Long-cooking Savoy Cabbage, Bacon And Mushroom Sauce

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 head savoy cabbage, outer leaves removed
• 1/4 cup olive oil
• 8 ounces thick-cut bacon, cut into 1 inch chunks (about 6 slices)
• 8 garlic cloves, minced or finely sliced
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1 lb mushroom, sliced
• water or chicken broth, as needed

Recipe

• 1 core and quarter cabbage, then slice into 1/4-inch strips (you will have about 12 cups).
• 2 in a dutch oven or heavy large saucepan, heat oil over medium heat.
• 3 add bacon and garlic and saute about 8 minutes, until bacon is cooked and garlic is a golden color.
• 4 add the salt, pepper, mushrooms and about half the cabbage, and put a lid on the pot for about 3 minutes, so cabbage will wilt down.
• 5 stir, then and add the remaining cabbage.
• 6 let it wilt again, then stir again.
• 7 remove the lid and simmer vegetables uncovered for at least an hour, adding water or broth if they get too dry.
• 8 serve over polenta or thin the sauce with some water and serve over pasta.
• 9 this freezes and reheats well, making it great for once-a-month cooking.

Orange-date Slaw

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1/4 head cabbage, thinly sliced (about 4 cups)
• 1/4 cup chopped red onion
• 2 tablespoons frozen orange juice concentrate
• 2 tablespoons balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 1/4 cup chopped dates
• 1/4 cup chopped fresh mint
• 1/4 cup chopped walnuts
• black pepper, to taste

Recipe

• 1 in a large bowl, mix together the cabbage and onion.
• 2 in a small bowl, combine the orange juice concentrate, vinegar, olive oil, salt and pepper.
• 3 add to the cabbage and toss.
• 4 refrigerate until serving time, then stir in the dates and mint.
• 5 sprinkle walnuts on top.

Kicked-up Jicama Slaw

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

Ingredients

• Servings: 6
• 1 medium size jicama, peeled and finely shredded
• 2 cups cabbage, finely shredded
• 2 medium carrots, finely shredded
• 2 scallions, finely juliened
• 1 small poblano chile, juliened seeded and juliened (optional)
• 1/4 cup finely chopped cilantro
• 3 tablespoons rice wine vinegar
• 3 tablespoons fresh lime juice
• 1/2 cup olive oil
• 2 tablespoons honey
• 1 teaspoon thai chili paste (to taste)

Recipe

• 1 place jicama, cabbage, carrots and scallions in large bowl.
• 2 whisk together the lime juice, vinegar, honey, chili paste and oil.
• 3 season with salt and pepper to taste.
• 4 fold in cilantro.
• 5 allow to sit for 15 minutes before serving.

South Of The Border Vegetable Soup

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

Ingredients

• Servings: 10
• 1 tablespoon canola oil
• 1 cup baby carrots
• 2 medium celery ribs, sliced
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 (28 ounce) can diced tomatoes
• 6 cups water
• 3/4 lb cabbage, thinly sliced
• 2 1/2 tablespoons cumin
• 1 chicken bouillon cube
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/4 cup enchilada sauce (optional, trader joe's)
• 1 cup frozen corn
• 1 (15 ounce) can pinto beans, drained (black beans good, too)

Recipe

• 1 in a 5-6 quart saucepan, heat oil over medium heat. add carrots, celery, onions, and garlic. cook 5 minutes.
• 2 stir in tomatoes with liquid, water, cabbage, cumin, bouillon cube, salt, pepper, and enchilada sauce (optional). heat to boiling over high heat, stirring occasionally.
• 3 reduce heat to low; cover and simmer, stirring occasionally, 15-20 minutes or until vegetables become tender. add more seasoning, if desired.
• 4 add frozen corn and drained beans. cook 5-10 minutes longer.
• 5 finished soup can be divided into smaller containers to freeze.

Mixed Coleslaw

Total Time: 14 mins Preparation Time: 10 mins Cook Time: 4 mins

Ingredients

• Servings: 8
• 2 cups red cabbage, shredded
• 2 cups green cabbage, shredded
• 1 medium onion, chopped
• 1 medium carrot, coarsely grated
• 1 cup coarsely grated raw turnip
• 1/2 cup granulated sugar
• 3/4 cup vinegar or 3/4 cup wine vinegar
• 1/3 cup vegetable oil
• 1 1/2 teaspoons salt
• 1 pinch pepper
• 1 pinch dry mustard
• 1/2 teaspoon celery seed

Recipe

• 1 mix vegetables together in large bowl.
• 2 combine remaining ingredients in a saucepan.
• 3 bring to a boil.
• 4 pour liquid mixture over the vegetables.
• 5 mix thoroughly.
• 6 chill several hours before serving.

Red Rocker Margarita Chicken

Total Time: 4 hrs 20 mins Preparation Time: 4 hrs Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 jalapenos, thinly sliced rounds
• 3 tablespoons fresh cilantro leaves
• 4 tablespoons tequila (recommended ( cabo wabo reposado)
• 1 tablespoon garlic, minced
• 1 teaspoon red chili pepper flakes
• 1 teaspoon ground cumin
• 1 tablespoon dried oregano
• 2 limes, juice of
• 2 teaspoons salt, divided
• 4 boneless skinless chicken breasts
• 2 red bell peppers, roasted, skinned, seeded, julienne
• 1 cup all-purpose flour
• 1 teaspoon granulated garlic
• 2 cups canola oil
• 4 kaiser rolls
• 4 tablespoons mayonnaise
• 1/4 green cabbage, thinly sliced
• 1/4 red onion, thinly sliced
• 4 ounces provolone cheese, sliced

Recipe

• 1 in a medium mixing bowl add jalapenos, cilantro, tequila, garlic, red chili flakes, cumin, oregano, lime juice, and 1 teaspoon salt. add the chicken breasts and red bell peppers to resealable gallon bag and pour in marinade. let marinate in refrigerator for 4 to 8 hours.
• 2 heat grill to high. remove chicken from marinade, and add chicken to the grill.
• 3 in a small mixing bowl add flour, remaining 1 teaspoon salt and the granulated garlic.
• 4 heat the canola oil to 350 degrees f.
• 5 remove bell peppers from marinade and dredge in flour and fry until crispy. when done drain on paper towels.
• 6 cook chicken thoroughly on both sides, remove from heat and cover. let sit for 5 minutes remove chicken from the bone and thinly slice or shred.
• 7 lightly toast rolls. spread mayonnaise evenly among the rolls and then stack evenly with the cabbage, onion, chicken breast, fried peppers, and top with cheese.

Mixed Noodles

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

Ingredients

• Servings: 4
• 240 g egg noodles
• 2 tablespoons peanut oil
• 1 onion
• 1 garlic clove
• 1 cup shredded cabbage
• 2 tablespoons light soy sauce
• 180 g cooked prawns
• 180 g cooked chicken
• 45 g cooked ham
• pepper
• lemon wedge

Recipe

• 1 soak egg noodles in warm water for 10 minutes to loosen strands. drain. boil noodles in lightly salted water for 3 minutes or until tender but still firm to bite. drain.
• 2 heat oil in a wok and fry finely sliced onion and finely chopped garlic until golden.
• 3 add shredded cabbage and stir fry for 2 minutes. add soy sauce mixed with 2 tablespoons of water, cover and cook for 3 minutes.
• 4 add prawns, chicken, ham and noodles. toss and fry until heated through and no liquid remains.
• 5 season with pepper and serve.
• 6 garnish with lemon wedges to add piquancy to individual serves.
• 7 tip. cooked lamb can be used instead of chicken or as an extra.

Southern Cabbage Salad With Sweet Onion And Peppers

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 1 lb cabbage (1 small cabbage, finely shredded)
• 2 bell peppers (red, yellow or green or a combination, julienned)
• 1 carrot, shredded
• 1 onion (oso sweet quartered, sliced thinly)
• 1 lemon, juice and zest of
• 1/4 cup apple cider vinegar
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup olive oil

Recipe

• 1 mix vegetables in a large bowl.
• 2 thoroughly combine lemon zest, lemon juice, vinegar, sugar, salt, and pepper; whisk in oil.
• 3 fold into vegetables.
• 4 season to taste with salt.
• 5 store up to 12 hours in the refrigerator to marry flavors.
• 6 return to room temperature before serving.

