Cabbage Roll Casserole

Ingredients

• Servings: 12
• 2 pounds ground beef
• 1 cup chopped onion
• 1 (29 ounce) can tomato sauce
• 3 1/2 pounds chopped cabbage
• 1 cup uncooked rice
• 1 teaspoon salt
• 2 (14 ounce) cans beef broth

Recipe

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

Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large skillet, brown beef in oil over medium high heat until redness is gone. drain off fat.
• in a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. add meat and mix all together. pour mixture into a 9x13 inch baking dish. pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. stir, replace cover and bake for another 30 minutes.

fish tacos

Ingredients

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

Recipe

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


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

Coleslaw I

Ingredients

• Servings: 12
• 1 medium head cabbage, shredded
• 1 carrot, shredded
• 2 cups mayonnaise
• 1 cup cider vinegar
• 1/2 cup sugar
• 3 tablespoons dried minced onion
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Ready Time: 45 mins


• in a large bowl, combine shredded cabbage and carrot.
• in a large empty mayonnaise jar, add the 2 cups mayonnaise, vinegar, sugar and dry onion flakes. shake well until blended.
• pour dressing mixture over cabbage and carrots and toss well. chill and serve.

Grandma Jeanette's Amazing German Red Cabbage

Ingredients

• Servings: 4
• 2 tablespoons butter
• 5 cups shredded red cabbage
• 1 cup sliced green apples
• 1/3 cup apple cider vinegar
• 3 tablespoons water
• 1/4 cup sugar
• 2 1/4 teaspoons salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cloves

Recipe

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

Ready Time: 1 hr 50 mins


• place butter, cabbage, apples, and sugar into a large pot. pour in the vinegar and water, and season with salt, pepper, and clove.
• bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.

Mild Thai Beef With A Tangerine Sauce

Ingredients

• Servings: 4
• 1 (8 ounce) package dry chinese noodles
• 1/4 cup hoisin sauce
• 1/4 cup dry sherry
• 1 teaspoon tangerine zest
• 1/4 teaspoon ground ginger
• 4 teaspoons vegetable oil
• 1 pound flank beef steak, cut diagonally into 2 inch strips
• 2 teaspoons vegetable oil
• 1/2 small butternut squash - peeled, seeded, and thinly sliced
• 1 cup sliced fresh mushrooms
• 1 large red onion, cut into 2 inch strips
• 3 cups cabbage, thinly sliced
• 1 tangerine, sectioned and seeded

Recipe

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


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the noodles, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. drain, rinse, and set aside.
• whisk together the hoisin sauce, sherry, tangerine zest, and ground ginger in a small bowl.
• heat 2 teaspoons vegetable oil in a large wok or skillet over high heat. add one half of the beef slices to the pan; cook, stirring constantly, until the meat is nicely browned, 2 to 3 minutes. remove meat to a platter with a slotted spoon. repeat with the remaining beef.
• heat the remaining 2 teaspoons of oil in the pan. stir in the butternut squash, mushrooms, and onion. cook, stirring constantly, until vegetables are crisp-tender and slightly brown on the edges, 5 to 7 minutes. add the cabbage, and cook and stir until slightly wilted, about 2 additional minutes.
• reduce the heat to medium. stir the cooked beef, tangerine sections, and hoisin mixture into the vegetables. cook until heated through, 2 to 3 minutes. serve over chinese noodles.

Fish Tacos

Ingredients

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

Recipe

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


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

Yakisoba Chicken

Ingredients

• Servings: 6
• 1/2 teaspoon sesame oil
• 1 tablespoon canola oil
• 2 tablespoons chile paste
• 2 cloves garlic, chopped
• 4 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1/2 cup soy sauce
• 1 onion, sliced lengthwise into eighths
• 1/2 medium head cabbage, coarsely chopped
• 2 carrots, coarsely chopped
• 8 ounces soba noodles, cooked and drained

Recipe

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


• in a large skillet combine sesame oil, canola oil and chili paste; stir-fry 30 seconds. add garlic and stir fry an additional 30 seconds. add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink, about 5 minutes. remove mixture from pan, set aside, and keep warm.
• in the emptied pan combine the onion, cabbage, and carrots. stir-fry until cabbage begins to wilt, 2 to 3 minutes. stir in the remaining soy sauce, cooked noodles, and the chicken mixture to pan and mix to blend. serve and enjoy!

Hot Dog Relish

Ingredients

• Servings: 10
• 4 cups chopped onions
• 4 cups coarsely chopped cabbage
• 12 chopped green bell peppers
• 10 green tomatoes, chopped
• 1/2 cup salt
• 2 tablespoons mustard seed
• 1 teaspoon celery seed
• 1 1/2 teaspoons turmeric
• 6 cups sugar
• 4 cups vinegar
• 2 cups cold water

Recipe

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


• place onions, cabbage, bell peppers, and tomatoes in a food processor, and pulse until finely minced. drain, and remove contents to a large bowl. sprinkle with salt, cover, and let stand overnight. pour contents into a colander; rinse, and drain. return contents to bowl.
• in a separate bowl, stir together mustard seed, celery seed, turmeric, sugar, vinegar, and water. pour over vegetable mixture, and stir to combine.
• pour mixture into a large pot, and bring to a boil over high heat. boil for 5 to 10 minutes. store, refrigerated, in sterilized, sealed pint jars.

Fish Tacos

Ingredients

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

Recipe

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


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

Grandma Jeanette's Amazing German Red Cabbage

Ingredients

• Servings: 4
• 2 tablespoons butter
• 5 cups shredded red cabbage
• 1 cup sliced green apples
• 1/3 cup apple cider vinegar
• 3 tablespoons water
• 1/4 cup sugar
• 2 1/4 teaspoons salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cloves

Recipe

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

Ready Time: 1 hr 50 mins


• place butter, cabbage, apples, and sugar into a large pot. pour in the vinegar and water, and season with salt, pepper, and clove.
• bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.

Sarmale (stuffed Cabbage Or Vine Leaves)

Ingredients

• Servings: 5
• 3 1/4 cups long grain rice, rinsed
• 2 pounds lamb loin roast, finely diced
• 1 pound carrots, chopped
• 1 pound onions, chopped
• 1 pinch salt to taste
• 3 tablespoons tomato paste
• 1/2 teaspoon dried dill weed
• 1/4 cup sunflower seed oil
• 6 ounces parsley roots, chopped
• 1 medium head cabbage

Recipe

Cook Time: 45 mins Ready Time: 1 hr 45 mins


• place rice in a medium bowl, and pour boiling water over it. let soak for 15 minutes, then drain.
• heat 2 tablespoons of oil in a large skillet over medium-high heat. add the carrots, parsley roots, onions and tomato paste. cook and stir until the vegetables are tender. transfer the vegetables to the bowl with the rice.
• heat 2 more tablespoons of oil in the same skillet over medium-high heat. add the lamb, and cook for about 2 minutes, just until browned on the outside. transfer to the bowl with the rice and vegetables; season with dill and black pepper. stir until everything is well blended. set the mixture aside to cool.
• carefully remove the leaves from the head of cabbage, and place them in a large pot with about 2 inches of water. bring to a boil, and cook for 5 to 10 minutes, until tender and flexible.
• remove the cabbage leaves from the pot, but leave enough in the bottom to cover. on each of the remaining leaves, place about 2 tablespoons of the lamb and rice mixture in the center, and wrap the leaf around to cover. place the stuffed cabbage leaves into the pot.
• when the pot is full, place a few boiled cabbage leaves over the top. pour boiling water into the pot to cover the cabbage rolls, and place over medium-low heat. cover, and simmer for about 30 minutes, until the rice is tender.

