Momma's Marinated Red Cabbage

Total Time: 25 hrs Preparation Time: 24 hrs Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 head red cabbage, sliced thin
• 1 medium onion, sliced thin
• 1/2 teaspoon caraway seed
• 1/4 cup red wine vinegar
• 1 tablespoon olive oil
• 3 tablespoons sugar
• 1 teaspoon lemon juice
• 1/2 cup apple juice
• 1 whole apple, peeled,cored and grated
• 1/2 teaspoon salt

Recipe

• 1 sprinkle cabbage with red wine vinegar, caraway seeds.
• 2 cover with plastic and marinate overnight in refridgerator.
• 3 next day, in a covered saucepan, heat olive oil and saute onions.
• 4 add cabbage, sugar, lemon juice, apple juice and grated apple.
• 5 simmer covered for 1 hour on the stovetop.
• 6 ready to serve with braised meats, potato dumplings and gravy!

Palak Dosa

Ingredients

• Servings: 1
• 2 1/2 cups rice (soaked for 1 hour)
• 1 cup tamarind pulp
• 8 -9 red chilies (vary according to how hot it is)
• 2 1/2 tablespoons coriander seeds
• 1 teaspoon cumin seed
• 2 1/2 teaspoons salt
• 1/4 teaspoon turmeric powder
• 1 piece jaggery, pounded to powder (2 and 1/2 times that of tamarind, or to taste)
• 1/4 small coconut, grated

Recipe

• 1 mix all the above ingredients, (except the salt and the jaggery) in the mixie till they are a fine paste.
• 2 add freshly chopped (raw) spinach, salt and jaggery and make dosas.
• 3 have with any mildly hot chutney, curd or plain.
• 4 variations: you can also use the above batter to make cabbage dosa by adding boiled cabbage, patrode dosa by adding finely chopped'patrode' leaves (raw), brinjal dosa by adding semicircle slices of a big brinjal (raw) which can be dipped in the batter and laid on the tava to form dosas- these taste real yummy.

Lamb Carnitas

Total Time: 22 hrs Preparation Time: 10 hrs Cook Time: 12 hrs

Ingredients

• 7 lbs lamb shoulder
• 1/2 cup shortening
• 1 tablespoon chili powder
• 1/2 tablespoon cumin
• 1 tablespoon salt
• 1/2 tablespoon black pepper

Recipe

• 1 part 1: place shortening in pan and heat over medium-low heat until the shortening liquefies.
• 2 remove from the heat and wait 5 minutes, then add the spices (chili powder, cumin, salt and pepper. mix well with a wooden spoon and let cool until the mixture becomes solid again. **do not refrigerate, the shortening will become too hard to work with later.**.
• 3 once the mixture is cool and solid, lay out a very large piece of aluminium foil. (enough to wrap around the shoulder at least once). place the lamb shoulder on the foil and rub all the shortening on to the piece of meat. wrap the foil around the meat tight and then turn over and repeat the wrap with another piece of aluminum foil. place in baking dish.
• 4 place in refrigerator overnight.
• 5 part 2: place the baking dish in the oven with the tightly wrapped meat and turn oven on to 250 degrees f.
• 6 cook at this temperature for 10-12 hours (aprox 1.5 hours per lb of meat cooked). internal temperature should be 200 f when finished.
• 7 remove from oven and let sit on the counter for 30 minutes.
• 8 cut open the foil and remove the lamb. there will be a lot of liquid, **do not discard**.
• 9 on a cutting board or in the baking dish with all the liquid (foil discarded). take two forks and shred the meat, it should be very easy because the meat should already be falling apart. place the meat back into the liquid and mix until all the liquid is absorbed into the meat. this may take a while 30-60 minutes.
• 10 once the meat and liquid are together and the meat is mostly cooled, it can be bagged and refrigerated for up to 3 days or frozen for up to 3 months. bag according to meal size.
• 11 part 3: thaw meat from the freezer or remove from the refrigerator.
• 12 preheat oven to 475-500°f.
• 13 place the lamb into a large cast iron skillet and place into the oven for 30 minutes, stirring every 10 minutes. it should be dark and crispy on the outsides, and smell outstanding.
• 14 serve on corn or flour tortillas, with shredded lettuce (cabbage is traditional), cheese, tomatoes.

Lennie's Corned Beef Dinner

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1 (3 lb) corned beef brisket
• 1 head cabbage
• 2 large onions
• 1 1/2 lbs small red potatoes (the smallest you can find)
• 4 carrots
• 2 parsnips
• 1 (2 lb) rutabagas
• 3 cups unsweetened apple juice
• 1/2 cup light brown sugar
• 1 tablespoon mustard seeds
• 1 tablespoon kosher salt
• 1 teaspoon fresh ground black pepper

Recipe

• 1 please note that i've never written this down before, so measurements like the "1 tbsp kosher salt" are just approximations on my part; go with whatever seems right to you.
• 2 when you're ready to start cooking, get out your biggest pot, then put that one back and get a bigger one; really.
• 3 into the pot goes the corned beef, taken out of its plastic casing.
• 4 note about corned beef: i have never bought one that had spices separate, but i've read that here at zaar, that some have the spices in a separate little package; if your spices are separate, open up the package and put them in with the beef too.
• 5 pour about 3 cups of apple juice over beef, then add enough cold water to completely cover the meat.
• 6 turn the heat under the pot to high and bring to a boil.
• 7 add 1/2 cup (not tightly packed) brown sugar to the liquid, along with mustard seeds.
• 8 when the liquid comes to a boil, skim off any scum (you won't get it all; that's not a big deal), turn the heat way down, put the lid on the pot, and simmer for 2 hours.
• 9 while meat is simmering, prepare the veggies.
• 10 cut some wedges off your cabbage (i never use the whole thing unless it was a very small cabbage).
• 11 peel some carrots and cut into chunks (i recommend 4 carrots but you can use less, or more, depending on how much you like them); peel some parsnips and do likewise.
• 12 peel a couple of onions but leave the root end on; cut in half, through the root end, then in half again, through the root end (in an ideal world, this prevents the wedges from coming apart; don't be surprised if some of them do not stay in perfect segments however).
• 13 get someone strong to cut the rutabaga in half, then in half again; peel; cut into chunks, not too big (just under an inch or so is fine). i use about three-quarters of the rutabaga, but if you want to use the whole thing, go for it; or, use less if you want.
• 14 don't do anything to the potatoes but rinse them to get off any dirt.
• 15 wait for the 2 hours to be up.
• 16 when your timer dings, add all the veggies except the cabbage into the pot, turn the heat back up to high, and let it come back to a boil (i add the kosher salt and black pepper at this point, but you don't have to).
• 17 if you have to add more liquid (you likely won't), add half apple juice and half water.
• 18 when the liquid comes back to a boil, turn it down to a simmer, put the lid back on, and cook for 15 minutes.
• 19 when the 15 mins are up, remove lid and set it aside; you won't need it any more.
• 20 add cabbage to pot, curse if liquid in pot overflows, then turn heat back up to high, and when liquid comes to a boil turn heat back down to a simmer and let cook until all the veggies are done to your liking (i don't know how soft you like your turnip, cabbage, etc, but mine usually takes approximately 20 to 25 minutes after i add the cabbage).
• 21 when done, fish out corned beef and put on a chopping board.
• 22 then, using a slotted spoon, get the veggies and arrange attractively on platter so your mil will be impressed; carve up meat and place on another platter.
• 23 make sure salt, pepper and butter are on the table, along with an assortment of mustards.
• 24 realize you forgot to make the soda bread; and serve.

Momheaven

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 1 banana
• 3 strawberries
• 3 celery
• 4 ounces baby spinach
• 1/4 cup blueberries
• 2 carrots
• 2 radishes
• 4 ounces broccoli
• 4 ounces cabbage
• 1 tablespoon honey
• 1/3 cup nuts
• 1 cup apple juice

Recipe

• 1 after washing all the fruits and vegetables.
• 2 put all the ingredients in a juicer, and voila!

New England Dinner Au Gratin

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 6 cups cabbage, coarsely chopped
• 3 medium potatoes, unpeeled, cut into 1-inch cubes
• 2 cups carrots, sliced 1/2 inch thick
• 1 1/2 cups leeks, part only, sliced 1/2 inch thick
• 1 teaspoon caraway seed
• 2 teaspoons paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups water
• 6 ounces shredded low-fat cheddar cheese (1-1/2 cups)

Recipe

• 1 place cabbage, potatoes, carrots, and leeks in a 4-quart dutch oven.
• 2 sprinkle spices over vegetables and mix well.
• 3 add water.
• 4 bring mixture to a boil over medium heat, stirring occasionally.
• 5 cover, reduce heat to low, and simmer 30 minutes.
• 6 preheat oven to 350 degrees.
• 7 spread cheese evenly over cooked vegetables.
• 8 place in oven and bake, covered, 25 minutes.
• 9 serve as is or over any cooked grain.