Spicy Larb

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• Servings: 9
• 1/3 cup fresh lime juice (about 3 limes)
• 1 tablespoon sugar
• 1 1/2 tablespoons fish sauce
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 2 (14 ounce) packages water-packed firm reduced-fat firm tofu, drained and crumbled
• 2 teaspoons vegetable oil
• 1/2 teaspoon dark sesame oil
• 2 cups thinly vertically sliced red onions
• 3 garlic cloves, minced
• 2 serrano chilies, thinly sliced
• 1/2 cup chopped fresh basil
• 1/4 cup chopped fresh mint
• 9 large cabbage leaves (green or red)

Recipe

• 1 combine first 5 ingredients, stirring until sugar dissolves; set aside.
• 2 spread tofu in a single layer onto several layers of paper towels; cover with additional paper towels. let stand 15 minutes, pressing down occasionally.
• 3 heat oils in a large nonstick skillet over medium-high heat. add onion, garlic, and chiles; sauté 3 minutes.
• 4 add tofu; cook 8 minutes or until lightly browned, stirring occasionally. stir in juice mixture; cook 1 minute or until heated. remove from heat; stir in basil and mint. spoon about 1/2 cup tofu mixture into each cabbage leaf.

Rode Kool (red Cabbage) Dutch Recipe

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

Ingredients

• Servings: 4
• 1 head red cabbage
• 3 -4 tablespoons vinegar
• 2 tablespoons sugar
• 1/2 teaspoon ground cloves
• 1 pinch pepper
• 1 tablespoon butter
• 1 teaspoon salt

Recipe

• 1 cut and shred cabbage.
• 2 cook in a small amount of boiling water with salt, cloves and pepper for about 45 minutes.
• 3 don't let it boil dry, but don't add too much water.
• 4 during the last 10 minutes of cooking time add the vinegar.
• 5 just before serving add the butter and seasoning.

Southern "new Year's" Smothered Cabbage

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

Ingredients

• Servings: 4
• 1 head cabbage, sliced
• 1 lb bacon, sliced into small pieces
• 1 onion, chopped
• salt and pepper

Recipe

• 1 in a large pot cook bacon, remove and drain, reserving the fat.
• 2 add onion to bacon fat and cook for about 3 minutes.
• 3 add cabbage and drained bacon and saute for 5-10 minutes.
• 4 salt and pepper to taste.

Egyptian Style Stuffed Cabbage Leaves (mashy Crump)

Total Time: 3 hrs 45 mins Preparation Time: 45 mins Cook Time: 3 hrs

Ingredients

• Servings: 10
• 1 large green cabbage
• 2 cups short-grain rice
• 1 onion, grated to almost liquid
• 1 large onion, chopped
• 1 bunch fresh parsley (finely chopped, including some of the stems)
• 1 bunch fresh cilantro (finely chopped, including some of the stems)
• 1 bunch fresh dill weed (finely chopped, including some of the stems)
• 2 fresh tomatoes, pureed
• 1 tomato, sliced thin
• 3 tablespoons tomato paste
• canola oil
• 1 garlic clove (crushed)
• 2 chicken bouillon cubes
• 1 tablespoon cumin
• 1 tablespoon arabic spices (see my recipe for arabic seven spice in my recipes)
• 2 tablespoons salt
• 1 teaspoon black pepper
• 2 tablespoons dried mint
• 1/2 lemon, juice of

Recipe

• 1 rice stuffing mixture:.
• 2 on top of stove, put a good amount oil or butter; add chopped onion and pureed onion sauté. add garlic when onions almost finished not to burn.
• 3 add a spoon of tomato paste and stir around until all coated.
• 4 add pureed tomato, a few drops of water and cook until liquid is almost gone. it should be a little thick, not too watery. you can add some salt to taste to this too.
• 5 set aside.
• 6 put washed rice in mixing bowl. add the above tomato mixture. add raw, chopped greens- parsley, dill and cilantro. its okay to chop some of their stems, gives the mixture more flavor. add a little canola oil.
• 7 add all spices and dry mint. take 1 chicken bouillon cube and crush it, add to rice.
• 8 mix all ingredients until well blended set aside. try to taste, will be raw i know, but you can taste and not swallow rice. adjust seasonings. salt is most important, if too salty, don’t worry, once cooked it will lessen.
• 9 cooking cabbage:.
• 10 this is the trickiest part. i have not yet found the perfect way, but my way has been working alright…here it goes.
• 11 wash the head of cabbage well. with a paring knife, gently cut around core, loosening it a bit. try to cup deep, but try not to cut leaves, or separate at this point.
• 12 using a large pot, fill with water, and a few dashes of cumin. once boiling, add the head of cabbage, with core facing up.
• 13 as the cabbage starts to cook, with a knife, gently pull away leaves from core and cook until a bit soft, but not translucent.
• 14 so you will have the large head of cabbage in pot and you will be cutting leaves and letting them boil alone aside the head. (hope this makes sense.).
• 15 when the leaves are a bit soft, tender not translucent, remove to a large tray.
• 16 continue this until all cabbage is cooked.
• 17 you will have the very small leaves towards inside core, you will be able to use some of these, but some maybe too small. i usually make a cabbage salad with these.
• 18 once the leaves are cool, you will begin to stuff.
• 19 rolling/stuffing the cabbage:.
• 20 prepare a large pot, put some oil in bottom of pot to coat.
• 21 slice 1 large tomato thinly and place on bottom of pot. you will arrange cabbage in this pot as you roll.
• 22 take a cabbage leaf and cut from the bottom, where core starts.
• 23 cut away the hard core and reserve the two sides from leaf making a pile.
• 24 save a few of the cores stems as well.
• 25 tricky but you are trying to get a pliable leaf for rolling.
• 26 you want to make the leaf small, cutting a half of the leaf in half. the end result should be size of small cigar.
• 27 don't worry about how they look, they will not be real tight and they may seem like the rice will come out, just close as best you can, they will be fine.
• 28 so with leaf laying flat, spoon a small amount of rice onto leaf, fold up bottom and roll like a cigar. don't worry the ends will be open, but cook ok. some rice may boil out but not much trust me.
• 29 roll all until leaves are finished.
• 30 once all rolled and arranged in pot, add a crushed chicken bouillon cube. as you are arranging in pot, you can put a few of the core stems in between layers to help stay in place.
• 31 take approximately 3 cups water and mix with tomato paste, pour over cabbage. water should reach just above cabbage. if not enough, add more water.
• 32 take an old plate, invert it over cabbage to keep from moving too much.
• 33 put on high, bring to a boil, cook for about 10 minutes, then turn to a lower simmer and cover.
• 34 should cook for approximately an hour or so, you can check it periodically by tasting to see if rice is cooked inside.
• 35 once cooked let sit for a little to cool a bit before removing from pot.
• 36 when ready to remove, take a large serving platter, put over top of pot, then flip pot to empty onto platter. be careful and do over sink if you are unsure. its easy but take s a little practice.
• 37 remove core stems, fix tomatoes that are on top, to look presentable.
• 38 *** leftover tip: the next day prepare the leftovers this way -- put some butter into a pan, fry the stuffed cabbage leaves until golden brown on all sides. super tasty, enjoy! ***.

Longevity Noodles (chinese)

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

Ingredients

• Servings: 3
• 8 ounces angel hair pasta
• 1/4 cup vegetable stock
• 1 tablespoon tamari, more to taste
• 1/2 teaspoon toasted dark sesame oil
• 1 pinch crushed red pepper flakes
• 1 tablespoon peanut oil
• 1 tablespoon finely chopped fresh gingerroot
• 1 large garlic clove, finely chopped
• 2 cups thinly sliced napa cabbage
• 1 cup fresh bean sprout
• 1/4 cup chopped fresh cilantro
• 1/2 cup toasted crushed peanuts

Recipe

• 1 cook the noodles in boiling, salted water until al dente according to package directions. drain thoroughly in a colander and rinse them in cold water. drain them again, lifting each strand to separate and fully drain water from noodles. set aside.
• 2 in a small bowl, whisk the vegetable stock with the tamari, sesame oil and crushed red pepper. set aside.
• 3 warm a wok or skillet over high heat for 30 seconds. add the peanut oil and swirl to coat the wok. stir in the ginger and garlic and cook until aromatic, about 15 seconds. add the cabbage and stir-fry until hot and coated with oil, about 2 minutes. add the bean sprouts and stir-fry until they are just starting to wilt, about 1 minute. stir the stock and tamari mixture to recombine, then add it to the wok. bring to a boil. add the noodles and stir-fry until they absorb the sauce, about 3 minutes. adjust seasonings to taste, adding more tamari if desired. transfer the noodles to a platter and garnish with cilantro and peanuts.

