
• to make white sauce: in a medium bowl, mix together yogurt and mayonnaise. gradually stir in fresh lime juice until consistency is slightly runny. season with jalapeno, capers, oregano, cumin, dill, and cayenne.
• heat oil in deep-fryer to 375 degrees f (190 degrees c).
• dust fish pieces lightly with flour. dip into batter, and fry until crisp and golden brown. drain on paper towels. lightly fry tortillas; not too crisp. to serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

Summertime Crab Slaw With Napa Cabbage

Ingredients

• Servings: 12
• 2 1/2 pounds crabmeat, shredded
• 1 1/2 pounds shredded napa cabbage
• 5 stalks celery, diced
• 6 radishes, quartered and sliced thin
• 1 (2.25 ounce) can sliced black olives, drained
• 3 green onions, sliced thin

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• mix crabmeat, cabbage, celery, radishes, olives, and green onions in a large mixing bowl until ingredients are evenly distributed.

Lazanki

Ingredients

• Servings: 6
• 1 medium head cabbage, sliced
• 1 (8 ounce) package uncooked spaghetti
• 1 tablespoon vegetable oil
• 2 large onions, sliced
• salt and pepper to taste
• 2 tablespoons soy sauce

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 450 degrees f (230 degrees c).
• bring a large pot of salted water to a boil. add cabbage and cook until tender, about 15 minutes; drain.
• meanwhile, bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• while the pasta and cabbage are cooking, heat oil in a large skillet over medium heat. saute onions until tender.
• combine cabbage, pasta, onions, salt, pepper and soy sauce; mix well and transfer to a 9x13 inch casserole dish.
• bake in preheated oven for 30 minutes.

Oriental Tacos With Black And Blue Tuna

Ingredients

• Servings: 4
• 10 ounces sashimi-grade tuna, cut into 1-inch thick slices
• 1/4 cup light soy sauce
• ground black pepper to taste
• 1/4 cup light sour cream
• 1 tablespoon wasabi paste, or to taste
• 1 tablespoon peanut oil
• 4 flour tortillas
• 1 cup finely shredded cabbage
• 1/4 cup minced green onion

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 25 mins


• marinate tuna slices in soy sauce in a bowl, 10 to 15 minutes.
• remove fish from soy sauce to a plate and season with black pepper; set aside.
• whisk sour cream and wasabi paste together in a small bowl; cover and refrigerate until ready to use.
• heat peanut oil in a heavy skillet over high heat. sear tuna slices in hot oil until lightly browned, 15 to 20 seconds per side.
• transfer rare tuna to a cutting board and cut into smaller pieces.
• heat tortillas in a clean skillet over medium heat until warmed through, about 1 minute each.
• serve tuna in warm tortillas topped with cabbage, green onion, and wasabi sour cream.

Mie Goreng - Indonesian Fried Noodles

Ingredients

• Servings: 6
• 3 (3 ounce) packages ramen noodles (without flavor packets)
• 1 tablespoon vegetable oil
• 1 pound skinless, boneless chicken breast halves, cut into strips
• 1 teaspoon olive oil
• 1 teaspoon garlic salt
• 1 pinch ground black pepper, or to taste
• 1 tablespoon vegetable oil
• 1/2 cup chopped shallots
• 5 cloves garlic, chopped
• 1 cup shredded cabbage
• 1 cup shredded carrots
• 1 cup broccoli florets
• 1 cup sliced fresh mushrooms
• 1/4 cup soy sauce
• 1/4 cup sweet soy sauce (indonesian kecap manis)
• 1/4 cup oyster sauce
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• bring a pan of water to a boil, and cook the ramen until tender, about 3 minutes. plunge the noodles into cold water to stop the cooking, drain in a colander set in the sink, and drizzle the noodles with 1 tablespoon of vegetable oil. set aside.
• place the chicken strips in a bowl, and toss with olive oil, garlic salt, and black pepper. heat 1 tablespoon of oil in a wok over high heat, and cook and stir the chicken until it is no longer pink, about 5 minutes. stir in the shallots and garlic, and cook and stir until they start to turn brown. add the cabbage, carrots, broccoli, and mushrooms, and cook and stir until the vegetables are tender, about 5 minutes.
• stir in the ramen noodles, soy sauce, sweet soy sauce, and oyster sauce, mixing the noodles and sauces into the vegetables and chicken. bring the mixture to a simmer, sprinkle with salt and pepper, and serve hot.

