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 , then quickly stir into the flour mixture (don't worry about a few lumps).
• to make white 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 white sauce.

slow cooker corned beef-style brisket

Ingredients

• Servings: 1
• 1 small onion, minced
• 3 cloves garlic, minced
• 1/2 cup dijon mustard
• 2 tablespoons apple vinegar
• 3 bay leaves, crumbled
• 8 whole black peppercorns, crushed
• 1 tablespoon pickling salt
• 1 teaspoon chopped fresh parsley
• 1 teaspoon celery seed
• 1 (4 pound) beef brisket
• 1 cup water
• 4 carrots, peeled and cut into 1-inch chunks
• 1/2 small head cabbage, sliced into strips

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs

Ready Time: 16 hrs 20 mins


• stir together the onion, garlic, mustard, vinegar, bay leaves, peppercorns, salt, parsley, and celery seed in a bowl. cover, and refrigerate for 24 hours.
• rub the brisket with the mixture, wrap tightly, and refrigerate overnight.
• to cook the brisket, place it into a slow cooker along with the water. cover, and cook on low for 5 hours. add the carrots, and cabbage, and continue cooking until the brisket is tender, about 3 hours more.

Diet Soup

Ingredients

• Servings: 8
• 1 medium head cabbage, chopped
• 1 onion, chopped
• 3 large carrots, chopped
• 3 stalks celery, chopped
• 3 tomatoes, chopped
• 16 ounces frozen green beans
• 2 (1 ounce) packages dry onion soup mix
• 6 cups water

Recipe

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


• combine water, soup mix, and vegetables in a large stock pot. bring to a boil. reduce heat, and simmer until the vegetables are tender.

barbequed cabbage

Ingredients

• Servings: 4
• 1/2 head cabbage, cut into thick shreds
• 1/2 cup soy sauce
• 1/4 cup butter
• freshly ground pepper to taste

Recipe

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


• preheat an outdoor grill for medium heat.
• evenly divide the cabbage among 4 squares of aluminum foil. sprinkle 2 tablespoons of soy sauce over each pile of cabbage, and place a tablespoon of butter on top. season with pepper to taste, and fold the sides of the foil over the cabbage, sealing to form a packet.
• place packets preheated grill, and cook until the cabbage is tender, 15 to 20 minutes.

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 white 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.

spicy lamb and cabbage

Ingredients

• Servings: 8
• 1 small head cabbage, coarsely chopped
• 1 tablespoon olive oil
• 8 black peppercorns
• 2 tablespoons garlic powder
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 4 tablespoons chopped fresh parsley
• 1/2 teaspoon seasoning
• 3 pounds bone-in lamb roast
• 1 (6 ounce) can tomato paste

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• place cabbage and olive oil in a medium bowl and toss to coat. spread coated cabbage in the bottom of a 9x13 inch baking dish and top with peppercorns. add water just to cover.
• in a large shallow dish or bowl combine the garlic powder, pepper, salt, parsley and spice. mix together. roll lamb in spice mixture and place on top of cabbage. bake in the preheated oven for about 45 minutes or until almost done; when done, internal temperature of lamb reaches 145 degrees f (63 degrees c). stir tomato paste into cabbage mixture and bake another 15 to 20 minutes. (note: baking time will vary depending on size of roast.)

Slow Cooker Carrot Chicken

Ingredients

• Servings: 8
• 4 pounds skinless, boneless chicken breast meat
• 1 medium head cabbage, quartered
• 1 pound carrots, cut into 1 inch pieces
• water to cover
• 4 cubes chicken bouillon
• 1 teaspoon poultry seasoning
• 1/4 teaspoon greek-style seasoning
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

• rinse chicken and place in slow cooker. rinse cabbage and place on top of chicken, then add carrots. add enough water to almost cover all. add bouillon cubes and sprinkle liberally with poultry seasoning. add greek seasoning to taste (as you would salt and pepper). cook on low for 8 hours or on high for 4 hours.
• to make gravy: when you're nearly ready to eat, pour off some of the juice and place in a saucepan. bring to a boil. dissolve cornstarch in about 1/4 cup water (depending on how thick you like your gravy). add to saucepan and simmer all together until thick. if desired, season with additional greek seasoning. serve gravy over chicken and potatoes, if desired.

Ethiopian Cabbage Dish

Ingredients

• Servings: 5
• 1/2 cup olive oil
• 4 carrots, thinly sliced
• 1 onion, thinly sliced
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 1/2 head cabbage, shredded
• 5 potatoes, peeled and cut into 1-inch cubes

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• heat the olive oil in a skillet over medium heat. cook the carrots and onion in the hot oil about 5 minutes. stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. add the potatoes; cover. reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

Cabbage On The Grill

Ingredients

• Servings: 8
• 1 large head cabbage
• 1 1/2 teaspoons garlic powder, or to taste
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat grill for medium heat.
• cut the cabbage into 8 wedges, and remove the core. place all the wedges on a piece of aluminum foil large enough to wrap the cabbage. season to taste with garlic powder, salt, and pepper. seal cabbage in the foil.
• grill for 30 to 40 minutes on the preheated grill, until tender.