Crock Pot Cabbage Dinner

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

Ingredients

• Servings: 8
• 4 cups cabbage, coarsely chopped
• 1 onion, chopped
• 1 lb ground turkey
• 1 1/3 cups long grain rice
• 28 ounces diced tomatoes (canned)
• 28 ounces tomato sauce
• 3/4 cup brown sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons prepared yellow mustard

Recipe

• 1 brown ground turkey.
• 2 in crock pot, layer chopped cabbage, chopped onion, rice, and ground turkey.
• 3 in bowl, mix together diced tomatoes, tomato sauce, brown sugar, salt and pepper, and mustard. pour over top of layers.
• 4 cook on high for 1 hour, then on low for about 4 hours. (use best judgement, every crock pot is different.).
• 5 enjoy! :).

Dolly Parton Coleslaw

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 10
• 1 medium head cabbage, minced
• 1 medium onion, finely minced
• 1 carrot, minced (or grated)
• 1/2 bell pepper, finely minced
• 1/4 cup sweet pickle juice
• 1/4 cup vinegar
• 1 tablespoon dill pickles, minced or 1 tablespoon pickle relish
• 1 cup mayonnaise
• 2 tablespoons sugar
• 1/4 teaspoon black pepper
• 1 teaspoon salt

Recipe

• 1 mix all ingredients in large bowl. chill till ready to serve. serves 10-12.
• 2 note: i slightly change the amounts of ingredients for my personal preference and a tarter flavor. i use ½ medium sweet vidalia onion instead of 1 medium onion and ¼ cup apple cider vinegar instead of ¼ cup vinegar. also, i increase other ingredients as follows: 2 carrots, ½ teaspoon black pepper, ¾ cup sweet pickle juice, 1 ½ cups of full fat mayonnaise. i strongly recommend using only full fat mayonnaise and not light mayonnaise because the acid in the pickle juice and vinegar break down the light mayonnaise into a watery consistency which is not desirable.

Cabbage And Red Pepper Salad With Lime-cumin Vinaigrette

Total Time: 9 hrs Preparation Time: 1 hr Cook Time: 8 hrs

Ingredients

• 1 lb green cabbage, shredded fine (about 1/2 medium head)
• 1 teaspoon table salt
• 2 tablespoons lime juice
• 1 teaspoon grated lime zest (from 1 lime)
• 2 tablespoons olive oil
• 1 tablespoon rice vinegar (or sherry vinegar)
• 1 tablespoon honey
• 1 teaspoon ground cumin
• 1 pinch cayenne pepper
• 1 red bell pepper, seeded and cut into thin strips
• table salt

Recipe

• 1 toss shredded cabbage and 1 teaspoon salt in a colander or large mesh strainer set over a medium bowl. let stand until the cabbage wilts, at least 1 hour or up to 4 hours. rinse cabbage under cold running water (or in large bowl of ice water if serving immediately). press, but do not squeeze, to drain; pat dry with paper towels. (can be stored in zipper-lock bag and refrigerated overnight.).
• 2 stir together lime juice, zest, oil, vinegar, honey, cumin, and cayenne in medium bowl. toss cabbage and red pepper in dressing. season to taste with salt; cover and refrigerate until ready to serve.

Cabbage Casserole

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

Ingredients

• Servings: 8
• 1 head cabbage, sliced 1/2-inch thick
• 1 lb ground beef
• 1/2 cup butter
• 1 cup onion, diced
• 1/2 cup celery, diced
• 1/2 cup green bell pepper, diced
• 2 tablespoons garlic, minced
• 1/4 cup rice, uncooked
• 2 cups heavy cream
• 1/2 lb sharp cheddar cheese
• 1 tablespoon salt
• 1 teaspoon black pepper

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 parboil the cabbage in boiling water until tender. drain thoroughly and set aside.
• 3 heat a heavy-bottomed skillet on medium-high and brown the ground beef until cooked through. transfer the meat into a bowl and set aside.
• 4 in the same skillet, melt the butter on medium heat and add the onions, peppers and celery. cook until translucent (5-10 minutes) and then add the garlic and saute another 5 minutes.
• 5 add the cream and cheese and heat gently, stirring constantly, until the cheese is melted. add the rice, cooked cabbage, browned ground beef, salt and pepper to the vegetable mixture in the pan.
• 6 adjust seasoning if necessary. pour mixture into a greased casserole dish and bake (25-30 minutes).

Cabbage Chicken Salad

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 (3 ounce) package chicken-flavored ramen noodles
• 2 cuos shredded cabbage
• 1 cup cubed cooked chicken
• 1/4 cup sliced green onion
• 3 tablespoons sesame seeds, toasted
• 1/3 cup vinegar
• 2 tablespoons sugar
• 2 tablespoons water
• 4 teaspoons vegetable oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Recipe

• 1 set seasoning packet from noodles aside.
• 2 crumble the noodles in a large bowl; add the cabbage, chicken, onions and sesame seeds.
• 3 in a jar, with a tight fitting lid, combine the vinegar, sugar, water, oil, salt, pepper and seasoning packet; shake well.
• 4 pour over cabbage mixture and toss to coat. cover and refridgerate for 8 hours or overnight.

Saucy Sardine Dip

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 8 sardine fillets, boned & skin
• 1 cup sour cream
• 1/4 teaspoon lemon juice
• 2 tablespoons mayonnaise
• 1 tablespoon green onion, chopped (use both the green and parts of the green onion when you chop it.)
• 1 tablespoon fresh parsley, chopped

Recipe

• 1 mash the skinned sardine fillets with a fork and blend in the sour cream and mayonnaise, blending well.
• 2 add the rest of the ingredients and blend well.
• 3 cover and chill.
• 4 suggested dippers: broccoli, cabbage, cherry tomatoes, carrots, pita triangles, cocktail rye.
• 5 bread, water crackers.

Cabbage Beef Bake

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

Ingredients

• Servings: 6
• 1 small cabbage, shredded
• 1 1/2 lbs lean ground beef, can use lean ground turkey
• 1 large onion, chopped
• 1/2 cup chopped red bell pepper
• 1 (15 ounce) can diced tomatoes, undrained
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon sugar
• 1 teaspoon caraway seed
• 1 (8 ounce) can tomato sauce
• 1 cup reduced-fat sour cream
• 1 cup shredded swiss cheese, can use mozzarella, cheddar, etc

Recipe

• 1 preheat oven to 350. lightly grease/spray a deep 13 x 9 baking dish.
• 2 place shredded cabbage in bottom of baking dish; set aside.
• 3 brown and crumble ground beef (or turkey) with the onion and red bell pepper; drain and return to the skillet.
• 4 to the drained beef mixture, add the diced tomatoes (undrained), salt, pepper, sugar and caraway seeds. stir together well and spread this mixture over the cabbage in the baking dish.
• 5 in a small bowl, stir together the tomato sauce and sour cream, blending well. spread this mixture over the beef mixture in the baking dish.
• 6 cover and bake for 1 hour.
• 7 uncover, evenly sprinkle with the 1 cup of shredded swiss cheese and bake (uncovered) for an additional 15-20 minutes.

Partridge With Cabbage And Apples

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 2 young partridges
• 1 1/2 heads red cabbage
• 2 apples
• 1 small onion, chopped
• 4 tablespoons stock
• 1 tablespoon brown sugar
• 3 tablespoons vinegar
• salt and pepper
• butter

Recipe

• 1 split partridge through back and fix it flat.
• 2 rub salt and pepper over all surfaces.
• 3 brown bird and onion in butter.
• 4 into a dutch oven or kettle put half of the cabbage, apple and sugar add bird breast side up, add remaining of cabbage, apple and sugar. add stock.
• 5 cook 1 1/2 hours watching closely or until birds and cabbage are tender.

Potato, Cabbage, Sausage Soup

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

Ingredients

• Servings: 8
• 6 idaho potatoes, peeled and cubed
• 6 celery ribs, sliced
• 1 large onion, medium dice
• 1 head cabbage, chunked
• 1 lb smoked sausage, cut in half lengthwise and sliced (i use turkey smoked sausage)
• 2 (15 ounce) cans great northern beans, drained
• chicken soup base (i use orrington's)
• fresh parsley (optional)

Recipe

• 1 put potatoes, celery, and onion into a medium to large stock pot -.
• 2 cover with water and cook until vegetables are tender.
• 3 add cabbage, sausage, and beans and continue to cook for approximately 1/2 hour.
• 4 adjust seasonings if needed. sprinkle with chopped fresh parsley, if using.