Korean Pizza

Ingredients

• Servings: 8
• 2 cups all-purpose flour
• 2 eggs
• 4 cups water
• 1/2 teaspoon salt
• 1 shallot, chopped
• 1 green onion, chopped
• 1/2 cup minced crabmeat
• 1/2 cup chopped cooked lamb
• 1/2 cup diced firm tofu
• 1 cup bean sprouts
• 1 cup frozen mixed vegetables, thawed
• 1/2 cup shredded cabbage
• 4 teaspoons canola oil
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 chile pepper, chopped (optional)

Recipe

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


• in a large bowl, mix together the flour, eggs, water and salt. it will be very watery, as the pizza is like a crepe. stir in the crabmeat, lamb, tofu, bean sprouts, mixed vegetables, and cabbage until well blended.
• heat some of the oil in a large skillet over medium heat. your pizzas will be the size of your skillet. spoon in enough of the vegetable batter to cover the bottom of the pan. cook for about 8 minutes, or until the underside is golden brown. flip, and cook until browned on the other side, about 3 minutes. the edges should be crispy. repeat with remaining batter. serve pizzas with dipping sauce.
• to make the dipping sauce, mix together the soy sauce, rice vinegar, sesame oil and chile pepper in a sealable container. seal, and shake until well blended. shake again just before serving.

Modern Colcannon

Ingredients

• Servings: 12
• 5 pounds russet potatoes, peeled and cubed
• 2 pounds cabbage, chopped
• 3 tablespoons mayonnaise, or more if needed
• 1 (14.5 ounce) can chicken broth, or as needed
• salt and black pepper to taste
• 2 pounds cubed fully cooked ham

Recipe

Preparation Time: 35 mins Cook Time: 25 mins Ready Time: 1 hr


• place the potatoes into a large pot and cover with salted water. bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. drain and allow to steam dry for a minute or two.
• while potatoes are boiling, place cabbage into a pot with about an inch of water, bring to a boil, cover, and simmer the cabbage until tender, 10 to 15 minutes. drain the cabbage, and set aside.
• in a large bowl, mash the potatoes and mayonnaise together, adding chicken broth by the tablespoon until you reach your desired consistency. season the mashed potatoes with salt and pepper. stir the cabbage into the mashed potatoes.
• place the cooked ham into a skillet over medium-low heat, and cook and stir until the ham is hot, about 3 minutes. stir the cooked ham into the colcannon, and serve.

Fish Tacos

Ingredients

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

Recipe

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


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

Southern Fried Cabbage With Bacon, Mushrooms, And Onions

Ingredients

• Servings: 10
• 1 pound bacon
• 1 large head cabbage, chopped
• 1 large onion, chopped
• 1 (8 ounce) package sliced fresh mushrooms
• salt and ground black pepper to taste

Recipe

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


• place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on paper towels; crumble when cooled. drain all but 3 tablespoons of bacon drippings from skillet.
• cook and stir cabbage, onion, and mushrooms in the remaining bacon drippings until tender and lightly browned, about 20 minutes. fold bacon into cabbage mixture. season with salt and black pepper.

Hot Dog Relish

Ingredients

• Servings: 10
• 4 cups chopped onions
• 4 cups coarsely chopped cabbage
• 12 chopped green bell peppers
• 10 green tomatoes, chopped
• 1/2 cup salt
• 2 tablespoons mustard seed
• 1 teaspoon celery seed
• 1 1/2 teaspoons turmeric
• 6 cups sugar
• 4 cups vinegar
• 2 cups cold water

Recipe

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


• place onions, cabbage, bell peppers, and tomatoes in a food processor, and pulse until finely minced. drain, and remove contents to a large bowl. sprinkle with salt, cover, and let stand overnight. pour contents into a colander; rinse, and drain. return contents to bowl.
• in a separate bowl, stir together mustard seed, celery seed, turmeric, sugar, vinegar, and water. pour over vegetable mixture, and stir to combine.
• pour mixture into a large pot, and bring to a boil over high heat. boil for 5 to 10 minutes. store, refrigerated, in sterilized, sealed pint jars.

Grandma Jeanette's Amazing German Red Cabbage

Ingredients

• Servings: 4
• 2 tablespoons butter
• 5 cups shredded red cabbage
• 1 cup sliced green apples
• 1/3 cup apple cider vinegar
• 3 tablespoons water
• 1/4 cup sugar
• 2 1/4 teaspoons salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cloves

Recipe

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

Ready Time: 1 hr 50 mins


• place butter, cabbage, apples, and sugar into a large pot. pour in the vinegar and water, and season with salt, pepper, and clove.
• bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.

Grandma Jeanette's Amazing German Red Cabbage

Ingredients

• Servings: 4
• 2 tablespoons butter
• 5 cups shredded red cabbage
• 1 cup sliced green apples
• 1/3 cup apple cider vinegar
• 3 tablespoons water
• 1/4 cup sugar
• 2 1/4 teaspoons salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cloves

Recipe

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

Ready Time: 1 hr 50 mins


• place butter, cabbage, apples, and sugar into a large pot. pour in the vinegar and water, and season with salt, pepper, and clove.
• bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.

Asian Coleslaw With Candied Walnuts

Ingredients

• Servings: 6
• 4 cups shredded red cabbage
• 1 cup shredded jicama
• 1/2 cup shredded carrots
• 2 tablespoons chopped cilantro
• 1/2 cup kikkoman lime ponzu
• 6 tablespoons sesame oil
• 1/4 cup orange juice
• 1/2 teaspoon grated ginger
• candied walnuts:
• 1 cup walnuts
• 1/2 cup sugar
• 1/2 teaspoon vanilla
• 1/2 teaspoon cinnamon

Recipe

• in a large bowl, toss together cabbage, jicama, carrots and cilantro. whisk together ponzu, sesame oil, orange juice and ginger; pour over cabbage mixture and toss together. sprinkle with candied walnuts.
• to make candied walnuts, place 1 cup walnuts and 1/2 cup sugar in a skillet over medium heat. cook, stirring constantly, until sugar dissolves and turns light brown. toss to coat walnuts. remove skillet from heat; stir in 1/2 teaspoon vanilla and 1/2 teaspoon cinnamon. spread walnuts on aluminum foil to cool.