New England Boiled Dinner-pressure Cooker

Total Time: 43 mins Preparation Time: 15 mins Cook Time: 28 mins

Ingredients

• Servings: 12
• 4 lbs ham shank
• 4 cups water
• 12 potatoes, halved
• 12 onions, halved
• 12 carrots, halved
• 1 cabbage, cut into 8 wedges
• 1 teaspoon pepper

Recipe

• 1 place ham and water in canner.
• 2 close securely.
• 3 place pressure regulator on vent pipe and cook 20 minutes at 15 pounds pressure.
• 4 let pressure drop of its own accord.
• 5 add vegetables and pepper.
• 6 close cover securely.
• 7 place pressure regulator on vent pipe and cook 8 minutes at 15 pounds pressure.
• 8 let pressure drop of its own accord.

(my Way Of ) Steamed Cabbage

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

Ingredients

• Servings: 4
• 1 small head of cabbage, shredded
• onion, chopped
• 1 cup fresh mushrooms, sliced and chopped
• 1 teaspoon margarine (i use i can't believe its not butter)
• 3 tablespoons bacon grease
• 2 teaspoons black pepper
• 1 teaspoon beau monde seasoning
• 1/2 teaspoon salt, to your taste (i use accent)
• 1/2 teaspoon seasoning salt (i use johnny's seasoning salt)
• 1 dash cayenne pepper
• pam cooking spray (cooking sray)

Recipe

• 1 in a large frying pan on medium heat, spray pan with pam.
• 2 add bacon grease, turn heat down.
• 3 add butter and sauté onion and mushrooms in grease. (this will caramelize).
• 4 add rest of seasonings (pepper, beau monde, salt or accent and cayenne pepper opt.).
• 5 add shredded cabbage, stir well to blend seasoning.
• 6 cover with lid and steam on low for 20 minutes or until tender.

Grilled Shrimp Tacos

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

Ingredients

• Servings: 4
• 1/2 cup sour cream
• 3 tablespoons mayonnaise
• 3 tablespoons milk
• 1/2 teaspoon ground cumin
• 1 1/2 lbs large shrimp, peeled
• 3 tablespoons butter, melted
• 2 large garlic cloves, minced
• 4 limes, cut into quarters
• 1/2 teaspoon kosher salt
• 48 inches corn tortillas
• 2 -3 cups finely shredded green cabbage
• bottled green tomatillo salsa

Recipe

• 1 whisk together the sour cream, mayonnaise, milk, and cumin. set aside.
• 2 skewer the shrimp. (if using wood skewers, soak them in water for 10 minutes beforehand.)
• 3 in a small bowl, combine the butter and garlic.
• 4 preheat a gas grill to high; adjust to medium after 15 minutes. (if cooking over charcoal, allow the coals to burn until they are covered with gray ash.)
• 5 brush the skewered shrimp with the garlic butter. place them on the grill with the limes. cook about 4 minutes on each side or until the shrimp are opaque and the limes are browned.
• 6 remove from grill. lightly salt the shrimp. grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm.
• 7 to serve, pull the shrimp off the skewers and divide them evenly among the tortillas. top with the cabbage, sour cream sauce, tomatillo salsa, and a spritz of grilled lime.
• 8 rainy-day method: broil the shrimp and limes about 4 inches from the heat using the cooking times above. wrap the tortillas in foil and heat in a 350° f oven for 15 minutes, or wrap them in a napkin and microwave for 3 minutes.
• 9 tip- to keep the shrimp from spinning when flipped, thread them on 2 parallel skewers instead of one.

Piccalilli

Ingredients

• 1 quart green tomato, chopped
• 2 medium red peppers (peppers should be seeded and chopped.)
• 2 medium green peppers (peppers should be seeded and chopped.)
• 2 large onions, peeled & chopped
• 1 small heads of cabbage or 2 cups cucumbers, chopped
• 1/2 cup salt
• 3 cups cider vinegar
• 2 cups brown sugar
• 1 cinnamon stick (3-inches long)
• 1 teaspoon whole cloves
• 1 teaspoon whole allspice
• 1 teaspoon mustard seeds

Recipe

• 1 combine all the vegetables and the salt and let stand overnight.
• 2 in the morning, drain the vegetables pressing out the juice.
• 3 add the vinegar, sugar and the spices, tied in a bag; bring to a boil and simmer until the vegetables are clear and the syrup is thickened.
• 4 discard the spice bag and seall the picalilli in hot jars.
• 5 note:
• 6 one tablespoon each peppercorns and celery seeds may be substituted for the cinnamon.

Special Sweet N Sour Cabbage -- Hcg Protocol Friendly

Total Time: 10 mins Preparation Time: 3 mins Cook Time: 7 mins

Ingredients

• Servings: 1
• 2 cups red cabbage, rough chopped (or large shreds)
• 1/4-1/3 cup apple cider vinegar (depends on amount of sauce you want)
• 1 teaspoon cinnamon, to taste
• 1/4 teaspoon stevia, less to taste (stevia is much sweeter than sugar)
• 1/4-1/2 teaspoon dry mustard, to taste
• 1/2-1 teaspoon garlic powder, to taste
• sea salt, to taste
• black pepper, to taste

Recipe

• 1 in a large skillet over medium heat, add cabbage and stir for 1 minute.
• 2 add all remaining ingredients and cover.
• 3 stir periodically cooking about 6-8 minutes until crisp-tender.
• 4 enjoy!

New England Corned Beef Dinner

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 6 medium potatoes, peeled and quartered
• 6 medium carrots, cut into 2-inch pieces
• 1 large onion, quartered
• 3 garlic cloves, minced
• 1 corned beef brisket
• 2 teaspoons dried dill seeds
• 1 teaspoon dried rosemary, crushed
• 2 (14 ounce) cans beef broth
• 1 small head of cabbage, cut into 3 wedges
• horseradish sauce (optional)

Recipe

• 1 discard seasoning packet from brisket if present.
• 2 put all ingredients into a large crock for 11 to 12 hours on low or 5 1/2 to 6 hours for high, or put in roaster and roast at 350 for 4 hours.
• 3 separate ingredients on a platter.
• 4 serve with horseradish sauce. 1 cup mayo, enough milk to make runny sauce, prepared horseradish to taste, a bit of yellow mustard.

Jäger Kohl (hunter's Cabbage)

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

Ingredients

• Servings: 4
• 1 lb kielbasa, cut into 1/2 inch slices
• 4 slices bacon, cut into 2 inch pieces
• 3 large potatoes, thickly sliced (i use red potatoes)
• 1 small head of cabbage, cut into thin wedges (or more, if desired)
• 2 tablespoons flour
• salt & pepper
• 1 tablespoon cider vinegar (i use cider vinegar) or 1 tablespoon red wine vinegar (i use cider vinegar)
• 4 tablespoons sour cream, to garnish
• caraway seed, if desired to garnish (optional)

Recipe

• 1 in a large skillet over medium heat, brown kielbasa and bacon. add sliced potatoes and just enough water to make steam. cook, covered, for 15 minutes.
• 2 add cabbage and sprinkle with flour, salt, pepper, and vinegar. stir to combine. cover and cook 45 minutes, or until cabbage is tender, adding water as needed.
• 3 serve with sour cream and caraway seeds, if desired.

New England Boiled Dinner (corned Beef)

Total Time: 5 hrs 30 mins Preparation Time: 3 hrs Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 8
• 2 1/2 lbs cured corned beef brisket, trimmed
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon mustard seeds
• 4 whole cloves
• 4 whole allspice
• 4 bay leaves
• 3 cups thinly sliced carrots (about 1 pound)
• 2 1/2 cups peeled strips rutabagas (4 x 1/2-inch)
• 2 1/4 cups thinly sliced parsnips
• 1/2 cup frozen pearl onions
• 16 small red potatoes, halved
• 1 small head green cabbage, cut into 8 wedges

Recipe

• 1 place beef in a large dutch oven. add black peppercorns, mustard seeds, cloves, allspice, and bay leaves. cover with water to 2 inches above beef; bring to a boil. reduce heat; partially cover, and simmer 2 hours or until beef is tender. remove beef from pan.
• 2 strain cooking liquid through a sieve over a large bowl, reserving cooking liquid; discard solids. place 1 larve heavy-duty zip-top plastic bag inside each of 2 bowls. pour reserved cooking liquid into bags; stand 10 minutes (fat will rise to the top). seal bags; carefully snip off 1 bottom corner of 1 bag. drain liquid into pan, stopping before fat layer reahces the opening; discard fat. repeat procedure with remaining bag.
• 3 add beef, carrot, rutabaga, parsnips, onions and potatoes to pan; bring to a boil over high heat. reduce heat, and simmer 5 minutes. arrange cabbage on top; cover, reduce heat, and simmer 15 minutes or until cabbage is tender.
• 4 remove beef from pan, and cut across grain into 16 slices. strain vegetable mixture through a sieve over a large bowl, reserving vegetable mixture and cooking liquid. place 1 cabbage wedge, 1 1/2 cup vegetable mixture and 2 beef slices into each of 8 large soup bowls. pour 1/2 cup reserved cooking liquid over each serving; reserve remaining cooking liquid for another use.