Cabbage And Lamb

Rogene's Italian Vegetable Soup

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

Ingredients

• Servings: 8
• 1 lb ground beef
• 1 cup onion, diced
• 1 cup celery, diced
• 1 cup carrot, sliced
• 2 garlic cloves, minced
• 1 (16 ounce) can cajun-style stewed tomatoes
• 5 teaspoons beef bouillon granules
• 1 tablespoon dried parsley
• 1 teaspoon seasoning salt
• 1/2 teaspoon oregano
• 1/2 teaspoon sweet basil
• 1/4 teaspoon pepper
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can kidney beans, undrained
• 2 cups water
• 1 cup beef broth
• 2 cups shredded cabbage
• 2/3 cup small elbow macaroni
• monterey jack cheese, grated

Recipe

• 1 brown beef in large heavy kettle; drain.
• 2 add all ingredients except cabbage and macaroni.
• 3 bring to boil.
• 4 lower heat, cover and simmer 20 minute add cabbage and macaroni; bring to a boil and simmer until vegetables are tender.
• 5 sprinkle with grated jack cheese before eating.

Crock Pot Cabbage Roll Casserole

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• Servings: 6
• 1 1/2 lbs lean ground beef
• 2 medium onions, chopped fine
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 (7 1/2 ounce) can tomato sauce
• 1 cup water
• 1 cup tomato soup, divided
• 1/2 cup long grain rice
• 4 cups shredded cabbage
• 1/3 cup tomato juice

Recipe

• 1 in a large skillet brown together the beef, onion, garlic, salt and pepper.
• 2 cook to done.
• 3 drain.
• 4 add to this the tomato sauce, 1/2 can of soup and mix well.
• 5 add the rice and water and mix well.
• 6 in your crock pot layer 1/2 meat mixture, 1/2 cabbage.
• 7 repeat.
• 8 mix together the remaining soup and tomato juice.
• 9 slowly pour over mixture in crock.
• 10 cook on high for 4-6 hours, or low for 8-10 hours.

Kick A$$ Coleslaw

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 1/2-1 head of shredded cabbage
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 1/2 tablespoons mustard
• 2 tablespoons honey
• 1 tablespoon wine vinegar
• 3 tablespoons prepared horseradish
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 red bell pepper, small dice
• 1/2 red onion, small dice

Recipe

• 1 mix mayo and sour cream together (if you don't have sour cream use all mayo).
• 2 add remaining ingredients and pour over cabbage.

Turkey Dim Sum Bun

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

Ingredients

• 8 ounces lean ground turkey
• 2 cups cabbage, finely shredded
• 2 green onions, finely minced
• 2 teaspoons soy sauce
• 1 teaspoon mirin
• 1 1/2 teaspoons sesame oil
• 1 tablespoon hoisin sauce
• 3 -3 1/2 cups flour
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 2 tablespoons oil
• 1 1/4 cups milk
• 1/3 cup water
• 2 1/2 teaspoons active dry yeast
• 1 egg
• 1 tablespoon water

Recipe

• 1 plunge your cabbage into a quart of boiling water for 30 seconds. drain and squeeze any water out with your hands.
• 2 combine wilted cabbage with turkey, green onions, soy sauce, mirin, sasame oil and hoisin. squeeze with your hands to combine well. cover and put in the refridgerator until your dough is ready.
• 3 combine 3 sups flour with salt, sugar, oil, milk and yeast. knead until a soft dough forms. you will need some or all of the water. drop the dough into an oiled bowl and cover. leave in a warm spot to double in size.
• 4 knead the dough and smash out all the air bubbles. cut dough into 48 equal pieces.
• 5 take each dough chunk and flatten into a disc in your hands. you may need extra flour if the dough is sticking to your hands. place 1/2 tablespoon of filling into each disc and pull dough around filling and pinch to seal shut. place buns seam side down on a baking sheet.
• 6 beat the egg with water and brush on the tops of your buns.
• 7 begin heating your oven to 350 degrees. you want the buns to sit for a few minutes before baking. bake for 15 to 20 minutes.
• 8 you can either eat these buns, or cool them down and freeze them. they reheat nicely in a warm oven.

Mediterranean Stuffed Cabbage Rolls

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1 head cabbage, around 3 lbs
• 1 lb lamb, ground
• 1 cup couscous (israeli, the larger grains)
• 1/2 cup onion onion, chopped fine
• 1 cup feta cheese, crumbled
• 1/2 chopped black olives
• 1/3 cup pine nuts, chopped fine
• 1 egg
• 2 teaspoons garlic, minced
• 1 teaspoon oregano, dried
• 2 tablespoons parsley, fresh
• 1 teaspoon ground cumin
• 28 ounces tomatoes, chopped
• 3 tablespoons tomato paste
• 1 1/2 cups wine
• 2 tablespoons shallots, minced

Recipe

• 1 cabbage -- i like to blanch my cabbage just in the microwave. remove the leaves and put them in a flat dish with some water and nuke 1-2 minutes it doesn't take long. i do about 15 leaves at a time. it is quick and easy. if you prefer to blanch them in a large pot of boiling water to get the cabbage soft, that is fine too. you just want the leaves soft enough to roll but not cooked. cool once soft so they are easier to handle.
• 2 filling -- in a large bowl mix the couscous, egg, seasoning, herbs, pine nuts, olives, cheese and onions. stir well until everything is combined. add the lamb and mix until combined.
• 3 time to roll up the cabbage -- add a tablespoon or two to the cabbage leave and roll, folding in the sides. secure with a tooth pick. add to either a large pot for stove top cooking or a crock pot. personally i love the crock pot for this. they both work equally as good.
• 4 the sauce -- add to the pot the wine mixed with the tomato paste, the canned tomatoes, chopped well, and the shallots. cook on medium low on the stove for 2 hours. or in the crock pot on low for 6-8 hours depending on the size of your crock pot.
• 5 serve this with grilled pita bread to soak up all the sauce and a fresh green salad with a lemon and oregano vinaigrette.

Seared Scallops With Cabbage And Leeks

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

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 large leek, and pale green parts only, halved lengthwise, thinly sliced crosswise and rinsed well
• 1 lb green cabbage, halved lengthwise, cored and thinly sliced corsswise (about 1/2 a medium head)
• 1/3 cup low sodium chicken broth
• coarse salt
• fresh ground pepper
• 12 large sea scallops, tough side muscles removed (about 1 pound)
• sliced lemon (to garnish)

Recipe

• 1 heat 4 1/2 teaspoons oil in a large nonstick frypan over medium high heat until hot but not smoking.
• 2 add leek, cook until soft, 1 to 2 minutes; stir in cabbage, and add stock.
• 3 cook stirring occasionally, until cabbage is slightly soft, about 5 minutes. stir in 1/2 teaspoon salt and season with fresh ground pepper; set aside.
• 4 sprinkle scallops with 1/4 teaspoon salt and season with freshly ground pepper. heat remaining 2 1/2 teaspoons oil in another large nonstick frypan, over medium high heat until hot but not smoking. add scallops, cook, turning once , until dark golden, about 4 minutes per side.
• 5 divide cabbage mixture between four plates and top each serving with 3 scallops, garnish with lemon slices.

Roasted Napa Cabbage

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

Ingredients

• Servings: 2
• 6 tablespoons vegetable oil
• 2 garlic cloves, crushed
• 6 cups napa cabbage, roughly shredded
• salt, to taste
• pepper, to taste

Recipe

• 1 heat the oil in a skillet on low; add the garlic cloves and cook very gently for 15 minutes. discard the garlic and toss the cabbage with the oil, salt and pepper.
• 2 preheat your oven to 450°.
• 3 place the cabbage on a baking sheet and bake for about 15 minutes or until the tops of the cabbage pieces are browned.
• 4 serve hot.