Vietnamese Chicken Cabbage Salad

Ingredients

• Servings: 6
• 1 head cabbage, cored and shredded
• 2 onions, halved and thinly sliced
• 2 cups shredded, cooked chicken breast
• 1/4 cup olive oil
• salt and pepper to taste
• 3 tablespoons lemon juice, or to taste

Recipe

Preparation Time: 15 mins Ready Time: 4 hrs 15 mins


• in a large bowl, toss together the cabbage, onions, and chicken. toss with olive oil until everything is lightly coated. season with salt and pepper and continue to toss while adding lemon juice. add enough lemon juice so that you can taste it in every bite. cover and refrigerate for at least 4 hours before serving. the longer it sets the more the flavors mesh together and the better it tastes!

Mie Goreng - Indonesian Fried Noodles

Ingredients

• Servings: 6
• 3 (3 ounce) packages ramen noodles (without flavor packets)
• 1 tablespoon vegetable oil
• 1 pound skinless, boneless chicken breast halves, cut into strips
• 1 teaspoon olive oil
• 1 teaspoon garlic salt
• 1 pinch ground black pepper, or to taste
• 1 tablespoon vegetable oil
• 1/2 cup chopped shallots
• 5 cloves garlic, chopped
• 1 cup shredded cabbage
• 1 cup shredded carrots
• 1 cup broccoli florets
• 1 cup sliced fresh mushrooms
• 1/4 cup soy sauce
• 1/4 cup sweet soy sauce (indonesian kecap manis)
• 1/4 cup oyster sauce
• salt and pepper to taste

Recipe

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


• bring a pan of water to a boil, and cook the ramen until tender, about 3 minutes. plunge the noodles into cold water to stop the cooking, drain in a colander set in the sink, and drizzle the noodles with 1 tablespoon of vegetable oil. set aside.
• place the chicken strips in a bowl, and toss with olive oil, garlic salt, and black pepper. heat 1 tablespoon of oil in a wok over high heat, and cook and stir the chicken until it is no longer pink, about 5 minutes. stir in the shallots and garlic, and cook and stir until they start to turn brown. add the cabbage, carrots, broccoli, and mushrooms, and cook and stir until the vegetables are tender, about 5 minutes.
• stir in the ramen noodles, soy sauce, sweet soy sauce, and oyster sauce, mixing the noodles and sauces into the vegetables and chicken. bring the mixture to a simmer, sprinkle with salt and pepper, and serve hot.

easy german bierocks (runza)

Ingredients

• Servings: 36
• 1 tablespoon vegetable oil
• 2 pounds ground beef
• 1 small onion, chopped
• 1 head cabbage, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 36 frozen dinner rolls, thawed
• 2 quarts vegetable oil for deep frying

Recipe

Preparation Time: 35 mins Cook Time: 30 mins Ready Time: 1 hr 35 mins


• heat 1 tablespoon vegetable oil in a large pot over medium-high heat. stir in ground beef, and cook until crumbly and no longer pink, about 5 minutes. stir in chopped onion, and cook until the onion has softened and turned translucent, about 5 minutes more. add the chopped cabbage; cook and stir until the cabbage has softened, about 10 minutes. season with salt and pepper, then spread the mixture a baking sheet to cool until cool enough to handle.
• once the mixture has cooled, flatten a dinner roll, and place several tablespoons of the cabbage mixture in the center. pull the edges of the dough over the filling and pinch to seal. repeat with remaining dough and filling.
• heat the oil in a deep-fryer or electric skillet to 350 degrees f (175 degrees c).
• fry bierocks a few at a time in the preheated oil on both sides until golden brown, 5 to 7 minutes; drain on paper towels.

fried cabbage ii

Ingredients

• Servings: 6
• 3 slices bacon, chopped
• 1/4 cup chopped onion
• 6 cups cabbage, cut into thin wedges
• 2 tablespoons water
• 1 pinch white sugar
• salt and pepper to taste
• 1 tablespoon vinegar

Recipe

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


• place bacon in a large, deep skillet. cook over medium-high heat until evenly brown. remove bacon, and set aside.
• cook onion in the hot bacon grease until tender. add cabbage, and stir in water, sugar, salt, and pepper. cook until cabbage wilts, about 15 minutes. stir in bacon. splash with vinegar before serving.