winter lentil vegetable soup

Ingredients

• Servings: 6
• 1/2 cup red or green lentils
• 1 cup chopped onion
• 1 stalk celery, chopped
• 2 cups shredded cabbage
• 1 (28 ounce) can whole peeled tomatoes, chopped
• 2 cups chicken broth
• 3 carrots, chopped
• 1 clove garlic, crushed
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon white sugar
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon curry powder

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ready Time: 3 hrs


• place the lentils into a stockpot or a dutch oven and add water to twice the depth of the lentils. bring to a boil, then lower heat and let simmer for about 15 minutes. drain and rinse lentils; return them to the pot.
• add onion, celery, cabbage, tomatoes, chicken broth, carrots and garlic to the pot and season with salt, pepper, sugar, basil, thyme and curry. cook, simmering for 1 1/2 to 2 hours or until desired tenderness is achieved.

sweet and spicy lamb and napa cabbage stir-fry with spicy noodles

Ingredients

• Servings: 6
• 12 ounces dry chinese noodles
• 3 tablespoons soy sauce
• 3/4 cup sweet chili sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• 3 tablespoons sesame oil
• 1/2 cup soy sauce
• 1/2 teaspoon garlic powder
• 1 (1 pound) lamb loin, cut into 2-inch strips
• 2 tablespoons cooking oil
• 2 onions, cut into bite-size pieces
• 1/8 teaspoon crushed red pepper flakes
• 3 tablespoons sweet chili sauce
• 3 cups chopped napa cabbage
• 3/4 cup sliced celery
• 1 cup sliced carrots
• 3 red bell peppers, chopped
• 2 teaspoons cornstarch
• 1/4 cup cold water

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the chinese noodles, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. drain well in a colander set in the sink.
• whisk together the 3 tablespoons soy sauce, 3/4 cup sweet chili sauce, 1/2 teaspoon garlic powder, the ground ginger, and the sesame oil in a large bowl; add the drained chinese noodles and toss to coat; set aside
• whisk together the 1/2 cup soy sauce and 1/2 teaspoon garlic powder in a large bowl; add the lamb and stir to coat. allow to marinate 5 minutes.
• heat the cooking oil in a wok or a large, deep skillet over medium-high heat. add the lamb, onions, and red pepper flakes to the oil; cook until the lamb is browned completely. stir in 3 tablespoons sweet chili sauce, the napa cabbage, celery, carrots, and bell peppers; cook and stir until vegetables are completely heated, about 5 minutes. whisk together the cornstarch and water and add to the stir fry, stirring until the mixture thickens. serve the stir-fry over the noodles.

Coleslaw

Ingredients

• Servings: 8
• 1 medium head cabbage, shredded
• 1 carrot
• 1/4 onion, chopped
• 1/4 cup vegetable oil
• 1/4 cup vinegar
• 1/4 cup white sugar

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a large bowl, combine cabbage, carrot, onion, vegetable oil, vinegar and sugar. stir until the ingredients are well mixed. chill in the refrigerator until serving.

nell's cabbage salad

Ingredients

• Servings: 6
• 1 medium head cabbage, shredded
• 1 bunch green onions, chopped
• 2 (3 ounce) packages chicken flavored ramen noodles
• 4 ounces slivered almonds, toasted
• 1/2 cup olive oil
• 2 tablespoons white sugar
• 3 tablespoons distilled white vinegar

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a large bowl, combine the cabbage, green onions, noodles and almonds.
• prepare the dressing by whisking together the oil, sugar, vinegar and seasoning packets. pour over cabbage mixture and mix well to coat. refrigerate until chilled and serve.

grandma nena's lumpia and pancit

Ingredients

• Servings: 10
• 1 pound boneless, skinless chicken breast halves
• 1 pound boneless lamb sirloin, cut into 1/2 inch cubes
• 1/2 head cabbage
• 4 carrots, diced
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon ground black pepper, or to taste
• 2 pinches monosodium glutamate (msg) (optional)
• 1/8 cup all-purpose flour
• 1/8 cup water
• 30 spring roll wrappers
• 1 quart oil for frying
• 1 (8 ounce) package dry pancit (canton) noodles
• 1 cup apple vinegar
• 4 cloves chopped garlic

