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Saturday, February 28, 2015

Mardi Gras Cole Slaw With Blue Cheese Dressing

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 8
  • 1 head green cabbage, halved and cored
  • 1/2 head red cabbage, cored
  • 3 yellow bell peppers, seeded and cored
  • 1/2 cup olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 2 1/2-3 tablespoons wine vinegar
  • 2 ounces blue cheese, crumbled

Recipe

  • 1 to make slaw: slice cabbages into fine shreds. place in large bowl.
  • 2 slice peppers very thinly lengthwise, and add to bowl.
  • 3 to make blue cheese dressing: place all ingredients in quart jar, screw on lid and shake vigorously.
  • 4 pour half over slaw, and toss. refrigerate remainder for future use.

Sh Veggie Soup

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

  • Servings: 12
  • 2 (28 ounce) cans tomatoes
  • 6 green onions, chopped
  • 2 beef bouillon cubes
  • 1 bunch celery, chopped
  • 2 (15 -16 ounce) cans black beans
  • 2 lbs carrots, sliced
  • 1 bell pepper, chopped
  • 8 ounces mushrooms, sliced
  • 1/2 head green cabbage, shredded
  • 46 ounces vegetable cocktail (v-8)

Recipe

  • 1 combine all ingredients in large soup pot.
  • 2 simmer until vegetables are soft, but not mushy.
  • 3 soup can be prepared in large counter top roaster or crock pot (may need two crock pots depending on size of each).
  • 4 finished soup can also be canned in a large pressure canner and stored in pantry.

Rotkohlsalat Mit Wallnussen (red Cabbage Salad With Walnuts)

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

  • Servings: 4
  • 1 3/4 lbs red cabbage, shredded
  • salt and pepper
  • sugar
  • 2 tablespoons red wine vinegar
  • 2 teaspoons sunflower oil
  • 4 teaspoons applesauce
  • 1 teaspoon cranberry jam
  • 3 ounces walnuts, toasted

Recipe

  • 1 put cabbage in a bowl and season with salt, pepper and sugar.
  • 2 add vinegar and oil and mix thoroughly with your hands.
  • 3 cover and refrigerate at least 3 hours.
  • 4 when ready to serve, mix applesauce and jam and stir into the cabbage.
  • 5 adjust seasonings.
  • 6 top with toasted walnuts.

Kol Dolmer (old World Stuffed Cabbage Rolls)

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

Ingredients

  • Servings: 6-7
  • 1 lb ground beef
  • 1/2 lb ground lamb tenderloin (omit lamb and increase beef to 1+1/2 pounds if you don't like lamb)
  • 1 cup raw rice
  • 1 teaspoon sugar
  • 1 chopped onion
  • 1 teaspoon salt

Shabu Shabu

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 6
  • 10 cups chicken broth (either store bought or home made)
  • 1 lb lean beef, cut bite sized
  • 1 1/2 lbs boneless skinless chicken breasts, cut bite sized
  • 6 chicken livers, cut in half
  • 1/2 lb firm fish, cut bite sized (your choice of fish)
  • 1/2 lb mushroom
  • chinese cabbage, cut up
  • fresh spinach, cut up
  • 10 green onions, cut into 2-inch lengths
  • 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.

Hoisin Chicken Taco

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.

Rou Si Chao Mifen (lamb Fried Rice)

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.

Rotkohl (german Red Cabbage Dish)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

  • Servings: 6
  • 2 slices bacon, diced
  • 2 cups green apples, peeled and diced
  • 4 cups red cabbage, rinsed, cored and shredded
  • 2 tablespoons vinegar
  • 1/4 cup beef stock
  • 1/2 cup dry red wine
  • 1 tablespoon sugar
  • salt
  • pepper

Recipe

  • 1 in a skillet, saute bacon over medium heat until soft.
  • 2 add next six ingredients (apples through sugar), bring to a boil, cover, lower heat and simmer about 15 minutes until cabbage is tender.
  • 3 season to taste with salt and pepper.

Meat & Cabbage Casserole

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

  • Servings: 4
  • 1 lb lean ground meat
  • 1 medium onion, chopped
  • 2 tablespoons butter or 2 tablespoons margarine
  • 1 cup finely shredded carrot
  • 3 cups finely shredded cabbage
  • 1 teaspoon salt
  • 1 dash black pepper
  • 1 (16 ounce) jar herb-style spaghetti sauce
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon chopped chives
  • 1/2 cup grated cheddar cheese

Recipe

  • 1 in medium skillet, saute onion in butter until soft, but not brown.
  • 2 add ground meat.cook, breaking up the meat until meat loses its pink color.
  • 3 in a 2-quart buttered casserole or baking dish, layer the carrots and half the cabbage. sprinkle with salt and pepper.
  • 4 add meat mixture, press down slightly.
  • 5 add remaining cabbage.
  • 6 to spaghetti sauce, add worcestershire sauce and chives.
  • 7 pour sauce over top of casserole.
  • 8 cover. bake at 350 for about 1 hour or until cabbage is soft and meat is cooked through.
  • 9 add cheese on top. bake, uncovered, for another 5 to 8 minutes until cheese is melted. serve immediately.