Creamy Blt Coleslaw

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 4 slices bacon
• 1 cup mayonnaise or 1 cup salad dressing
• 2 tablespoons red wine vinegar
• 2 teaspoons sugar
• 1 teaspoon celery seed
• 5 cups shredded green cabbage or 5 cups red cabbage or 5 cups packaged shredded broccoli
• 1 cup shredded carrot (2 medium)
• 1/2 cup sunflower seeds
• 1/2 cup quartered cherry tomatoes
• 1/3 cup thinly sliced green onion
• salt
• ground black pepper

Recipe

• 1 in a large skillet cook bacon over medium heat until crisp. remove bacon and drain on paper towels, reserving 1 tablespoon drippings. crumble bacon; set aside.
• 2 in a large bowl combine the reserved drippings, mayonnaise, vinegar, sugar, and celery seeds. add cabbage, carrots, sunflower kernels, tomatoes, and green onions; toss gently to coat. stir in crumbled bacon. season to taste with salt and pepper. transfer coleslaw to a bowl or storage container; cover and chill overnight.
• 3 serve within 2 hours after removing coleslaw from refrigerator; discard any leftovers.

Cabbage Apple And Cheese Casserole

Eier Schuh Aka Irish Stew

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 3
• 3/4 lb lean ground beef
• 4 medium potatoes (about 2-3 inches diameter)
• 1 small head of cabbage
• celery salt
• salt
• pepper
• ketchup (used as condiment) (optional)

Recipe

• 1 cut cabbage into thin slices, put into bowl of salted water, set aside.
• 2 peel and slice potatoes.
• 3 put large handfuls of cabbage into a dutch oven until the bottom is covered. (make sure a lot of water goes in with the cabbage.).
• 4 cover cabbage with a layer of potato slices.
• 5 crumble ground beef over potato layer.
• 6 season beef with celery salt, salt and pepper.
• 7 continue making layers until ingredients are used up.
• 8 end with a layer of cabbage.
• 9 cook on low heat until cabbage and potatoes are tender. mash everything together with potato masher. check that ingredients do not stick to bottom of pan - periodically add a little water. continue to cook until flavors are blended - taste!

Jj's Ramen Noodle Remake

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 (16 ounce) package little smokies sausages (or any other meat)
• 4 (3 ounce) packages ramen noodles (i used chicken)
• 1 large onion
• 1 (12 ounce) bag shredded cabbage
• 1 (10 1/2 ounce) can cream soup (i used mushroom)
• 1 cup milk
• 1 garlic clove (crushed)
• 2 teaspoons olive oil
• 2 teaspoons butter or 2 teaspoons margarine
• 1/2 cup grated parmesan cheese
• salt and pepper

Recipe

• 1 finely dice one large onion.
• 2 using a large frying pan, add olive oil, margarine, and crushed garlic and let saute for a few minutes.
• 3 add diced onion to the pan and let it simmer until golden brown.
• 4 add your shredded cabbage to the frying pan and let it get golden brown.
• 5 in the meantime, boil water for the ramen noodles and follow the directions on the package.
• 6 after cabbage and onion mixture is golden, add your ramen noodles to the pan and incorporate the onion and cabbage mixture.
• 7 mix milk and cream soup together and add to the pan. let simmer for a few minutes and add the parmasan cheese.
• 8 using a small frying pan ,,warm and slightly brown the little smokies.
• 9 serve noodles and smokies together for a great meal.

Seared Steak Salad With Edamame & Cilantro (with Variations)

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

Ingredients

• 8 ounces top round steaks, 3/4 inch thick, trimmed of fat
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground pepper
• 4 cups mixed asian greens or 4 cups mesclun
• 1 cup snow peas, sliced
• 1 cup red bell pepper, sliced
• 1/2 cup shredded red cabbage
• 1/2 cup cilantro leaf, chopped
• 1/3 cup shelled edamame, thawed
• 1/4 cup sesame tamari vinaigrette (recipe follows)
• 1/4 cup orange juice
• 1/4 cup rice vinegar
• 2 tablespoons reduced sodium soy sauce or 2 tablespoons reduced sodium soy sauce or 2 tablespoons organic tamari
• 1 tablespoon toasted sesame oil
• 1 tablespoon honey
• 1 teaspoon fresh ginger, finely grated

Recipe

• 1 sprinkle steak with salt and pepper.
• 2 coat a small nonstick skillet with cooking spray; place over medium heat. add the steak and cook about 4 minutes per side for medium-rare.
• 3 let rest for (at least 5) minutes before slicing.
• 4 combine greens, snow peas, bell pepper, cabbage, cilantro, edamame and vinaigrette in a large bowl. toss to coat. divide between 2 plates.
• 5 top with the steak.
• 6 note 1: chicken variation substitute 8 ounces chicken tenders for the steak. cook through, 3 to 4 minutes per side.
• 7 note 2: shrimp variation substitute 8 ounces cooked, peeled shrimp for the steak (omit step 1).
• 8 dietary exchanges: 3 vegetable, 4 lean meat (1 cabrohydrate serving).
• 9 sesame tamari vinaigrette directions:.
• 10 whisk orange juice, vinegar, tamari, oil, honey and ginger in a small bowl until the honey is incorporated. transfer to a jar and refrigerate.

Irish Coddled Lamb With Cider

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/2 ounce butter
• 4 lamb loin chops
• 8 slices smoked bacon, cut into pieces
• 4 potatoes, cut into chunks
• 2 carrots, cut into large chunks
• 1 rutabaga, cut into chunks
• 1 cabbage, cut into smaller pieces
• 2 bay leaves
• 1 cup cider
• 1/2 cup chicken stock

Recipe

• 1 heat the butter in a casserole dish until sizzling, then fry the lamb for 2-3 mins on each side until browned. remove from the pan.
• 2 tip the bacon, carrot, potatoes and rutabaga into the pan, then gently fry until slightly coloured.
• 3 stir in the cabbage, sit the chops back on top, add the bay leaf, then pour over the cider and stock.
• 4 cover the pan, then leave everything to gently simmer for 20 mins until the lamb is cooked through and the vegetables are tender.
• 5 serve at the table spooned straight from the dish.

Crock Pot Cabbage Rolls

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 1 head cabbage
• 1 lb ground turkey
• 1/4 cup brown rice, uncooked
• 1 egg, beaten
• 1 onion, minced
• 1 carrot, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup cider vinegar
• 1/2 cup brown sugar
• 1 (8 ounce) can tomato sauce

Recipe

• 1 put cabbage in boiling water. simmer for 5-10 minutes; cool. (you can do this the day before and refrigerate the cabbage.).
• 2 while cabbage is cooking, in a bowl mix turkey, rice, egg, onion, carrot, salt, and pepper.
• 3 in another bowl, mix vinegar, brown sugar, and tomato sauce.
• 4 once cabbage is cooled, remove 12 large leaves.
• 5 chop remaining cabbage and place in the bottom of a crock-pot.
• 6 put 2-4 tablespoons of meat mixture in center of each cabbage leaf.
• 7 roll up, envelope style, and secure with a toothpick.
• 8 place seam side down in crock-pot.
• 9 pour tomato sauce mixture over all.
• 10 cover and cook on low for 8-10 hours.

Cabbage Casserole

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

Ingredients

• Servings: 6
• 8 cups chopped cabbage
• 1 1/2 cups sliced onions
• 6 slices rye bread, cubed
• 1 lb lamb sausage link, cooked,drained,and sliced
• 2 tablespoons margarine
• 2 tablespoons flour
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 1 cup milk
• 1/2 lb velveeta cheese, cubed (plus additional for topping)

Recipe

• 1 parboil cabbage and onions for 7 minutes and drain.
• 2 in small saucepan over medium heat, combine margarine, flour, milk, and seasonings.
• 3 cook until margarine melts, stirring constantly.
• 4 add velveeta cheese, and continue cooking until cheese melts and sauce is smooth.
• 5 remove from heat.
• 6 in 2 quart casserole dish, layer half of cabbage and onions, then bread, then sausage.
• 7 repeat layers of cabbage and bread.
• 8 top with sauce, and then top with remaining sausage.
• 9 bake 30 minutes at 350 degrees.
• 10 top with additional cheese and bake until cheese melts.