Kraut Bierocks

Ingredients

• Servings: 10
• 1 1/2 (.25 ounce) packages active dry yeast
• 1/2 cup sugar
• 2 cups warm water
• 4 cups all-purpose flour
• 1/2 cup powdered milk
• 1 1/2 teaspoons baking powder
• 1/2 cup shortening
• 1 pound lean ground beef
• 1 pound ground italian sausage
• 1 cup chopped onion
• 3 cups shredded cabbage
• 3 tablespoons prepared mustard
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1/2 cup shredded, processed american cheese
• 1/2 cup shredded cheddar cheese

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• to make sweet dough: in a medium bowl combine the yeast, sugar and water and mix together; let stand 10 minutes. stir in flour, dry milk, baking powder and shortening, then knead mixture for 10 minutes, adding as little flour as necessary. cover bowl with a damp cloth and let rise in a warm place for 30 minutes, then knead again.
• to make filling: meanwhile, brown beef, sausage and onion in a large skillet over medium high heat. drain extra fat from skillet, then stir in cabbage, mustard, salt and pepper and cook for 5 minutes. add cheese and cook, stirring, until cheese is melted.
• preheat oven to 350 degrees f (175 degrees c).
• flatten a piece of dough. place large spoonful of meat filling onto dough and fold over to form a round bun. lay folded-side-down in a lightly greased 9x13 inch baking dish. repeat with remaining dough and filling.
• bake in preheated oven for 20 minutes, or until golden brown.

Fish Tacos

Ingredients

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

Recipe

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


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

Yakisoba Chicken

Ingredients

• Servings: 6
• 1/2 teaspoon sesame oil
• 1 tablespoon canola oil
• 2 tablespoons chile paste
• 2 cloves garlic, chopped
• 4 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1/2 cup soy sauce
• 1 onion, sliced lengthwise into eighths
• 1/2 medium head cabbage, coarsely chopped
• 2 carrots, coarsely chopped
• 8 ounces soba noodles, cooked and drained

Recipe

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


• in a large skillet combine sesame oil, canola oil and chili paste; stir-fry 30 seconds. add garlic and stir fry an additional 30 seconds. add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink, about 5 minutes. remove mixture from pan, set aside, and keep warm.
• in the emptied pan combine the onion, cabbage, and carrots. stir-fry until cabbage begins to wilt, 2 to 3 minutes. stir in the remaining soy sauce, cooked noodles, and the chicken mixture to pan and mix to blend. serve and enjoy!

Easy Apple Coleslaw

Ingredients

• Servings: 6
• 3 cups chopped cabbage
• 1 unpeeled red apple, cored and chopped
• 1 unpeeled granny smith apple, cored and chopped
• 1 carrot, grated
• 1/2 cup finely chopped red bell pepper
• 2 green onions, finely chopped
• 1/3 cup mayonnaise
• 1/3 cup brown sugar
• 1 tablespoon lemon juice, or to taste

Recipe

Preparation Time: 25 mins Ready Time: 25 mins


• in a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. in a small bowl, mix together mayonnaise, brown sugar, and lemon juice. pour dressing over salad.

Southern Cabbage For The Pressure Cooker

Ingredients

• Servings: 8
• 1 head cabbage, cored
• 3 slices bacon, cut into 1/2 inch pieces
• 1/4 cup butter
• 2 cups chicken broth
• salt and ground black pepper to taste

Recipe

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


• chop cabbage into 1- to 2-inch pieces.
• cook bacon in an open 8-quart pressure cooker over medium heat until tender, 4 to 5 minutes. do not crisp the bacon unless you just like it that way. add butter and stir until melted.
• place the chopped cabbage into the pot and pour in chicken broth. add salt and black pepper to taste and toss the cabbage until coated.
• secure the lid to your pressure cooker, place the regulator on top (depending on the type of pressure cooker you have), and turn the heat up to high. when the regulator begins to rock or the cooker reaches full pressure, lower the heat to maintain a gentle rocking motion (15 pounds per square inch). cook for 3 minutes.
• immediately remove the cooker from the heat and use the quick-release method recommended by your cooker's manufacturer to reduce the pressure. transfer cabbage to a serving dish and serve hot.

Fish Tacos

Ingredients

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

Recipe

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


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

Southern Cabbage For The Pressure Cooker

Ingredients

• Servings: 8
• 1 head cabbage, cored
• 3 slices bacon, cut into 1/2 inch pieces
• 1/4 cup butter
• 2 cups chicken broth
• salt and ground black pepper to taste

Recipe

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


• chop cabbage into 1- to 2-inch pieces.
• cook bacon in an open 8-quart pressure cooker over medium heat until tender, 4 to 5 minutes. do not crisp the bacon unless you just like it that way. add butter and stir until melted.
• place the chopped cabbage into the pot and pour in chicken broth. add salt and black pepper to taste and toss the cabbage until coated.
• secure the lid to your pressure cooker, place the regulator on top (depending on the type of pressure cooker you have), and turn the heat up to high. when the regulator begins to rock or the cooker reaches full pressure, lower the heat to maintain a gentle rocking motion (15 pounds per square inch). cook for 3 minutes.
• immediately remove the cooker from the heat and use the quick-release method recommended by your cooker's manufacturer to reduce the pressure. transfer cabbage to a serving dish and serve hot.

Asian Coleslaw With Candied Walnuts

Ingredients

• Servings: 6
• 4 cups shredded red cabbage
• 1 cup shredded jicama
• 1/2 cup shredded carrots
• 2 tablespoons chopped cilantro
• 1/2 cup kikkoman lime ponzu
• 6 tablespoons sesame oil
• 1/4 cup orange juice
• 1/2 teaspoon grated ginger
• candied walnuts:
• 1 cup walnuts
• 1/2 cup sugar
• 1/2 teaspoon vanilla
• 1/2 teaspoon cinnamon

Recipe

• in a large bowl, toss together cabbage, jicama, carrots and cilantro. whisk together ponzu, sesame oil, orange juice and ginger; pour over cabbage mixture and toss together. sprinkle with candied walnuts.
• to make candied walnuts, place 1 cup walnuts and 1/2 cup sugar in a skillet over medium heat. cook, stirring constantly, until sugar dissolves and turns light brown. toss to coat walnuts. remove skillet from heat; stir in 1/2 teaspoon vanilla and 1/2 teaspoon cinnamon. spread walnuts on aluminum foil to cool.

Yakisoba Chicken

Ingredients

• Servings: 6
• 1/2 teaspoon sesame oil
• 1 tablespoon canola oil
• 2 tablespoons chile paste
• 2 cloves garlic, chopped
• 4 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1/2 cup soy sauce
• 1 onion, sliced lengthwise into eighths
• 1/2 medium head cabbage, coarsely chopped
• 2 carrots, coarsely chopped
• 8 ounces soba noodles, cooked and drained

Recipe

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


• in a large skillet combine sesame oil, canola oil and chili paste; stir-fry 30 seconds. add garlic and stir fry an additional 30 seconds. add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink, about 5 minutes. remove mixture from pan, set aside, and keep warm.
• in the emptied pan combine the onion, cabbage, and carrots. stir-fry until cabbage begins to wilt, 2 to 3 minutes. stir in the remaining soy sauce, cooked noodles, and the chicken mixture to pan and mix to blend. serve and enjoy!