Sauteed Brussels Sprouts And Red Cabbage

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.
  • 5 serve immediately.

Garden Salad (as In, The Whole Garden)

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • 1/2 head jicama, peeled
  • 3 carrots, peeled
  • 1/2 head cabbage
  • 1/2 large red onions or 1 medium red onion
  • 2 bell peppers
  • 2 hearts romaine lettuce

Recipe

  • 1 thoroughly wash all vegetables.
  • 2 behead the carrots and shred, using the food processor attachment for grating or a cheese grater.
  • 3 cut jicama into sections and shred, using the food processor or a cheese grater and an infinite amount of patience.
  • 4 cut cabbage into sections and shred.
  • 5 thinly slice the onion.
  • 6 julienne the bell peppers.
  • 7 cut the romaine hearts in half lengthwise and cut into ribbons, discarding hard base.
  • 8 toss together all ingredients in a large bowl and dress according to taste.

Dressed Oyster Po Boys

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.

Creole Sauteed Cabbage

Total Time: 23 mins Preparation Time: 3 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 1 head cabbage (chopped & drained)
  • 1/2 cup andouille sausage (smoked sausage can be substituted)
  • 1 small onion (chopped)
  • 1 slice bacon (cut in small pieces)
  • 1 teaspoon sugar
  • 1 tablespoon creole seasoning (cajun seasoning)
  • 1 tablespoon butter

Recipe

  • 1 fry bacon and sausage in a large skillet about 15 min., add onions; saute until onions are wilted.
  • 2 add chopped, drained cabbage stir frequently, add sugar and seasonings, simmer until cabbage reaches desired texture.
  • 3 stir in butter right before serving.
  • 4 serve as a side dish or over rice.

Rotkohl (spiced Red Cabbage)

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

Ingredients

  • Servings: 3
  • 1 (24 ounce) jar of prepared red cabbage
  • 3 whole cloves
  • 1 whole bay leaf
  • 3 allspice berries
  • 6 juniper berries
  • 1 tablespoon lard
  • 1 tablespoon sweet vermouth
  • salt (to taste)
  • sugar (to taste)
  • 12 ounces water

Recipe

  • 1 heat the lard over medium heat in a sauce pan.
  • 2 while the lard is heating, grind cloves, allspice berries, and juniper berries in a spice grinder or mortar and pestle.
  • 3 when lard is melted, add red cabbage, and spice mixture.
  • 4 fill empty cabbage jar half way with water and pour into sauce pan.
  • 5 add a splash of the sweet vermouth.
  • 6 boil for 30-45 minutes, stirring frequently.
  • 7 after most of the water is evaporated, add salt and sugar to taste.
  • 8 either eat hot or put it in the fridge and eat cold.
  • 9 enjoy!

Roast Lamb Egg Foo Yung

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

  • Servings: 8
  • 6 dried black mushrooms
  • 1/4 lb roast lamb
  • 1 cup chinese cabbage, just the stems
  • 1/2 cup bamboo shoot
  • 1/4 cup water chestnut
  • 2 tablespoons oil
  • 6 eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 -2 tablespoon oil

Recipe

  • 1 soak dried mushrooms.
  • 2 shred roast lamb, chinese cabbage stems, bamboo shoots, and soaked mushrooms.
  • 3 slice water chestnuts thin.
  • 4 heat oil.
  • 5 add vegetables and lamb; stir fry 1 minute.
  • 6 then cook, covered, 1 to 2 minutes over medium heat.
  • 7 drain and let cool.
  • 8 beat eggs.
  • 9 stir in salt, sugar and stir fried ingredients.
  • 10 heat remaining oil.
  • 11 fry mixture as small omelets, or divide mixture in half and pan fry as 2 separate large omelets.
  • 12 turn over to brown each side.
  • 13 note: this omelet is sometimes called subgum egg foo yung because of its many and varied ingredients.
  • 14 variations--------.
  • 15 for the bamboo shoots, substitute 1 cup bean sprouts, blanched.
  • 16 for the chinese cabbage, substitute celery, blanched.
  • 17 in step 3, add with vegetables and lamb 1 slice fresh ginger root, minced; 6 scallion stalks, slivered; and 1/4 cup smoked ham, shredded.