Cabbage And Spinach Tamales

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

Ingredients

• Servings: 8
• 4 cups firmly packed shredded cabbage
• 2 cups firmly packed fresh spinach, end stalks removed
• 2 tablespoons unsalted butter, at room temperature
• 4 egg yolks
• 4 ounces crumbled queso blanco
• 1 tablespoon red onion, finely minced
• 1/2 cup all-purpose flour
• 1/4 teaspoon ground pepper
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 4 egg whites
• 1 teaspoon vinegar
• banana leaf
• queso blanco, for filling

Recipe

• 1 cut the banana leaves into squares, 10in x10in. set aside.
• 2 in a large stock pot, bring abundant water to a boil. once boiling, add the shredded cabbage and blanche for 3 minutes. remove from the water, and lay out to dry, removing as much liquid as possible. repeat this same step with the spinach, squeezing out as much liquid possible once blanched. you will end up with a tight and small amount.
• 3 sift together the all-purpose flour with the baking powder. set aside.
• 4 using an electric mixer, beat the butter until creamy. add the egg yolks, one by one and keep beating for another 10 minutes, scraping the sides of the bowl every so often.
• 5 add the cheese, salt, pepper and the minced onions. continue to beat until incorporated. add the flour and baking powder and continue beating until all is incorporated. the dough will have a sticky consistency, and it will be relatively dense.
• 6 add the blanched cabbage and spinach, and mix with a spatula until the ingredients are incorporated.
• 7 in a separate bowl, beat the egg whites plus a capful (1 teaspoon) of plain, vinegar, until you have a meringue. the egg whites will form stiff, short peaks. gently fold the meringue into the other mixture until all incorporated, without deflating the egg whites.
• 8 lay a banana leaf flat on the counter and scoop a ladle of mixture in the center. add some sliced cheese in the center. fold the sides of the banana leaf in, followed by folding in the bottom and top ends, enclosing the mixture in the banana leaf, like a small packet.
• 9 place the tamales, sides down in a "tamalera" (a pot made for steaming tamales that has a perforated insert and a pot for the water), or another steaming pot. you can create your own steaming pot by fitting a steel colander in a bigger pot, making sure it doesn't touch the bottom. fill the bigger pot with water and turn on the heat to medium. steam cook for 30 minutes. serve warm.

Southern Barbecue Slaw

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• 8 cups finely shredded cabbage
• 1 medium sweet onion, finely chopped (vidalia, spanish, or burmuda)
• 1 cup cider vinegar
• 2/3 cup vegetable oil
• 1/2 cup sugar
• 2 tablespoons barbecue sauce
• 1 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/2 teaspoon sweet paprika
• 1 tablespoon hot red pepper sauce

Recipe

• 1 for the coleslaw: place the cabbage and onion in a non-reactive mixing bowl and toss well. set aside.
• 2 for the dressing: combine all ingredients in a non reactive pan and bring to a boil over moderate heat. stir until the sugar dissolves.
• 3 pour the hot dressing over the coleslaw and toss well. cool a bit and cover. refrigerate until serving.

Not Quite Sauerkraut

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

Ingredients

• Servings: 4
• 1/2 head cabbage or 1 (16 ounce) bag coleslaw mix
• 1 chopped spanish onion
• 2 garlic cloves
• 3 slices bacon, crumbled (optional)
• crushed black pepper
• sea salt
• 2 tablespoons vinegar
• 1/4 pint chicken stock

Recipe

• 1 slice cabbage. finely chop onion. finely crush garlic cloves. chop bacon into small pieces.
• 2 fry the onion and garlic (do not brown)
• 3 add the chopped bacon
• 4 saute gently until onions and garlic and bacon are cooked.
• 5 add cabbage and stir all ingredients together
• 6 add salt and pepper.
• 7 add the vinegar and stir.
• 8 add chicken stock.
• 9 cook slowly in a covered pan for 20 -25 minutes stirring occasionally.
• 10 allow to stand for 10 minutes before serving.

Not So Fried Spicy Rice

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

Ingredients

• 6 egg whites
• 2 tablespoons water
• 1 nonstick cooking spray
• 1 tablespoon olive oil
• 1 tablespoon ginger, peeled and finely chopped
• 2 garlic cloves, minced
• 2 cups chinese cabbage, chopped
• 1 cup carrot, coursely shredded
• 1 cup pea pods
• 2 cups cooked brown rice
• 1/3 cup green onion, sliced
• 2 tablespoons braggs amino acids
• 1 teaspoon sriracha sauce (chile sauce)
• 2 tablespoons fresh cilantro, snipped
• 1 lime, sliced (or cut in wedges)

Recipe

• 1 in a small bowl, whisk eggs and water together.
• 2 spray a cold skillet with cooking spray until coated. you may not need to do this if your pan is a really good non-stick pan.
• 3 preheat skillet over medium heat.
• 4 add egg and water mixture.
• 5 cook until eggs without stirring until eggs begin to set on the bottom and around the edges.
• 6 lift the egg whites and allow the uncooked eggs to run underneath the cooked parts.
• 7 cook for 2 - 3 minutes until the eggs are cooked through. keep the eggs in big pieces.
• 8 remove the eggs from the skillet and put in a bowl.
• 9 now pour oil into the same skillet and heat over medium high heat.
• 10 add ginger and garlic and cook for 30 seconds.
• 11 add your cabbage, carrots and pea pods. cook and stir for 2 minutes.
• 12 now stir in your eggs, rice, green onion, bragg's and the chile sauce.
• 13 stir and cook until heated through, about 2 minutes.
• 14 serve it up and top with cilantro and lime slices.

Cabbage And Bacon

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon oil or 1 tablespoon butter or 1 tablespoon bacon grease
• 1 small onion, finely diced
• 2 slices bacon, diced
• 1/2 small cabbage, finely shredded
• 1 tablespoon sugar
• 1 tablespoon wine vinegar
• 1 teaspoon caraway seed
• 1 teaspoon chicken stock powder
• 2 tablespoons water (approximately)
• 2 tablespoons chopped fresh parsley

Recipe

• 1 heat the oil in a large saucepan, and add the onion and bacon and cook until the onion is softened-about 5 minutes.
• 2 add the cabbage, sugar, vinegar, carraway seeds, stock powder and stir over a medium high heat for a couple of minutes or until the cabbage is coated with oil and starting to wilt.
• 3 add a couple of tablespoons of water, cover and cook over a low heat (watch it doesn't burn) for a further 15 minutes, stirring once or twice.
• 4 stir through the chopped parsley and serve.

Cabbage And Kielbasa

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 slices bacon
• 1 medium head of cabbage, cut into thin wedges
• 1 medium onion, chopped
• 1/4 cup water
• 2 tablespoons brown sugar
• 1 large garlic clove, minced
• 1 teaspoon seasoning salt
• 1 teaspoon dry crushed red pepper (or to taste)
• 1 lb kielbasa or 1 lb polish sausage, cut into 1-inch pieces

Recipe

• 1 cook bacon in a large skillet until crisp. remove bacon (reserving drippings in skillet); crumble, and set aside.
• 2 add next 7 ingredients to bacon drippings. cover and cook over medium heat for 10 minutes, turning cabbage once.
• 3 add sausage and cover and cook an additional 5 minutes or until sausage is heated.
• 4 transfer to a serving dish with a slotted spoon. sprinkle with the crumbled bacon.

Irish Cabbage Rolls

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

Ingredients

• 10 cabbage leaves, blanched
• 1 lb corned beef, roughly chopped
• 1 medium onion, quartered
• 1 stalk celery, cut into 1-inch pieces
• 1 egg, beaten slightly
• 1 cup cooked brown rice
• 2 teaspoons spicy brown mustard
• 1 beef bouillon cube
• 1/4 cup boiling water
• 1 (12 ounce) can beer
• 1 tablespoon butter
• 1 tablespoon flour

Recipe

• 1 preheat oven to 350°f.
• 2 place corned beef in a food processor and chop finely, remove.
• 3 add onion and celery and finely chop.
• 4 in a bowl, combine egg, rice and mustard.
• 5 mix in corned beef, onion, and celery.
• 6 place 1/2 cup on each cabbage leaf and roll up tucking in ends and place seam seam side down in a 13x9 inch baking pan.
• 7 dissolve bouillon in boiling water, add beer and pour over cabbage rolls.
• 8 cover tightly and bake 1 1/2 hours.
• 9 remove from oven and pour out 1 cup of liquid.
• 10 melt butter in a saucepan, add flour, stir and cook over low heat 1 minute.
• 11 add liquid, increase heat to medium high, bring to a boil, reduce heat and simmer until thickened.
• 12 pour over cabbage rolls and serve with additional mustard.