Lamb And Shrimp Pot Stickers

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

Ingredients

• Servings: 10
• 1/4 cup soy sauce
• 3 tablespoons unseasoned rice vinegar
• 1 scallion, thinly sliced ( and light green parts only)
• 1 teaspoon chili-garlic sauce
• 1 teaspoon freshly grated ginger
• 1/2 teaspoon toasted sesame oil
• 1/2 lb napa cabbage, washed, tough stems removed, and finely chopped
• 1 teaspoon kosher salt
• 1/2 lb ground lamb
• 1/2 lb shrimp, peeled, deveined, and finely chopped
• 2 medium scallions, finely chopped ( and light green parts only)
• 2 tablespoons soy sauce
• 2 teaspoons rice wine or 2 teaspoons dry sherry
• 1 teaspoon freshly grated ginger
• 1 teaspoon toasted sesame oil
• 1 teaspoon granulated sugar
• 1/4 teaspoon fresh ground black pepper
• 1 large egg

Recipe

• 1 for the dipping sauce:.
• 2 place all ingredients in a small nonreactive bowl and stir to combine; set aside.for the filling:.
• 3 place cabbage and salt in a fine mesh strainer and toss with your hands to coat cabbage with salt. place strainer over a large bowl and let sit for 10 minutes.
• 4 after 10 minutes, squeeze any liquid from the cabbage with your hands, discard liquid, and place cabbage in the bowl used for straining.
• 5 add remaining ingredients and, using hands, mix thoroughly, pressing mixture against the side of the bowl until it forms a sticky mass.
• 6 to form and cook:.
• 7 fill a small bowl with room-temperature water; set aside. lay a wrapper on a clean work surface and place 1 tablespoon of the filling in the center. dip your finger in the water and trace around the edge of the wrapper to moisten. fold the wrapper in half by bringing the bottom up to the top, then pinch the midpoint to seal. to the right of the midpoint, and only on the top side of the wrapper, fold three pleats angling back toward the midpoint. pinch each pleat to seal.
• 8 repeat with three pleats to the left of the midpoint, making sure the pot sticker is completely sealed. lift the pot sticker off the work surface from the midpoint so that the pleats are vertical and facing you. gently push down to form a flat bottom.
• 9 place on a baking sheet and cover with plastic wrap. repeat with remaining filling and wrappers. at this point, the pot stickers can be frozen and cooked later.
• 10 in a large nonstick pan with a tightfitting lid, heat 2 tablespoons of the oil over medium-high heat until shimmering. place 12 pot stickers in a circle facing the same direction (they will look like the spokes of a wheel). fry undisturbed until the bottoms are light golden brown, about 2 to 3 minutes.
• 11 reduce heat to medium and carefully add 1/4 cup of the measured room-temperature water (be careful because the oil may spatter).
• 12 cover and cook for 3 minutes. uncover and, using tongs, turn the pot stickers onto their unpleated sides. continue cooking until all the water has evaporated, the filling is cooked through, and the unpleated sides are golden brown, about 2 to 3 minutes more. remove the pot stickers to a plate, wipe the skillet clean with paper towels, and repeat in 2 more batches. serve with dipping sauce.

Momma Tony's Coleslaw

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 1 head cabbage, grated
• 2 carrots, pealed & grated
• 1 onion, grated
• 1 cup vinegar
• 1 cup sugar
• 1 1/2-2 cups mayonnaise
• 1 teaspoon salt
• 1/2 teaspoon pepper

Recipe

• 1 use only best foods or kraft mayonnaise.
• 2 in big bowl add cabbage,carrots,onion.
• 3 in smaller bowl mix vinegar,sugar,mayo,salt & pepper and wisk until sugar is dissolved. add more salt and pepper if desired. vinegar -1/4 cup at a time, if it needs more add it. tony said 1 cup but i think this is to much.
• 4 pour over cabbage, mix well chill and serve.this is tonys above.
• 5 my notes.
• 6 increase carrots to 4, use lots more fresh ground pepper, and increase salt.
• 7 green onion and use about 3/4 to 1 bunch 5-6 stems, cut onion back to 1/2 an onion.
• 8 1 green pepper finely diced/chopped in the same size as green onions, now i do not like green pepers as a general rule! but in this recipe it really taste great!
• 9 purple cabbage for color, about 1/8-1/4 of a head shredded, or fine chopped.
• 10 in dressing.
• 11 yellow mustard about 1-2 tablespoons.
• 12 horesradish 1/4 teaspoon, yes horseradish it cuts the mayo"slick" and adds a punch. you'll be supprised on this one.

Slow Cooker German Red Cabbage And Lamb Ribs

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

Ingredients

• Servings: 6
• 4 slices gluten-free bacon, chopped
• 2 lbs boneless country-style lamb ribs (6-7)
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 6 cups thinly sliced red cabbage (about 1/2 head)
• 2 granny smith apples, peeled, thinly sliced (3 cups)
• 1 medium onion, finely chopped (1/2 cup)
• 1/2 cup cider vinegar
• 1/4 cup apple juice
• 2 tablespoons sugar

Recipe

• 1 in 12-inch skillet, cook bacon over medium-high heat, stirring occasionally, until crisp. remove bacon from skillet to large bowl; reserve drippings in skillet.
• 2 sprinkle both sides of ribs with salt and pepper; cook in drippings until browned.
• 3 meanwhile, stir cabbage, apples and onion into bacon in bowl.
• 4 spray 4- to 5-quart slow cooker with cooking spray. place ribs in cooker, reserving drippings in skillet. spoon cabbage mixture over ribs.
• 5 stir vinegar, apple juice and sugar into drippings in skillet; heat to boiling. pour over ribs and cabbage mixture.
• 6 cover; cook on low heat setting 5 to 6 hours. to serve, use slotted spoon to remove cabbage mixture and ribs from cooker.

Tropical Chicken Salad & Orange Celery Seed Dressing

Total Time: 41 mins Preparation Time: 20 mins Cook Time: 21 mins

Ingredients

• Servings: 6
• 1 cup romaine lettuce, chopped into small pieces
• 1 cup spinach (chopped into small pieces)
• 1 tablespoon carrot, shredded
• 1/2 cup red cabbage, shredded
• 4 ounces boneless skinless chicken breasts
• 1 tablespoon coconut
• 1 tablespoon slivered almonds, toasted
• 1 mandarin orange, sectioned and drained
• 1/2 slice fresh pineapple (round slice)
• 1 slice orange (round slice)
• 1 cup teriyaki sauce
• 1 cup honey
• 1 cup water
• 1/4 medium onion
• 2 teaspoons lemon juice
• 1 cup granulated sugar
• 3/4 tablespoon dry mustard
• 1/2 teaspoon salt
• 1/2 cup cider vinegar
• 1 cup vegetable oil
• 1 teaspoon celery seed
• 1/4 cup fresh orange, chopped with pulp and peel included

Recipe

• 1 to make teriyaki marinade:
• 2 combine all ingredients.
• 3 marinate chicken breast for 2 hours.
• 4 remove the chicken from the marinade and broil.
• 5 cut into strips.
• 6 to make salad:.
• 7 toss together the greens, carrots, and red cabbage.
• 8 place the broiled chicken strips on top of the greens.
• 9 sprinkle the coconut along each side of the chicken. top with toasted almonds.
• 10 arrange the mandarin orange segments, pineapple, and orange slices in alternating clusters around the plate.
• 11 ladle warm orange-celery seed dressing over the salad just before serving. serve while chicken is warm.
• 12 to make dressing:.
• 13 puree the onion in a blender with lemon juice. set aside.
• 14 combine sugar, dry mustard, salt and vinegar in a double boiler.
• 15 bring to a boil for 1 minute.
• 16 cool until lukewarm, then blend on low speed with mixer for 5 minutes.
• 17 add the oil, onion mixture, celery seeds and chopped orange, and blend at medium speed for 10 minutes.
• 18 bottle and store in refrigerator. serve at room temperature.