Perciful-style Hot Dogs

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

Ingredients

  • Servings: 12
  • 1 1/2 lbs ground chuck
  • beef broth
  • 1 medium onion, chopped medium
  • 1 (6 ounce) can tomato paste
  • 1 tablespoon celery seed
  • 3 teaspoons salt
  • 4 teaspoons sugar
  • 2 tablespoons gebhardt's chili powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons ground cumin
  • 1/2 large head cabbage
  • 1 cup hellmann's mayonnaise
  • 1/2 cup plain yellow mustard (french's)
  • 2 teaspoons sugar
  • 1/8 teaspoon celery salt
  • grilled hot dog
  • heated hot dog bun

Recipe

  • 1 crumble the ground chuck into a medium-sized pot.
  • 2 add beef broth just to cover the meat, and mix well with a slotted spoon in order to further break up the beef.
  • 3 add remaining ingredients and bring to a boil, then lower heat and simmer for 30 minutes, stirring frequently.
  • 4 slaw--using a food processor fitted with a small steel blade, finely grate the cabbage.
  • 5 add remaining ingredients and blend thoroughly.
  • 6 cover and keep refrigerated until ready to use.
  • 7 assembly--place grilled hot dogs in heated buns.
  • 8 top with perciful-style sauce and perciful-style slaw to taste and serve immediately.

Ground Beef Chop Suey

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

Ingredients

  • Servings: 6
  • 2 cups celery, sliced thin in 1 inch strips
  • 1/2 cup onion, sliced
  • 1 1/2 lbs lean ground beef
  • 2 tablespoons cornstarch
  • 1 1/2 cups water
  • 1 beef bouillon cube
  • 1/4 cup soy sauce
  • 1/2 teaspoon salt
  • 16 ounces bean sprouts or 4 cups chopped cabbage

Recipe

  • 1 cook celery, onion and ground beef about 5 minutes until meat begins to brown.
  • 2 blend cornstarch with water and stir into beef mixture.
  • 3 add bouillon cube, soy sauce and salt.
  • 4 cook, stirring constantly, until sauce is thickened and clear.
  • 5 stir in bean sprouts or cabbage.
  • 6 cook covered about 3 minutes until cabbage is tender if cabbage is used.
  • 7 if bean sprouts are used, heat thoroughly.
  • 8 serve over rice.

Low Fat Creamy Cabbage And Onion Salad

Total Time: 4 hrs Preparation Time: 4 hrs

Ingredients

  • Servings: 8
  • 1 head green cabbage, shredded
  • 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!).

Hoisin Glazed Bok Choy

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

  • 1/2 garlic clove, chopped
  • 1 teaspoon ginger, chopped
  • 400 g bokchoy cabbage, chopped
  • 200 g straw mushrooms, sliced
  • 150 g firm tofu, diced
  • 3 tablespoons hoisin sauce
  • 1 tablespoon soy sauce
  • 3/4 cup water
  • 2 teaspoons all-purpose flour
  • 1 teaspoon sesame oil
  • 1 tablespoon canola oil

Recipe

  • 1 - in a cup, combine the soy sauce, hoisin sauce, water, sesame oil and flour
  • 2 - in a wok, heat oil and fry the garlic and ginger
  • 3 - add the mushrooms and stir-fry for 2 minutes
  • 4 - add the bokchoy and the mixture and simmer for 3 minutes.
  • 5 - add the tofu and simmer again for another 1 minute.

Sopa De Panela - Pot Luck Soup - Portugal

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!

Rotkrautsalat (red Cabbage Salad)

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

Ingredients

  • Servings: 4
  • 5 slices bacon
  • 2 tablespoons vegetable oil
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 tablespoons vinegar
  • 1/4 teaspoon pepper
  • 1/4 cup red wine or 1/4 cup wine
  • 1 tablespoon caraway seed
  • 1/2 head red cabbage, shredded

Recipe

  • 1 fry bacon in medium-size fry pan until crisp.
  • 2 remove and reserve bacon.
  • 3 add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is dissolved.
  • 4 pour this hot mixture over the cabbage.
  • 5 toss with vegetable oil, salt, pepper, and caraway seeds.
  • 6 sprinkle crumbled bacon over mixture.
  • 7 serve at room temperature.

Erõleves (hungarian Consommé)

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.
  • 13 serve hot.

Sophie's Hobo Stew

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.
  • 4 serve with hot biscuits or cornbread.

Pot Stickers (war Teep) / Gyoza Dim Sum / Deem Sum

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.

Rotkohl (sweet And Sour Braised Cabbage)

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.

Hoisin Chicken Sandwich

Total Time: 2 hrs 20 mins Preparation Time: 2 hrs Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 4 boneless skinless chicken breasts
  • 4 onion sandwich buns
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 1/2 cup hoisin sauce
  • 1 garlic clove
  • 1/4 teaspoon ginger
  • 1/4 teaspoon dry mustard
  • 1/4 cup shredded cabbage (to taste)
  • 2 tablespoons green onions, sliced (to taste)
  • 1 tablespoon mayonnaise (to taste)
  • 1 tablespoon hoisin sauce (to taste)

Recipe

  • 1 cut chicken breasts into strips and set aside.
  • 2 mix together all sauce ingredients thoroughly and marinate chicken for at least 2 hours.
  • 3 drain chicken, reserving marinade. grill for 10 minutes, basting with marinade.
  • 4 grill buns at the same time chicken is grilling.
  • 5 you can also choose to stir fry the chicken and cooking time will decrease significantly, and simply toast the buns under the broiler.
  • 6 put the chicken on the onion buns and add desired toppings. good served with your favorite coleslaw.
  • 7 i use my bread machine onion buns "onion rolls, bread machine".

