Spinach & Red Cabbage Salad With Orange Dressing

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 1/2 cup orange juice
• 3 tablespoons balsamic vinegar
• 3 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 head red cabbage, very thinly sliced or 3 cups sliced red cabbage
• 1/2 lb fresh baby spinach, stems removed or 3 cups baby spinach
• 2 large green onions, thinly sliced

Recipe

• 1 in a pint jar with a tight lid, combine orange juice, vinegar, sugar, salt and pepper; shake well.
• 2 prepare vegetables as noted.
• 3 on a large serving platter, arrange thinly sliced red cabbage in the center of the platter.
• 4 arrange spinach around the cabbage.
• 5 sprinkle sliced onion over the cabbage and spinach.
• 6 drizzle about 1/3 of the dressing over salad.
• 7 serve remaining dressing with the salad as desired.

Fermented Carrots With Dill (pikl-it)

Total Time: 72 hrs 10 mins Preparation Time: 10 mins Cook Time: 72 hrs

Ingredients

• 1 1/2 lbs shredded organic carrots (scrubbed well, don' t peel!)
• 3 heads dill or 1 tablespoon packed fresh dill weed
• 2% brine (19 grams pickling salt)
• 4 cups water
• 1 1/2 tablespoons water, for airlock

Recipe

• 1 load the 1-liter pickl-it with grated carrots and dill.
• 2 pack carrots to remove air pockets.
• 3 dissolve salt in water; pour over carrots until brine-height reaches the “shoulder”.
• 4 place lettuce, kale, chard, or cabbage leaf on top the shredded carrots,.
• 5 place dunk’r (weight) on top of chosen leaf material; insert flat-end of french rolling pin or wooden spoon into dunk’r to press carrots/leaf, expressing oxygen.
• 6 brine should extend 1-inch above carrots.
• 7 snap the pickl-it lid closed.
• 8 install airlock in lid (if it isn’t already in place), and add approximately 1 1/2 t water to the airlock, snapping on airlock plastic cover.
• 9 place pickl-it in a dark corner of the counter – for 3 to 5 days – drape towel around pickl-it, but not over airlock, blocking light.
• 10 ideal fermenting temperature is 72°f; if warmer, fermentation may occur in 3 days; if cooler, up to 7 days.
• 11 remove the airlock and insert the pickl-it plug’r for refrigerator storage.

Quick Vegetarian Wontons

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

Ingredients

• Servings: 4
• 1 cup coleslaw mix
• 1 inch fresh ginger, grated
• 1 clove garlic, mashed
• 1 tablespoon soy sauce
• 2 teaspoons chili oil
• salt, to taste
• ground pepper, to taste
• 12 wonton wrappers

Recipe

• 1 heat a teaspoon of oil in a wok on high heat.
• 2 add ginger and garlic.
• 3 stir fry for 10 seconds.
• 4 add coleslaw mix and stir fry for about a minute until cabbage is crisp tender.
• 5 add soysauce, chili oil, salt and pepper.
• 6 let filling cool.
• 7 keep wonton wrappers covered with a paper towel.
• 8 working with one wrapper at a time, place a heaping teaspoon of filling in the center.
• 9 brush sides with water and form a triangle.
• 10 press sides to seal.
• 11 bring the two opposite corners of the triangle together.
• 12 keep the filled wontons on a plate dusted with cornstarch, such that they do not touch each other.
• 13 steam for 15 minutes until done.
• 14 serve hot with soy sauce.

My Mom's Cabbage And Potato Casserole

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

Ingredients

• Servings: 6
• 1/2 head cabbage, shredded
• 1/2 onion, finely chopped
• 4 slices bacon, chopped
• 4 medium potatoes, peeled and sliced
• salt, to taste
• pepper, to taste
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 cup half-and-half cream

Recipe

• 1 put the cabbage in a medium pot and cover with water.
• 2 salt and pepper to taste.
• 3 cook for approximately 10 to 15 minutes once boiling. drain.
• 4 spray a 3 quart casserole dish with non stick cooking spray.
• 5 layer 1/2 the cabbage, the onion, and sprinkle with half the bacon.
• 6 add salt and pepper to taste.
• 7 arrange half of the the potatoes on top of mixture.
• 8 repeat layers, ending with potatoes on top.
• 9 salt and pepper to taste.
• 10 mix cream of chicken soup and half and half together; pour over the casserole.
• 11 bake, covered, at 375 degrees fahrenheit for 45 minutes to an hour.

Shrimp Tacos With Lime Slaw

Total Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/3 cup mayonnaise
• 1 large lime, grated zest and juiced
• 1/2 head green cabbage, cored and shredded (about 4 cups)
• 2 green onions, and light green portions, chopped
• 1 jalapeno chili, seeded and minced
• 2 tablespoons chopped fresh cilantro
• salt & freshly ground black pepper, to taste
• 1 large tomato, seeded and diced
• 1 lb shrimp, peeled and deveined
• 1 tablespoon canola oil
• 8 corn tortillas

Recipe

• 1 prepare a hot fire in a grill. place a grill screen on the grill rack.
• 2 in a bowl, stir together the mayonnaise and lime juice. add the cabbage, green onions, jalapeño and cilantro and mix well. season with salt and pepper. stir in the tomato. cover the slaw and refrigerate until ready to serve.
• 3 in a bowl, stir together the shrimp, oil, lime zest, 1/4 teaspoons salt and 1/2 teaspoons pepper. lightly oil the grill screen.
• 4 arrange the shrimp on the grill screen, cover the grill and cook, turning once, until firm and opaque, about 4 minutes. during the last minute of grilling, arrange the tortillas on the grill and cook, turning once, until heated through.
• 5 transfer the shrimp to a serving bowl and the tortillas to a napkin-lined basket. let diners assemble their own tacos with the shrimp, tortillas and slaw.

Shrimp Tacos With Adobo Sauce

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

Ingredients

• Servings: 2
• 4 corn tortillas
• 12 large raw shrimp, deveined and shelled
• 1/2 teaspoon chili powder (can use mild but try chipotle or ancho)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground cumin
• sea salt, to taste
• 1 1/2 tablespoons olive oil or 1 1/2 tablespoons canola oil
• 3 tablespoons chopped cilantro
• 3 tablespoons chopped red onions
• 1 cup shredded green cabbage
• 1 cup shredded purple cabbage
• 1 whole lime
• 5 teaspoons adobo sauce (from a can of chipotle peppers in adobo sauce)
• 1/4 cup sour cream
• 1/2 of a whole lime
• sea salt, to taste

Recipe

• 1 chop the cilantro, and thinly slice the green and purple cabbage. chop the onion and set the veggies and cilantro aside.
• 2 in a small bowl add the adobo sauce from the can of chipotle peppers, sour cream, lime juice and salt. mix and set aside.
• 3 put the shrimp in a medium size bowl and add the chili powder, garlic powder, pepper, cumin and salt. mix together so that the shrimp is coated with the spices.
• 4 in a medium size skillet add the oil. then add the shrimp. turn the shrimp as they cook until each side is lightly browned (about 6 minutes). reserve the oil in the pan and remove the shrimp on to a cutting board or plate.
• 5 cut the shrimp in half and put them in a bowl. then add the remaining olive oil from the pan to the bowl of cut shrimp and mix together.
• 6 warm the corn tortillas in the microwave for about 10 to 12 seconds.then top with the shrimp, onion, cilantro and the green and purple cabbage. drizzle the adobo sauce on top. serve while the tortilla is still warm and with a quarter piece of lime.

Maui Tofu

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

Ingredients

• 2 tablespoons toasted sesame oil
• 2 teaspoons vegetable oil
• 1/4 cup soy sauce
• 1 medium onion, sliced
• 1 medium green bell pepper, seeded and sliced
• 1 medium red bell pepper, seeded and sliced
• 2 garlic cloves, minced
• 2 tablespoons fresh ginger, grated
• 1 cup chopped pineapple, with juices
• 1 cup vegetable stock
• 1 lb extra firm tofu, cubed
• 1/4 head green cabbage, shredded
• 3 cups cooked brown rice

Recipe

• 1 heat the sesame oil, vegetable oil and soy sauce over high heat in a large saucepan or wok and saute the onion and peppers for 5 minutes.
• 2 add the garlic and ginger, cooking for 1 more minute.
• 3 add the pineapple, stock and tofu and simmer for 15 minutes.
• 4 toss in the shredded cabbage.
• 5 serve over rice immediately.