Ethiopian Cabbage Dish

Ingredients

• Servings: 5
• 1/2 cup olive oil
• 4 carrots, thinly sliced
• 1 onion, thinly sliced
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 1/2 head cabbage, shredded
• 5 potatoes, peeled and cut into 1-inch cubes

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• heat the olive oil in a skillet over medium heat. cook the carrots and onion in the hot oil about 5 minutes. stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. add the potatoes; cover. reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

Cabbage On The Grill

Ingredients

• Servings: 8
• 1 large head cabbage
• 1 1/2 teaspoons garlic powder, or to taste
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat grill for medium heat.
• cut the cabbage into 8 wedges, and remove the core. place all the wedges on a piece of aluminum foil large enough to wrap the cabbage. season to taste with garlic powder, salt, and pepper. seal cabbage in the foil.
• grill for 30 to 40 minutes on the preheated grill, until tender.

fried irish cabbage with bacon

Ingredients

• Servings: 6
• 1 (12 ounce) package bacon
• 1/4 cup bacon drippings
• 1 small head cabbage, cored and finely chopped
• ground black pepper to taste

Recipe

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


• cook bacon in a deep skillet over medium heat until crisp, 5 to 7 minutes. remove bacon from skillet and drain on a paper towel-lined plate. reserve 1/4 cup drippings in skillet.
• cook and stir cabbage in hot bacon drippings over medium heat until cabbage wilts, 5 to 7 minutes.
• crumble bacon over cabbage. stir and simmer until bacon is warmed, 2 to 3 minutes. season with black pepper.

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 , then quickly stir into the flour mixture (don't worry about a few lumps).
• to make white 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 white sauce.

Ethiopian Cabbage Dish

Ingredients

• Servings: 5
• 1/2 cup olive oil
• 4 carrots, thinly sliced
• 1 onion, thinly sliced
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 1/2 head cabbage, shredded
• 5 potatoes, peeled and cut into 1-inch cubes

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• heat the olive oil in a skillet over medium heat. cook the carrots and onion in the hot oil about 5 minutes. stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. add the potatoes; cover. reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

fort worth fish tacos

Ingredients

• Servings: 8
• fish:
• 8 (3 ounce) fillets tilapia
• 2 teaspoons salt
• 2 teaspoons hot pepper sauce
• cilantro cream sauce:
• 4 ounces cream cheese, softened
• 2 tablespoons chopped fresh cilantro
• 1/2 cup mayonnaise
• 1 (5.3 ounce) container plain greek yogurt
• 1 tablespoon lime juice
• batter:
• 1 cup flour
• 1 teaspoon salt
• 1 teaspoon garlic powder
• cayenne pepper to taste
• 1/4 teaspoon ground black pepper
• 1 cup dark
• 3 cups peanut oil for frying
• for the tacos:
• 8 (8 inch) flour tortillas
• 1/4 medium head cabbage, finely shredded
• 1 (8 ounce) jar prepared salsa
• 1/4 cup chopped fresh cilantro
• 2 small limes, quartered

Recipe

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


• place tilapia fillets on plate and sprinkle with salt and hot sauce; cover and refrigerate while making cilantro cream sauce.
• combine cream cheese, 2 tablespoons cilantro, mayonnaise, and yogurt in a small bowl or large measuring cup; mix well. stir lime juice into cream sauce. cover and refrigerate.
• whisk flour, salt, garlic powder, cayenne, and pepper in a bowl until thoroughly combined; whisk in to make a smooth batter.
• heat oil in a large, deep frying pan to 375 degrees f (190 degrees c).
• remove fish from refrigerator; dip in batter and fry fillets 3 at a time in the hot oil, turning when golden (approximately 2 minutes on each side, depending on the thickness). transfer to paper towels to drain; set fish on a covered plate to keep warm. repeat with remaining fillets.
• wrap tortillas in a clean kitchen towel and heat in the microwave until warm, about 20 seconds. assemble tacos by placing a fish fillet on a warm tortilla. top with shredded cabbage, a dollop of cilantro cream sauce, a spoonful of salsa, and a sprinkle of chopped cilantro. serve each taco with a lime quarter for squeezing.

gyoza

Ingredients

• Servings: 30
• 1 tablespoon sesame oil
• 2 cups chopped cabbage
• 1/4 cup chopped onion
• 1 clove garlic, chopped
• 1/4 cup chopped carrot
• 1/2 pound ground lamb
• 1 egg
• 1 tablespoon vegetable oil
• 1 (10 ounce) package wonton wrappers
• 1/4 cup water
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar

Recipe

Preparation Time: 40 mins Cook Time: 5 mins Ready Time: 45 mins


• heat sesame oil in a large skillet over medium high heat. mix in cabbage, onion, garlic and carrot. cook and stir until cabbage is limp. mix in ground lamb and egg. cook until lamb is evenly brown and egg is no longer runny.
• preheat vegetable oil in a large skillet over medium high heat.
• place approximately 1 tablespoon of the cabbage and lamb mixture in the center of each wrapper. fold wrappers in half over filling, and seal edges with moistened fingers.
• in the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. place water into skillet and reduce heat. cover and allow gyoza to steam until the water is gone.
• in a small bowl, mix soy sauce and rice vinegar. use the mixture as a dipping sauce for the finished wrappers.