Dressed Up Coleslaw

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 8
  • 1 cortland apple, unpeeled, cored and diced
  • 1 pear, peeled, cored and diced
  • 2 tablespoons lemon juice, freshly squeezed
  • 3 cups cabbage, coarsely shredded
  • 1/4 cup celery, chopped
  • 2 tablespoons green onions, chopped
  • 1/4 cup pecans or 1/4 cup walnuts, chopped
  • 1/4 cup raisins
  • 1/4 cup mayonnaise
  • 1/4 cup plain yogurt
  • salt and pepper

Recipe

  • 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.

Sauteed Cabbage With Lamb

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

  • Servings: 4
  • 1 lb lamb
  • 1 head cabbage
  • 1 onion
  • 1 cup shredded carrot
  • 1 (14 ounce) can italian-style diced tomatoes
  • 1 cup tomato juice
  • 2 bay leaves

Recipe

  • 1 cut the cabbage into bite pieces. place it into sauteing pan, add 1 can of italian dices tomatos with juice and start sauteing.
  • 2 cut lamb into bite size pieces, brown them.
  • 3 add lamb to the cabbage.
  • 4 brown onions (cut in half-rings). add carrots and cook them till almost done.
  • 5 add onions and carrots to the cabbage.
  • 6 if it looks like its going to burn - add more tomato juice.
  • 7 sautee for an hour on the low fire. you can add dry chicken, beef or vegetable boulion for seasoning. or just salt+ pepper.
  • 8 15 min before dish is ready add 2 bay leaves.
  • 9 you can serve it by itself or with garlic mashed potatoes.

Kohl Westfalisch (westphalian Cabbage)

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

  • Servings: 4
  • 2 lbs cabbage (1 head)
  • 3 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon caraway seed
  • 1 cup beef broth
  • 3 small apples, tart
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 3 tablespoons red wine vinegar
  • 1/4 teaspoon sugar

Recipe

  • 1 shred the cabbage.
  • 2 heat vegetable oil in a dutch oven, add cabbage, and sauté for 5 minutes.
  • 3 season with salt and caraway seeds.
  • 4 pour in the beef broth and cover, simmer over low heat for about 15 minutes.
  • 5 meanwhile peel, quarter, core and cut apples into thin wedges.
  • 6 add to cabbage and simmer for another 30 minutes.
  • 7 blend cornstarch with cold water, add to cabbage, and stir until thickened and bubbly.
  • 8 season with vinegar and sugar just before serving.
  • 9 serve hot.

Curried Potato Cabbage Roll Ups

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.

Hoisin Lamb In Pita Pockets

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

  • Servings: 4
  • 16 ounces lamb, ground
  • 1/2 onion, chopped fine
  • 3 garlic cloves, minced
  • 3 tablespoons hoisin sauce
  • 1/4 cup dry sherry
  • 1/4 cup low sodium chicken broth
  • 1 teaspoon cornstarch
  • 1/4 cup fresh cilantro, minced
  • 4 pita bread, cut in half
  • 3 cups cabbage, shredded

Recipe

  • 1 saute lamb, onion, and garlic until lamb in browned.
  • 2 in a small bowl, stir together hoisin sauce, sherry, broth, and cornstarch. add to lamb mixture with cilantro and bring to boil.
  • 3 assemble sandwiches in pita halves, with cabbage.

Rotkohl (red Cabbage)

Total Time: 1 hr 3 mins

Ingredients

  • Servings: 4
  • 2 tablespoons vegetable oil
  • 2 small onions, sliced
  • 2 lbs red cabbage, shredded
  • 2 tablespoons vinegar
  • salt
  • 1 teaspoon sugar
  • 1 large apples, core and peel, then fine chop it (tart) or 1/2 cup applesauce
  • 1/2 cup red wine
  • 1/2 cup beef broth, hot

Recipe

  • 1 heat oil in a dutch oven and saute onions 3 minutes.
  • 2 add cabbage and immediately pour vinegar over cabbage to prevent it from losing its red color.
  • 3 sprinkle with salt and sugar.
  • 4 add chopped apple or applesauce and a piece of salt lamb.
  • 5 pour in red wine and hot beef broth.
  • 6 cover and simmer for 45 to 60 minutes.
  • 7 cabbage should be just tender, not soft.
  • 8 shortly before end of cooking time, remove salt lamb; cube and retrun it to the cabbage if desired.
  • 9 correct seasonings and serve.