Kraut Bierocks

Ingredients

• Servings: 10
• 1 1/2 (.25 ounce) packages active dry yeast
• 1/2 cup sugar
• 2 cups warm water
• 4 cups all-purpose flour
• 1/2 cup powdered milk
• 1 1/2 teaspoons baking powder
• 1/2 cup shortening
• 1 pound lean ground beef
• 1 pound ground italian sausage
• 1 cup chopped onion
• 3 cups shredded cabbage
• 3 tablespoons prepared mustard
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1/2 cup shredded, processed american cheese
• 1/2 cup shredded cheddar cheese

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• to make sweet dough: in a medium bowl combine the yeast, sugar and water and mix together; let stand 10 minutes. stir in flour, dry milk, baking powder and shortening, then knead mixture for 10 minutes, adding as little flour as necessary. cover bowl with a damp cloth and let rise in a warm place for 30 minutes, then knead again.
• to make filling: meanwhile, brown beef, sausage and onion in a large skillet over medium high heat. drain extra fat from skillet, then stir in cabbage, mustard, salt and pepper and cook for 5 minutes. add cheese and cook, stirring, until cheese is melted.
• preheat oven to 350 degrees f (175 degrees c).
• flatten a piece of dough. place large spoonful of meat filling onto dough and fold over to form a round bun. lay folded-side-down in a lightly greased 9x13 inch baking dish. repeat with remaining dough and filling.
• bake in preheated oven for 20 minutes, or until golden brown.

Authentic Polish Pickle Soup (zupa Orgorkowa)

Ingredients

• Servings: 6
• 2 chicken leg quarters, skin removed
• 5 cups water, or as needed to cover
• 1/2 small head green cabbage, chopped
• 2 carrots, peeled and sliced
• 2 stalks celery, sliced
• 1 onion, sliced
• 2 bay leaves
• 3 tablespoons chopped fresh parsley
• 1 clove garlic, minced
• 1 pinch ground thyme
• 1 pinch dried marjoram
• salt and ground black pepper to taste
• 4 small dill pickles, thinly sliced
• 1 tablespoon all-purpose flour
• 1/4 cup sour cream

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 25 mins

Ready Time: 1 hr 45 mins


• place chicken legs in a large pot and cover with water. add cabbage, carrots, celery, onion, bay leaves, parsley, garlic, thyme, marjoram, salt, and black pepper.
• cover pot and bring to a simmer over medium heat. cook for about 1 hour. transfer 1 cup chicken and vegetable broth to a saucepan. heat broth and pickles over medium-low for about 15 minutes. return pickle broth to large pot.
• mix flour and sour cream in a bowl. stir into soup; bring to a boil until thickened, about 5 minutes. serve immediately.

Easy Apple Coleslaw

Ingredients

• Servings: 6
• 3 cups chopped cabbage
• 1 unpeeled red apple, cored and chopped
• 1 unpeeled granny smith apple, cored and chopped
• 1 carrot, grated
• 1/2 cup finely chopped red bell pepper
• 2 green onions, finely chopped
• 1/3 cup mayonnaise
• 1/3 cup brown sugar
• 1 tablespoon lemon juice, or to taste

Recipe

Preparation Time: 25 mins Ready Time: 25 mins


• in a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. in a small bowl, mix together mayonnaise, brown sugar, and lemon juice. pour dressing over salad.

Lamb Loin And Cabbage

Ingredients

• Servings: 8
• 2 tablespoons vegetable oil
• 8 boneless lamb loin chops
• salt and pepper to taste
• 1 small head cabbage, chopped
• seasoned salt
• 2 tablespoons worcestershire sauce

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• heat the oil in a skillet over medium heat. season the lamb chops with salt and pepper, and brown on both sides in the skillet. place the cabbage on top of the chops, and sprinkle with seasoned salt and worcestershire sauce. cover skillet and cook 15 minutes.
• uncover skillet, place chops on top of the cabbage, and continue cooking 15 minutes, or until lamb chops are done.

Red Cabbage Slaw With A Twist

Ingredients

• Servings: 6
• 3 cups thinly sliced red cabbage
• 3/4 cup diced red bell pepper
• 2 shallots, diced
• 1 (1 inch) piece fresh ginger, peeled and minced
• 10 leaves fresh basil, snipped
• 1/4 cup mayonnaise
• 1 lemon, juiced
• 2 tablespoons olive oil
• 1 1/2 teaspoons wasabi paste
• freshly ground multi-colored peppercorns to taste
• 1/4 cup toasted pine nuts
• 2 tablespoons salted sunflower kernels

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• combine cabbage, red bell pepper, shallots, ginger, and basil in a large bowl. whisk mayonnaise, lemon juice, olive oil, wasabi paste, and ground pepper in another bowl; stir into cabbage mixture. top with pine nuts and sunflower kernels.

Grandma Jeanette's Amazing German Red Cabbage

Ingredients

• Servings: 4
• 2 tablespoons butter
• 5 cups shredded red cabbage
• 1 cup sliced green apples
• 1/3 cup apple cider vinegar
• 3 tablespoons water
• 1/4 cup sugar
• 2 1/4 teaspoons salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cloves

Recipe

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

Ready Time: 1 hr 50 mins


• place butter, cabbage, apples, and sugar into a large pot. pour in the vinegar and water, and season with salt, pepper, and clove.
• bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.

Lamb Loin And Cabbage

Ingredients

• Servings: 8
• 2 tablespoons vegetable oil
• 8 boneless lamb loin chops
• salt and pepper to taste
• 1 small head cabbage, chopped
• seasoned salt
• 2 tablespoons worcestershire sauce

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• heat the oil in a skillet over medium heat. season the lamb chops with salt and pepper, and brown on both sides in the skillet. place the cabbage on top of the chops, and sprinkle with seasoned salt and worcestershire sauce. cover skillet and cook 15 minutes.
• uncover skillet, place chops on top of the cabbage, and continue cooking 15 minutes, or until lamb chops are done.

Peanut-free Tahini Vegetable Noodle Stir Fry

Ingredients

• Servings: 4
• veggies:
• 2 tablespoons olive oil or sesame oil
• 2 green peppers, chopped
• 3 cloves garlic, diced
• 1 pound green beans
• 1/2 pound chopped carrots
• 1 cup chopped celery, green onion, napa cabbage, or other favorite veggies (optional)
• sauce:
• 1/3 cup low-sodium wheat-free tamari sauce
• 1 tablespoon apple cider vinegar, or to taste
• 3 teaspoons freshly squeezed lemon or lime juice
• 1 tablespoon red thai curry paste
• 1/3 cup fresh natural tahini
• 1 tablespoon ground ginger
• 1 tablespoon agave nectar or sugar
• 1/2 cup so delicious® dairy free original coconut milk
• thai basil (optional)
• noodles:
• 1 (12 ounce) package thai-style large or small rice noodles

Recipe

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


• heat oil in a large frying pan or wok over medium heat. saute the chopped 1garlic and veggies in oil for 5-7 minutes until they soften just a bit. then add the ingredients for the sauce to the veggies and stir to combine.
• after adding the sauce ingredients, lower the heat, and continue cooking until you the sauce has reached a creamy consistency and the veggies are perfectly crunchy and cooked to your liking. you may need to add more tahini or coconut milk to get a more saucy texture if you added more veggies or if the tahini you used was somewhat less oily. play with the amounts to get the consistency you desire.
• while veggies are cooking, soak the rice noodles in a separate pot of boiling water for 3-5 minutes to soften.
• drain and then add the softened rice noodles to the wok to soak in the sauce and veggies for just a minute to mix up the flavors and sauce. just before removing from heat, add a handful of chopped fresh thai basil, if desired. then toss and serve immediately.