Pink Coleslaw

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• 1 purple cabbage
• 1 red capsicum
• 1 beetroot
• 1 red onion
• 1/2 cup mayonnaise
• salt and pepper
• 1 sprig purple basil

Recipe

• 1 slice the cabbage, capsicum and onion as fine and neat as possible.
• 2 wash, peel and then grate the beetroot.
• 3 combine all the vegetables with the mayo being careful to make sure they are coated but do not over mix.
• 4 sprinkle with salt and pepper to taste then garnish with a sprig of purple basil before presenting.

Ham & Cabbage Casserole

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 1 head cabbage, chopped
• 2 celery ribs, chopped
• 15 ounces cream of mushroom soup, undiluted
• 1 -2 cup ham, diced
• 6 -8 slices velveeta cheese

Recipe

• 1 cook cabbage and celery in small amount of water till tender-crisp.
• 2 add soup and ham.
• 3 place in greased 9x13 casserole.
• 4 top with cheese slices.
• 5 bake at 350 for 30 minutes.

Ham And Cabbage Bake

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

Ingredients

• Servings: 6
• 1 head cabbage (shredded)
• 2 cups ham (diced)
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1/2 cup milk
• 1/2 cup crouton

Recipe

• 1 steam cabbage till tender crisp; drain.
• 2 using a 2 quart casserole, alternate layers of cabbage and ham (start with cabbage).
• 3 combine soup and milk; pour over layers.
• 4 top with croutons.
• 5 bake at 350 degrees for 30 minutes.

Cabbage And Apple Slaw

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

Ingredients

• Servings: 4
• 2 cups shredded red cabbage
• 2 cups shredded green cabbage
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons cider vinegar
• 1/2 teaspoon celery seed
• 1/2 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1 large fuji apple, unpeeled, cored, quartered and thinly sliced
• 2 tablespoons fresh flat leaf parsley, finely chopped

Recipe

• 1 in a large bowl, combine the green and red cabbages; set aside.
• 2 in a medium bowl, whisk together the mayo, sourcream, vinegar, celery seed, salt, and pepper. add the apple(the apple should look almost like matchsticks).
• 3 pour over the cabbage and toss gently until coated. cover and chill 1 hour or longer. sprinkle with parsley to serve.

Chicken Chow Mein

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

Ingredients

• Servings: 4
• 3 tablespoons mirin
• 3 tablespoons light soy sauce
• 2 teaspoons cornstarch
• 1 1/2 lbs boneless skinless chicken thighs, cut into bite-size pieces
• 10 ounces dried medium egg noodles
• 3 tablespoons sunflower oil
• 2 garlic cloves, minced
• 2 inches piece gingerroot, peeled and minced
• 1 carrot, diced
• 1 -2 cup snow peas, trimmed
• 3 leaves napa cabbage, sliced
• 5 scallions, sliced
• 2/3 cup chicken stock
• 2 tablespoons oyster sauce
• 2 tablespoons light soy sauce
• 1 -1 1/2 cup bean sprouts

Recipe

• 1 mix the mirin, soy sauce, and cornstarch together in a shallow dish; add in the chicken and turn to coat in the marinade.
• 2 let marinate 30 minutes (in refrigerator), then drain and reserve marinade.
• 3 meanwhile, cook the noodles following package directions; drain and refresh under cold running water, set aside.
• 4 heat a wok until hot; add in oil, then toss in the chicken; stir-fry until golden, 3-4 minutes.
• 5 remove chicken from wok, using a slotted spoon; drain on paper towels, and set aside.
• 6 add in garlic, ginger, carrot, snow peas, napa cabbage, and scallions to the wok; stir-fry 2 minutes.
• 7 return chicken to wok and pour in the stock, oyster sauce, soy sauce, and reserved marinade; stir-fry until liquid has reduced and thickened, about 2 minutes.
• 8 stir in the cooked noodles and beansprouts; heat through and serve immediately.

Kickin Coleslaw

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 12
• 1 green cabbage
• 1 carrot
• 1 stalk celery
• 1/4 small onion
• 8 sprigs parsley
• 2 tablespoons sugar
• 1 (20 ounce) can pineapple chunks
• 1 cup kraft coleslaw dressing
• 1/2 cup mayonnaise
• 2 teaspoons tony chacheres creole seasoning (or your favorite cajun seasoning)

Recipe

• 1 chop carrot, celery, onion, and parsley very fine – i like to use my food processor for that. chop the cabbage very fine or grate it in the food processor.
• 2 drain pineapple chunks and sprinkle with 2 tablespoons of sugar. let drain some more after you put the sugar on them.
• 3 combine dressing, mayonnaise, and creole seasoning in small bowl – whisk to incorporate – then add sweetened pineapple. sometimes i add ¼ cup of poppy seed dressing or apricot jam for a little more sweetness.
• 4 in a large bowl toss cabbage, carrot, onion, and celery until combined. add dressing & pineapple chunks and toss to coat evenly. chill until surving.

Cabbage And Noodles

Total Time: 1 hr 15 mins Preparation Time: 10 mins Cook Time: 1 hr 5 mins

Ingredients

• 5 slices bacon, diced
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 6 cups chopped cabbage
• 3 cups cooked noodles
• 1/2 cup sour cream
• paprika

Recipe

• 1 cook bacon in large skillet; drain and crumble. stir sugar and salt into bacon drippings in skillet. add cabbage, stir until cabbage is coated. cook, covered, over medium heat until tender (about 10 minutes). combine cabbage mixture, noodles and bacon. put in 1 1/2 quart casserole. cover and bake in a 325* oven for 45 minutes. uncover. spoon sour cream over top and sprinkle with paprika. return to oven and bake 5 minutes more.

Kickin' Cole Slaw

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 12
• 1 lb cabbage, shredded
• 1 carrot, julienned
• 1 cup mayonnaise
• 2 tablespoons cider vinegar
• 1/2 teaspoon sugar
• 2 tablespoons milk
• 2 teaspoons ground celery seed
• 1/2 teaspoon ground black pepper
• tabasco sauce, to taste (or other hot sauce)

Recipe

• 1 mix everything but the carrot and cabbage, then whisk till smooth. stir in cabbage and carrots. refridgerate overnight for best results, but you can serve it immediately.

Chicken Stir-fry With Cabbage

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

Ingredients

• 1 tablespoon cornstarch
• 1 1/4 cups low sodium chicken broth
• 1/3 cup mango chutney
• 3 tablespoons mango chutney
• 4 1/4 teaspoons low sodium soy sauce
• 1 teaspoon chinese five spice powder
• 1 teaspoon garlic, minced
• 1 1/4 lbs chicken tenderloins, cut into thin strips
• 7 teaspoons sesame oil, divided
• 1 large sweet red pepper, julienned
• 1 1/2 cups fresh snow peas
• 6 cups green cabbage, shredded

Recipe

• 1 in a small bowl, combine cornstarch and broth until smooth; stir in the chutney, soy sauce, five spice powder and garlic. set aside.
• 2 in a large skillet or wok, saute chicken in 3 tsp sesame oil for 6-8 minutes or until no longer pink; remove and set aside on a plate.
• 3 in same skillet or wok, saute red pepper and snow peas in 2 tsp sesame oil for 2-3 minutes or until crisp-tender.
• 4 stir soy sauce mixture and add to skillet. bring to a boil, cook and stir for 2 minutes or until thickened. add chicken back to skillet and heat through on low heat.
• 5 meanwhile in a large non-stick skillet coated with cooking spray, saute cabbage in remaining 2 tsp sesame oil for 5 minutes or until crisp tender.
• 6 to serve place cabbage on plate and top with chicken mixture.

Red Seasonal Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 2 red chilies
• 1 garlic clove, minced
• 2 tablespoons sugar
• 3 teaspoons rice vinegar
• 1 limes, juice of or 3 tablespoons lime juice
• 4 tablespoons fish sauce
• 3 tablespoons vegetable oil
• 1 red onion, peeled and sliced into half moons
• black pepper
• 4 cups cooked turkey, cold from the fridge
• 1 1/2 lbs red cabbage, approximately 8 cups when chopped
• 8 ounces radishes
• 5 tablespoons fresh cilantro, chopped

Recipe

• 1 finely chop the chilies with or without seeds depending on how hot you like it, and drop them in a large bowl.
• 2 add garlic, sugar, vinegar, lime juice, fish sauce, and vegetable oil, whisking to combine. add the red onion and grind some black pepper over.
• 3 leave to steep for 15 minutes, making sure everything has combined.
• 4 add the shredded turkey and leave to marinate for another 15 minutes.
• 5 shred the cabbage and slice the radish, adding them to the bowl, and tossing to coat.
• 6 sprinkle with cilantro and serve.