Saint Paddy's Irish Sandwich

Ingredients

• Servings: 6
• 1 (3 pound) corned beef brisket with spice packet
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon spicy brown mustard
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 medium head cabbage, cored and sliced thin
• spicy brown mustard
• 12 slices sourdough bread, lightly toasted

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ready Time: 2 hrs 50 mins


• place corned beef in large pot or dutch oven and cover with water. add the spice packet that came with the corned beef. cover pot and bring to a boil, then reduce to a simmer. simmer approximately 50 minutes per pound until tender. remove meat and let rest 15 minutes. slice meat across the grain.
• whisk together olive oil, balsamic vinegar, mustard, salt, and pepper in small bowl. place the shredded cabbage in a large bowl and pour the dressing over it; toss to coat the cabbage with the dressing.
• spread a layer of mustard on 6 slices of toasted bread. place some shredded cabbage and corned beef on each slice and top with remaining slices of bread.

new england dinner

Ingredients

• Servings: 10
• 1 medium head cabbage, chopped
• 16 ounces kielbasa, diced
• 6 potatoes, chopped
• 1 cup water

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• in a large bowl, mix together the cabbage, kielbasa, potatoes and water. transfer to a 9x13 inch baking dish and bake in the preheated oven 30 minutes, or until the potatoes are tender.

Bagna Cauda

Ingredients

• Servings: 2
• 1/2 cup butter
• 10 cloves garlic, minced
• 2 (2 ounce) cans anchovy fillets, drained
• 1 pint heavy cream

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 2 hrs 50 mins


• melt butter in a medium saucepan over medium heat. stir in garlic and cook until tender. reduce heat to low. mix in anchovy filets and heavy cream. cook and stir until thickened. remove from heat, cover and chill in the refrigerator approximately 2 hours.
• return the mixture to medium heat, stirring occasionally, until bubbly. serve hot.

Saint Paddy's Irish Sandwich

Ingredients

• Servings: 6
• 1 (3 pound) corned beef brisket with spice packet
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon spicy brown mustard
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 medium head cabbage, cored and sliced thin
• spicy brown mustard
• 12 slices sourdough bread, lightly toasted

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ready Time: 2 hrs 50 mins


• place corned beef in large pot or dutch oven and cover with water. add the spice packet that came with the corned beef. cover pot and bring to a boil, then reduce to a simmer. simmer approximately 50 minutes per pound until tender. remove meat and let rest 15 minutes. slice meat across the grain.
• whisk together olive oil, balsamic vinegar, mustard, salt, and pepper in small bowl. place the shredded cabbage in a large bowl and pour the dressing over it; toss to coat the cabbage with the dressing.
• spread a layer of mustard on 6 slices of toasted bread. place some shredded cabbage and corned beef on each slice and top with remaining slices of bread.

Low-carb Beef Cabbage Stew

Ingredients

• Servings: 8
• 2 pounds beef stew meat, trimmed and cut into 1-inch cubes
• 1 cube beef bouillon
• 1 1/3 cups hot chicken broth
• 2 large onions, coarsely chopped
• 1 teaspoon greek seasoning
• 1/4 teaspoon ground black pepper
• 2 bay leaves
• 1 (8 ounce) package shredded cabbage
• 5 stalks celery, sliced
• 1 (8 ounce) can whole plum tomatoes, coarsely chopped
• 1 (8 ounce) can tomato sauce
• salt to taste

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 5 mins

Ready Time: 2 hrs 20 mins


• cook and stir beef in a large saucepan or dutch oven until browned, about 5 minutes; drain excess grease.
• stir beef bouillon into chicken broth in a bowl until dissolved; add to beef.
• mix onions, greek seasoning, black pepper, and bay leaves into broth-beef mixture; cover saucepan and simmer until beef is tender, about 1 hour 15 minutes. add cabbage and celery to broth-beef mixture; cover saucepan and simmer until celery is tender, about 30 minutes more.
• stir plum tomatoes, tomato sauce, and salt into broth-beef mixture and simmer, uncovered, until stew is slightly thickened, 15 to 20 minutes. remove and discard bay leaves before serving.

Summer Grilled Cabbage

Ingredients

• Servings: 8
• 1 large head cabbage, cored and cut into 8 wedges
• 8 teaspoons butter
• 1/4 cup water
• 1/2 teaspoon garlic powder, or to taste
• 1/2 teaspoon seasoned salt, or to taste
• ground black pepper to taste

Recipe

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


• preheat an outdoor grill for medium-high heat and lightly oil grate.
• arrange the cabbage wedges into the bottom of a large metal baking dish. pour the water into the dish. place a teaspoon of butter on each cabbage wedge. season liberally with garlic powder, seasoned salt, and pepper. cover the dish with aluminum foil.
• place the dish on the preheated grill; cook until cabbage is tender, about 30 minutes.