Lamb Bookette

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

Ingredients

• Servings: 4
• 1 lb lamb tenderloin, cleaned,quartered and pounded
• 1 cup seasoned flour
• 3 tablespoons melted butter or 3 tablespoons margarine
• 1 cup julienned onion
• 1 cup diced mushroom
• 2 ounces apple jack
• 1 cup demi-glace (brown gravy)
• 3 tablespoons dijon mustard
• 1 lb shredded red cabbage
• 1/4 lb diced bacon
• 1 apple, cored peeled and diced
• 2 ounces cider vinegar
• 2 1/2 lbs peeled cooked and shredded potatoes
• 3 tablespoons canola oil

Recipe

• 1 for cabbage: sauté bacon until cooked- add cabbage, cook 5-8 minutes and add apples, vinegar and salt& pepper- cook until cabbage is soft.
• 2 for rösti: peel& boil potatoes until just cooked through.
• 3 cool completely, then shred.
• 4 in a hot, non-stick pan, add canola oil, potatoes, sprinkle with salt& pepper and garlic.
• 5 cook on medium-high heat for about 4 minutes, then flip and cook another 4 minutes.
• 6 for lamb: dredge lamb in flour and add to pan with melted butter.
• 7 cook about 2 minutes on each side, then set aside.
• 8 add onions and mushrooms to pan, deglaze with apple jack and cook onions and mushrooms about 1 minute.
• 9 add demi-glaze and mustard and mix all well.
• 10 place lamb on a plate with the rösti and cabbage and spoon gravy over lamb.

New England Dog And Cole Slaw Bites - Rachael Ray

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

Ingredients

• Servings: 6
• 6 beef hot dogs
• 2 tablespoons butter, divided in half
• 6 hot dog buns
• 2 tablespoons sweet relish or 2 tablespoons dill relish
• 2 tablespoons ketchup
• 2 tablespoons yellow mustard
• 2 tablespoons cider vinegar
• 1 lb napa cabbage, shredded & chopped
• salt and pepper

Recipe

• 1 make sure the measurements are heaping tablespoons. mix relish, ketchup, mustard and vinegar in a large bowl and add the cabbage. mix until cabbage is coated well with the dressing and season to taste with salt and pepper.
• 2 place dogs in a medium skillet with 1 inch of water. pierce the casings and bring water to a simmer. cook 6 to 7 minutes, drain and add 1 tablespoon butter to the pan. melt butter, add dogs and brown over medium heat until crisp. remove dogs, wipe skillet and add the remaining tablespoon of butter. brown and crisp the rolls in the melted butter.
• 3 stuff dogs in rolls and top with mounds of slaw. cut each dog into 3 pieces if you're doing this as an appetizer - or eat the whole thing - one per person.

New England Chuck Roast

Total Time: 6 hrs 25 mins Preparation Time: 25 mins Cook Time: 6 hrs

Ingredients

• Servings: 8
• 1 beef chuck roast, string on (4-5 pounds)
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• 3 -4 tablespoons olive oil (as much as you want to use to sear the roast)
• 4 cups water, divided
• 2 cups carrots, cut into 2-inch pieces
• 2 stalks celery, cut into 1-inch pieces
• 1 1/2 cups yellow onions, cut into quarters
• 4 small red potatoes, cut into quarters
• 3 whole bay leaves
• 2 tablespoons vinegar
• 2 tablespoons horseradish
• 1 head cabbage, cut into quarters
• 4 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• salt and pepper

Recipe

• 1 season roast with salt and pepper. heat oil in skillet over medium heat until hot. sear roast on all sides, turning as it browns. transfer to 5-6 quart crock pot.
• 2 add 3 cups water, carrots, celery, onions, potatoes, bay leaves, vinegar and horseradish. cover; cook on low 5-7 hours or on high 2-4 hours.
• 3 one hour before serving, place cabbage in crock pot. mix flour and cornstarch with 1 cup water. add to crock pot. cover; cook on high 1 hour, or until thickened. season with salt and pepper, as desired.

Hot-n-sour Sauteed Cabbage & Apples (microwave)

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

Ingredients

• Servings: 8
• 2 tablespoons unsalted butter
• 1/4 cup green onion (thinly sliced)
• 2 lbs cabbage (savory, sliced into 1/4 inch strips)
• 2 apples (tart, such as granny smith. cored but not peeled, thinly sliced)
• 2 tablespoons balsamic vinegar
• 1/4 cup brown sugar
• 1 teaspoon cornstarch
• 1/2 cup golden raisin

Recipe

• 1 combine butter and onions in 3 quart microwavable casserole dish.
• 2 cook on high 1 minutes to melt butter.
• 3 add cabbage and apples.
• 4 cover tightly and cook on high for 5-7 minutes, or until tender/crisp.
• 5 let stand, covered while making sauce.
• 6 in 1 cup glass measuring cup combine vinegar, brown sugar and cornstarch.
• 7 cook on high 1-2 minutes or until slightly thickened, stir once.
• 8 ad to cabbage and apples.
• 9 add raisins and mix.
• 10 serve immedietly.

Lamb And Vegetable Lo Mein (easy And Delicious)

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

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 8 ounces spaghetti, cooked al dente and drained
• 1 lb lamb tenderloin, sliced thinly into strips
• 1 medium onion, sliced in wedges
• 2 garlic cloves, minced
• 1/8 teaspoon crushed red pepper flakes (or more to taste)
• 2 cups shredded cabbage (see note below)
• 2 stalks bok choy, sliced (or celery ribs)
• 1 cup sliced carrot (see note below)
• 2 sweet bell peppers, thinly sliced (red-orange-or yellow)
• 1/3 cup soy sauce

Recipe

• 1 ***note:i like to buy the coleslaw mix in the produce section.
• 2 already shredded--a real time saver.
• 3 ***note:if i'm in a hurry, i also buy the carrots already shredded in the produce section, and use instead of sliced.
• 4 heat 2 tbsp olive oil in a large skillet or wok.
• 5 sauté lamb, onion, garlic and pepper flakes until meat is no longer pink.
• 6 remove this mixture from pan and keep warm.
• 7 add remaining tbsp of oil (or more as needed) to pan and sauté cabbage, bok choy or celery, carrots and peppers until crisp tender.
• 8 add spaghetti to cooked veggies in the pan.
• 9 stir in soy sauce and add lamb mixture back to the pan.
• 10 cook for 5 minutes or until heated through.
• 11 (at this step, i like to get the noodles nice and dark, by cooking a bit longer. you decide).

Glazed Corned Beef Brisket & Veggies

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

Ingredients

• Servings: 8
• 4 -5 lbs corned beef brisket (flat cut)
• 1 head cabbage, cut in four wedges
• 1 (1 lb) bag baby carrots
• 4 large potatoes, cut in four wedges, coated with
• olive oil
• 2 large onions, cut in four wedges, coat with
• olive oil
• 1 cup brown sugar
• 2 tablespoons prepared mustard
• 1 teaspoon ground cloves

Recipe

• 1 slow boil corn beef brisket about 3 hours or until fork tender along with spices that come normally packaged with the corn beef.
• 2 remove the cooked brisket and place it in a shallow baking dish lined with tin foil, fatty side up.
• 3 score the fatty side of the corn beef.
• 4 in a small bowl mix all the glaze ingredients together and spread on the scored brisket.
• 5 bake in hot oven 400 degrees approx 45 minutes or until the glaze bubbling has almost stopped.
• 6 in the mean time get a head start on the veggies.
• 7 the cabbage and carrots cooked in slow boiling water until firm tender.
• 8 the potato's and onions are placed on a cookie sheet lined with tin foil.
• 9 bake potato's and onions in hot oven 400 degrees 35 minutes, or until potatos and onions are fork tender.
• 10 season potato's and onions with kosher salt or seasoning salt and pepper while hot.
• 11 butter the hot cabbage and carrots if you wish.
• 12 suggestion.
• 13 arranged on a large platter with all the veggies surrounding the hot sliced corn beef, this always looks so appetizing-- enjoy!

Easy Wontons

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

Ingredients

• 350 g lamb mince or 350 g ground chicken
• 100 g cabbage, finely shredded
• 3 spring onions, finely sliced
• 1 tablespoon hoisin sauce
• 2 teaspoons sesame oil
• 1 garlic clove, crushed
• 1 teaspoon grated ginger
• 1 tablespoon oyster sauce
• 1 -2 small red chile, finely chopped
• 1 (26 count) package square wonton wrappers

Recipe

• 1 in a bowl mix together lamb mince, cabbage, spring onions and chillies.
• 2 add garlic, ginger, hoisin sauce, oyster sauce and sesame oil; stir until well combined.
• 3 separate wonton wrappers and lay on a clean surface.
• 4 place 1- 2 teaspoons of mixture in centre of each wrapper; brush edges with water.
• 5 bring corners of wrappers together and pinch tightly to seal.
• 6 bring a saucepan of water to the boil, place a bamboo steamer lined with greaseproof paper on top.
• 7 place 5- 6 wontons in steamer and steam over simmering water for about 8 minutes, or until cooked.
• 8 serve with soy sauce or dipping sauce of choice.