Spicy, Simple Cabbage Salad

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

Ingredients

• Servings: 6
• 1 small green cabbage (or any leftover cooked cabbage)
• 3 tablespoons mayonnaise
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon cayenne pepper, depending on how hot you like it (less (or more)
• 1 teaspoon vinegar
• 1/2 teaspoon canola oil
• 1 slice onion (finely chopped)

Recipe

• 1 take cooked cabbage and chop into bite size thin chunks or slices.
• 2 put into a large mixing bowl.
• 3 add in mayonnaise, stir around to coat.
• 4 add in vinegar and oil, stir to mix.
• 5 add rest of ingredients, mix well, cover and let chill one hour before serving.
• 6 excellent salad for summer bbq's, really great anytime!

Grandma Vicky's Thanksgiving Dressing

Total Time: 4 hrs Preparation Time: 1 hr Cook Time: 3 hrs

Ingredients

• Servings: 20
• 4 lbs skirt steaks
• 4 garlic cloves, diced
• 20 -21 potatoes, peeled and diced
• 3 large yams, peeled and diced
• 3 lbs carrots, peeled and diced
• 1 stalk celery, chopped
• 5 -6 green apples, peeled and diced
• 6 anaheim chilies, diced (green)
• 6 banana chilies, diced (yellow)
• 2 medium onions, diced
• 3 (16 ounce) cans black olives, whole and pitted
• 1 head cabbage, thinly chopped
• 1 loaf french bread, toasted
• 750 ml riunite lambrusco red wine or 750 ml any bottle sweet red wine
• 2 tablespoons allspice
• salt
• pepper

Recipe

• 1 chop steak into bite size pieces and sauté with garlic until fully cooked. if meat is tough add water and simmer until tender. drain fat and set aside.
• 2 in large stock pot add potatoes, yams, carrots, celery, apples, chilies, onions and bottle of red wine on stove over high heat.
• 3 cook 30 minutes or until a heavy boil.
• 4 add cabbage, allspice, salt & pepper and cook until vegetables begin to get tender. could take a couple of hours.
• 5 break french bread into bite size pieces and add to pot.

Grandma Laura's Cabbage Dinner

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

Ingredients

• Servings: 4
• 1 head cabbage
• 5 -7 red potatoes
• 1 large onion
• 1 lb bacon
• 1 lb lean ground beef
• 2 -4 tablespoons vegetable oil

Recipe

• 1 wash potatoes and cabbage.
• 2 shred cabbage into bite size pieces.
• 3 peel and slice potatoes.
• 4 peel onion and dice.
• 5 cut bacon into bite size pieces.
• 6 heat frying pan and add the butter or vegetable oil for frying. (i use butter for frying, but everyone has different tastes.) add the bacon and let fry for just a couple minutes.
• 7 then add potatoes, onion, and cabbage to the pan.season with salt and pepper. stir every 5-10 mins so it does not stick.
• 8 while bacon, potatoes, onion, and cabbage is cooking, in a separate skillet fry the pound of ground beef until no pink is no longer visible. drain. (i do this separately to lessen the grease).
• 9 check potatoes and cabbage to see if they are done.i like to have my potatoes and cabbage brown a bit. depending on how many potatoes and cabbage you use, cooking time varies, but usually about half an hour. once everything is cooked, add the ground beef and serve.

Stir-fried Savoy Cabbage And Confit D' Oignon-onion Marmalade

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

Ingredients

• Servings: 4
• 1/2 fresh savoy cabbage, washed & trimmed
• 2 tablespoons onions, confit or 2 tablespoons onion marmalade
• 1 ounce butter
• fresh ground black pepper

Recipe

• 1 wash and trim the cabbage, removing the very tough centre heart if necessary.
• 2 separate the leaves, and shred very finely.
• 3 in a wok or pan, heat up the butter over a high heat, until just melting & bubbling - add the cabbage and stir around thoroughly.
• 4 lower the heat a bit, and place a lid on the wok/pan.
• 5 cook for about 2 minutes with the lid on.
• 6 remove the lid, add the confit d'oignon and stir well. keep stirring for about 2-3 minutes, until eveything is well mixed and the cabbage is just starting to wilt slightly - but still retains it's colour & crunch.
• 7 take off the heat, season well with ground black pepper & serve immediately.
• 8 optional:.
• 9 fry some lardons or bacon in the wok/pan until crispy, drain off the excess fat and then add the cabbage and confit d'oignon as above. butter is not needed for this method.

Stir-fry Lamb And Jicama

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

Ingredients

• Servings: 4
• 1/2 cup cold water
• 1/4 cup dry sherry
• 1/4 cup soy sauce
• 4 teaspoons cornstarch
• 1 teaspoon grated gingerroot
• 1 garlic clove, minced
• 2 tablespoons cooking oil
• 1 lb lean boneless lamb, cut into strips
• 1 cup jicama, cubed and peeled
• 1 cup red sweet pepper, cut into strips
• 2 tablespoons green onions, sliced
• 2 cups chinese cabbage or 2 cups spinach, chopped

Recipe

• 1 in a small bowl mix the water cornstarch, soy sauce, and sherry, stir well and set aside.
• 2 in a wok or large skillet cook the gingerroot and garlic for 30 seconds in hot oil. add half the thinly sliced lamb and stir fry 3 minutes, until no longer pink. remove, and add the remaining lamb and cook until no longer pink. return all the lamb to skillet and add jicama, sweet peppers and green onion. stir fry 1 minute more.
• 3 stir in the slurry mixture and cook until bubbly and thickened.
• 4 stir in the cabbage or spinach last and warm thru.
• 5 serve over rice or noodles.

Shrimp Tacos With Cucumber Salad

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

Ingredients

• 2 cups kirby cucumbers, sliced
• 1/2 cup radish, sliced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons rice wine vinegar
• 8 corn tortillas
• 24 raw jumbo shrimp, peeled (about 1 lb.)
• 1 tablespoon caribbean jerk seasoning (or adobo)
• 2 cups green cabbage, thinly shredded
• 1 ripe mango, peeled and diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons light mayonnaise
• 1 tablespoon rice wine vinegar

Recipe

• 1 salad: combine ingredients in a bowl. set aside.
• 2 tacos: coat a large nonstick skillet with nonstick spray; heat over medium heat. add tortillas in a single layer 2 or 3 at a time and cook over medium-high heat 2 minutes, or until light golden in spots and softened. remove to a plate and cover with foil to keep tortillas warm and pliable.
• 3 sprinkle shrimp with jerk seasoning or adobo. coat same skillet with nonstick spray; heat over medium heat. add shrimp; saute 3 minutes or until cooked through. remove to a plate.
• 4 toss remaining taco ingredients in a bowl until blended.
• 5 to assemble the tacos: top each tortilla with about 1/2 cup cabbage mixture and 3 shrimp. fold in half to eat. serve with the salad.

Salmon With A Creamy Sauce On A Bed Of Greens

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

Ingredients

• Servings: 4
• 4 salmon fillets
• salt and pepper
• 3 teaspoons olive oil
• parsley (to garnish)
• 1 cup creme fraiche
• 1/4 cup mayonnaise
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons fresh dill (or 1/2 tsp. dried)
• 1 tablespoon capers, drained
• 1 teaspoon lemon juice
• 1 teaspoon prepared horseradish
• 1 pinch red pepper flakes (optional)
• 2 tablespoons butter
• 4 cups napa cabbage, sliced thinly
• salt and pepper
• 4 tablespoons green onions, sliced
• 2 -3 garlic cloves, minced (or add more if you love garlic)
• 1 -3 tablespoon water, if needed (or broth)

Recipe

• 1 to make sauce:.
• 2 combine creme fraiche, mayonnaise, salt and pepper, dill, capers, lemon juice, horseradish and red pepper flakes, if using. set aside.
• 3 to cook greens:.
• 4 in a large skillet, melt the butter over medium high heat.stir in the napa cabbage, green onions, and garlic. saute 5 minutes, then turn down heat to medium, add water or broth and cover. cook about 5 more minutes, till desirerd tenderness. keep warm and set aside.
• 5 to cook salmon:.
• 6 heat oil in large skillet over medium high heat(i use same pan greens were cooked in or cook in separate skillet while greens are cooking). when hot, add salmon, skin side up(if it has skin on it). sear until well browned, about 4-6 minutes. turn the salmon over and sear other side until just cooked through, about 3-5 more minutes.
• 7 to serve:.
• 8 divide the cooked napa cabbage evenly on 4 serving plates. spread out a little to make a "bed". place salmon on top of greens. spoon sauce over top of salmon. garnish with a little parsley or fresh dill, if desired. enjoy!