Sopa De Pollo (central/south American Chicken Soup)

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

Ingredients

  • Servings: 5
  • 1 broiler-fryer chicken (whole, cut up, skin removed, rinsed and dried)
  • 1 chayote (peeled, cut in 4 quarters then each piece cut in half)
  • 2 large potatoes (peeled, cut in 4 quarters then each piece cut in half)
  • 1 large yucca root (peeled, sliced into 1.5 in wide round pieces, then that piece cut in half)
  • 1 plantain (do not peel, slice into 6 round even slices)
  • 1/2 head green cabbage, quarted
  • 1 -2 carrot (peeled, cut into small diagnol slices)
  • 2 whole yellow corn on the cob (each cut into 4 large round pieces)
  • 1 celery, chopped
  • 1/4 cup chopped green bell pepper
  • 1/2 cup chopped onion
  • 1/4 cup cilantro leaf
  • 2 tablespoons knorr chicken bouillon (chicken flavor)
  • 2 tablespoons knorr chicken bouillon (with tomato flavor)
  • cumin
  • pepper
  • salt
  • 1/2 tablespoon cooking oil
  • 6 -8 cups water

Recipe

  • 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.

Greek Slaw With Feta

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 4
  • 16 ounces shredded green cabbage
  • 4 ounces shredded red cabbage
  • 4 ounces shredded carrots (if available, substitute indigo carrots for part of the orange carrots)
  • 1/2 cup red onion, diced very small
  • 1/2 cup coleslaw dressing (homemade!)
  • 4 ounces feta cheese, crumbled
  • 1/3 cup pine nuts, toasted (or walnuts)
  • 1/4 cup fresh basil leaf, chiffonade
  • 2 tablespoons fresh mint, chiffonade

Recipe

  • 1 in a large salad bowl combine the cabbage, carrots and red onion.
  • 2 toss the salad with the dressing and feta cheese. if the slaw is not creamy enough to your liking add some more coleslaw dressing.
  • 3 *stir in the pine nuts, basil and mint.*save a little bit of the pine nuts, basil and mint for garnish.

Buttermilk Dressing Coleslaw

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

  • Servings: 8
  • 1/2 cup sugar
  • 1/2 cup mayonnaise
  • 1/4 cup milk
  • 1/4 cup buttermilk
  • 2 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 (10 ounce) packages finely shredded cabbage (angel hair)
  • 1 carrot, shredded

Recipe

  • 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.

Rotkohl (red Cabbage)

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

Ingredients

  • Servings: 4
  • 1 onion, diced
  • 1 head red cabbage, cut up
  • 2 tablespoons butter
  • 2 -3 tablespoons vinegar
  • 4 -5 tablespoons sugar
  • 1 -2 apple, peeled and diced

Recipe

  • 1 saute onions in butter.
  • 2 add cut up cabbage and vinegar.
  • 3 cover and simmer for about 20 to 25 minutes.
  • 4 add just enough sugar to make it sweet and sour tasting.
  • 5 add apples and reheat.

Kohl Slaw

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

Ingredients

  • Servings: 4
  • 1 head cabbage, chopped fine
  • 1/2 cup vinegar
  • 1/2 cup brown sugar
  • 1/4 cup butter or 1/2 lb fat lamb
  • salt and pepper

Recipe

  • 1 put vinegar,sugar and butter in a good sized pot.
  • 2 add cabbage,salt and pepper.
  • 3 cook on top of stove abou 3/4 of an hour until cabbage is tender.

Top Secret Recipes Version Of Houston's Cole Slaw By Todd Wilbur

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 8
  • 3/4 cup mayonnaise
  • 3 tablespoons vinegar
  • 2 tablespoons sugar
  • 1/8 teaspoon salt
  • 8 cups chopped green cabbage (1 head)
  • 1/2 cup chopped parsley
  • 1/2 cup chopped green onion (green part only)
  • 2 tablespoons minced green bell peppers
  • 1/2 teaspoon celery seed

Recipe

  • 1 whisk together mayonnaise, vinegar, sugar and salt in medium bowl.
  • 2 combine cabbage, parsley, green onion and bell pepper in a large bowl.
  • 3 pour the dressing over the cabbage and mix well.
  • 4 add celery seed and mix, then cover the bowl and chill for at least 4 hours.

Sauteed Cabbage - Sweden

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.

Tori No Mizutaki (fukuoka Style Chicken)

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.