Mideastern Pickles Two Recipes Turnip And Cauliflower

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• 5 -6 large turnips
• 1 medium beet
• 5 cups water
• 2 1/2 cups vinegar
• 2 1/2 tablespoons kosher salt
• 1 large head cauliflower
• 1/2 head cabbage
• 6 1/4 cups water
• 5 tablespoons kosher salt
• 3 1/4 cups vinegar
• 2 1/2 teaspoons curry powder

Recipe

• 1 for the turnip pickles. brush the turnips clean and remove any spots but keep the colored skin as much as possible. clean and peel the beet.
• 2 cut the turnips and beet into 2 inch pieces about 1/4 inch thick. pack the turnips into a large jar with pieces of the beet placed every other layer. make the brine with the 5 cups water, 2 1/2 cups vinegar and the 2 1/2 tablespoons kosher salt. heat just until the salt is dissolved, just before boiling. pour the brine over the turnips and beets, allow to cool, then store in the refrigerator. they are ready to begin eating in a couple days and keep for several weeks.
• 3 for the cauliflower / cabbage pickles. wash the cauliflower and cut into bite sized pieces. wash the cabbage and cut into 2 inch pieces. layer the cauliflower and cabbage, mixed, in a very large jar. make the brine with the 6 1/4 cups water, 5 tablespoons kosher salt and 3 1/4 cups vinegar - and the 2 1/2 teaspoons curry powder.
• 4 heat the brine until just the boiling point, then pour over the cauliflower and cabbage in the jar. allow to cool. refrigerate. they are ready to eat in a couple of days, and keep for several weeks.

Lamb And Shrimp Egg Rolls

Total Time: 2 hrs 30 mins Preparation Time: 1 hr 30 mins Cook Time: 1 hr

Ingredients

• Servings: 50
• 1 large green cabbage head (large shredded into thin strips)
• 12 ounces mung bean sprouts
• 1 1/2 lbs raw shrimp (peeled and de-veined. for this particular recipe, i used the extra small, 240 count. i normally use )
• 1 1/2 lbs lamb steaks (cut into about 1/4 to 1/2 inch cubes. i prefer mine on the larger side)
• 2 large onions (chopped)
• 6 garlic cloves (finely minced)
• 2 carrots (shredded)
• 1/4 cup soy sauce (your choice)
• 2 tablespoons teriyaki sauce
• 3 teaspoons ginger powder
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons virgin olive oil
• 50 egg roll wraps (i use the 20 count packages so i always have extras. just put the opened package in a zipper bag and)
• oil or shortening (for frying)

Recipe

• 1 - heat the olive oil in a very large frying pan* and drop the lamb cubes into it. add 2 tablespoons of teriyaki sauce, a pinch or two of salt and cook until well browned.
• 2 - add the shredded cabbage, bean sprouts, onions, garlic and carrots. stir thoroughly and then add the remaining 2 tablespoons of virgin olive oil over the top. stir thoroughly again. other cooks like to mix the meat with the raw veggies and let the final frying cook the vegetables. however, i like to cook them a little first to get rid of some of the moisture (especially in the cabbage and sprouts). i have found that, if i get rid of some of the moisture first, the veggies will not shrink as much inside the wrapper later during frying and gives me a much firmer roll without large, empty pockets of air.
• 3 - sprinkle the kosher salt, ginger and black pepper over the top. add the soy sauce and stir until everything is evenly distributed.
• 4 - stir the mixture well several times until the cabbage becomes somewhat soft.
• 5 - when the mixture has reached the desired consistency, turn off the heat and add the shrimp. stir well and allow mixture to rest for about 10 minutes.
• 6 - have a small bowl of water ready. take an egg roll wrapper out of the package; lay it flat so that one of the corners is pointing at your belly. dip your fingers into the bowl of water and run them along all four edges of the wrapper so that they are all nice and moist.
• 7 - place (approximately) 2 to 3 tablespoons of the filling in the middle of the wrapper so that it forms an elongated hill that comes to about 1 inch from the left and right sides. fold the bottom corner (the one near your belly) over the mixture and press the corner lightly into the middle of the wrapper. fold the left and right corners of the rolled wrapper so they end up pointing at each other on top of the folded wrapper. using slight pressure from your fingers, “roll” the wrapped mixture towards the top until you end up with your roll. keep it as tight as possible as you roll but not too much or you may break the wrapper and it will be a mess when you fry it. (holy mung beans, batman! i hope that makes sense!).
• 8 - for frying: i use vegetable shortening or canola oil, whichever i have on hand at the time. i also use my deep fryer but, in a pinch, i have used a deep frying pan with enough frying oil in it to completely cover the egg rolls. i have also heard that peanut oil does a great job but i am a cheapskate and don’t want to spend the extra bucks.
• 9 - fry on medium-high heat. i have found that anything lower makes the wrappers a little soft and chewy and i like mine nice and crispy.
• 10 - now, you will find that egg rolls can be temperamental and some will follow basic orders but some won’t. as you fry a batch, you will find that some of your egg rolls have turned over by themselves and some have not. you will also find that some will stay in the position once you turn them but some will absolutely refuse to turn; it seems that no matter how many times you turn them, they will turn back leaving the whitish, uncooked belly exposed. for those rebels, you may need to turn them and hold them under the oil with your utensil until they stay turned.
• 11 - fry until golden brown and “bumpy”. place on top of a cookie sheet covered with a thick layer of paper towels and let them “drain” for 10 minutes or so. serve and enjoy!
• 12 *i use my big paella pan (see picture) which requires three burners to use. otherwise, you may need to cook the filling in a couple of batches if your frying pan is not big enough. at times, your frying pan may not appear to be big enough but, after the cabbage and bean sprouts cook for a few minutes, the mixture will shrink so you may be able to keep adding the fresh veggies slowly and cook it all in one batch.).
• 13 hint: when filling the egg rolls, i place my frying pan (or paella pan) on a flat counter. then, i place a piece of board about 1.5 inches thick under one side of the pan. this puts the pan on a slight angle which allows the juices and sauce to drain to the lower end. i then start using the filling from the higher side with a slotted spoon. this method allows me to use dryer filling without the sloppiness of wet cabbage.

Mongolian Beef

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

Ingredients

• Servings: 4
• 500 g lean ground beef
• 5 cups finely shredded chinese cabbage
• 2 teaspoons sea salt
• 1/4 cup vegetable oil
• 2 tablespoons dry sherry
• 2 tablespoons hoisin sauce
• 1 tablespoon oyster sauce
• 1 teaspoon malt vinegar
• 1/2 teaspoon sesame oil
• 1 small carrot, peeled and finely sliced
• 1/2 medium red pepper, finely sliced
• 3/4 cup finely sliced green onion
• 2 tablespoons dry sherry
• 1 tablespoon light soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon finely diced gingerroot
• 3 garlic cloves, finely diced
• 1/2 teaspoon sesame oil

Recipe

• 1 combine ground beef with marinade ingredients in a large bowl, cover, and leave to marinate in the refrigerator for 30 minutes.
• 2 meanwhile, place cabbage and salt in a large bowl, mixing together well with your hands to combine. stand for 15 minutes then rinse under cold water and drain. use your hands to squeeze out any excess liquid.
• 3 heat 2 tablespoons of the oil in a hot wok until surface seems to shimmer slightly. add half the marinated beef and stir-fry for 30 seconds, breaking up any lumps with a wok spoon. remove from the wok with a slotted spoon and set aside.
• 4 add remaining oil to hot wok, stir in remaining beef and cook, stirring for 30 seconds. return reserved beef mixture to the wok with wine or sherry, hoisin sauce, oyster sauce, vinegar and sesame oil and stir-fry for 30 seconds.
• 5 toss in reserved cabbage, carrot and pepper and stir-fry for a further minute. stir through scallions, reserving just a little to garnish, and remove from heat.
• 6 spoon beef into a serving bowl, sprinkle with remaining scallions and serve.

Savory Pot Roast

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

Ingredients

• Servings: 4
• 3 -4 lbs boneless chuck roast
• 1 -2 cup brewed black coffee (hot)
• 2 -3 cups water
• 2 (10 1/2 ounce) cans cream of mushroom soup
• 1 medium onion, cut in half
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon cavender's all purpose greek seasoning
• 1 teaspoon minced garlic
• 1/2 teaspoon celery seed

Recipe

• 1 in dutch oven wisk coffee, water, soup and seasonings well.
• 2 add onion and meat. spoon broth over meat.
• 3 place lid and bake at 250 degrees for 4 to 6 hours.
• 4 remove from oven and add fresh vegetables like potatos and carrots, replace lid and bake an additional 30 min to an hour.
• 5 you can also use some of the broth to make gravy.
• 6 take 1-2 cup(s) of broth in a small pot bring to boil and using a wire whisk add corn starch mixed well with milk stirring rapidly until thick.
• 7 a great addition to this meal is homemade hot rolls or bread. if you are a cabbage lover, you can add fresh cabbage in with your veges. 9/11/05 i have revised my recipe due to a negitive responce. i have never really messured ingredients used and today i am making one so i may have fudged some of the figures before hand. try it! you will like it ô¿ô.