The Original Kielbasa And Sauerkraut

Ingredients

• Servings: 8
• 8 ounces lamb fatback, diced
• 2 (16 ounce) packages sauerkraut, drained
• 2 heads cabbage, cored and sliced into long, thin shreds
• 5 links kielbasa sausage, cubed

Recipe

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

Ready Time: 4 hrs 45 mins


• cook fatback in a large pot over low heat until the drippings render out, about 45 minutes, stirring often. stir sauerkraut and cabbage into the lamb drippings, bring to a simmer, and cook until cabbage is very tender, about 3 hours. stir occasionally. mix kielbasa into the cabbage and kraut; cook 45 minutes to 1 hour to blend flavors.

Peanut-free Tahini Vegetable Noodle Stir Fry

Ingredients

• Servings: 4
• veggies:
• 2 tablespoons olive oil or sesame oil
• 2 green peppers, chopped
• 3 cloves garlic, diced
• 1 pound green beans
• 1/2 pound chopped carrots
• 1 cup chopped celery, green onion, napa cabbage, or other favorite veggies (optional)
• sauce:
• 1/3 cup low-sodium wheat-free tamari sauce
• 1 tablespoon apple cider vinegar, or to taste
• 3 teaspoons freshly squeezed lemon or lime juice
• 1 tablespoon red thai curry paste
• 1/3 cup fresh natural tahini
• 1 tablespoon ground ginger
• 1 tablespoon agave nectar or sugar
• 1/2 cup so delicious® dairy free original coconut milk
• thai basil (optional)
• noodles:
• 1 (12 ounce) package thai-style large or small rice noodles

Recipe

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


• heat oil in a large frying pan or wok over medium heat. saute the chopped 1garlic and veggies in oil for 5-7 minutes until they soften just a bit. then add the ingredients for the sauce to the veggies and stir to combine.
• after adding the sauce ingredients, lower the heat, and continue cooking until you the sauce has reached a creamy consistency and the veggies are perfectly crunchy and cooked to your liking. you may need to add more tahini or coconut milk to get a more saucy texture if you added more veggies or if the tahini you used was somewhat less oily. play with the amounts to get the consistency you desire.
• while veggies are cooking, soak the rice noodles in a separate pot of boiling water for 3-5 minutes to soften.
• drain and then add the softened rice noodles to the wok to soak in the sauce and veggies for just a minute to mix up the flavors and sauce. just before removing from heat, add a handful of chopped fresh thai basil, if desired. then toss and serve immediately.

Red Cabbage Slaw With A Twist

Ingredients

• Servings: 6
• 3 cups thinly sliced red cabbage
• 3/4 cup diced red bell pepper
• 2 shallots, diced
• 1 (1 inch) piece fresh ginger, peeled and minced
• 10 leaves fresh basil, snipped
• 1/4 cup mayonnaise
• 1 lemon, juiced
• 2 tablespoons olive oil
• 1 1/2 teaspoons wasabi paste
• freshly ground multi-colored peppercorns to taste
• 1/4 cup toasted pine nuts
• 2 tablespoons salted sunflower kernels

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• combine cabbage, red bell pepper, shallots, ginger, and basil in a large bowl. whisk mayonnaise, lemon juice, olive oil, wasabi paste, and ground pepper in another bowl; stir into cabbage mixture. top with pine nuts and sunflower kernels.

Creamy Cabbage With Apples And Bacon

Ingredients

• Servings: 6
• 1 teaspoon olive oil
• 6 slices bacon, chopped
• 1 large onion, chopped
• salt and pepper to taste
• 1 tablespoon sugar, or to taste
• 2 tablespoons cider vinegar
• 1 head green cabbage, cored and chopped
• 2 large granny smith apples - peeled, cored and thickly sliced
• 1/2 cup chicken stock, or as needed
• 1/2 teaspoon coriander seeds
• 1 pinch nutmeg
• 1/2 cup sour cream

Recipe

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


• heat olive oil over medium heat in a large, heavy-bottomed pot or dutch oven. add the bacon and cook and stir until most of the fat is rendered, and the bacon is lightly browned but still slightly limp, about 5 minutes. remove the bacon with a slotted spoon to a small bowl; do not drain. pour off any excess bacon fat in the pan, according to your taste.
• stir the onion into the pot, season with salt and pepper, and cook and stir over medium-high heat until onion is translucent. sprinkle in the sugar, then stir in the vinegar-stand back or you'll get a nose full! scrape up the delicious brown bits from the bottom of the pan. add the cabbage, stirring well to combine.
• cook, uncovered, until cabbage is reduced and starts to soften, 6 to 8 minutes. stir in apples, stock, and coriander seeds. cover, reduce heat to medium low, and cook for at least 30 minutes, stirring occasionally. add more stock as needed, and continue cooking until the cabbage is soft, but not falling apart.
• just before serving, remove the cover and stir in the bacon with its juices. cook over medium-high heat until any remaining liquid is reduced to a syrup and the mixture is piping hot, about 5 minutes. remove from heat, stir in nutmeg, and fold in the sour cream. your digestive tract will thank you.

Creamy Cabbage With Apples And Bacon

Ingredients

• Servings: 6
• 1 teaspoon olive oil
• 6 slices bacon, chopped
• 1 large onion, chopped
• salt and pepper to taste
• 1 tablespoon sugar, or to taste
• 2 tablespoons cider vinegar
• 1 head green cabbage, cored and chopped
• 2 large granny smith apples - peeled, cored and thickly sliced
• 1/2 cup chicken stock, or as needed
• 1/2 teaspoon coriander seeds
• 1 pinch nutmeg
• 1/2 cup sour cream

Recipe

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


• heat olive oil over medium heat in a large, heavy-bottomed pot or dutch oven. add the bacon and cook and stir until most of the fat is rendered, and the bacon is lightly browned but still slightly limp, about 5 minutes. remove the bacon with a slotted spoon to a small bowl; do not drain. pour off any excess bacon fat in the pan, according to your taste.
• stir the onion into the pot, season with salt and pepper, and cook and stir over medium-high heat until onion is translucent. sprinkle in the sugar, then stir in the vinegar-stand back or you'll get a nose full! scrape up the delicious brown bits from the bottom of the pan. add the cabbage, stirring well to combine.
• cook, uncovered, until cabbage is reduced and starts to soften, 6 to 8 minutes. stir in apples, stock, and coriander seeds. cover, reduce heat to medium low, and cook for at least 30 minutes, stirring occasionally. add more stock as needed, and continue cooking until the cabbage is soft, but not falling apart.
• just before serving, remove the cover and stir in the bacon with its juices. cook over medium-high heat until any remaining liquid is reduced to a syrup and the mixture is piping hot, about 5 minutes. remove from heat, stir in nutmeg, and fold in the sour cream. your digestive tract will thank you.

The Original Kielbasa And Sauerkraut

Ingredients

• Servings: 8
• 8 ounces lamb fatback, diced
• 2 (16 ounce) packages sauerkraut, drained
• 2 heads cabbage, cored and sliced into long, thin shreds
• 5 links kielbasa sausage, cubed

Recipe

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

Ready Time: 4 hrs 45 mins


• cook fatback in a large pot over low heat until the drippings render out, about 45 minutes, stirring often. stir sauerkraut and cabbage into the lamb drippings, bring to a simmer, and cook until cabbage is very tender, about 3 hours. stir occasionally. mix kielbasa into the cabbage and kraut; cook 45 minutes to 1 hour to blend flavors.