Mom's Cabbage Rolls

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

Ingredients

• 1 head cabbage
• 1 small onion, chopped
• 1/2 lb ground sausage
• 1 1/2 lbs ground beef
• 2 teaspoons sage
• 1/2 cup rice
• 1 (8 ounce) can tomato sauce
• 1 1/2 tablespoons salt
• 2 lbs sauerkraut
• 32 ounces v 8 vegetable juice

Recipe

• 1 submerge cabbage into boiling water and cook for about 10 mins (or until soft).
• 2 remove and set into cold water.
• 3 rinse kraut, drain and spread into skillet.
• 4 mix chopped onion, beef, sausage, salt, rice, sage and tomato sauce well with hands in a large bowl.
• 5 roll meat mixture into small, fist-sized balls, lay inside cabbage leaves, roll them up and fasten them with toothpicks.
• 6 set cabbage rolls on top of the kraut.
• 7 pour v8 all over.
• 8 cover and cook for an hour at 250 degrees.

Frozen Cole Slaw

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

Ingredients

• Servings: 8
• 1 large head of cabbage
• 1 green pepper
• 1 large carrot
• 1 teaspoon salt
• 1 cup sugar
• 1/4 cup water
• 1 teaspoon dried mustard
• 1 teaspoon celery seed

Recipe

• 1 chop vegetables, sprinkle with salt. let stan one hour.
• 2 combine remaining ingredients and bring to a boil. cool. pour over cabbage and mix. stir well. freeze in plastic freezer bags. to serve.
• 3 thaw in refrig.

Salmon With Gingery Cabbage

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

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 small onion, thinly sliced
• 4 (6 ounce) salmon fillets, skin removed
• 1/2 teaspoon curry powder
• 2 tablespoons dijon mustard, with seeds
• 2 teaspoons water
• 2 teaspoons grated peeled fresh ginger
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1 (16 ounce) bag shredded cabbage, for coleslaw

Recipe

• 1 preheat oven to 400°f.
• 2 heat olive oil, on medium, for 1 minute in a 12-inch nonstick skillet.
• 3 add onion and cover and cook 8-10 minutes or until onion is tender and golden brown, stirring occasionally.
• 4 grease 13 x 9 baking dish.
• 5 remove any bones from salmon.
• 6 place salmon, rounded side up, in baking dish.
• 7 in small bowl, stir together curry powder, dijon mustard and water.
• 8 brush mustard mixture over salmon.
• 9 bake salmon, without turning, for 15 minutes or until opaque throughout.
• 10 while roasting salmon, add ginger and cumin to onion and cook 1 minute, stirring.
• 11 add cabbage and salt, mixing well.
• 12 cover and cook 11-13 minutes or until cabbage is tender and begins to brown, stirring occasionally.
• 13 spoon cabbage mixture onto plates, topping with salmon.

Healthy Vegan Coleslaw

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 1 small head of cabbage
• 1/2 cup fat free vegan mayonnaise (i use nayonaise)
• 1 tablespoon apple cider vinegar
• 1 tablespoon mustard (can use dijon)
• 1 tablespoon splenda granular
• 1/8 teaspoon pepper, at least
• 1 dash salt

Recipe

• 1 process the cabbage in a food processor or chopper (grate if you like a thicker coleslaw).
• 2 in a bowl, mix together the nayonnaise, apple cider vinegar, mustard, splenda, salt and pepper.
• 3 pour dressing over the shredded cabbage and mix well.
• 4 let it sit for a few hours at least to really let the flavors come through, although it will still be good without resting for a while :)
• 5 sometimes i throw in a couple small zucchini with the cabbage in the processor for extra oomph -- if you do that, either increase the amount of dressing, or use half the head of cabbage.
• 6 hope you enjoy!

Stir-fried Spaghetti

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

Ingredients

• Servings: 2
• 4 ounces spaghetti, cooked
• 2 teaspoons toasted sesame oil
• 1/2 large sweet onion, cut into slivers
• 1 red pepper, sliced, then cut the slices crosswise
• 1/2 small green cabbage, cut into squares
• 1 teaspoon garlic, minced
• 1 tablespoon hoisin sauce
• 1 tablespoon soy sauce
• 2 tablespoons chinese sweet-hot chili sauce
• 4 eggs
• 1 tablespoon toasted sesame seeds

Recipe

• 1 heat 2 teaspoons of toasted sesame oil in a large skillet or wok.
• 2 add the onion, red pepper and cabbage and stir fry on medium high heat until vegetables are brighter in color and almost tender.
• 3 add the garlic and saute for 30 seconds, then add the spaghetti noodles and stir fry those for a few minutes. stir frequently to avoid sticking.
• 4 add the hoisin sauce, soy sauce and chinese sweet-hot chili sauce and mix well. mix in the 4 eggs and scramble them around until they are cooked.
• 5 top with 1 tablespoon toasted sesame seeds and serve hot.

Fresh Kimchee Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• 1 head napa cabbage
• 2 big carrots, peeled
• 10 green spring onions
• 1/4 cup sesame oil
• 2 tablespoons sugar
• 1/2 cup gourmet seasoned rice vinegar
• 1/2 teaspoon red pepper flakes

Recipe

• 1 shred fine: cabbage, carrots & green onions including the green part.
• 2 whisk together dressing ingredients.
• 3 toss salad with dressing and refrigerate 20 minutes so the flavors will blend.

Stir-fried Scallops With Fresh Basil

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

Ingredients

• Servings: 4
• 8 ounces fresh scallops
• 2 tablespoons oil
• 3 garlic cloves, peeled and chopped
• 3 fresh lime leaves, cut into thin strips
• 1/2 cup dried chinese mushrooms
• 1/4 cup bamboo shoot, shredded
• 3 tablespoons oyster sauce
• 15 sweet basil (thai)

Recipe

• 1 rise scallops and score diagonally.
• 2 in a wok, heat oil, garlic and lime leaves on high heat until oil bubbles.
• 3 add scallops, mushrooms, bamboo shoots and oyster sauce. stir-fry for 3-5 minutes or until scallops are cooked.
• 4 mix in basil and serve on a bed of steamed cabbage.

Shrimp Tacos

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

Ingredients

• 2 lbs best-quarity large shrimp, peeled and deveined
• 1/2 lime
• 1 1/2 cups all-purpose flour
• 1/2 cup rice flour (available at latin or asian markets)
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon granulated garlic
• 3/4 teaspoon cayenne
• 1/2 teaspoon dried whole mexican oregano, rubbed to a powder
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 (12 ounce) bottle cold beer, plus more
• beer, to thin the batter if necessary
• vegetable oil
• 1/4 ripe avocado, peeled
• 1 pinch kosher salt
• 3 drops of freshly squeezed lime juice
• 1 -2 tablespoon water or 1 -2 tablespoon milk
• 2 fresh fresh cilantro stems, stemmed and chopped (optional)
• 1/2 cup mayonnaise or 1/2 cup lime mayonnaise
• 2 teaspoons vinegar
• 1 1/2 tablespoons water or 1 1/2 tablespoons milk
• fresh corn tortilla, warmed
• salsa, de chiles de arbol or bottled hot sauce
• shredded iceberg lettuce or green cabbage
• pico de gallo
• diced red onion, mixed with chopped
• fresh cilantro (optional)
• lime wedge

Recipe

• 1 cut each shrimp into two or three pieces, spritz a little lime over the shrimp to moisten- don't overdo it - and refrigerate.
• 2 make the batter: combine the flour and seasonings in a bowl and mix thoroughly with a whisk. add the beer all at once, whishk until smooth, and set aside at room temperature for 30 minutes.
• 3 pour the oil into a deep, wide pan to a depth of 2 inches and heat over medium-high heat to 365 degrees.
• 4 check the batter; it should be a thick coating consistency. if it seems too thick, add beer, water, or milk, 1 teaspoons at a time, until the right consistency is achieved. it's better to be slightly too thick than too thin!
• 5 pat the shrimp dry and add to the batter. fish out a ew pieces at a time and fry until golden brown. drain the shrimp on paper towels.
• 6 to prepare hold a tortilla in your hand and add a spoonful of avocado sauce (directions for sauce are in the following step). add the shrimp, a squeeze of secret sauce (recipe follows), and a healthy shot of hot salsa. top with lettuce, pico de gallo, and onion and cilantro. squeeze lime over the whole thing.
• 7 avocado sauce: place the avocado, salt, and lime juice ina blender or small food processor. add 1 tablespoon water and pulse. add more liquid as necessary to make a sauce the consistency of thick cream. add the cilantro and pulse again just to blend. taste for seasoning; it should be a little bland.
• 8 mayonesa secret sauce: place the mayonnaise in a bowl and use a fork to slowly stir in vinegar to taste. add water to loosen to the consistency of thick cream.