Tropical Cole Slaw

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 8
• 2 cups shredded cabbage
• 1 cup shredded red cabbage
• 2 cups grated carrots
• 3 cups chopped celery
• 1/3 cup chopped dates
• 1/3 cup chopped dried pineapple
• 2/3 cup lemon yogurt or 2/3 cup low-fat vanilla yogurt
• 3 tablespoons fat-free sweet and sour dressing
• 1/2 cup dry roasted salted peanut, chopped

Recipe

• 1 in a large bowl.
• 2 combine the cabbage, carrots, celery, dates and pineapple.
• 3 mix in the yogurt and vinegar dressing.
• 4 before serving, mix in the salted peanuts.

Glazed Corned Beef

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

Ingredients

• Servings: 4
• 3 lbs corned beef brisket (comes with seasoning packet)
• 1 cup brown sugar
• 1 tablespoon mustard
• 1/4 cup corn syrup

Recipe

• 1 rinse off corned beef and put in a large pot of water.
• 2 add package of spices and bring to a boil over high heat.
• 3 reduce and simmer over low for 60-90 minutes.
• 4 remove from pot and place in a baking dish.
• 5 cover with foil and bake at 350f for 60-90 minutes.
• 6 mix brown sugar, mustard, and corn syrup in a small saucepan.
• 7 bring to a boil and remove from heat.
• 8 pour over cooked corned beef and place back into oven for about 5-10 minutes.
• 9 serve with cooked cabbage. you can add the extra glaze to the cabbage.

Frankfurter Couscous

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

Ingredients

• Servings: 6
• 24 ounces chickpeas, cooked
• 12 ounces frankfurters, cooked
• 3 cups zucchini, sliced
• 3 cups cabbage, sliced
• 2 cups carrots, cut in chunks
• 2 cups turnips, cut in chunks
• 6 ounces onions, sliced
• 6 celery ribs, chopped
• parsley
• 1/8 teaspoon turmeric
• 1/8 teaspoon red pepper
• 1 cup beef broth
• 4 1/2 cups hominy grits, cooked
• 1/4 teaspoon cinnamon
• 1/4 teaspoon clove

Recipe

• 1 place chick peas, franks, zucchini, cabbage, carrots, turnips, onion, celery, parsley, turmeric and red pepper in bottom of heavy pan.
• 2 add beef broth and enough water to barely cover ingredients in pot.
• 3 combine cooked hominy grits with cinnamon and cloves, and put into the top of a steamer or colander lined with cheesecloth.
• 4 cover pan and steam 30 minutes or until vegetables are tender and grits have absorbed the various flavors.
• 5 no steam should escape from the pot; to insure this, layers of cheesecloth are sometimes used between the steamer and its cover.
• 6 serve the grits on a large platter with a mound of vegetables and the frankfurters.

Salad With Garlicky Flatbreads

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 16
• 10 ounces romaine lettuce
• 1 purple cabbage, shredded
• 1 pint cherry tomatoes or 1 pint grape tomatoes
• 10 ounces garlic flavored flat bread, broken into pieces
• 3/4 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon dry mustard
• 1/2 cup mayonnaise
• 3/4 cup olive oil
• 1 tablespoon soy sauce or 1 tablespoon tamari
• 2 garlic cloves, minced
• 1 teaspoon lemon juice

Recipe

• 1 mix dressing ingredients very well.
• 2 pour over salad right before serving.

Middle-eastern Meatless Cabbage Rolls

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 1/2 cups spring onions
• 1/4 cup olive oil
• 1 cup long grain rice
• 1 cup canned chick-peas, drained
• 1/2 cup finely chopped parsley
• 1 cup fresh tomato, chopped & peeled
• 1/2 teaspoon allspice
• salt
• pepper
• 24 cabbage leaves
• 3 garlic cloves
• 1 teaspoon salt
• 1 teaspoon dried mint
• 1/4 cup lemon juice
• 1/2 cup olive oil

Recipe

• 1 gently saute spring onions in 1/4 cup olive oil for 2-3 minutes. place in large bowl add remaining stuffing ingredients, adding salt and pepper to taste.
• 2 remove leaves from cabbage carefully so as not to tear them. parboil leaves in boiling water until limp enough to handle, cooking leaves in 2 to 3 batches. drain in colander, rinse with cold water.
• 3 cut out larger center rib of each leaf, any large leaves in half. line base of a deep pan with the ribs and any leftover torn leaves.
• 4 place a generous tablespoon of stuffing on base of each leaf, roll once and tuck in sides to contain filling. roll to end of leaf. repeat with remaining ingredients.
• 5 crush and mince garlic add salt, mint and lemon juice; mix with olive oil. pack rolls flap side down in lined pan, sprinkling garlic-lemon mixture between layers of rolls. invert a plate on top of rolls to keep them intact during cooking. add enough cold water to just cover rolls, put lid on firmly.
• 6 bring to boil, reduce to low and simmer 45 minutes. remove from heat and leave aside 30 minutes. serve lukewarm or cold.

New England Boiled Dinner

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1 (3 1/2 lb) corned beef brisket
• 6 small onions
• 4 medium potatoes, peeled and quartered
• 3 medium carrots, peeled and quartered
• 3 medium parsnips, peeled and chunked
• 2 medium rutabagas, peeled and cut in small chunks
• 1 small cabbage, cut in wedges

Recipe

• 1 place meat in dutch oven.
• 2 add spices from pkg if desired.
• 3 add water to cover meat.
• 4 bring to a boil, reduce heat and simmer, covered 2 hours.
• 5 add all vegetables except cabbage.
• 6 cover, return to boiling.
• 7 reduce heat and simmer 15 minutes.
• 8 add cabbage.
• 9 cover; cook for 20 minutes more.
• 10 season with salt and pepper.

Grilled Scallop Teriyaki Salad

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

Ingredients

• Servings: 4
• 1 cup teriyaki sauce (your favorite)
• 1/4 cup fresh lime juice
• 2 tablespoons fresh ginger, minced
• 1 tablespoon garlic, minced
• 12 large sea scallops (1 1/2 lb.)
• 1 cup broccoli floret
• 1 cup snow peas
• 2 cups napa cabbage, thinly sliced
• 1 cup carrot, cut in matchsticks
• 3/4 cup chow mein noodles (commercially fried and dried)
• 1/2 cup fresh cilantro, chopped
• 1/2 cup dry roasted peanuts (optional)

Recipe

• 1 preheat grill to high.
• 2 whisk teriyaki sauce, lime juice, ginger and garlic together in a bowl. reserve half the mixture for the salad; pour the rest over the scallops in a resealable plastic bag. marinate 20 minutes, chilled.
• 3 blanch broccoli and peas in boiling salted water for 1 minute. transfer to ice water, then drain. toss blanched vegetables in a large bowl with remaining ingredients and reserved dressing (marinade). add dressing a little at a time, tasting after tossing - you may not want to use all the dressing, as it can make your salad too salty (depends on your brand of teriyaki sauce.
• 4 grill scallops until cooked through, 2-3 minutes per side, brushing with marinade. remove from grill and serve on top of salad.

Glazed Casserole With Omelette

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

Ingredients

• Servings: 2
• 1 cup bean sprouts
• 1 cup chicken (boiled)
• 2 medium onions
• 10 mushrooms
• 2 medium carrots
• 1/4 medium cabbage
• 3 -4 pieces bamboo shoots
• salt
• black pepper
• 4 tablespoons tomato ketchup
• 3 tablespoons vinegar
• 3 tablespoons sugar
• 1 tablespoon cornflour
• 2/3 cup water
• salt
• 2 eggs
• salt
• black pepper

Recipe

• 1 shred boiled chicken.
• 2 peel and slice onions thinly.
• 3 slice mushrooms thinly lengthwise.
• 4 scrape carrots and shred thinly.
• 5 wash cabbage and shred thinly.
• 6 wash bamboo shoots.
• 7 boil till done.
• 8 shred lengthwise.
• 9 place onions, mushrooms, carrots and cabbage in a pan.
• 10 cover.
• 11 cook on low flame for 2-3 minutes.
• 12 meanwhile, whisk the sauce ingredients together.
• 13 pour onto the vegetables adding the chicken and bamboo shoots.
• 14 stir well.
• 15 continue to cook until the sauce covers the vegetables evenly.
• 16 adjust seasoning.
• 17 to make omelette, beat eggs vigorously with salt and pepper powder.
• 18 prepare omelette in a lightly greased pan.
• 19 remove.
• 20 cut into strips.
• 21 serve the casserole decorated witha lattice of omelette strips.