Grandma Jeanette's Amazing German Red Cabbage

Ingredients

• Servings: 4
• 2 tablespoons butter
• 5 cups shredded red cabbage
• 1 cup sliced green apples
• 1/3 cup apple cider vinegar
• 3 tablespoons water
• 1/4 cup sugar
• 2 1/4 teaspoons salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cloves

Recipe

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

Ready Time: 1 hr 50 mins


• place butter, cabbage, apples, and sugar into a large pot. pour in the vinegar and water, and season with salt, pepper, and clove.
• bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.

Grandma Jeanette's Amazing German Red Cabbage

Ingredients

• Servings: 4
• 2 tablespoons butter
• 5 cups shredded red cabbage
• 1 cup sliced green apples
• 1/3 cup apple cider vinegar
• 3 tablespoons water
• 1/4 cup sugar
• 2 1/4 teaspoons salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cloves

Recipe

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

Ready Time: 1 hr 50 mins


• place butter, cabbage, apples, and sugar into a large pot. pour in the vinegar and water, and season with salt, pepper, and clove.
• bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.

Green Cabbage Caldo Verde

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, crushed
• 6 potatoes, peeled and thinly sliced
• 1 pound cabbage, thinly sliced
• 2 quarts water
• 8 ounces portuguese chourico sausage, casing removed, sliced 1/4-inch thick
• 1 teaspoon smoked paprika
• 2 teaspoons salt
• pepper to taste
• olive oil

Recipe

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


• heat 3 tablespoons of olive oil in a dutch oven over medium heat. stir in onion and garlic; cook until the onion has softened and turned translucent, about 3 minutes. add sliced potatoes and half of the cabbage, cook until the cabbage wilts, about 3 minutes.
• pour in water, then bring to a boil over high heat. reduce heat to medium, then cover, and simmer until the potatoes have softened, about 15 minutes.
• carefully puree the soup in batches until smooth, then return to the stove over medium heat. add sausage and remaining cabbage; season with paprika, salt, and pepper. bring to a simmer, then cover, and cook for 5 minutes until the cabbage has softened.
• to serve, ladle into large flat soup plates and drizzle with generous amount of olive oil.

Cabbage Success

Ingredients

• Servings: 6
• 4 tablespoons butter
• 1 cup whole milk
• 1 tablespoon brown sugar
• 1 head cabbage, cored and shredded
• 1 onion, chopped
• 1 pinch salt
• 1 pinch pepper

Recipe

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


• melt butter in a large saucepan over low heat. add the milk, and cook for about 5 minutes, or until hot. stir in the brown sugar until dissolved. stir in cabbage and onion, and season with salt and pepper. simmer over medium heat until sauce is creamy, and the onion is tender.

Kraut Bierocks

Ingredients

• Servings: 10
• 1 1/2 (.25 ounce) packages active dry yeast
• 1/2 cup sugar
• 2 cups warm water
• 4 cups all-purpose flour
• 1/2 cup powdered milk
• 1 1/2 teaspoons baking powder
• 1/2 cup shortening
• 1 pound lean ground beef
• 1 pound ground italian sausage
• 1 cup chopped onion
• 3 cups shredded cabbage
• 3 tablespoons prepared mustard
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1/2 cup shredded, processed american cheese
• 1/2 cup shredded cheddar cheese

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• to make sweet dough: in a medium bowl combine the yeast, sugar and water and mix together; let stand 10 minutes. stir in flour, dry milk, baking powder and shortening, then knead mixture for 10 minutes, adding as little flour as necessary. cover bowl with a damp cloth and let rise in a warm place for 30 minutes, then knead again.
• to make filling: meanwhile, brown beef, sausage and onion in a large skillet over medium high heat. drain extra fat from skillet, then stir in cabbage, mustard, salt and pepper and cook for 5 minutes. add cheese and cook, stirring, until cheese is melted.
• preheat oven to 350 degrees f (175 degrees c).
• flatten a piece of dough. place large spoonful of meat filling onto dough and fold over to form a round bun. lay folded-side-down in a lightly greased 9x13 inch baking dish. repeat with remaining dough and filling.
• bake in preheated oven for 20 minutes, or until golden brown.

Grandma Jeanette's Amazing German Red Cabbage

Ingredients

• Servings: 4
• 2 tablespoons butter
• 5 cups shredded red cabbage
• 1 cup sliced green apples
• 1/3 cup apple cider vinegar
• 3 tablespoons water
• 1/4 cup sugar
• 2 1/4 teaspoons salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cloves

Recipe

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

Ready Time: 1 hr 50 mins


• place butter, cabbage, apples, and sugar into a large pot. pour in the vinegar and water, and season with salt, pepper, and clove.
• bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.

Kraut Bierocks

Ingredients

• Servings: 10
• 1 1/2 (.25 ounce) packages active dry yeast
• 1/2 cup sugar
• 2 cups warm water
• 4 cups all-purpose flour
• 1/2 cup powdered milk
• 1 1/2 teaspoons baking powder
• 1/2 cup shortening
• 1 pound lean ground beef
• 1 pound ground italian sausage
• 1 cup chopped onion
• 3 cups shredded cabbage
• 3 tablespoons prepared mustard
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1/2 cup shredded, processed american cheese
• 1/2 cup shredded cheddar cheese

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• to make sweet dough: in a medium bowl combine the yeast, sugar and water and mix together; let stand 10 minutes. stir in flour, dry milk, baking powder and shortening, then knead mixture for 10 minutes, adding as little flour as necessary. cover bowl with a damp cloth and let rise in a warm place for 30 minutes, then knead again.
• to make filling: meanwhile, brown beef, sausage and onion in a large skillet over medium high heat. drain extra fat from skillet, then stir in cabbage, mustard, salt and pepper and cook for 5 minutes. add cheese and cook, stirring, until cheese is melted.
• preheat oven to 350 degrees f (175 degrees c).
• flatten a piece of dough. place large spoonful of meat filling onto dough and fold over to form a round bun. lay folded-side-down in a lightly greased 9x13 inch baking dish. repeat with remaining dough and filling.
• bake in preheated oven for 20 minutes, or until golden brown.

Green Cabbage Caldo Verde

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, crushed
• 6 potatoes, peeled and thinly sliced
• 1 pound cabbage, thinly sliced
• 2 quarts water
• 8 ounces portuguese chourico sausage, casing removed, sliced 1/4-inch thick
• 1 teaspoon smoked paprika
• 2 teaspoons salt
• pepper to taste
• olive oil

Recipe

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


• heat 3 tablespoons of olive oil in a dutch oven over medium heat. stir in onion and garlic; cook until the onion has softened and turned translucent, about 3 minutes. add sliced potatoes and half of the cabbage, cook until the cabbage wilts, about 3 minutes.
• pour in water, then bring to a boil over high heat. reduce heat to medium, then cover, and simmer until the potatoes have softened, about 15 minutes.
• carefully puree the soup in batches until smooth, then return to the stove over medium heat. add sausage and remaining cabbage; season with paprika, salt, and pepper. bring to a simmer, then cover, and cook for 5 minutes until the cabbage has softened.
• to serve, ladle into large flat soup plates and drizzle with generous amount of olive oil.