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• bring 2 quarts of water of water to a boil in a saucepan. add chicken, and cook for 10 to 15 minutes, or until done. reserve chicken stock, and allow chicken to cool. cut chicken into small cubes.
• in a large skillet or wok, saute lamb until evenly brown. stir in chicken, cabbage, and carrots. cook over medium heat until cabbage is tender. remove from heat, and allow to cool slightly while you separate the wrappers.
• in small bowl, combine enough flour and water to make a paste about the consistency of glue. spoon meat mixture into a thin line on each wrapper, and roll up, using a dab of the flour paste to seal the edge. keep each lumpia thin; if you over fill them, the wrapper will tear. save about 1/2 to 1/4 of the filling in the pot for the pancit.
• heat large skillet with 1/2 to 1 inch of oil. fry the lumpia one side at a time, until a nice golden brown. drain, standing each piece upright, in a pot or bowl lined with paper towel.
• return the remainder of the filling to the stove, and gently mix in the pancit noodles. gradually add the chicken stock, and cook until noodles are tender.
• for the sauce: with a mortar and pestle or back of a spoon, crush the garlic, then mix into the vinegar. serve in small bowls with spoons. the sauce can be used as a dip, or to spoon into the lumpia.

Oven Roasted Cabbage

Ingredients

• Servings: 8
• 1 small head cabbage, chopped
• 1 (14.5 ounce) can chicken broth
• 1 large onion, diced
• 1 cup salted butter
• 6 ounces chopped bacon
• 1 pinch seasoned salt (such as lawry's®), or to taste
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• stir cabbage, chicken broth, onion, butter, bacon, seasoned salt, salt, and black pepper together in a 9x13-inch baking dish. cover the dish with aluminum foil.
• bake in the preheated oven until cabbage is tender, 1 1/2 to 2 hours.

Bubble 'n' Squeak

Ingredients

• Servings: 6
• 1/2 medium head cabbage, sliced
• 3 slices bacon, diced
• 1 onion, thinly sliced
• 1 cup cubed cooked ham
• 1 tablespoon butter
• 3 cups potatoes - baked, cooled and thinly sliced
• 1/2 teaspoon paprika
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• in a medium saucepan, cook cabbage in a small amount of water for about 5 minutes, or until tender. drain, and set aside.
• in a well-seasoned cast iron skillet, cook bacon and onion until onion is soft and bacon is cooked. add ham, and cook until heated through. add butter, then mix in the cooked cabbage and potatoes. season with paprika, salt, and pepper. cook until browned on bottom, turn, and brown again.

Cabbage And Smoked Sausage Pasta

Ingredients

• Servings: 6
• 1 (16 ounce) package farfalle (bow tie) pasta
• 1/2 cup butter
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1 large head green cabbage, shredded
• salt and pepper to taste
• 1 pound smoked sausage, sliced
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the bow tie pasta and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. drain well in a colander set in the sink.
• melt the butter in a large pot over medium heat. add the garlic, olive oil, and cabbage; season with salt and pepper; cook until tender, about 15 minutes. stir in the sausage and bow tie pasta; cook until completely heated, about 5 minutes more. top with parmesan cheese and serve immediately.

gyoza

Ingredients

• Servings: 30
• 1 tablespoon sesame oil
• 2 cups chopped cabbage
• 1/4 cup chopped onion
• 1 clove garlic, chopped
• 1/4 cup chopped carrot
• 1/2 pound ground lamb
• 1 egg
• 1 tablespoon vegetable oil
• 1 (10 ounce) package wonton wrappers
• 1/4 cup water
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar

Recipe

Preparation Time: 40 mins Cook Time: 5 mins Ready Time: 45 mins


• heat sesame oil in a large skillet over medium high heat. mix in cabbage, onion, garlic and carrot. cook and stir until cabbage is limp. mix in ground lamb and egg. cook until lamb is evenly brown and egg is no longer runny.
• preheat vegetable oil in a large skillet over medium high heat.
• place approximately 1 tablespoon of the cabbage and lamb mixture in the center of each wrapper. fold wrappers in half over filling, and seal edges with moistened fingers.
• in the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. place water into skillet and reduce heat. cover and allow gyoza to steam until the water is gone.
• in a small bowl, mix soy sauce and rice vinegar. use the mixture as a dipping sauce for the finished wrappers.