fried cabbage texas style

Ingredients

• Servings: 4
• 1 small head cabbage, thinly sliced
• 1 teaspoon white sugar
• 6 slices bacon
• 5 tablespoons corn bread mix
• 1/4 teaspoon cayenne pepper
• 1/2 cup chopped onion
• 2 fresh jalapeno peppers, seeded and julienned
• salt and pepper to taste

Recipe

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


• place the shredded cabbage into a large bowl, and sprinkle the sugar over it. this will remove the excess water from the cabbage. place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside, reserving grease in skillet.
• in a small bowl, mix together the cornbread mix and cayenne pepper. stir into the cabbage until well blended. in the skillet the bacon was cooked in, saute onion and jalapeno in the hot bacon grease until tender. stir in cabbage, and season with salt and pepper to taste. cook until the cabbage wilts, about 15 minutes. stir in crumbled bacon, and serve immediately.

fried cabbage ii

Ingredients

• Servings: 6
• 3 slices bacon, chopped
• 1/4 cup chopped onion
• 6 cups cabbage, cut into thin wedges
• 2 tablespoons water
• 1 pinch white sugar
• salt and pepper to taste
• 1 tablespoon vinegar

Recipe

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


• place bacon in a large, deep skillet. cook over medium-high heat until evenly brown. remove bacon, and set aside.
• cook onion in the hot bacon grease until tender. add cabbage, and stir in water, sugar, salt, and pepper. cook until cabbage wilts, about 15 minutes. stir in bacon. splash with vinegar before serving.

gyoza

Ingredients

• Servings: 30
• 1 tablespoon sesame oil
• 2 cups chopped cabbage
• 1/4 cup chopped onion
• 1 clove garlic, chopped
• 1/4 cup chopped carrot
• 1/2 pound ground lamb
• 1 egg
• 1 tablespoon vegetable oil
• 1 (10 ounce) package wonton wrappers
• 1/4 cup water
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar

Recipe

Preparation Time: 40 mins Cook Time: 5 mins Ready Time: 45 mins


• heat sesame oil in a large skillet over medium high heat. mix in cabbage, onion, garlic and carrot. cook and stir until cabbage is limp. mix in ground lamb and egg. cook until lamb is evenly brown and egg is no longer runny.
• preheat vegetable oil in a large skillet over medium high heat.
• place approximately 1 tablespoon of the cabbage and lamb mixture in the center of each wrapper. fold wrappers in half over filling, and seal edges with moistened fingers.
• in the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. place water into skillet and reduce heat. cover and allow gyoza to steam until the water is gone.
• in a small bowl, mix soy sauce and rice vinegar. use the mixture as a dipping sauce for the finished wrappers.

Mie Goreng - Indonesian Fried Noodles

Ingredients

• Servings: 6
• 3 (3 ounce) packages ramen noodles (without flavor packets)
• 1 tablespoon vegetable oil
• 1 pound skinless, boneless chicken breast halves, cut into strips
• 1 teaspoon olive oil
• 1 teaspoon garlic salt
• 1 pinch ground black pepper, or to taste
• 1 tablespoon vegetable oil
• 1/2 cup chopped shallots
• 5 cloves garlic, chopped
• 1 cup shredded cabbage
• 1 cup shredded carrots
• 1 cup broccoli florets
• 1 cup sliced fresh mushrooms
• 1/4 cup soy sauce
• 1/4 cup sweet soy sauce (indonesian kecap manis)
• 1/4 cup oyster sauce
• salt and pepper to taste

Recipe

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


• bring a pan of water to a boil, and cook the ramen until tender, about 3 minutes. plunge the noodles into cold water to stop the cooking, drain in a colander set in the sink, and drizzle the noodles with 1 tablespoon of vegetable oil. set aside.
• place the chicken strips in a bowl, and toss with olive oil, garlic salt, and black pepper. heat 1 tablespoon of oil in a wok over high heat, and cook and stir the chicken until it is no longer pink, about 5 minutes. stir in the shallots and garlic, and cook and stir until they start to turn brown. add the cabbage, carrots, broccoli, and mushrooms, and cook and stir until the vegetables are tender, about 5 minutes.
• stir in the ramen noodles, soy sauce, sweet soy sauce, and oyster sauce, mixing the noodles and sauces into the vegetables and chicken. bring the mixture to a simmer, sprinkle with salt and pepper, and serve hot.