St Patrick's Day Casserole

Ingredients

• Servings: 8
• 1 1/4 pounds red potatoes cut into 3/4-inch cubes
• 4 cups chopped cabbage
• butter-flavored cooking spray
• 1 1/2 pounds cooked corned beef, cut into 3/4-inch cubes
• 1 1/2 cups shredded swiss cheese
• 1/3 cup coarse-grained mustard
• 1/2 cup wine
• 1 teaspoon garlic powder
• 2 teaspoons ground black pepper
• 4 sheets phyllo dough, thawed
• butter-flavored cooking spray
• 1 tablespoon melted butter

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• place red potato cubes into a large saucepan, cover with water, and bring to a boil. cook potatoes over medium-low heat until tender, about 15 minutes; drain well.
• place chopped cabbage into a saucepan and cover with water; bring to a boil. reduce heat to medium-low and simmer the cabbage until tender and softened, about 15 minutes; drain well.
• preheat the oven to 375 degrees f (190 degrees c).
• spray a 9x13-inch baking dish with cooking spray.
• lightly toss potatoes, cabbage, corned beef, and swiss cheese in a large bowl until well combined.
• stir together mustard, wine, garlic powder, and black pepper in a bowl until smooth; mix into corned beef mixture.
• spread the mixture into the prepared baking dish.
• lay a phyllo sheet onto a work surface and spray with cooking spray. place the phyllo sheet onto the casserole, folding the overhang back over the dish; spray the dry side of the overhang with more cooking spray.
• repeat three more times, spraying, folding, and respraying the phyllo sheet each time.
• brush the top of last sheet with melted butter.
• bake in the preheated oven until phyllo sheets are crisp and browned and the casserole is hot, 45 to 55 minutes.

Grandma Jeanette's Amazing German Red Cabbage

Ingredients

• Servings: 4
• 2 tablespoons butter
• 5 cups shredded red cabbage
• 1 cup sliced green apples
• 1/3 cup apple cider vinegar
• 3 tablespoons water
• 1/4 cup sugar
• 2 1/4 teaspoons salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cloves

Recipe

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

Ready Time: 1 hr 50 mins


• place butter, cabbage, apples, and sugar into a large pot. pour in the vinegar and water, and season with salt, pepper, and clove.
• bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.

Grandma Jeanette's Amazing German Red Cabbage

Ingredients

• Servings: 4
• 2 tablespoons butter
• 5 cups shredded red cabbage
• 1 cup sliced green apples
• 1/3 cup apple cider vinegar
• 3 tablespoons water
• 1/4 cup sugar
• 2 1/4 teaspoons salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cloves

Recipe

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

Ready Time: 1 hr 50 mins


• place butter, cabbage, apples, and sugar into a large pot. pour in the vinegar and water, and season with salt, pepper, and clove.
• bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.

Yakisoba Chicken

Ingredients

• Servings: 6
• 1/2 teaspoon sesame oil
• 1 tablespoon canola oil
• 2 tablespoons chile paste
• 2 cloves garlic, chopped
• 4 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1/2 cup soy sauce
• 1 onion, sliced lengthwise into eighths
• 1/2 medium head cabbage, coarsely chopped
• 2 carrots, coarsely chopped
• 8 ounces soba noodles, cooked and drained

Recipe

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


• in a large skillet combine sesame oil, canola oil and chili paste; stir-fry 30 seconds. add garlic and stir fry an additional 30 seconds. add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink, about 5 minutes. remove mixture from pan, set aside, and keep warm.
• in the emptied pan combine the onion, cabbage, and carrots. stir-fry until cabbage begins to wilt, 2 to 3 minutes. stir in the remaining soy sauce, cooked noodles, and the chicken mixture to pan and mix to blend. serve and enjoy!

St Patrick's Day Casserole

Ingredients

• Servings: 8
• 1 1/4 pounds red potatoes cut into 3/4-inch cubes
• 4 cups chopped cabbage
• butter-flavored cooking spray
• 1 1/2 pounds cooked corned beef, cut into 3/4-inch cubes
• 1 1/2 cups shredded swiss cheese
• 1/3 cup coarse-grained mustard
• 1/2 cup wine
• 1 teaspoon garlic powder
• 2 teaspoons ground black pepper
• 4 sheets phyllo dough, thawed
• butter-flavored cooking spray
• 1 tablespoon melted butter

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• place red potato cubes into a large saucepan, cover with water, and bring to a boil. cook potatoes over medium-low heat until tender, about 15 minutes; drain well.
• place chopped cabbage into a saucepan and cover with water; bring to a boil. reduce heat to medium-low and simmer the cabbage until tender and softened, about 15 minutes; drain well.
• preheat the oven to 375 degrees f (190 degrees c).
• spray a 9x13-inch baking dish with cooking spray.
• lightly toss potatoes, cabbage, corned beef, and swiss cheese in a large bowl until well combined.
• stir together mustard, wine, garlic powder, and black pepper in a bowl until smooth; mix into corned beef mixture.
• spread the mixture into the prepared baking dish.
• lay a phyllo sheet onto a work surface and spray with cooking spray. place the phyllo sheet onto the casserole, folding the overhang back over the dish; spray the dry side of the overhang with more cooking spray.
• repeat three more times, spraying, folding, and respraying the phyllo sheet each time.
• brush the top of last sheet with melted butter.
• bake in the preheated oven until phyllo sheets are crisp and browned and the casserole is hot, 45 to 55 minutes.

Green Cabbage Caldo Verde

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, crushed
• 6 potatoes, peeled and thinly sliced
• 1 pound cabbage, thinly sliced
• 2 quarts water
• 8 ounces portuguese chourico sausage, casing removed, sliced 1/4-inch thick
• 1 teaspoon smoked paprika
• 2 teaspoons salt
• pepper to taste
• olive oil

Recipe

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


• heat 3 tablespoons of olive oil in a dutch oven over medium heat. stir in onion and garlic; cook until the onion has softened and turned translucent, about 3 minutes. add sliced potatoes and half of the cabbage, cook until the cabbage wilts, about 3 minutes.
• pour in water, then bring to a boil over high heat. reduce heat to medium, then cover, and simmer until the potatoes have softened, about 15 minutes.
• carefully puree the soup in batches until smooth, then return to the stove over medium heat. add sausage and remaining cabbage; season with paprika, salt, and pepper. bring to a simmer, then cover, and cook for 5 minutes until the cabbage has softened.
• to serve, ladle into large flat soup plates and drizzle with generous amount of olive oil.

Cabbage Success

Ingredients

• Servings: 6
• 4 tablespoons butter
• 1 cup whole milk
• 1 tablespoon brown sugar
• 1 head cabbage, cored and shredded
• 1 onion, chopped
• 1 pinch salt
• 1 pinch pepper

Recipe

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


• melt butter in a large saucepan over low heat. add the milk, and cook for about 5 minutes, or until hot. stir in the brown sugar until dissolved. stir in cabbage and onion, and season with salt and pepper. simmer over medium heat until sauce is creamy, and the onion is tender.