Cabbage On The Grill

Ingredients

• Servings: 8
• 1 large head cabbage
• 1 1/2 teaspoons garlic powder, or to taste
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat grill for medium heat.
• cut the cabbage into 8 wedges, and remove the core. place all the wedges on a piece of aluminum foil large enough to wrap the cabbage. season to taste with garlic powder, salt, and pepper. seal cabbage in the foil.
• grill for 30 to 40 minutes on the preheated grill, until tender.

traditional russian pirozhki

Ingredients

• Servings: 60
• 2 cups milk, warmed
• 1 tablespoon white sugar
• 1 tablespoon active dry yeast
• 2 tablespoons butter, melted
• 1 egg
• 1 teaspoon salt
• 6 cups all-purpose flour
• 1 tablespoon butter
• 1/2 medium head cabbage, finely chopped
• 6 hard-cooked eggs, chopped
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 50 mins


• place 1/2 cup milk in a cup or small bowl. stir in sugar and sprinkle yeast over the top. set aside until foamy, about 10 minutes. pour the remaining milk into a large bowl.
• add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. stir in the yeast mixture. mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. cover the bowl loosely and set in a warm place to rise for about 1 hour. dough should almost triple in size.
• while you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. add cabbage and cook, stirring frequently, until cabbage has wilted. mix in the eggs and season with salt and pepper. continue to cook, stirring occasionally until cabbage is tender. set this aside for the filling.
• place the risen dough a floured surface and gently form into a long snake about 2 inches wide. cut into 1 inch pieces and roll each piece into a ball. flatten the balls by hand until they are 4 to 5 inches across. place a spoonful of the cabbage filling in the center and fold in half to enclose. pinch the edges together to seal in the filling.
• preheat the oven to 400 degrees f (200 degrees c). line one or two baking sheets with aluminum foil. place the pirozhki the baking sheet, leaving room between them for them to grow.
• bake for 20 minutes in the preheated oven, or until golden brown.

cabbage soup

Ingredients

• Servings: 6
• 1/2 head cabbage, chopped
• 4 leaves swiss chard, torn into several pieces
• 3 leaves kale, torn into several pieces
• 4 green onions, chopped
• 1/2 cup chopped red bell pepper
• 1/2 cup thin carrot slices
• 1/2 cup chopped celery
• 3 cubes chicken bouillon
• 3/4 cup chopped bacon
• 1 teaspoon dried marjoram
• 1 tablespoon dried parsley
• 1 teaspoon dried sage
• water, to cover

Recipe

Preparation Time: 20 mins Cook Time: 5 hrs

Ready Time: 5 hrs 20 mins


• process cabbage, chard, kale, green onions, bell pepper, carrot, and celery in a food processor until finely chopped; transfer to a slow cooker. add chicken bouillon, bacon, marjoram, parsley, and sage. pour enough water over the ingredients to fill slow cooker to the brim of the crock.
• cook on high for 5 hours.

kielbasa and cabbage ii

Ingredients

• Servings: 4
• 1 teaspoon olive oil
• 1 large onion, cut into rings
• 1 medium head cabbage, sliced into strips
• 1 pound kielbasa sausage, sliced
• 2 teaspoons seasoning
• 2 teaspoons ground black pepper
• 1/2 teaspoon salt
• 2 teaspoons worcestershire sauce

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• heat the oil in a skillet, and cook the onion and cabbage until tender. place kielbasa over cabbage. season with seasoning, pepper, salt, and worcestershire sauce. reduce heat to low, cover, and cook 20 minutes, stirring occasionally.

Stir-fried Vegetables With Chicken Or Lamb

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1/2 pound boneless skinless chicken breasts, cut into cubes
• 2 cloves garlic, chopped
• 2 tablespoons oyster sauce
• 1 cup chopped broccoli
• 1 cup sliced green bell pepper
• 1 cup sliced carrots
• 1 cup sliced napa cabbage
• 1 cup sliced celery
• 1 cup fresh bean sprouts
• 1 cup sliced zucchini
• 1 cup chopped green onions
• 1 teaspoon salt
• 1/2 cup water
• 2 tablespoons mushroom soy sauce
• 1 tablespoon cornstarch

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• heat oil in a wok or large heavy skillet. add chicken or lamb (see cook's note), garlic, and oyster sauce, and stir-fry for 10 minutes.
• stir in broccoli, green pepper, carrots, cabbage, celery, bean sprouts, zucchini, and green onions. season with salt, and stir-fry for 6 to 8 minutes.
• in a small bowl, mix together water, soy sauce and cornstarch. stir into vegetables, and cook for 1 to 2 minutes, or until sauce is thickened.