Stuffed Cabbage Rolls

Total Time: 1 hr 25 mins Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ingredients

  • 1 head cabbage
  • 3 tablespoons butter
  • 1 medium onion
  • 2 cloves garlic, minced
  • 2 cups tomato sauce
  • 1/4 cup water
  • 1 teaspoon allspice
  • salt and pepper
  • 1/4 cup brown sugar
  • 1 1/2 cups cooked rice
  • 1 lb ground beef

Recipe

  • 1 grease 9x13 dish.
  • 2 preheat oven to 350.
  • 3 bring lg.
  • 4 pot salted water to boil.
  • 5 core cabbage and put it in the pot, cover and boil gently for 4 or 5 minutes.
  • 6 drain well and set aside.
  • 7 saute' onion and garlic in butter til soft.
  • 8 add tomato sauce, water, allspice, salt and pepper.
  • 9 simmer 15 minutes remove about 15 outer leaves of cabbage and set aside for wrapping rolls.
  • 10 chop remaining cabbage coarsely and spread over the bottom of the dish.
  • 11 sprinkle the brown sugar over cabbage and lightly salt and pepper it.
  • 12 put 3/4 sauce into a mixing bowl with the rice and beef and mix well.
  • 13 divide filling into approximately 12 parts and roll each in a leaf.
  • 14 place them seam side down on the chopped cabbage.
  • 15 spoon a little of remaining sauce on each roll.
  • 16 cover top with remaining leaves and bake for 1 hour.

Kohl Cannon Or Colcannon

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

Ingredients

  • Servings: 4-5
  • 1 head coarsely chopped cabbage
  • 1 large carrot, sliced
  • 1/2 cup butter
  • 1 medium onion, sliced
  • 1 small turnip
  • 5 -6 medium potatoes
  • salt and pepper

Sopes

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.

Dressed Oyster Po'boys

Total Time: 54 mins Preparation Time: 45 mins Cook Time: 9 mins

Ingredients

  • Servings: 4
  • 1 1/4 cups self-rising cornmeal
  • 2 tablespoons creole seasoning
  • 2 (12 ounce) containers fresh oysters, drained
  • peanut oil or vegetable oil
  • 1 cup mayonnaise, divided
  • 2 tablespoons vinegar
  • 2 tablespoons dijon mustard
  • 1 (10 ounce) package finely shredded cabbage
  • 2 tablespoons ketchup
  • 1 tablespoon prepared horseradish
  • 1 teaspoon creole seasoning
  • 3/4 teaspoon paprika
  • 4 french rolls, split and toasted

Recipe

  • 1 mix together the cornmeal and creole seasoning in a pie plate; dredge oysters in mixture.
  • 2 pour oil to a depth of 2 inches into a dutch oven; heat to 375°.
  • 3 fry oysters, in 3 batches, 2-3 minutes or until golden; drain on wire racks.
  • 4 in a large bowl, stir together 1/2 cup mayonnaise, vinegar, and mustard.
  • 5 add in cabbage; toss to combine; set slaw aside.
  • 6 stir together the remaining 1/2 cup mayonnaise, ketchup, and next 3 ingredients.
  • 7 spread cut sides of rolls w/ mayonnaise mixture.
  • 8 place oysters and slaw on bottom halves of rolls; cover with roll tops.
  • 9 serve immediately.

Friday, February 27, 2015

Tuscan Vegetable Soup

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

  • Servings: 6
  • 1 tablespoon olive oil
  • 1 1/2 cups finely chopped onions (about 1 large)
  • 1 1/2 teaspoons dried thyme (2 tablespoons of chopped fresh thyme can be used)
  • 3 teaspoons minced garlic
  • 4 cups coarsely chopped green cabbage
  • 14 1/2 ounces italian-style canned stewed tomatoes
  • 2 cups sliced celery
  • 2 cups diced carrots (1/2-inch pieces) or 2 cups baby carrots
  • 8 cups low sodium chicken broth (vegetable broth can be substituted)
  • 3 cups diced potatoes (1/2-inch pieces)
  • 1/2 cup chopped fresh basil
  • 3 cups half-slices zucchini (cut zucchini in half, then cut into slices)
  • 15 ounces canned red kidney beans, rinsed and drained ( kidney beans can be substituted)
  • shredded parmesan cheese (about a tablespoon per serving)

Recipe

  • 1 heat olive oil in large, nonstick saucepan over medium heat. add the onion, thyme, and garlic and saute about 3-5 minutes.
  • 2 stir in the cabbage pieces, the canned, stewed tomato (including liquid), celery, and carrots and saute 8-10 minutes.
  • 3 stir in the chicken broth, potatoes, fresh basil, zucchini, and kidney beans and bring back to a boil.
  • 4 reduce heat to simmer, cover saucepan, and let simmer about an hour.
  • 5 spoon into soup bowls and top each serving with a tablespoon of parmesan cheese.
  • 6 makes 6 large or 12 small bowls.

Kohl Westfalisch (westphalian Cabbage)

Garden Relish (canned)

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

Ingredients

  • 1 quart cabbage, chopped
  • 1 quart green tomato, chopped
  • 2 red bell peppers, chopped
  • 2 green bell peppers, chopped
  • 2 large onions, chopped
  • 2 large carrots, chopped
  • 1/4 cup salt
  • 1 1/2 cups vinegar
  • 1 cup water
  • 2 cups brown sugar
  • 1 teaspoon dry mustard
  • 1 teaspoon turmeric
  • 1 teaspoon celery seed

Recipe

  • 1 chop the vegetables by hand or in a food processor. mix together.
  • 2 add salt, mix and refrigerate overnight.
  • 3 mix vinegar, water, brown sugar, mustard, tumeric and celery seed. boil for 5 minutes.
  • 4 drain vegetables and add to liquid. return to a boil; then pour in hot jars and seal.