Pineapple And Craisen Cole Slaw

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 1 (16 ounce) bag coleslaw, cabbage mix (your choice if you want plain or mixed with carrots)
• 1/2 cup green onion, chopped (your preference)
• 1 cup craisins (dried cranberries)
• 1 cup unsweetened crushed pineapple in juice (or tidbits)
• mayonnaise, to your desired consistency

Recipe

• 1 combine cole slaw mix with green onions, craisens and pineapple. blend in mayonnaise and place in refrigerator for several hours to let the flavors meld.

Stir-fry Sesame Napa

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

Ingredients

• Servings: 4
• 1 head napa cabbage
• 3 garlic cloves, minced
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• salt

Recipe

• 1 cut washed napa into small chunks.
• 2 heat vegetable oil over high heat. when frying pan/wok is hot, add garlic and napa.
• 3 stir fry napa until leaves become almost limp.
• 4 add sesame oil and stir fry until leaves are limp.
• 5 add salt to taste.

My Mom's Coleslaw

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 12
• 1/2 head cabbage
• 2 medium carrots
• 1/2 small sweet onion
• 1/2 cup evaporated milk
• 1 tablespoon vinegar
• 2 tablespoons sugar
• 3/4 cup miracle whip (may use fat free or light)

Recipe

• 1 grate cabbage, carrots and onion.
• 2 mix together in large salad bowl.
• 3 put dressing ingredients together and mix till smooth; pour over cabbage and mix well till all is coated.
• 4 add miracle whip and some sweet pickle juice if more dressing is needed to cover well.
• 5 refrigerate till very good and cold.

Grandma Wanda's Cabbage & Dumplings

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

Ingredients

• Servings: 6
• 1 head cabbage
• 1/4 cup butter or 1/4 cup margarine
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1 dash pepper
• 1 large onion, chopped
• 1 cup flour
• 2 eggs
• 1/8 teaspoon pepper
• 1/2 teaspoon garlic salt
• 1 teaspoon parsley flakes

Recipe

• 1 chop cabbage into large chunks and steam until clear in color; drain.
• 2 in same pan melt butter, sauté onions, add seasonings and cabbage.
• 3 dumplings:.
• 4 measure flour in to a deep bowl. make well in middle of flour. add eggs and seasoning. start beating eggs and gradually mix flour into eggs; will make a stiff dough. if too dry add a little milk. drop about 1/4 tsp into boiling water. best if spoon dipped into hot water after each dumpling - they will come off the spoon easier. dumplings are done when they float to the top.
• 5 remove dumplings directly to cabbage mixture, combine and enjoy.
• 6 i have successfully served in a crock pot on low setting for parties.

Madagascar Vegetable Salad

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

Ingredients

• Servings: 8
• 1 quart water (lightly salted)
• 4 carrots, julienne strips
• 1 turnip, julienne strips
• 1 1/4 heads cabbage, shredded
• 1/4 lb green beans, cut lengthwise into strips
• 1 tablespoon curry powder
• 1/2 tablespoon black pepper
• 1 onion, finely chopped
• 4 tablespoons vinegar
• 5 tablespoons vegetable oil
• tabasco sauce

Recipe

• 1 bring water to a boil and add carrots, turnip, cabbage and green beans. cook, incovered, 5 minutes.
• 2 drain and place in a large bowl.
• 3 while still hot, sprinkle with curry and pepper. mix well and let cool.
• 4 add onion, vinegar and oil to veggies and toss.
• 5 stir in enough tabasco to give the mixture piquancy.
• 6 chill well before serving.

Panko Crusted Halibut Bites

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

Ingredients

• Servings: 4
• 16 ounces halibut, cut into bite sized cubes
• 2 eggs, whisked with 2 teaspoons water
• 1 1/2 cups panko breadcrumbs
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 teaspoon dried chipotle powder
• 4 corn tortillas, cut into thin strips approximately 3-4 inches long
• 1 cup napa cabbage, shredded
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 2 tablespoons adobo sauce
• 2 tablespoons lime juice, fresh squeezed
• 2 teaspoons honey
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 garlic clove

Recipe

• 1 pan fry the tortilla strips in hot peanut or canola oil until crispy. drain and blot oil using paper towels. season with salt when hot. set aside.
• 2 place all sauce ingredients into a food processor or blender. blend until smooth. spoon into a pretty condiment cup.
• 3 mix together the panko bread crumbs, salt, pepper, and chili powder. make a breading station, with one shallow bowl for the egg wash and another for the dry crumbs.
• 4 coat each cube of halibut in the egg wash and then the dry mixture. shake off excess.
• 5 pan fry (using tortilla oil) each piece of halibut until golden brown on outside and cooked through. blot excess oil with paper towels.
• 6 prepare a serving platter with the napa cabbage. arrange the fish cubes in an attractive fashion on top of the cabbage. add the sauce bowl on the side. top with the tortilla strips to serve.
• 7 this is a great little appetizer for your friends at a dinner party.

Shrimp Tacos

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 lb shrimp, peeled and deveined
• 1 lime, juice of
• 4 garlic cloves, minced
• 1 tomato, diced
• 1 -2 avocado, diced
• 1 -2 jalapeno, minced
• 1/4 head cabbage, julienned
• 1/2 cup mayonnaise
• 2 chipotle chiles in adobo, diced
• 1/2 teaspoon cumin
• 1/2 lime, juice of
• 8 corn tortillas

Recipe

• 1 marinate shrimp with garlic and juice of 1 lime for 15-20 minutes.
• 2 combine mayonnaise, chipotles, cumin and juice of 1/2 lime and set aside.
• 3 grill shrimp for 2-3 minutes.
• 4 on warmed tortilla, layer shrimp, cabbage, mayonnaise mixture, tomato, avocado, and jalapeno.
• 5 top with salsa if desired.
• 6 roll or fold and dig in it's very messy but worth it.

Imitation Crab Stir-fry

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

Ingredients

• Servings: 4
• 1 medium onion, sliced
• 1/4 raw cauliflower, sliced
• 2 fresh garlic cloves, chopped
• 1/3 head red cabbage, sliced
• 1 dozen snow peas, washed
• 2 medium tomatoes, sliced
• 0.5 (1 1/2 lb) package imitation crabmeat, sliced
• olive oil
• soy sauce
• ginger

Recipe

• 1 prepare all fresh veggies and place into individual bowls.
• 2 sprinkle a pinch of ground ginger and salt on onions, cauliflower, cabbage, snow peas and tomatoes.
• 3 coat bottom of frying pan or wok with olive oil.
• 4 when oil is hot add onions and sear for 5 minutes on high.
• 5 add garlic, cabbage, snow peas and cauliflower.
• 6 stir all ingredients together and add soy sauce to taste.
• 7 decrease heat and cover pan. let simmer for about 15 minutes.
• 8 add imitation crab, toss ingredients to mix and cover. simmer for an additional 15 minutes.
• 9 serve as is or over a bed of rice.

Spinach & Tortellini Layered Salad

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

Ingredients

• Servings: 8
• 1 (9 ounce) package cheese tortellini, refrigerated
• 2 cups red cabbage, shredded
• 6 cups spinach leaves, torn
• 1 cup cherry tomatoes, halved
• 1/2 cup green onion, sliced
• 1 (8 ounce) bottle ranch dressing
• 8 slices bacon, cooked & crumpled

Recipe

• 1 cook tortellini, drain and rinse with cold water.
• 2 layer in 13x9 baking dish: cabbage, spinach, tortellini, tomatoes and green onions.
• 3 pour dressing over top, sprinkle with bacon.
• 4 cover, refrigerate until serving time.

Fresh Leprechaun Footprint Salad With Eye Of Newt Dressing

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

Ingredients

• Servings: 8
• 1/2 cup plain nonfat yogurt
• 2 tablespoons orange juice (or more for a thinner dressing)
• 3/4 teaspoon fresh gingerroot, grated
• 1/4 teaspoon dried orange peel
• 1 pinch red pepper flakes
• 1 pinch ground allspice
• 1/2 tablespoon capers (eye of newt, right eye only)
• 1 cup salad greens (3 to 5 leprechaun footprints, about 1 cup clover leaves)
• purple cabbage, shredded (1/2 cup)
• 1 cup fresh spinach leaves
• 1/2 cup snow peas
• 1 (227 ml) can water chestnuts, drained
• 1/2 cup carrot, shredded

Recipe

• 1 gently blend yogurt and orange juice, add spices and refrigerate for one hour.
• 2 toss salad ingredients; serve in salad bowls drizzled with dressing.