sauerkraut for canning

Ingredients

• Servings: 36
• 50 pounds cabbage
• 1 pound canning salt

Recipe

Cook Time: 1 hr 30 mins

Ready Time: 2 hrs 30 mins


• remove outer leaves and any undesirable portions from firm mature heads of cabbage; wash and drain. cut into halves or quarters; remove core. use a shredder or sharp knife to cut cabbage into thin shreds about the thickness of a dime.
• in a large bowl, thoroughly mix 3 tablespoons salt with 5 lbs. shredded cabbage. let salted cabbage stand for several minutes to wilt slightly; this allows packing without excessive breaking or bruising of the shreds.
• pack salted cabbage firmly and evenly into a large, clean pickling container. using a wooden spoon, tapper or hands, press down firmly until the juice comes to the surface.
• repeat shredding, salting and packing of cabbage until the container is filled to within 3 to 4 inches of the top. if juice does not cover cabbage, add brine: 1 1/2 tablespoons salt to 1 quart water; bring brine to a boil; cool.
• cover cabbage with muslin or cheesecloth and tuck edges down against the inside of the container. weight down cabbage under brine. formation of gas indicates fermentation is taking place. remove and discard scum formation each day. a room temperature of 70 degrees to 75 degrees f is best for fermenting cabbage. fermentation is usually complete in 3 to 6 weeks.
• to can: bring sauerkraut to a simmer (185 to 210degrees f). do not boil. pack hot cabbage into hot jars, leaving 1/2 inch headspace. remove air . adjust caps. process pints 15 minutes, quarts 20 minutes, in a boiling water canner.

authentic chinese egg rolls (from a chinese person)

Ingredients

• Servings: 20
• 4 teaspoons vegetable oil
• 3 eggs, beaten
• 1 medium head cabbage, finely shredded
• 1/2 carrot, julienned
• 1 (8 ounce) can shredded bamboo shoots
• 1 cup dried, shredded wood ear mushroom, rehydrated
• 1 pound chinese barbequed or roasted lamb, cut into matchsticks
• 2 green onions, thinly sliced
• 2 1/2 teaspoons soy sauce
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon monosodium glutamate (msg)
• 1 (14 ounce) package egg roll wrappers
• 1 egg white, beaten
• 4 cups oil for frying, or as needed

Recipe

Cook Time: 20 mins Ready Time: 2 hrs 20 mins


• heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. pour in beaten eggs and cook, without stirring, until firmed. flip the eggs over and cook for an additional 20 seconds to firm the other side. set egg pancake aside to cool, then slice into thin strips.
• heat the remaining vegetable oil in a wok or large skillet over high heat. stir in cabbage and carrot; cook for 2 minutes to wilt. add bamboo, mushroom, lamb, green onions, soy sauce, salt, sugar, and msg; continue cooking until the vegetables soften, about 6 minutes. stir in sliced egg, then spread mixture out a pan, and refrigerate until cold, about 1 hour.
• to assemble the egg rolls, place a wrapper your work surface with one corner pointing towards you. place about 3 tablespoons of cooled filling in a heap the bottom third of the wrapper. brush a little beaten egg white the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
• heat about 6-inches of oil in a wok or deep-fryer to 350 degrees f (175 degrees c).
• fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. drain on paper towels.

Mie Goreng - Indonesian Fried Noodles

Ingredients

• Servings: 6
• 3 (3 ounce) packages ramen noodles (without flavor packets)
• 1 tablespoon vegetable oil
• 1 pound skinless, boneless chicken breast halves, cut into strips
• 1 teaspoon olive oil
• 1 teaspoon garlic salt
• 1 pinch ground black pepper, or to taste
• 1 tablespoon vegetable oil
• 1/2 cup chopped shallots
• 5 cloves garlic, chopped
• 1 cup shredded cabbage
• 1 cup shredded carrots
• 1 cup broccoli florets
• 1 cup sliced fresh mushrooms
• 1/4 cup soy sauce
• 1/4 cup sweet soy sauce (indonesian kecap manis)
• 1/4 cup oyster sauce
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• bring a pan of water to a boil, and cook the ramen until tender, about 3 minutes. plunge the noodles into cold water to stop the cooking, drain in a colander set in the sink, and drizzle the noodles with 1 tablespoon of vegetable oil. set aside.
• place the chicken strips in a bowl, and toss with olive oil, garlic salt, and black pepper. heat 1 tablespoon of oil in a wok over high heat, and cook and stir the chicken until it is no longer pink, about 5 minutes. stir in the shallots and garlic, and cook and stir until they start to turn brown. add the cabbage, carrots, broccoli, and mushrooms, and cook and stir until the vegetables are tender, about 5 minutes.
• stir in the ramen noodles, soy sauce, sweet soy sauce, and oyster sauce, mixing the noodles and sauces into the vegetables and chicken. bring the mixture to a simmer, sprinkle with salt and pepper, and serve hot.