Hoisin-glazed Chicken With Cabbage Slaw

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.

Roast Monkfish Tail With Braised Red Cabbage

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.

Stuffed Cabbage With Parsley Sauce

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.

Stuffed Cabbage Stoup

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

Ingredients

  • Servings: 6
  • 4 tablespoons extra virgin olive oil, divided
  • 1 cup raw rice
  • 1 quart chicken stock (plus 2 cups)
  • 1 1/2 lbs ground meatloaf mixture (a combination of beef, lamb and veal)
  • 1/2 teaspoon allspice
  • 1 1/2 teaspoons coriander
  • 2 teaspoons smoked paprika (or sweet if you can't find the smoked)
  • salt, to taste
  • pepper, to taste
  • 1 bay leaf
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 carrot, thinly sliced with a vegetable peeler into strips, then finely chopped
  • 1/2-3/4 head savoy cabbage, thinly sliced
  • 1 (28 ounce) can tomatoes, diced
  • 1 cup tomato sauce
  • 1/4 cup flat leaf parsley, chopped
  • 3 tablespoons dill, finely chopped

Recipe

  • 1 heat a sauce pot over medium-heat 2 t olive oil.
  • 2 add the rice and toss to coat in oil.
  • 3 add 2 cups chicken stock, bring up to simmer.
  • 4 cover and cook for 16-18 minutes or until the rice is tender.
  • 5 heat a deep pot over medium high heat.
  • 6 add the remaining olive oil, once hot add meat and begin to brown, 2-3 minutes.
  • 7 season the meat with allspice, coriander, smoked paprika, salt and pepper.
  • 8 add bay leaf, onions, garlic and carrots.
  • 9 cook veggies 2-3 minutes to begin to soften them, then add cabbage and wilt it down a bit.
  • 10 add tomatoes, tomato sauce and remaining stock and cover the pot.
  • 11 raise the heat to high and bring the soup to a simmer.
  • 12 simmer for about 10 minutes.
  • 13 once the rice is cooked, add to the soup and continue to simmer for 2 to 3 minutes.
  • 14 stir in parsley and dill, adjust salt and pepper to your taste and serve.

Stuffed Cabbage Rolls (galumpkis)

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

Ingredients

  • Servings: 4
  • 1 head green cabbage
  • 1 (14 1/2 ounce) can diced tomatoes (i used the hunt's brand with basil, garlic and oregano)
  • 2 (15 ounce) cans tomato sauce
  • 1 lb ground beef
  • 1 cup rice, cooked
  • 2/3 cup onion, chopped
  • 1 egg, beaten
  • 3 tablespoons worcestershire sauce
  • 2 tablespoons garlic, minced
  • 2/3 cup sugar
  • 1 tablespoon lemon juice
  • seasoning salt
  • pepper
  • garlic powder

Recipe

  • 1 preheat oven to 350 degrees.
  • 2 add whole head of cabbage to a pot of boiling water. boil for 3-4 minutes.
  • 3 remove cabbage from water, drain and allow to cool.
  • 4 once cooled, carefully peel leaves off of cabbage. you will need 12 leaves total.
  • 5 cut the hard stem out of the bottom of each leaf, being careful to not tear the leaves. set leaves aside.
  • 6 add ground beef, rice, onion, diced tomatoes, egg and worchestershire sauce to a bowl.
  • 7 season to taste with the salt, pepper and garlic powder.
  • 8 mix all ingredients well. set aside.
  • 9 in a saucepan, mix the tomato sauce, garlic, sugar and lemon juice.
  • 10 heat mixture through. set aside.
  • 11 fill each cabbage leaf with the ground beef mixture.
  • 12 roll each leaf closed, folding in the sides as you roll.
  • 13 place the rolls seam down in a baking dish.
  • 14 cover the rolls with the sauce.
  • 15 bake for 1 hour uncovered.
  • 16 serve with sour cream.

Sauteed Cabbage

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

  • Servings: 6
  • 1 head cabbage
  • 3 tablespoons unsalted butter
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • sea salt, to finish the dish,to taste (fleur de sel) (optional)

Recipe

  • 1 remove the core and cut the cabbage in very thin slices, as if you were making coleslaw.
  • 2 i use a shredding attachment of my food process or do this.
  • 3 melt the butter in a large saute pan or heavy-bottomed pot over med-high heat.
  • 4 add the cabbage, salt and pepper and saute for 10-15 minutes, stirring occasionally, until the cabbage is tender and begins to brown.
  • 5 finish with another sprinkling of fleur de sel to bring out the sweetness.
  • 6 serve hot.