Stir-fried Sesame Beef Salad

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1 teaspoon dark sesame oil
• 1 tablespoon soy sauce
• 3 tablespoons hoisin sauce
• 1 tablespoon cornstarch
• 1 lb flank steak, cut into thin slices
• 3 tablespoons vegetable oil
• 1 teaspoon grated lime zest
• 2 tablespoons lime juice
• 1/2 teaspoon salt
• 1 head napa cabbage, thinly sliced (8 cups)
• 2 carrots, coursely grated
• 4 scallions, thinly sliced
• 1 jalapeno, seeded and minced
• 1 cup whole cilantro leaf

Recipe

• 1 stir together sesame oil, soy sauce, 1 tbs.
• 2 of the hoisin sauce, and the cornstarch in a large bowl; add steak and stir to coat.
• 3 let stand while you make the salad.
• 4 whisk together remaining hoisin sauce, 1 tbs.
• 5 of the vegetable oil, and the lime zest, lime juice, and salt in a large bowl; stir in cabbage, carrots, scallions, jalapeno, and cilantro.
• 6 heat 1 tbs.
• 7 of the vegetable oil in a wok or large skillet over medium-high heat; add half the steak and stir-fry 4 minutes; repeat with remaining vegetable oil and steak.
• 8 serve stir-fried steak over cabbage mixture.

Mexican Hamburgers

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• 3 lbs lean ground beef
• 6 medium onions, chopped
• 1 (15 ounce) bottle catsup
• 4 tablespoons worcestershire sauce
• salt and pepper
• 2 tablespoons mild chili powder
• 1 medium head of cabbage
• 1 medium cucumber
• 1 medium onion
• salt and pepper
• 1/2 cup vinegar
• 1/2 cup wesson oil
• 1/2 cup sugar

Recipe

• 1 meat:.
• 2 cook hamburger meat and chopped onions in a large skillet until the fat is rendered from the meat and the onions are clear. drain all fat by placing meat in a colender and pressing with a spoon. return meat and onions to skillet and add catsup, worchestershire sauce, chili powder, salt and pepper. simmer very slowly for at least one hour, one and a half is better. a small amount of water can be added to keep from sticking. you can also add more catsup if it is becoming too dry, but the final product should be fairly firm without too much moisture. skim any fat that still remains on top. if you cook it properly to begin with, there will be very little.
• 3 something magic happens when catsup (the good stuff) is cooked with chili powder. i use this in meatloaf and bar-b-q sauce also with wonderful results.
• 4 slaw:.
• 5 use a food processor to grate one medium head of cabbage. grate the cucumber fine, without peeling. grate the onion very fine. add the salt, pepper, vinegar, wesson oil and sugar. mix together. the slaw should be made at least a day in advance and placed in a covered dish in the refrigerator. it keeps for a week and seems to get better every day. this is a great slaw to serve with any meal and has the most unusual and delicious flavor of any slaw i ever tasted.
• 6 it is very important to serve these on a toasted bun. place meat on the bun bottom and drain the slaw well. place a spoon full of well drained slaw on top of the meat and cover with the bun top. some people like the slaw on the side.
• 7 the meat freezes well, will keep in the cooler for a week and heats up in a microwave oven without any after-taste.
• 8 caution: these are highly adictive! they will become a family favorite after one try. little old ladies have been known to eat three on small buns.

Mom's Cabbage Salad

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

Ingredients

• Servings: 4
• 1 head cabbage, shredded
• 1/4 cup onion, chopped
• 1/2 cup oil
• 1/2 cup vinegar
• 1/2 cup sugar
• 1 teaspoon celery seed

Recipe

• 1 in a saucepan, combine oil, vinegar, sugar and celery seed. bring to a boil.
• 2 pour over veggies. cover well and refrigerate.

Layered Reuben Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 2 cups finely shredded cabbage
• 2 cups finely shredded lettuce
• 1 cup thousand island dressing, & dip
• 1 teaspoon caraway seed
• 2 (3 ounce) packages sliced corned beef, chopped
• 3 hardboiled egg, sliced
• 1 cup shredded swiss cheese (4 ounce)
• crouton (optional)

Recipe

• 1 combine cabbage, lettuce, 1/4 cup salad dressing and caraway seed.
• 2 place half the cabbage mixture in a medium bowl.
• 3 layer in the following order: half of the corned bef; remaining cabbage mixture, remaining corned beef, hard cooked egg slices and cheese. spread remaining dressing evenly over top of salad.
• 4 cover tightly with clear plastic wrap.
• 5 chill up to 24 hours.
• 6 before serving, top with crushed croutons if desired.

Spicy-hot Cole Slaw

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 4 cups cabbage (or 1 bag precut cabbage)
• 1/2 green pepper, diced
• 1/2 red pepper, diced
• 1 onion, minced
• 1/4 teaspoon salt
• 1 cup sugar
• 1/2 cup oil
• 1 cup vinegar
• 1/2 cup cold water
• 4 -6 whole jalapenos, diced

Recipe

• 1 dice cabbage, green pepper, red pepper, jalapenos, and onion.
• 2 place in large bowl.
• 3 in small bowl mix together salt, sugar, oil, vinegar, and water.
• 4 mix well.
• 5 pour over cabbage, peppers, and onions and mix thoroughly.
• 6 cover and refrigerate overnight.
• 7 before serving, mix well.

Layered Spinach Pasta Salad

Total Time: 24 mins Preparation Time: 15 mins Cook Time: 9 mins

Ingredients

• Servings: 8
• 1 (9 ounce) package refrigerated uncooked cheese tortellini
• 2 cups shredded red cabbage
• 6 cups torn spinach leaves
• 1 cup cherry tomatoes or 1 cup grape tomatoes, halved
• 1 (8 ounce) bottle prepared ranch dressing
• 8 slices bacon, cooked and crumbled

Recipe

• 1 cook tortellini per package directions.
• 2 drain and rinse with cold water.
• 3 in a 13x9 inch glass baking dish, layer cabbage, spinach, tortellini, and tomatoes.
• 4 drizzle dressing evenly over the top, then sprinkle with bacon.
• 5 cover and refrigerate until serving time.

Tuna Burgers And Coleslaw

Total Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 1/2 lbs yellowfin tuna fillets, cut into 1 inch pieces
• 1 1/2 teaspoons garlic, minced
• 1 1/2 teaspoons gingerroot, minced
• 1 1/2 teaspoons lemon zest, finely grated
• 3 tablespoons dijon mustard
• 1 teaspoon coarse salt
• 1/2 teaspoon finely ground pepper
• 1 tablespoon vegetable oil
• 2 tablespoons rice wine vinegar
• 1/2 teaspoon sugar
• 1/2 teaspoon coarse salt
• 1/2 cup carrot, grated (from 1 carrot)
• 1/2 cup radish, grated (from 3-4 radish)
• 1 cup napa cabbage, cored and thinly sliced (from 1/2 head of cabbage)
• 1 scallion, thinly sliced, diagonally
• 1/2 teaspoon black sesame seed
• 1/2 cup mayonnaise
• 4 braided challah bread rolls, split

Recipe

• 1 burgers: fit a food grinder with a grinding plate with about 1/4 inch holes. grind tuna into a bowl. add garlic, ginger, lemon zest, mustard, salt and pepper. mix gently, and shape into four 1-inch thick patties. cover, and refrigerate until cold and firm, about 30 minutes.
• 2 coleslaw: whisk vinegar sugar and salt in a small bowl. cook patties to medium-rare, about 2 minutes per side. wipe skillet clean, and return to heat. spread mayonnaise on cut sides of roll halves, and heat, mayonnaise side down, until golden, about 1 minute. divide burgers and slaw among bottom halves of buns. sandwich with top halves.