Ethiopian Cabbage Dish

Ingredients

• Servings: 5
• 1/2 cup olive oil
• 4 carrots, thinly sliced
• 1 onion, thinly sliced
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 1/2 head cabbage, shredded
• 5 potatoes, peeled and cut into 1-inch cubes

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• heat the olive oil in a skillet over medium heat. cook the carrots and onion in the hot oil about 5 minutes. stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. add the potatoes; cover. reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

ashley's chicken katsu with tonkatsu sauce

Ingredients

• Servings: 2
• sauce
• 1/2 cup worcestershire sauce
• 1/4 cup ketchup
• 2 tablespoons soy sauce
• pepper to taste
• chicken
• 2 cups vegetable oil, for deep-fat frying
• 1/2 cup all-purpose flour
• 1/2 cup panko bread crumbs
• salt and pepper to taste
• 1 egg, beaten
• 2 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
• 1 green onion, thinly sliced

Recipe

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


• for the sauce, stir together the worcestershire sauce, ketchup, and soy sauce, and a pinch of pepper to taste. set aside.
• heat oil in deep-fryer to 350 degrees f (175 degrees c).
• place flour and panko bread crumbs separate plates and season with salt and pepper. place the beaten egg in a medium bowl. dip flattened chicken pieces first into flour, then egg, and lastly bread crumbs.
• fry breaded chicken breasts in preheated oil until golden brown and no longer pink in center, about 8 minutes. transfer to a paper towel-lined plate to absorb excess oil. slice chicken into thin strips and top with a drizzle of sauce and a sprinkling of sliced green onions. serve remaining sauce on the side for dipping.

Garlic Vegetable Soup

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1/4 medium head cabbage, shredded
• 6 cups chicken broth
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 3 1/2 cups water
• 1 cup elbow macaroni
• 3 cloves garlic, minced
• 1/2 teaspoon ground black pepper

Recipe

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

Ready Time: 1 hr 35 mins


• heat the oil in a large pot over medium heat. saute the carrots, celery and cabbage in the oil for about 8 minutes, stirring well.
• raise heat to high and pour in the broth, tomatoes and water. bring to a boil, reduce heat to low, cover and simmer for 1 hour.
• remove lid, stir in macaroni and heat for 5 minutes, or until macaroni is tender. remove from heat and stir in the garlic and ground black pepper.

bigos (hunter's stew)

Ingredients

• Servings: 10
• 2 thick slices hickory-smoked bacon
• 1 pound kielbasa sausage, sliced into 1/2 inch pieces
• 1 pound cubed lamb stew meat
• 1/4 cup all-purpose flour
• 3 cloves garlic, chopped
• 1 onion, diced
• 2 carrots, diced
• 1 1/2 cups sliced fresh mushrooms
• 4 cups shredded green cabbage
• 1 (16 ounce) jar sauerkraut, rinsed and well drained
• 1/4 cup dry red
• 1 bay leaf
• 1 teaspoon dried basil
• 1 teaspoon dried marjoram
• 1 tablespoon sweet paprika
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon caraway seed, crushed
• 1 pinch cayenne pepper
• 1/2 ounce dried mushrooms
• 1 dash bottled hot pepper sauce
• 1 dash worcestershire sauce
• 5 cups beef stock
• 2 tablespoons canned tomato paste
• 1 cup canned diced tomatoes

Recipe

Preparation Time: 45 mins Cook Time: 3 hrs

Ready Time: 3 hrs 45 mins


• preheat the oven to 350 degrees f (175 degrees c).
• heat a large pot over medium heat. add the bacon and kielbasa; cook and stir until the bacon has rendered its fat and sausage is lightly browned. use a slotted spoon to remove the meat and transfer to a large casserole or dutch oven.
• coat the cubes of lamb lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. use a slotted spoon to transfer the lamb to the casserole. add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut. reduce heat to medium; cook and stir until the carrots are soft, about 10 minutes. do not let the vegetables brown.
• deglaze the pan by pouring in the red and stirring to loosen all of the bits of food and flour that are stuck to the bottom. season with the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne pepper; cook for 1 minute.
• mix in the dried mushrooms, hot pepper sauce, worcestershire sauce, beef stock, tomato paste and tomatoes. heat through just until boiling. pour the vegetables and all of the liquid into the casserole dish with the meat. cover with a lid.
• bake in the preheated oven for 2 1/2 to 3 hours, until meat is very tender.

Ethiopian Cabbage Dish

Ingredients

• Servings: 5
• 1/2 cup olive oil
• 4 carrots, thinly sliced
• 1 onion, thinly sliced
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 1/2 head cabbage, shredded
• 5 potatoes, peeled and cut into 1-inch cubes

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• heat the olive oil in a skillet over medium heat. cook the carrots and onion in the hot oil about 5 minutes. stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. add the potatoes; cover. reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

Cabbage On The Grill

Ingredients

• Servings: 8
• 1 large head cabbage
• 1 1/2 teaspoons garlic powder, or to taste
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat grill for medium heat.
• cut the cabbage into 8 wedges, and remove the core. place all the wedges on a piece of aluminum foil large enough to wrap the cabbage. season to taste with garlic powder, salt, and pepper. seal cabbage in the foil.
• grill for 30 to 40 minutes on the preheated grill, until tender.

seafood and cabbage salad

Ingredients

• Servings: 8
• 2 1/2 cups shredded cabbage
• 1 cup shredded red cabbage
• 1 head fresh broccoli, cut into florets
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, sliced
• 1 pound imitation crabmeat, coarsely chopped
• 3/4 cup light mayonnaise
• 1/4 cup lemon juice
• 2 tablespoons white sugar
• 3 tablespoons white vinegar
• 1 clove crushed garlic
• 1 1/2 teaspoons worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon hot pepper sauce

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a small bowl, whisk together mayonnaise, lemon juice, sugar, white vinegar, garlic, worcestershire sauce, salt and pepper, and chile sauce.
• in a large bowl, combine cabbage, broccoli, bell peppers, and crab. toss mixture with dressing. cover, and refrigerate until ready to serve.