Stuffed Cabbage Rolls

Total Time: 1 hr 50 mins Preparation Time: 35 mins Cook Time: 1 hr 15 mins

Ingredients

  • Servings: 6
  • 1 egg, beaten
  • 1/2 cup milk
  • 1/4 cup onion, finely chopped
  • 1 teaspoon worcestershire sauce
  • 3/4 teaspoon salt
  • 1 dash pepper
  • 1 lb ground beef
  • 3/4 cup cooked rice
  • 12 medium cabbage leaf
  • 1 (10 3/4 ounce) can tomato soup
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice

Recipe

  • 1 in mixing bowl combine egg,milk,onion, worcestershire sauce, salt and pepper; mix well.
  • 2 add ground meat and cooked rice; mix well.
  • 3 remove center vein of cabbage leaves, keeping each leaf in one piece.
  • 4 immerse leaves in boiling water till limp, about 3 minutes; drain.
  • 5 place 1/2 cup meat mixture on each large leaf or 1/4 cup on each medium leaf; fold in sides.
  • 6 starting at unolded edge, roll up each leaf making sure folded sides are included in roll.
  • 7 arrange in a 9 x 13 pan.
  • 8 stir together soup, brown sugar, and lemon juice; pour sauce mixture over cabbage rolls.
  • 9 bake uncovered at 350 for 1 1/4 hours, basting once or twice with sauce.

Stuffed Cabbage Rolls

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

Ingredients

  • Servings: 4
  • 12 cabbage leaves
  • 1 lb ground beef
  • 1 cup cooked rice
  • 1 (15 ounce) can tomato sauce, divided
  • 1 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 teaspoon sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Recipe

  • 1 cover cabbage leaves with boiling water.
  • 2 let stand until leaves are limp.
  • 3 drain.
  • 4 mix beef, rice, 1/2 cup tomato sauce, garlic salt, pepper, onions and green pepper.
  • 5 put 1/3 cup in each leaf; roll, tucking in the sides.
  • 6 place, seam side down in baking dish.
  • 7 mix remaining tomato sauce with the sugar, pour over rolls.
  • 8 cover and bake at 350* for 45 minutes.
  • 9 remove from pan, pour juice in saucepan.
  • 10 mix cornstarch and water; stir into saucepan.
  • 11 cook and stir until mixture boils; cook 1 minute.
  • 12 serve with cabbage rolls.

Stuffed Cabbage St. Martin

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.

Peppy Coleslaw

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

  • Servings: 8
  • 6 cups shredded cabbage
  • 2 cups minced carrots
  • 3 tablespoons minced red onions
  • 1/2 cup mayonnaise
  • 1/4 cup plain yogurt
  • 1 tablespoon apple cider vinegar
  • 1 1/2 teaspoons dijon mustard
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika or 1/4 teaspoon chili powder

Recipe

  • 1 toss vegetables in large bowl.
  • 2 whisk together remaining ingredients, pour over veggies, and stir to combine.
  • 3 cover and refrigerate at least 2 hours-- but remember, longer is better!

Stuffed Cabbages (scd)

Total Time: 2 hrs 35 mins Preparation Time: 35 mins Cook Time: 2 hrs

Ingredients

  • Servings: 6
  • 1 head cabbage
  • 2 lbs ground beef, lamb (or combo of the two)
  • 1 medium onion, chopped (more, if desired)
  • 1 clove garlic, minced (more, if desired)
  • 1 (32 ounce) bottle tomato juice (scd-safe)
  • sea salt

Recipe

  • 1 boil head of cabbage, removing leaves as they become tender.
  • 2 in a bowl, mix meat, onion, garlic and salt.
  • 3 form meat mixture into oval shapes (about 1/3 cup each) and wrap in cabbage leaf.
  • 4 place stuffed cabbages in dutch oven. pour can of tomato juice over them. they should all be covered with juice.
  • 5 bakes for 1-1/2 to 2 hours at 375f deg until bubbly and juice has reduced.

Sauteed Cabbage By Barefoot Contessa - Ina Garten

Posole

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.
  • 7 enjoy!

Top Secret Recipes Version Of Kfc Coleslaw By Todd Wilbur

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 10
  • 8 cups finely diced cabbage (about 1 head)
  • 1/4 cup diced carrot
  • 2 tablespoons minced onions
  • 1/3 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup milk
  • 1/2 cup mayonnaise
  • 1/4 cup buttermilk
  • 1 1/2 tablespoons vinegar
  • 2 1/2 tablespoons lemon juice

Recipe

  • 1 cabbage and carrots must be finely diced. (i use fine shredder disc on food processor) .
  • 2 pour cabbage and carrot mixture into large bowl and stir in minced onions.
  • 3 using regular blade on food processor process remaining ingredients until smooth.
  • 4 pour over vegetable mixture and mix thoroughly.
  • 5 cover bowl and refrigerate several hours or overnight before serving.