Cabbage & Sausage

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 1/2 lbs green cabbage
• 1 lb sausage, crumbled
• 1 large onion, chopped
• 2 eggs
• 2 cups milk
• cracker crumb

Recipe

• 1 shred cabbage & cook 15 minutes in salted water.
• 2 cook sausage & remove from skillet.
• 3 in same skillet, cook onion until clear.
• 4 set onion aside & save drippings.
• 5 beat eggs & add to milk.
• 6 layer sausage & onions in casserole.
• 7 repeat layers & pour egg mixture over all.
• 8 top with crumbs & drizzle with 2-3 tablespoons sausage drippings.
• 9 cover & cook at 350f for 45 minutes.

Saucy Skewered Meat With Cabbage Patties

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

Ingredients

• Servings: 3
• 20 ounces round steaks, cut into cubes
• 1/2 cup tomato ketchup
• 1/2 cup sweet yellow mustard, sauce (runny hotdog mustard, the cheap one)
• 1 tablespoon soy sauce
• 5 -6 wooden skewers, soaked in water
• 1 medium potato, peeled and cut into chunks (or use a large one)
• 2 -3 teaspoons milk
• 1 pinch salt
• 2 cups cabbage, very finely shredded (i used a mandolin)
• 3 tablespoons green peppers, very finely chopped
• 1 teaspoon oregano
• 1 teaspoon flaked sea salt (less if using table salt)
• 2 teaspoons garlic, finely chopped
• 3/4 teaspoon coarse black pepper
• 1 extra large egg
• butter (for frying)
• oil (for frying)

Recipe

• 1 depending on your steak, cut into chunks and leave in a marinade, or use as it is.
• 2 mix the ketchup, mustard and soy sauce together. thread the meat chunks on the skewers, and drench on both sides in the ketchup mixture. cover, and leave for a while in the fridge.
• 3 boil the potato chunks until tender.
• 4 in the meantime, slice the cabbage. i used 1 baby cabbage because it is easier to work with, and i used a mandolin to slice it really fine.
• 5 chop 3 tablespoons green pepper finely (about 1/3 pepper).
• 6 drain the potato chunks, add 2 t milk to start with, and mash. add extra teaspoon milk if too dry.
• 7 mix all the vegetables (including the mash) in a large bowl, and mix in the oregano. add salt to taste: with sea salt flakes you need less than with fine table salt. mix in the garlic and pepper.
• 8 whisk the egg briefly and add. mix until you have a mixture which just hold together. if really too dry, add a teaspoon of milk.
• 9 use a pan, pref non-stick, melt the butter and oil over quite high heat, form 4 large flat patties, and fry. lower the heat or they will burn.
• 10 once the patties slightly hold their shape (they won't be completely firm), turn over with a large spatula. they should be browned at the edges, but not fried to death. remove and keep warm.
• 11 the meat skewers: heat your grill to high. take skewers out of the sauce, put on a grid with a pan beneath them, and grill until done. you need to turn them once or twice.
• 12 warm the leftover sauce, and use to spoon over the skewers once done. (can be done on an outside grill or in a hot oven).
• 13 serve the skewers on the patties, with the patties on a pita bread or toasted panini, or on toasted bread or any bread you like, or even as a kind of hamburger.
• 14 to serve as a main dish, add a tomato-cucumber salsa and corn on the cob -- or similar.

Kickin Vegetable Beef Soup

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

Ingredients

• 6 cups v 8 juice
• 3 cups beef stock
• 2 lbs stewing beef
• 1 large onion, diced
• 1 yellow bell pepper, diced
• 1 head cabbage, chopped
• 2 (14 1/2 ounce) cans dark red kidney beans, drained and rinsed
• 3 cups frozen corn
• 1 lb red potatoes, chopped
• 1 cup frozen peas
• 1 cup frozen green beans
• 1 cup carrot, diced
• 2 bay leaves
• 3 tablespoons hot sauce

Recipe

• 1 brown beef in a skillet.
• 2 add everything to pot and simmer 2-3 hours.
• 3 remove bay leaves.

Cabbage And Apple Slaw With Creamy Gorgonzola Dressing

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 4 cups finely shredded greed cabbage
• 4 cups finely shredded red cabbage
• 2 tart apples, such as granny smith, unpeeled, cored and copped into 1/4 inch dices
• 1/2 cup coarsely chopped walnuts
• 4 green onions, finely chopped
• 3 tablespoons balsamic vinegar (to taste)
• salt (to taste)
• 1/4 teaspoon fresh ground black pepper
• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon fresh ground black pepper
• 8 ounces sharp gorgonzola, crumbled
• chopped parsley

Recipe

• 1 to make dressing:.
• 2 in a small bowl combine the mayonnaise, sour cram, vinegar and pepper.
• 3 stir in gorgonzola.
• 4 to make salad:.
• 5 in a large bowl, combine the green and red cabbage, apples, walnuts and green onions.
• 6 add the dressing and vinegar and toss well.
• 7 cover and refrigerate until chilled, at least 4 hours or overnight.
• 8 season with salt and pepper to taste.
• 9 additional vinegar can be added if needed.
• 10 sprinkle with parsley just before serving.

"stuffed Cabbage" Soup

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 large egg
• 3 tablespoons dried unflavored breadcrumbs
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 lb ground beef round
• 2 tablespoons vegetable oil
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery ribs, chopped
• 2 garlic cloves, finely chopped
• 4 cups packed coarsely chopped green cabbage (about 1 lb.)
• 4 cups beef stock
• 1 (28 ounce) can crushed tomatoes in puree
• 2 cups water
• 1/2 teaspoon dried thyme
• 2 tablespoons sugar
• 2 tablespoons cider vinegar
• 1 bay leaf
• 1/3 cup long-grain rice
• salt
• fresh ground black pepper
• sour cream, for serving

Recipe

• 1 meatballs---beat the egg in a medium bowl.
• 2 add the bread crumbs, salt, and pepper; mix together.
• 3 add the beef and mix lightly but thoroughly with your hands; roll into 16 meatballs.
• 4 heat the oil in a large pot over med-high heat.
• 5 in batches, add the meatballs and cook, turning occasionally, until browned, about 5 minutes.
• 6 using a slotted spoon, transfer to a plate, leaving the fat in the pot.
• 7 soup--add the oil to the fat in the pot.
• 8 add onion, carrots, and celery and cook, stirring occasionally, until softened, about 5 minutes.
• 9 stir in the garlic and cook until it gives off its fragrance, about 1 minute.
• 10 add the cabbage and stir well.
• 11 add the stock, tomatoes, and their puree, water, thyme, sugar, vinegar, and bay leaf, and bring to a boil.
• 12 decrease heat to med-low and simmer for 30 minutes.
• 13 add the meatballs and cook until they show no sign of pink when pierced in the center, about 15 minutes.
• 14 meanwhile, bring a medium saucepan of salted water to a boil over high heat.
• 15 add the rice and reduce the heat to med-low.
• 16 simmer until the rice is tender, about 20 minutes.
• 17 drain in a wire sieve and rinse under cold running water.
• 18 stir the cooked rice into the soup; season with salt and pepper to taste.
• 19 serve hot, with a dollop of sour cream on each serving.

Seared Wasabi Pea & Sesame Crusted Yellow Fin Tuna - Ahi

Total Time: 5 mins Preparation Time: 2 mins Cook Time: 3 mins

Ingredients

• Servings: 4
• 10 ounces wasabi peas
• 1 tablespoon black sesame seed
• 1 tablespoon sesame seeds
• 1 1/2 tablespoons sea salt
• 2 teaspoons black pepper
• 1 -2 lb tuna steak (ahi or thick cut)
• 1/2 cup canola oil
• 2 tablespoons sesame oil

Recipe

• 1 crush wasabi peas in bag.
• 2 add sesame seeds, sea salt, and black pepper. mix together.
• 3 cut ahi tuna into 1" thick strips.
• 4 mix both oils in small bowl.
• 5 coat tuna with oil, then drop into bag of wasabi pea crumble mixture, move around in bag until tuna is covered with mixture.
• 6 sear tuna in cast iron frying pan until cooked to taste. i prefer rare.
• 7 place cooked filets on sliced cabbage bed and serve with small bowl of soy sauce and wasabi mixed to taste for dipping.