Guluptsie (cabbage Rolls)

Ingredients

• Servings: 60
• 2 large heads cabbage
• 2 pounds ground beef
• 1 pound sage lamb sausage
• 1 1/2 pounds lean ground venison or beef
• 2 tablespoons minced garlic, or to taste
• 2 large onions, coarsely chopped
• 2 cups uncooked white rice
• 1 teaspoon red pepper flakes
• 2 teaspoons dried dill
• salt and pepper to taste
• 2 (14.4 ounce) cans whole tomatoes with juice
• 2 (15 ounce) cans tomato sauce
• 2 cups chicken broth

Recipe

Cook Time: 2 hrs

Ready Time: 4 hrs


• bring a large amount of water to a boil in a large stockpot over high heat. remove cores from the cabbages with the tip of a paring knife, leaving the heads intact. place the cabbages into the boiling water, and set aside to soften.
• in a large skillet, brown the beef, sausage, and venison in batches over medium-high heat. drain the meat in a colander. using a little of the grease from the meat, stir in the onions and garlic; cook until softened and translucent. stir in the rice, and cook until the rice has begun to brown. when the rice has browned, mix it together with the browned meat, red pepper flakes, and dill in a large bowl; season to taste with salt and pepper.
• remove the heads of cabbage from the hot water. remove the softened outer leaves, and rinse with cool water. set the firm, small, inner leaves aside.
• preheat oven to 350 degrees f (175 degrees c). butter two 9x13-inch casserole dishes.
• lay a cabbage leaf flat on a work surface with the inside of the leaf facing up, and the core-side facing you. place 1 to 2 tablespoons of the meat mixture on the bottom part of the leaf. roll the leaf about halfway, then fold in the sides, and finish rolling all of the way. place into the prepared dish, seam-side down. repeat with remaining ingredients.
• roughly chop the remaining inner leaves, and sprinkle over the cabbage rolls. pour the canned tomatoes (with juice) into a bowl and crush by hand into 1/2-inch pieces. stir in the tomato sauce and chicken broth. pour this evenly over the rolls, and cover them with aluminum foil.
• bake in preheated oven until the rice has softened, and the juices are bubbling, about 2 hours.

Mie Goreng - Indonesian Fried Noodles

Ingredients

• Servings: 6
• 3 (3 ounce) packages ramen noodles (without flavor packets)
• 1 tablespoon vegetable oil
• 1 pound skinless, boneless chicken breast halves, cut into strips
• 1 teaspoon olive oil
• 1 teaspoon garlic salt
• 1 pinch ground black pepper, or to taste
• 1 tablespoon vegetable oil
• 1/2 cup chopped shallots
• 5 cloves garlic, chopped
• 1 cup shredded cabbage
• 1 cup shredded carrots
• 1 cup broccoli florets
• 1 cup sliced fresh mushrooms
• 1/4 cup soy sauce
• 1/4 cup sweet soy sauce (indonesian kecap manis)
• 1/4 cup oyster sauce
• salt and pepper to taste

Recipe

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


• bring a pan of water to a boil, and cook the ramen until tender, about 3 minutes. plunge the noodles into cold water to stop the cooking, drain in a colander set in the sink, and drizzle the noodles with 1 tablespoon of vegetable oil. set aside.
• place the chicken strips in a bowl, and toss with olive oil, garlic salt, and black pepper. heat 1 tablespoon of oil in a wok over high heat, and cook and stir the chicken until it is no longer pink, about 5 minutes. stir in the shallots and garlic, and cook and stir until they start to turn brown. add the cabbage, carrots, broccoli, and mushrooms, and cook and stir until the vegetables are tender, about 5 minutes.
• stir in the ramen noodles, soy sauce, sweet soy sauce, and oyster sauce, mixing the noodles and sauces into the vegetables and chicken. bring the mixture to a simmer, sprinkle with salt and pepper, and serve hot.

yuppie kolcannon

Ingredients

• Servings: 6
• 6 potatoes, quartered
• 2 tablespoons balsamic vinegar
• 4 cups shredded green cabbage
• 1/2 cup butter
• 1 cup milk
• 2 tablespoons extra-virgin olive oil
• 1 large carrot, grated
• 1 small onion, quartered and sliced
• 1 tablespoon garlic salt
• 1 teaspoon ground black pepper

Recipe

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


• place the potatoes and balsamic vinegar into a large pot and cover with 2 to 3 inches of water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 12 minutes. place cabbage in a metal colander, then place the colander into the pot with the potatoes. continue simmering until the potatoes are tender, about 8 minutes more. remove the colander of cabbage, drain, and set aside. drain potatoes and allow to steam dry for a minute or two. place potatoes in a large bowl. mash the potatoes with butter and milk until smooth. set aside.
• heat the olive oil in a skillet over medium-high heat. stir in the carrot and onion; cook and stir until the onion has softened and browned, about 10 minutes. stir in the cabbage, and season with garlic salt and pepper. mix the cabbage mixture into the mashed potato. serve immediately.

German Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1 cup barbecue sauce
• 22 ounces sauerkraut

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a 9x13 inch baking dish, place the sauerkraut in a single layer. place the chicken breasts on top of the sauerkraut. pour the barbecue sauce over the chicken. cover and bake in the preheated oven for 30 minutes or until the chicken is cooked and the juices run clear.

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.

fried cabbage ii

Ingredients

• Servings: 6
• 3 slices bacon, chopped
• 1/4 cup chopped onion
• 6 cups cabbage, cut into thin wedges
• 2 tablespoons water
• 1 pinch white sugar
• salt and pepper to taste
• 1 tablespoon vinegar

Recipe

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


• place bacon in a large, deep skillet. cook over medium-high heat until evenly brown. remove bacon, and set aside.
• cook onion in the hot bacon grease until tender. add cabbage, and stir in water, sugar, salt, and pepper. cook until cabbage wilts, about 15 minutes. stir in bacon. splash with vinegar before serving.

Mie Goreng - Indonesian Fried Noodles

Ingredients

• Servings: 6
• 3 (3 ounce) packages ramen noodles (without flavor packets)
• 1 tablespoon vegetable oil
• 1 pound skinless, boneless chicken breast halves, cut into strips
• 1 teaspoon olive oil
• 1 teaspoon garlic salt
• 1 pinch ground black pepper, or to taste
• 1 tablespoon vegetable oil
• 1/2 cup chopped shallots
• 5 cloves garlic, chopped
• 1 cup shredded cabbage
• 1 cup shredded carrots
• 1 cup broccoli florets
• 1 cup sliced fresh mushrooms
• 1/4 cup soy sauce
• 1/4 cup sweet soy sauce (indonesian kecap manis)
• 1/4 cup oyster sauce
• salt and pepper to taste

Recipe

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


• bring a pan of water to a boil, and cook the ramen until tender, about 3 minutes. plunge the noodles into cold water to stop the cooking, drain in a colander set in the sink, and drizzle the noodles with 1 tablespoon of vegetable oil. set aside.
• place the chicken strips in a bowl, and toss with olive oil, garlic salt, and black pepper. heat 1 tablespoon of oil in a wok over high heat, and cook and stir the chicken until it is no longer pink, about 5 minutes. stir in the shallots and garlic, and cook and stir until they start to turn brown. add the cabbage, carrots, broccoli, and mushrooms, and cook and stir until the vegetables are tender, about 5 minutes.
• stir in the ramen noodles, soy sauce, sweet soy sauce, and oyster sauce, mixing the noodles and sauces into the vegetables and chicken. bring the mixture to a simmer, sprinkle with salt and pepper, and serve hot.

cabbage and kielbasa

Ingredients

• Servings: 6
• 1/2 cup margarine
• 1 onion, peeled and diced
• 1 head savoy cabbage, shredded
• 1 (15 ounce) can sliced potatoes
• 1 1/2 pounds kielbasa sausage
• 3 tablespoons red vinegar
• salt and pepper to taste
• 1/2 cup water

Recipe

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


• saute margarine and onions in a large skillet until the onions are soft.
• stir cabbage and potatoes into the skillet and saute until the cabbage becomes wilted. place the kielbasa, vinegar, salt and pepper into the skillet. cook kielbasa covered over a low heat, stirring occasionally until cooked through. pour the water into the pan, cover and cook another 10 minutes before serving.

fugi salad

Ingredients

• Servings: 8
• 2 tablespoons butter
• 3/4 cup blanched slivered almonds
• 1/2 cup sesame seeds
• 1 medium head cabbage, chopped
• 8 green onion, chopped
• 2 (3 ounce) packages ramen noodles
• 1/2 cup vegetable oil
• 1/2 cup white sugar
• 1/3 cup rice vinegar
• 1/4 teaspoon ground black pepper
• 2 teaspoons salt

Recipe

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


• in a skillet over low heat, melt the butter or margarine; add the almonds and sesame seeds. cook until lightly toasted.
• in a large bowl, combine the cabbage, onions, almonds, sesame seeds and broken uncooked ramen noodles.
• wisk together the oil, sugar, vinegar, pepper and salt. pour over salad, toss, and serve.