Cluckin' Lo Mein

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

Ingredients

• Servings: 8
• 1 -1 1/4 lb chicken tenderloins, sliced into bite size pieces
• 4 teaspoons sugar
• 1 tablespoon rice wine vinegar
• 1/2 cup soy sauce, divided
• 1 1/4 cups chicken broth
• 1 cup water
• 1 tablespoon dark sesame oil
• 1/2 teaspoon black pepper
• 2 tablespoons cornstarch
• 1 (8 ounce) package linguine, cooked to package directions,drained & set aside
• 2 tablespoons canola oil, divided
• 2 tablespoons gingerroot, grated
• 1 tablespoon garlic, grated
• 1/2 lb button mushroom, sliced think
• 6 scallions, sliced on the diagonal ( & green)
• 1 carrot, peeled & julienned
• 2 cups shredded cabbage

Recipe

• 1 in a glass bowl, combine the chicken, 2 tsp sugar, 1 tablespoons vinegar, and 1/4°c soy sauce.
• 2 mix together well, cover and marinate in the fridge for 1 hours.
• 3 in a quart glass jar combine chicken broth, water, sesame oil, ground black pepper, the rest of the sugar, vinegar, and soy sauce.
• 4 shake well.
• 5 pour a 1/2°c into a small bowl and dissolve the cornstarch in it well-- then pour it all together in the jar.
• 6 shake well.
• 7 heat 1 tbsp of canola oil in your wok, when it's smoking, add the chicken which you have drained well.
• 8 stir fry until the liquid evaporates and the chicken starts to brown.
• 9 put this on a plate and remove to a warm place.
• 10 heat 1 tablespoons of canola oil in the wok again, add garlic and ginger, stirring briefly until you can smell it start cooking.
• 11 add in the rest of your vegetables.
• 12 stir it up well and let cook until the vegetables start to wilt some.
• 13 scoot the veggies to the side and make a well in the middle.
• 14 pour in about half of the sauce from the jar.
• 15 when it starts to warm up, mix in the veggies and add back the chicken.
• 16 if you want more sauce, add more and stir until it heats up enough to start thickening.
• 17 once you have enough sauce, let it cook for a few minutes and then add in your warm drained linguine.
• 18 serve with steamed rice.
• 19 enjoy!

Fresh Hearty Minestrone Soup

Total Time: 2 hrs 45 mins Preparation Time: 15 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 4
• 3/4 cup dried navy beans
• 7 cups beef broth
• 1 (16 ounce) can tomatoes
• 1 lb stew meat
• 1 small onion, chopped
• 2 carrots, sliced
• 1 cup shredded cabbage
• 1 bunch spinach, sliced
• 1 tablespoon fresh basil or 3/4 teaspoon dried basil
• 1 tablespoon fresh thyme or 3/4 teaspoon dried thyme
• 1 bay leaf
• 2 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1 1/2 cups green beans, cut in inch pieces
• 1 small zucchini, sliced
• 1/2 cup spaghetti, broken into 1 inch pieces
• fresh grated parmesan cheese

Recipe

• 1 bring beans to boil in beef broth.
• 2 boil for 2 minutes; then let stand 1 hour.
• 3 add all remaining ingredients, except green beans, zucchini and pasta.
• 4 cover and simmer until meat and beans are tender, about 1 hour.
• 5 add green beans, zucchini and pasta.
• 6 cover and simmer until done, about 20 minutes.
• 7 remove bay leaf.
• 8 ladle into bowls and sprinkle with parmesan.

Easy Chicken Chow Mein Saute

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

Ingredients

• Servings: 4
• 3 tablespoons oil
• 1/2 lb fresh mushrooms, sliced
• 1 medium onion, chopped
• 1 green bell pepper, seeded and chopped
• 2 cups sliced green cabbage
• 1 cup canned bean sprouts, well drained
• 2 stalks celery, diced
• 1 tablespoon fresh minced garlic (or to taste)
• 1 (4 ounce) can a sliced water chestnuts (optional) or 1/2-3/4 cup whole cashews (optional)
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 1 1/2 cups low sodium chicken broth
• 2 tablespoons soy sauce (can use more to taste)
• 1 pinch cayenne pepper (optional)
• 2 teaspoons sugar
• 2 cups cooked chicken, cubed
• 1 teaspoon fresh coarse ground black pepper (or to taste)
• salt (optional or to taste)

Recipe

• 1 heat 3 tablespoons oil in a large skillet over medium heat; add in mushrooms, onion, bell pepper, cabbage, bean sprouts and celery; cook stirring with a wooden spoon until browned and the cabbage is softened (about 10-12 minutes) adding in the garlic the last 2 minutes of cooking.
• 2 dissolve the cornstarch in water, add to the veggies along with the water chestnuts or cashews, chicken broth, soy sauce, cayenne and sugar; bring to a boil and simmer over medium-low heat for 10 minutes.
• 3 add in the cooked chicken and black pepper then heat through.
• 4 season with salt if desired.

My Mother Shirl's Cabbage Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 1 small head of cabbage
• 1 apple
• 3/4 cup mayonnaise
• 1/4 cup evaporated milk
• 2 -3 teaspoons sugar
• salt

Recipe

• 1 grate the cabbage and apple finely.
• 2 combine the cabbage and apple.
• 3 mix dressing ingredients, which can be adjusted a bit though i wouldn't add anything or it won't be cabbage salad. the dressing should pour; thicker than heavy cream.
• 4 combine dressing with cabbage and apple. if it seems a bit loose; normal. make this about an hour before meal time and refrigerate.
• 5 the next day, if any is left, there will be some water to drain off before eating in most cases.
• 6 this is again *not* intended to be coleslaw.

Sunday Supper Irish Stew

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• 30 lbs smoked ham
• 10 lbs cocktail sausage links
• 1 gallon lamb stock
• 8 large onions, diced
• 30 large carrots, peeled, sliced
• 50 red potatoes, cubed
• 10 heads cabbage, cut into quarters
• 3 tablespoons dried thyme
• 1/4 cup luv seasoning, # 520519
• 1 bunch fresh parsley
• 6 heads cabbage, shredded
• 6 large carrots, julienned
• 2 bunches green onions, fine diced
• 3 cups coleslaw dressing
• 2 cups sugar
• salt & pepper, to taste
• 40 hot dogs
• 40 hot dog buns
• 4 loafs bread
• ketchup
• mustard
• butter
• 4 medium red potatoes
• 1 medium onion, chopped
• 1 quart red bell pepper
• 1 quart vegetable stock
• 2 tablespoons butter
• 3 medium carrots, sliced
• 1 (15 ounce) can black beans
• 1 (15 ounce) can tomatoes, diced
• 2 quarts parsnips, sliced
• 1 (8 ounce) can tomato sauce
• 1 cup sugar
• 1 teaspoon basil
• 2 teaspoons chives
• 2 teaspoons sage
• 2 teaspoons oregano
• 2 teaspoons cumin

Recipe

• 1 put ham into a large pot, add all other ingredients-except cabbage add stock or water to cover.
• 2 bring to a boil, simmer and cook until veggies are tender.
• 3 add seasonings. add cabbage, simmer for 20 minutes, or until cabbage is cooked.
• 4 strain the cabbage and season it with salt/pepper. (cabbage in stew optional is is salad ).
• 5 for the salad: prep all, add dressing, mix thoroughly and refrigerate.

Stir-fried Zucchini

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 3 medium zucchini
• 1 tablespoon salad oil
• 1/4 cup water
• 1/2 teaspoon salt or 1/2 teaspoon soy sauce
• 1/2 teaspoon sugar

Recipe

• 1 cut zucchini into 1/4-inch pieces.
• 2 in 5-quart dutch oven over high heat, in very hot salad oil, cook zucchini, stirring quickly and frequently (stir-frying) until well coated.
• 3 add water, salt and sugar.
• 4 reduce heat to medium-high; continue sit-frying 7 to 8 minutes until tender-crisp.
• 5 variation: 1/4 olive oil, 1 large clove garlic,sliced 6 cups sliced cabbage, 1 t sugar.
• 6 cook garlic until browned discard and continue with previous instructions.