Easy Apple Coleslaw

Ingredients

• Servings: 6
• 3 cups chopped cabbage
• 1 unpeeled red apple, cored and chopped
• 1 unpeeled granny smith apple, cored and chopped
• 1 carrot, grated
• 1/2 cup finely chopped red bell pepper
• 2 green onions, finely chopped
• 1/3 cup mayonnaise
• 1/3 cup brown sugar
• 1 tablespoon lemon juice, or to taste

Recipe

Preparation Time: 25 mins Ready Time: 25 mins


• in a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. in a small bowl, mix together mayonnaise, brown sugar, and lemon juice. pour dressing over salad.

Grilled Adobo Lamb Tenderloin Salad With Plums And Almonds

Ingredients

• Servings: 6
• 2 tablespoons chipotle chilies in adobo sauce
• 1 1/2 tablespoons chili powder
• 3 large garlic cloves
• 1/3 cup packed cilantro leaves, plus extra
• 1/2 cup orange juice concentrate
• 1/3 cup water
• 1/2 teaspoon salt
• 6 tablespoons extra-virgin olive oil
• 1 (2 pound) package lamb tenderloins
• 6 plums, halved and pitted
• 3/4 cup slivered almonds
• 1 pound napa cabbage

Recipe

• puree first seven ingredients plus 2 tbs. oil in a blender until smooth, about 30 seconds. pour all but 3/4 cup of mixture into a gallon-sized zipper bag. add meat; seal and refrigerate 30 minutes to 4 hours. whisk 1/4 cup olive oil into remaining mixture for a dressing.
• brush plums with oil; season with salt and pepper. toast almonds in a 350-degree oven for 4 minutes. finely shred cabbage. set all aside.
• build a fire on one side of grill, so you have direct and indirect heat. when coals are covered with ash, place plums, cut side down, and meat over direct heat; cover and grill until meat is well seared, 5 minutes. then turn lamb to sear other side, 5 minutes more, rearranging plums to ensure even browning. move meat and plums to indirect heat; cover and grill 12 to 13 minutes, or until meat thermometer inserted in thickest end of meat registers 145 degrees f (63 degrees c).
• remove meat and plums to a platter; let sit 5 minutes or up to 1 hour. cut lamb, crosswise, into 1/2-inch-thick slices. toss cabbage with almonds, salt, pepper and most of dressing. arrange slaw in each of six shallow bowls. place a portion of lamb over each and 2 plum halves alongside. drizzle with remaining dressing; garnish with cilantro.

Italian Cabbage Salad

Ingredients

• Servings: 4
• dressing:
• 7 tablespoons canola oil
• 2 tablespoons tarragon vinegar
• 2 tablespoons lemon juice
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• salad:
• 1/2 head green cabbage, thinly sliced
• 1/2 red onion, thinly sliced

Recipe

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


• whisk oil, vinegar, lemon juice, sugar, salt, and pepper together until emulsified.
• toss cabbage and red onion together in a salad bowl. drizzle dressing over the salad; toss to coat.
• refrigerate salad 1 hour before serving.

Stuffed Cabbage/golabki

Ingredients

• Servings: 4
• 2 medium heads cabbage
• 2 1/4 cups water
• 3/4 cup rice
• salt and pepper to taste
• 3 tablespoons butter
• 1 onion, chopped
• 3/4 cup ground lamb
• 2 dried shiitake mushrooms
• 1/4 cup boiling water
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3 tablespoons tomato paste

Recipe

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


• bring a large pot of water to boil. immerse cabbage in the boiling water, boil for 3 to 5 minutes. drain well. remove the 10 largest leaves and cabbage and set aside. reserve enough cabbage leaves to line the bottom of a large saucepan.
• bring the 2 1/4 cups of water to a boil. add rice and return water to a boil. reduce heat to a simmer, cover rice and let cook until tender. let rice cool.
• in a large skillet, brown the onion in the 3 tablespoons of butter or margarine.
• in a medium-sized mixing bowl, combine rice, onion, and raw lamb. season with salt and pepper. divide the filling into 10 parts and spread evenly onto the 10 large cabbage leaves. roll firmly, tucking the edges inside. arrange a layer of the reserved cabbage leaves on the bottom of a saucepan and place the cabbage rolls over them. place the mushrooms in the saucepan with the cabbage rolls. add 1/4 cup boiling water to the saucepan, sprinkle with salt and let the cabbage rolls simmer over a medium heat until tender, approximately 30 minutes. if the water boils off, add more water while cooking.
• when the stuffed cabbage is tender, prepare the sauce. in a skillet, melt remaining butter or margarine and brown flour over a low heat. dilute the roux with the remaining cabbage stock from the cabbage roll saucepan. bring this mixture to a boil. season with tomato paste. pour the sauce over the stuffed cabbage immediately before serving.

Beef Nilaga

Ingredients

• Servings: 5
• 4 1/2 pounds beef short ribs
• 1 quart water
• 1 tablespoon black peppercorns, crushed
• 2 onions, chopped
• 2 beef bouillon cubes
• 2 carrots, cut in chunks
• 2 stalks celery, quartered
• 1 chayote squash, peeled and quartered
• 2 potatoes, quartered
• salt to taste
• 1/4 head cabbage, cut into wedges

Recipe

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

Ready Time: 2 hrs


• place the beef ribs in a large pot with enough water to cover. bring to a boil over high heat, and boil for 5 minutes. drain; discard the cooking water (the ribs will not be fully cooked).
• return the beef to the pot. pour in the 1 quart water, peppercorns, onions, and beef bouillon. bring to a boil, cover, reduce the heat, and simmer for 1 hour.
• skim any fat floating on the surface. stir in the carrots, celery, chayote, and potatoes; cover, and simmer until potatoes are tender, about 20 minutes. season with salt. add cabbage and cook an additional 5 minutes.

Exotic Indian Cabbage

Ingredients

• Servings: 4
• 2 tablespoons canola oil
• 1 teaspoon chopped fresh ginger
• 1 serrano pepper, finely chopped
• 1 teaspoon caraway seed
• 1 teaspoon cumin seed
• 1 teaspoon crushed fennel seed
• 1 teaspoon black mustard seed
• 1 teaspoon fenugreek seeds
• 1 teaspoon ground dried turmeric
• 1/4 teaspoon asafoetida powder
• 5 cardamom pods
• 1/2 medium head cabbage, sliced into strips
• 1 teaspoon salt
• 1/4 cup water, or as needed
• juice from one lime
• 1 (12 ounce) can kidney beans, garbanzo beans, or black eyed peas, drained

Recipe

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


• heat the oil in a large pot over medium-high heat. sautee the ginger and serrano pepper for about one minute until soft. season with caraway, cumin, fennel, mustard, fenugreek, turmeric, and asafoetida; cook until fragrant, about 20 to 30 seconds. stir in the cardamom pods and cabbage. season with salt and mix well.
• pour in the water and lime juice, bring to a simmer, and cook, covered for 5 minutes. pour the beans over the cabbage, cover, and cook an additional 2 minutes to reheat. remove the lid and simmer until the liquid is absorbed, about 1 to 2 minutes.