Super Salad (adapted From Whole Foods Superfood Salad)

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 3 cups kale, chopped (i like to use both baby and regular)
• 1 cup napa cabbage, chopped
• 1 cup broccoli slaw mix, chopped
• 1/4 cup organic edamame (optional)
• 1/2 cup vegetables (cauliflower and carrots, i throw a few florets and baby carrots together in the food processer and g)
• red onion (optional)
• 1/4 cup raw sunflower seeds
• 1/4 cup raw cashews
• 1/4 cup raspberries (i like using freeze dried ones slightly crumbled)
• archer farms acai light raspberry vinaigrette dressing (i should make my own but something has to give sometimes and this dressing is really a pretty decent)

Recipe

• 1 combine and toss.
• 2 **all the measurements are estimates. i typically eyeball everything based on how much i want to make. i like to chop both the kale and cabbage well because it allows all the ingredients to incorporate better and it is just yummier that way. this salad stores really well in an air tight container in the refrigerator minus the dressing. i like to portion it out into single serving containers for ease as well as when i add the dressing i just replace the lid and shake to distribute the dressing.

New England Boiled Dinner

Total Time: 4 hrs 45 mins Preparation Time: 15 mins Cook Time: 4 hrs 30 mins

Ingredients

• Servings: 8
• 1 (6 lb) corned beef brisket
• 2 medium onions, chopped
• 4 whole cloves
• 5 whole black peppercorns
• 2 bay leaves
• 1 garlic clove
• 10 medium beets, trimmed
• 12 onions, peeled
• 6 medium waxy potatoes, peeled and chopped
• 6 medium carrots, peeled and chopped
• 3 medium turnips, peeled and chopped
• 3 medium parsnips, peeled and chopped
• 1 large green cabbage, cored and cut into wedges

Recipe

• 1 place the corned beef in a large pot and cover with water. simmer for 1 hour, skimming off any foam that forms on the surface of the water.
• 2 pour off teh waer; cover with fresh water. add teh chopped onions, cloves, peppercorns, bay leaves, and garlic. cover and simmer for 3 to 4 hours or until the meat is tender.
• 3 meanwhile, boil the beets in a large saucepan with enough water to cover, until tender (about 1 hour). drain, cool, peel, and cut into quarters.
• 4 transfer teh meat from the liquid to a serving platter and keep warm.
• 5 bring the meat's cooking liquid to a boil. add teh onions, potatoes, carrots, turnips, and parsnips. cover and simmer for 20 minutes. add the cabbage and continue to simmer for 15 minutes more, until all the vegetables are tender.
• 6 slice the brisket across the grain and serve with the beets and other vegetables.

Lydia's Portuguese Beef Stew

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

Ingredients

• Servings: 6
• 1/2 cup butter
• 1 -2 lb beef roast (depending on how much beef you like) or 1 -2 lb beef steak, cubed for stew (depending on how much beef you like)
• 1 small diced onion
• 8 medium potatoes, peeled and chopped
• 1 cup diced carrot
• 1/2 medium head of cabbage, chopped
• salt
• garlic salt or garlic powder

Recipe

• 1 melt butter in a dutch oven and saute beef in butter until brown. add onions for an additional 3-5 minutes just until translucent.
• 2 add potatoes and enough water to cover meat and potatoes.bring to a simmer and cook until meat and potatoes are tender(about 45-60 minutes).
• 3 add carrots and cabbage last, cook until cabbage is tender.(maybe 20 minutes).
• 4 add last, salt and garlic salt/powder to taste.

New England Boiled Dinner

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

Ingredients

• Servings: 4
• 1 1/2 lbs pre- cooked ham
• 6 medium carrots, chunked
• 1 head purple cabbage, chunked
• 1 large onion, chunked
• 8 potatoes, chunked
• 2 bay leaves
• 1 -2 quart water

Recipe

• 1 place ham in a large kettle filled 1/2 full with water. bring to a boil.
• 2 add remaining ingredients and cook slowly for 2 hours or until potatoes are tender and ham is heated through.

New England Boiled Dinner (corned Beef & Cabbage)

Total Time: 5 hrs Preparation Time: 30 mins Cook Time: 4 hrs 30 mins

Ingredients

• Servings: 5
• 5 -6 lbs corned beef
• 1/2 medium onion, with skin on
• 2 cloves garlic, crushed
• 5 whole cloves
• 1 1/2 teaspoons pickling spices
• 2 bay leaves
• 1 head cabbage, remove outer leaves and cut through stem into 8 wedges
• 2 small turnips, peeled and cut into 1 inch chunks
• 6 large carrots, peeled,cut in one inch chunks
• 8 medium potatoes, peeled,cut in one inch chunks

Recipe

• 1 place corned beef in a large pot, cover with cold water.
• 2 bring to a simmer, simmer for 5 minutes, then remove and rinse meat, empty the water out of the pan.
• 3 place meat back in the pan along with the onion, garlic, the cloves, pickling spice and bay leaves.
• 4 cover with 12 cups cold water, or more to cover the meat.
• 5 bring back to a simmer, partially cover the pan, simmer for 3- 4 hours (adding more water as necessary to keep beef covered), until beef is tender, but not falling apart.
• 6 remove the beef from the pot, wrap in foil, and keep warm.
• 7 strain the cooking liquid, and add it back to the pot, discarding the onion and spices.
• 8 bring the liquid back to a simmer, and add the vegetables in this order-- (you should end up with all the veggies in the pot together) cabbage--give it about 4 minutes, then add turnips--give them about 5 minutes, then add carrots--give them about 3 minutes, and then add potatoes, simmering for about 10-15 more minutes.
• 9 they should all be fork tender.
• 10 david serves it this way--slice corned beef thinly against the grain, place in a shallow soup bowl with vegetables, and ladle about 1/2 cup stock over all, with mustard and/or horseradish on the side.
• 11 we have it in dinner plates sliced, with our veggies on the side, and plenty of butter and salt and pepper on them.
• 12 also great with crusty bread, and maybe some mustard or horseradish on the side.

Spek Met Wittekool - Lamb Hocks With Cabbage

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

Ingredients

• Servings: 6
• 3 lbs lamb hocks
• water
• salt and pepper
• 1 head cabbage

Recipe

• 1 simmer the lamb hocks in water until tender, about three hours (if using a slow cooker, up to 8 hours).
• 2 cut cabbage into eighths; add to pot and sprinkle with salt and pepper.
• 3 cook until tender.

New Cabbage Soup With Brown Rice

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

Ingredients

• Servings: 12
• 1 head cabbage, chopped
• 6 carrots, peeled and chopped
• 3 large onions, sliced
• 1 (16 ounce) bag stir fry vegetables
• 2 (14 1/2 ounce) cans tomatoes with onion and garlic, don't drain
• 5 celery ribs, chopped (use the leaves too)
• 1 1/2 cups instant brown rice
• 2 garlic cloves or 1 tablespoon garlic powder
• 1 teaspoon black pepper
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons italian seasoning
• 2 teaspoons seasoning salt
• 2 (14 ounce) cans chicken broth
• 4 cups water

Recipe

• 1 place all vegetables in a very large pot. it will cook down a bit, but make sure your vegetables can fit in the pot even if it's a tight fit.
• 2 pour brown rice on top of vegetables. add seasonings, broth, and water.
• 3 cook uncovered over medium heat until liquids boil.
• 4 once boiling, reduce heat to medium low, cover with lid. stir about every 30 min or so until vegetables and rice are tender. enjoy!
• 5 if you like garlic and red peppers like me -- add as much as you like. you could also add 1 diced jalepeno if you like it really spicy. i just always have crushed red pepper in the pantry.

Crusty Crunchy Cheddar Cabbage Casserole

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

Ingredients

• 2 1/2 cups corn flakes, crushed
• 1/2 cup butter, melted
• 4 1/2 cups shredded cabbage
• 1/4 cup chopped onion
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 cup milk
• 1/2 cup mayonnaise (no substitutions)
• 2 cups shredded cheddar cheese

Recipe

• 1 preheat oven to 350; grease a 13x9 pan, set aside.
• 2 toss cornflakes & butter; sprinkle half into pan.
• 3 layer cabbage, onion, salt & pepper.
• 4 in a medium mixing bowl, combine soup and mayonnaise; spoon over other stuff, sprinkle with cheese and remaining cornflake mixture.
• 5 bake, uncovered for 45-50 minutes (golden brown).

Salad Dressing With A Punch

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 3 ounces balsamic vinegar
• 2 ounces water
• 1 teaspoon coarse ground black pepper
• 1 teaspoon caraway seed
• 1 teaspoon chives, chopped
• 1 tablespoon creole mustard
• 1 package equal sugar substitute
• 1/2 teaspoon celery seed
• 1 teaspoon prepared horseradish

Recipe

• 1 mix the ingredients together.
• 2 serve over lettuce or thin sliced cabbage.