Stir-fried Vegetables (cabbage, Chinese Mushrooms, And Broccoli)

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

Ingredients

• Servings: 2
• 1 ounce dried chinese mushrooms (donggu or doong gwoo, similar to japanese shittake but more earthy and smoky)
• 2 1/2 ounces broccoli florets, cut through their stems into thin slices (1 cup)
• 1 lb napa cabbage or 1 lb kale
• 2 ounces jicama, peeled & cut into 2-inch-by-1/4-inch strips
• 2 ounces bamboo shoots, drained rinsed & finely shredded
• 1 tablespoon peanut oil or 1 tablespoon bacon fat
• 1 tablespoon fresh ginger, peeled & grated
• water (if needed)
• 1 1/2 teaspoons sesame oil
• 2 teaspoons rice wine or 2 teaspoons dry sherry
• 4 teaspoons light soy sauce
• 2 teaspoons dark soy sauce
• 1 teaspoon hawaiian salt

Recipe

• 1 in a small bowl, mix together the sauce ingredients and set aside.
• 2 soak the mushrooms in hot water until they soften (15-20 minutes).
• 3 rinse under cold running water to remove any sand and squeeze out excess water to drain.
• 4 with a sharp knife, remove the stems & discard.
• 5 finely shred the caps; set aside.
• 6 blanch broccoli in boiling water and drain.
• 7 chop cabbage into long shreds, about 1/4-inch wide.
• 8 preheat wok or large skillet over high heat until it is hot.
• 9 add oil, wait until the oil gets very hot, almost smoking (the vegetables should sizzle during the entire cooking time); add ginger and cook for 20 seconds.
• 10 add the mushrooms, broccoli, cabbage, jicama, and bamboo, and continue to stir-fry for 1 minute.
• 11 add the sauce and continue to stir-fry until broccoli and cabbage are tender (3 minutes), adding about a tablespoon of water, if needed, to keep moist.
• 12 spoon onto a platter, sprinkle with sesame oil, and serve immediately.

Celery Seed Slaw

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• 3 lbs savoy cabbage, coarsely shredded
• 1/2 cup carrot, shredded
• 1/2 cup red bell pepper, chopped
• 1/4 cup green onion, sliced
• 1 cup sugar
• 1 cup cider vinegar
• 1 teaspoon salt
• 1 teaspoon celery seed
• 1/4 cup salad oil

Recipe

• 1 in a large bowl, combine cabbage, carrot and bell pepper. in a saucepan, combine sugar, vinegar, salt, celery seed, and oil; bring to a boil. pour over cabbage mixture and toss. cover and refrigerate overnight.

Shrimp Spring Rolls

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 6 cups water
• 2 inches ginger, peeled and thinly sliced
• 2 lemons, halved and juiced
• 1/2 cup soy sauce
• 1/2 cup sugar
• 4 bay leaves
• 2 tablespoons chopped green onions (green and parts)
• 2 teaspoons chopped garlic
• 2 teaspoons salt
• 1 teaspoon fresh ground black pepper
• 1 teaspoon crushed red pepper flakes
• 1 lb medium shrimp, peeled and deveined (32 count)
• 2 teaspoons creole seasoning
• 136 inches round rice paper sheets
• 2 cups shredded napa cabbage
• 1/2 cup shiitake mushroom, sliced
• 2 cups carrots, peeled and coarsely grated
• 32 fresh mint leaves
• 21 sprigs fresh cilantro

Recipe

• 1 combine 6 cups of water, ginger, lemons, lemon juice, soy sauce, sugar, bay leaves, green onions, garlic, salt, pepper, and red pepper flakes in a large saucepan.
• 2 bring to boil.
• 3 season the shrimp with creole seasoning and place in the boiling water.
• 4 let cook for 2 minutes.
• 5 remove pan from heat and allow shrimp to steep in the boiling liquid.
• 6 after 2 minutes, remove shrimp from the pan using tongs or a slotted spoon, and allow them to cool at room temperature.
• 7 one cool enough to handle, cut the shrim in half lengthwise and reserve until ready to assemble the rolls.
• 8 for the rolls.
• 9 fill a large bowl with hot water.
• 10 place a clean kitchen towel next to the bowl.
• 11 submerge one rice paper wrapper in the water and soak until softened, about 1 minute.
• 12 carefully remove the rice paper from the water and lay it flat on the towel.
• 13 in the center of the sheet, layer 2 tbs of the napa cabbage, 5 or 6 mushrooms, 2 tbs grated carrots, 4 shrimp halves arranged side by side in a row.
• 14 place 2 mint leaves and 2 cilantro sprigs over the shrimp and fold the bottom of the wrapper over the filling.
• 15 fold both sides inward over the filling, then roll up in egg roll fashion.
• 16 place seam side down on a plate and repeat process with the remaining rice papers and filling ingredients.
• 17 once all wrappers have been assembled, cut each spring roll in half on the bias, so that you have 32 pieces.
• 18 place the spring rolls on a platter and serve with your favorite dipping sauce.

Ghana Jollof Rice (with Chicken And Ham. Full Meal!)

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

Ingredients

• Servings: 8
• 2 cups water
• 3 lbs chicken, cut into 8 pieces (bone in. i use drumsticks and thighs and remove the skin)
• 2 (16 ounce) cans stewed tomatoes
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• 3/4 cup smoked ham, cooked and cubed
• 1 cup rice, uncooked
• 1 large onion, sliced
• 3 cups green cabbage, shredded
• 1/2 lb fresh green beans, quartered and stems removed
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper

Recipe

• 1 pour the water into a large pot. add the chicken, tomatoes, salt and pepper. cover and bring to a boil. reduce the heat and simmer for 30 minutes.
• 2 stir in the ham, rice, onion, cabbage, green beans, cinnamon and cayenne pepper.
• 3 bring to a boil, then reduce heat to low. cover and simmer until the chicken is fork-tender and the rice is cooked - about 25 to 30 minutes. *you can choose to simmer it longer if you want to cook out more of the liquid. it's up to you. enjoy!

Heart Healthier Beef And Cabbage Casserole

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

Ingredients

• Servings: 8
• 1 lb extra lean ground beef, drained
• 1 tablespoon olive oil
• 1/2 cup onion, chopped
• 1/2 green pepper, chopped
• 1 teaspoon paprika
• 1 teaspoon salt substitute
• 1/2 teaspoon garlic, minced
• 1/4 cup wild rice, uncooked
• 1 (10 1/2 ounce) can low-sodium tomato soup
• 8 ounces no-salt-added tomato sauce
• 3/4 cup water
• 1/2 head cabbage, sliced

Recipe

• 1 brown ground beef. remove from skillet and drain in a colander. wipe out skillet to remove any remaining fat.
• 2 sautee onions and green pepper in olive oil, adding garlic after onions become soft.
• 3 add beef back to skillet.
• 4 stir in tomato soup, rice, water, tomato sauce, and paprika.
• 5 while this mixture warms, slice cabbage into fine strips and place it in the bottom of a casserole dish that has been sprayed with non-stick oil.
• 6 pour beef mixture on top of cabbage.
• 7 cook, covered, in 375 degree oven for 1 hour and 15 minutes.
• 8 let set and cool for a few minutes before serving.

Pratha

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

Ingredients

• 1 small onion, thinly sliced
• 2 teaspoons butter or 2 teaspoons margarine
• 1/3 cup chicken breast, boiled, deboned and flaked
• 1/4 teaspoon instant garlic
• 1 small tomato, diced
• 1 small green capsicum, chopped
• 1 small red capsicum, chopped
• 2 teaspoons celery, chopped
• salt
• 1/4 teaspoon curry powder
• 1 cup brown flour
• 1/3-1/2 cup water
• 4 -5 tablespoons butter

Recipe

• 1 sauté onion in butter.
• 2 add remaining ingredients for the stuffing and let simmer for 5 minutes, until well mixed and dry.
• 3 remove from heat and set aside to cool (always use cold stuffing).
• 4 meanwhile prepare dough -- sift flour into a bowl.
• 5 add enough water a little at a time, to make a fairly stiff dough.
• 6 set aside for 1/2 hour.
• 7 knead until smooth and satiny.
• 8 divide dough into 6-8 equal parts.
• 9 roll out each piece into a 3 inch circle.
• 10 place filling in centre of one piece -- cover with another piece.
• 11 press and seal edges to prevent filling from coming out.
• 12 roll out again very gently on a floured board into a 6 inch circle.
• 13 bake on a preheated griddle for a minute.
• 14 spread butter on both sides of the pratha.
• 15 turn over--fry both sides till crisp and brown.
• 16 serve hot with any curry, yoghurt or buttermilk.
• 17 different stuffing can be used, i.e. boiled mashed peas, boiled mashed potatoes, thinly chopped cabbage, cauliflower, or boiled/fried mince meat.

Peanut-stuffed Lettuce Wraps

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 2 tablespoons hoisin sauce
• 2 tablespoons creamy peanut butter
• 1 teaspoon water
• 1/2 teaspoon cider vinegar
• 1/8 teaspoon crushed red pepper flakes
• 2 cups packaged cabbage and carrot coleslaw mix
• 1/4 cup unsalted peanuts, chopped
• 8 boston lettuce leaves

Recipe

• 1 in a small bowl whisk together hoisin sauce, peanut butter, water, vinegar, and crushed red pepper. add coleslaw mix and peanuts; toss to coat.
• 2 divide mixture among lettuce leaves; roll up to serve.

Stir-grilled Fish Tacos

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

Ingredients

• Servings: 4
• 1 1/2 lbs halibut fillets, cut into chunks
• 2 -3 tablespoons cajun seasoning (i use tony chachere's)
• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1/4 cup cider vinegar (or a vinegar of your choice)
• 1/4 cup sour cream
• 6 green onions, chopped
• 1/2-1 teaspoon salt
• 8 flour tortillas
• lemon wedge
• salsa
• tartar sauce
• guacamole

Recipe

• 1 put halibut chunks in a bowl; sprinkle with cajun seasoning and toss to coat.
• 2 transfer halibut to a well-greased grill wok (the kind with holes in it).
• 3 stir-grill over hot coals for 8-10 minutes, tossing while cooking.
• 4 in a big bowl, add cabbages; mix well.
• 5 in a smaller bowl, add vinegar, sour cream, green onions, and salt; stir to combine.
• 6 add dressing mixture to cabbage; toss to coat well.
• 7 for each tortilla, fill with 1/3 cup cabbage mixture and 4-5 chunks of halibut; fold up and serve with lemon wedges, salsa, tartar sauce, guacamole, and a pitcher of margaritas.

James Beard's Horseradish Coleslaw

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

Ingredients

• Servings: 6
• 2 lbs cabbage
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1 lemon, juice of
• 1 tablespoon horseradish (or to taste)
• 1 tablespoon sugar (or to taste)
• 1 teaspoon dry mustard
• salt and pepper

Recipe

• 1 shred cabbage, and soak in cold salted water for one hour.
• 2 to prepare dressing, combine all remaining ingredients together.
• 3 when ready to prepare salad, drain cabbage well and toss with dressing.

Fennel, Carrot And Apple Slaw

Total Time: 360 hrs Preparation Time: 360 hrs

Ingredients

• Servings: 10
• 1 small green cabbage, halved, cored and very thinly sliced (8 cups)
• 2 fennel bulbs, trimmed, halved, cored, and very thinly sliced (2 cups)
• 3 medium carrots, peeled and coarsely grated (1 1/2 cups)
• 2 1/2 teaspoons coarse salt
• 1 tablespoon fennel seed
• 2 shallots, peeled and chopped (1/2 cup)
• 4 tablespoons extra virgin olive oil
• 1/4 cup cider vinegar, plus
• 1 tablespoon cider vinegar
• 1/2 cup golden raisin
• fresh ground pepper
• 1 granny smith apple

Recipe

• 1 toss cabbage, fennel, carrots and salt in a large bowl.
• 2 toast fennel seeds in a medium sauté pan over medium heat, shaking the pan occsionally, until seeds are fragrant, about 3 minutes. add shallots and 2 tablespoons oil. cook, stirring occasionally, until shallots begin to soften, about 5-7 minutes. stir in vinegr and raisins. remove from heat, and let cool slightly, about 5 minutes. stir in remaining 3 tablespoons oil.
• 3 pour warm dressing over vegetables, and toss well. season with pepper, and let stand for 30 minutes. just before serving, core apple, cut into matchsticks, and mix into slaw.

Stir-fry Chicken W/asian Flavors

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

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 4 boneless chicken breasts, cut into 1/2 inch pieces
• 2 teaspoons gingerroot, minced
• 2 teaspoons garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup teriyaki sauce
• 3/4 cup coleslaw mix
• 2 bunches scallions, sliced

Recipe

• 1 heat the oil in a large non-stick skillet over medium high heat.
• 2 saute the chicken for 2 minutes.
• 3 add the ginger, garlic and pepper flakes; saute 2 minutes longer.
• 4 add the teriyaki sauce and mix well. add 2 tbs of water if sauce is too thick.
• 5 add the coleslaw mix and scallions; stir-fry for 4 minutes or until cabbage is tender crisp.

Grilled Chicken Satay Salad

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

Ingredients

• Servings: 6
• 1 flour tortilla, cut in half, then cut crosswise into 1/8 inch strips
• 1/3 cup rice vinegar
• 1/4 cup creamy peanut butter
• 3 tablespoons finely chopped peanuts
• 2 tablespoons sugar
• 2 tablespoons vegetable oil
• 2 tablespoons sesame oil
• 1 tablespoon soy sauce
• 1/2 teaspoon finely chopped gingerroot
• 1 garlic clove, finely chopped
• 4 boneless skinless chicken breast halves (1-1/4 pounds)
• 6 cups mixed salad greens
• 1 cup finely shredded red cabbage
• 1/3 cup shredded carrot
• 1/4 cup chopped fresh cilantro

Recipe

• 1 heat oven to 350ºf.
• 2 arrange tortilla strips in single layer on ungreased cookie sheet. bake 7 to 11 minutes or until lightly browned.
• 3 meanwhile, make peanut satay dressing.
• 4 beat vinegar, peanut butter, peanuts, sugar, oils, soy sauce, ginger, and garlic in small bowl with whisk until smooth and creamy.
• 5 place chicken in resealable plastic bag; add 3 tablespoons dressing. seal bag; turn to coat. refrigerate 1 to 2 hours. refrigerate remaining dressing.
• 6 brush grill rack with oil. grill chicken covered, 10-15 minutes until juice is no longer pink.
• 7 cut chicken into strips.
• 8 toss remaining salad ingredients in large bowl. toss with chicken and remaining dressing.
• 9 divide salad among 6 plates. sprinkle with tortilla strips.

Crock Pot Stuffed Cabbage

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

Ingredients

• 12 large cabbage leaves
• 1 lb lean ground beef or 1 lb lamb
• 1/2 cup cooked rice
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1 (6 ounce) can tomato paste
• 3/4 cup water

Recipe

• 1 wash cabbage leaves. boil 4 cups of water. turn heat off and soak the leaves in the water for 5 minutes. remove, drain and cool.
• 2 combine remaining ingredients except tomato paste and water. place 2 tablespoons of mixture on each leaf and roll firmly. stack in the crock pot.
• 3 combine tomato paste and water and pour over stuffed cabbage.
• 4 cover and cook on low for 8-10 hours.

Mad Dog’s Sweet-and-sour Stuffed Cabbage

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

Ingredients

• Servings: 4
• 2 lbs cabbage (frozen and completely thawed for the day of use)
• 1 1/4 lbs ground chuck
• 1/2 lb ground turkey
• 3 tablespoons long grain rice (uncooked)
• 1/2 cup fresh breadcrumb
• 1/2 cup fresh italian parsley (chopped)
• 2 teaspoons kosher salt
• 1/4 teaspoon ground black pepper
• 1/2 cup grated yellow onion
• 1 large onion (diced)
• 3 garlic cloves (chopped)
• 3 tablespoons olive oil
• 1 (28 ounce) can italian-style crushed tomatoes
• 3 tablespoons lemon juice
• 4 tablespoons dark brown sugar
• 1 medium carrot (grated)
• 3 tablespoons fresh thyme leaves, chopped or 1 tablespoon dried thyme
• 1/2 cup raisins
• 1/4 cup dried sour cherries
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/2 cup dry wine

Recipe

• 1 in a 3 quart saucepan, heat the olive oil over medium heat.
• 2 add the diced onion and garlic and cook until soft and golden brown (about 8 minutes).
• 3 add the thyme and carrot and cook for an additional 5 minutes.
• 4 add the tomatoes, lemon juice, sugar, raisins, cherries salt and pepper and heat to a boil while stirring constantly.
• 5 lower the heat and simmer for thirty minutes.
• 6 for cabbage rolls.
• 7 while sauce simmers combine meats, rice, bread crumbs, parsley, grated onions, salt and pepper.
• 8 place one half of the completed sauce and wine in a large covered oven-proof casserole dish.
• 9 take individual whole cabbage leaf and lay out on a cutting board. place a medium-sized handful of meat mixture in the lower center of the leaf. fold sides over the top of meat, roll towards the stem into a tight cylinder and place stem side down into the sauce. continue with remaining cabbage leaves until meat is used up.
• 10 chop remaining cabbage and stir into remaining sauce.
• 11 spoon remaining sauce over cabbage rolls, place the covered casserole in a preheated 375ºf oven and bake for 1 hour.
• 12 serve immediately with mashed potatoes.
• 13 * stuffed cabbage rolls can be cooked up to 2 days ahead and cooled, uncovered, then chilled, covered. reheat before serving. can be frozen for up to 6 months in an airtight container. thaw in refrigerator, heat and serve.