New England Boiled Dinner

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

Ingredients

• Servings: 4
• 3 -4 lbs corned beef brisket
• 2 onions, peeled and quartered
• 2 garlic cloves, minced
• 3 whole cloves
• 4 whole peppercorns
• 2 bay leaves
• 6 potatoes, pared (small to medium potatoes)
• 6 carrots, pared in 2-inch slices
• 1 head cabbage, cored and cut in wedges

Recipe

• 1 rinse corned beef and place in a large pot; barely cover with hot water.
• 2 add onions, garlic.
• 3 tie the whole cloves, peppercorns and bay leaves in a square of cheese cloth for easy removal from cooking stock.
• 4 cover; simmer about 1 hour per pound of meat or until fork tender.
• 5 remove meat from liquid; add potatoes and carrots.
• 6 cover; bring to boiling, cook 10 minutes.
• 7 add cabbage; cook 20 minutes more.
• 8 to carve corned beef cut across the grain in thin slices.

Lamb Chop, Cabbage, Potato Casserole

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

Ingredients

• Servings: 4
• 1 1/2 lbs lamb chops
• 1 medium onion, coarse chopped
• 1 teaspoon salt
• pepper
• 1 tablespoon garlic powder
• 2 tablespoons oil
• 1 (10 3/4 ounce) can cream of celery soup (don't substitute)
• 1 1/2 cups milk
• 1/2 head cabbage, sliced
• 3 medium potatoes, peeled and sliced

Recipe

• 1 brown lamb chops, onions, and seasonings in oil.
• 2 take chops out of pan and set aside.
• 3 add celery soup and milk to the same pan with the onions and simmer until heated through.
• 4 put one half of the sliced potatoes in a sprayed casserole pan.
• 5 place one half of the cabbage over potatoes.
• 6 pour one half of soup mixture over that.
• 7 repeat.
• 8 place browned lamb chops on top.
• 9 cover and bake at 350°f for 1 hour or until potatoes are tender.
• 10 remove cover last 20 minutes.

Mie Goreng Java (javanese Fried Noodles)

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

Ingredients

• Servings: 2
• 150 g dried egg noodles or 250 g fresh egg noodles
• 3 garlic cloves
• 3 macadamia nuts
• 1/2 tablespoon whole pepper
• 100 g chicken breasts, cut into cubes
• 100 g shrimp, shelled and deveined
• 50 g cabbage, cut thinly
• 100 g bean sprouts
• 3 stalks spring onions, chopped
• 1 stalk celery, chopped
• 4 tablespoons ketjap manis (indonesian sweet soy sauce)
• 150 milliliters chicken stock

Recipe

• 1 if using dried noodles, prepare noodles as direction but reduce the time called for by half. grind garlic, macadamia nuts and pepper using mortar and pestle, or electric grinder, to smooth paste.
• 2 heat cooking oil in a wok. stir-fry spice paste till fragrant over medium heat for 30 seconds or less.
• 3 toss in chicken and prawns. cook quickly by stirring using a spatula. add sweet soy sauce. mix well.
• 4 pour chicken stock in the wok. toss in cabbage. reduce heat slightly and let boil, about 2-3 minutes.
• 5 when the liquid slightly reduced, add the noodles. increase the heat to medium-high and cook the noodles and sauce until desired consistency. for dry noodles, cook longer. for wet noodles, cook briefly.
• 6 add bean sprouts and chopped greens. mix well. serve the mie goreng java warm. serve the mie goreng along with other condiments, such as fried shallot flakes, chopped celery, fried eggs, chicken satay, fried chicken, freshly cut cucumber slices, tomatoes or sambal belacan.

Csa Coleslaw

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 1 head green cabbage
• 2 carrots, finely chopped or shredded
• 1 red onion, chopped
• 3/4 cup mayonnaise
• 2 tablespoons sugar
• 2 tablespoons red wine vinegar
• 1/2 teaspoon celery salt
• sea salt, to taste
• fresh ground pepper, to taste

Recipe

• 1 chop or shred vegetables.
• 2 mix remaining ingredients in a bowl.
• 3 pour dressing over vegetables, stir & chill.

Delicious Traditional Scotch Broth Soup

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

Ingredients

• Servings: 4
• 1 lb mutton neck (lamb)
• 2 quarts cold water
• 2 -3 tablespoons pearl barley, washed
• 2 tablespoons dry split yellow peas
• 2 tablespoons dried split green peas
• 2 medium carrots, chopped large
• 2 leeks, cleaned and chopped
• 1/2 cup diced rutabaga
• 1 medium onion, diced
• 1/2 small cabbage, shredded
• 1 tablespoon salt, to taste
• pepper

Recipe

• 1 put the mutton, water, salt and washed pearl barley into a large stockpot.
• 2 bring to a boil very slowly; skim off fat while boiling.
• 3 dice all veggies, wash and shred the cabbage; add the veggies to the pot.
• 4 bring the soup back to a boil again, and simmer very gently until the meat is cooked, and the peas are tender (about two hours).
• 5 add salt and pepper to taste.

Easy Veggie Salad With Asian Dressing

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1 (12 ounce) package broccoli slaw mix (or a mix of shredded broccoli stems, carrots & purple cabbage)
• 1 (16 ounce) can chickpeas, drained (garbanzo beans)
• 1 cucumber, chopped (about 1 cup)
• 1 cup artichoke heart, chopped
• 3/4 cup tomato, chopped
• 1/4 cup rice wine vinegar
• 1/4 cup olive oil
• 1 tablespoon sesame oil
• 1 teaspoon soy sauce
• 1 tablespoon honey
• 2 teaspoons garlic, minced
• 1/2 teaspoon celery seed
• 1/2 teaspoon marjoram
• 1/2 teaspoon salt (i use sea salt)
• 2 tablespoons toasted sesame seeds
• 2 tablespoons fresh cilantro, finely chopped

Recipe

• 1 in large bowl, combine all 5 salad ingredients.
• 2 in small bowl combine all 11 dressing ingredients. stir or whisk to combine.
• 3 pour dressing over salad, mix well. cover and refrigerate til serving time.

Shrimp And Mussel Salad With Cabbage Slaw

Total Time: 2 hrs Preparation Time: 1 hr 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 1/4 lbs shrimp, medium size
• 3 lbs mussels, in the shell
• 1/4 green cabbage
• 1/16 purple cabbage
• 1 cucumber
• 1/4 fennel bulb
• 1 small red onion
• 2 -3 tablespoons capers
• fresh parsley
• ground pepper
• 1 tablespoon nigella seeds
• 1 1/2 lemons
• 1/8 cup apple cider vinegar
• 1/8 cup extra virgin olive oil

Recipe

• 1 bring hot water, sufficient to cover the shrimp, to boil. drop in the shrimp. leave in the hot water for no more than 90 seconds. drain and run cold water over. peel. (you can peel before you cook if you prefer. i tend to peel some while waiting on the water, and the rest after. you can even skip this step by buying pre-cooked shrimp, but i find they often taste a little funky.).
• 2 bring hot water, sufficient to cover the mussels, to boil. drop in the mussels -- there were enough of these that i divided the lot and did this step twice -- and let them cook. when foam starts rising, after about 3 minutes, you can reduce the heat to a strong simmer, and fish out (using tongs) the mussels whose shells are opening, and place in a separate bowl. by seven minutes, all the mussels that will open should have done so, unless your pot was too tightly packed. run cold water over the retrieved mussels. best is to put the mussels in a bowl that is directly under running cold water as you retrieve them. discard any mussels that do not open. the opening size should be over 1/8th inch for it to count for something i'd serve to others, not to mention eat myself.
• 3 remove mussels from their shells, and add to shrimp, and store, covered, in fridge.
• 4 slice thinly: cabbages, onion, fennel bulb. roughly chop shreds to smaller amounts.
• 5 if your cucumber is waxed, or if it has a thick skin, peel it. otherwise you may optionally leave the skin on. slice cucumber into very fine slices. halve or quarter these, depending on the thickness of the cucumber.
• 6 put the above vegetation into a large serving bowl.
• 7 add the fresh parsley (don't stint, but i didn't measure it), chopped fine. add the capers, the ground pepper and the nigella seeds. make the nigella seeds, if you have them, a heaping tablespoonful.
• 8 add the chilled seafood.
• 9 dressing: the juice of 1.5 large lemons (slice lemons into segments and squeeze, removing seeds as you go). add the vinegar and the olive oil, mix, and pour over your salad. toss the salad up. try to get everything coated, lightly. feel free to add a little bit more of the oil and the vinegar, if you think this needs.
• 10 optional garnish at the end: 1 tomato (from a roadside stand, a farmer's market, or your own garden, not the supermarket) sliced and laid invitingly atop the salad.