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.

spicy cabbage

Ingredients

• Servings: 4
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon onion powder
• 1 teaspoon salt
• 2 tablespoons butter
• 1 small onion, sliced
• 3 cloves garlic, minced
• 1 small head cabbage, finely shredded

Recipe

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


• combine chili powder, thyme, smoked paprika, oregano, cayenne pepper, cumin, onion powder, and salt in a bowl.
• melt butter in a large skillet over medium heat; cook and stir onion in hot butter until translucent, about 5 minutes. add garlic and cook until soft, about 2 minutes; stir shredded cabbage into onion and garlic. cook and stir cabbage mixture until cabbage starts to soften, about 5 more minutes.
• stir spices into cabbage mixture and cook, stirring often, until spices are evenly mixed in and cabbage is tender, 3 more 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.

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 white 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 , 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.

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.

Vietnamese Rice-noodle Salad

Ingredients

• Servings: 4
• 5 cloves garlic
• 1 cup loosely packed chopped cilantro
• 1/2 jalapeno pepper, seeded and minced
• 3 tablespoons white sugar
• 1/4 cup fresh lime juice
• 3 tablespoons vegetarian fish sauce
• 1 (12 ounce) package dried rice noodles
• 2 carrots, julienned
• 1 cucumber, halved lengthwise and chopped
• 1/4 cup chopped fresh mint
• 4 leaves napa cabbage
• 1/4 cup unsalted peanuts
• 4 sprigs fresh mint

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• mince the garlic with the cilantro and the hot pepper. transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. let the sauce sit for 5 minutes.
• bring a large pot of salted water to a boil. add the rice noodles; boil them for 2 minutes. drain well. rinse the noodles with cold water until they have cooled. let them drain again.
• combine the sauce, noodles, carrots, cucumber, mint and napa cabbage in a large serving bowl. toss well and serve the salad garnished with the peanuts and mint sprigs.

Cabbage And Pasta

Ingredients

• Servings: 6
• 1 (12 ounce) package farfalle (bow tie) pasta
• 1 cup butter
• 1 medium head cabbage, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Recipe

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


• bring a large pot of lightly salted water to a boil. add farfalle pasta, and cook for 8 to 10 minutes or until al dente; drain.
• melt the butter in a skillet over medium heat. stir in the cabbage, onion, and garlic, and season with salt and pepper. cook 15 minutes, or until the cabbage and onion are tender.
• in a large bowl, toss together the cooked farfalle and the cabbage mixture. serve warm.

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 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 white 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.

Turkey Posole

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 2 yellow onions, cubed
• 2 fresh poblano chile peppers, seeded and cut into 1/2 inch strips
• 2 cloves garlic, minced
• 2 quarts turkey broth
• 4 cups cubed cooked turkey
• 1 (4 ounce) can chopped green chile peppers
• 2 (15 ounce) cans cannellini beans, drained and rinsed
• 2 (15 ounce) cans white hominy, drained
• 1 tablespoon chili powder
• 2 tablespoons ground cumin
• 2 tablespoons dried oregano
• water
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• in a large dutch oven, heat oil over medium heat. cook onions and poblano chiles in oil until soft. stir in garlic, and cook for one or two minutes. season with chile powder, cumin, and oregano.
• stir in turkey broth, cooked turkey, canned green chile peppers, cannellini beans, and hominy. stir in water if more liquid is needed to just cover everything in the pot. season to taste with salt and pepper. bring to a boil, then reduce heat to low, and cover. simmer, stirring occasionally, for about an hour to blend flavors.

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 white 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.

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.

thai stuffed tofu

Ingredients

• Servings: 4
• 2 (12 ounce) packages extra firm tofu
• 1/4 cup dried shiitake mushrooms
• 1 zucchini, coarsely chopped
• 1 onion, halved
• 3 cloves garlic
• 1 jalapeno pepper, seeded and coarsely chopped
• 1 egg
• 2 tablespoons soy sauce
• 2 tablespoons minced fresh ginger, or to taste
• 1 tablespoon cornstarch
• 1 tablespoon hoisin sauce
• 1/4 cup shredded cabbage
• 1/4 cup vegetable oil, divided

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 1 hr 5 mins


• drain tofu and cut each piece into 4 squares; cut each square diagonally into 2 triangles. set tofu triangles aside.
• place shiitake mushrooms into a bowl of hot water and allow to rehydrate until moist and plump, about 20 minutes. cut out woody stems and finely chop mushrooms.
• place zucchini, onion, garlic, and jalapeno pepper into a food processor and process until the vegetables are almost a paste; transfer to a bowl and stir in shiitake mushrooms, egg, soy sauce, ginger, cornstarch, and hoisin sauce. fold shredded cabbage into the stuffing.
• heat 2 tablespoons vegetable oil in a large skillet over medium heat. pat tofu triangles dry with paper towels and pan-fry in the hot oil until browned on all sides except 1 narrow side for stuffing, 2 to 3 minutes frying time per side. remove tofu triangles and let cool until you can handle them.
• with a sharp paring knife, cut a slit into the unbrowned side of a tofu triangle; scoop out center of the tofu with a grapefruit spoon, leaving the walls of the triangle about 1/4-inch thick. use a spoon to fill each triangle generously with the stuffing, letting stuffing mound out of the tofu piece.
• heat remaining 2 tablespoons vegetable oil in skillet over medium heat; place tofu triangles, stuffing sides down, into the hot oil and pan-fry until stuffing edge is browned and stuffing is hot and set inside, about 5 minutes. turn triangles on their sides and refry for a minute or two in the hot oil to rewarm.

Lime Salad

Ingredients

• Servings: 8
• 1 (6 ounce) package lime flavored jell-o® mix
• 3/4 cup boiling water
• 1/4 teaspoon salt
• 3/4 cup cold water
• 1 cup shredded cabbage
• 1/2 cup grated carrots
• 1/2 cup chopped walnuts

Recipe

• dissolve gelatin mix in boiling water. stir in salt. stir in cold water. chill until slightly thickened.
• fold cabbage, carrots, and nuts into thickened gelatin. pour mixture into an 8 inch mold that has been sprayed with a non-stick spray. chill until firm.
• set mold in a sink of hot water for a few seconds when ready to unmold. place serving plate on top of mold, and turn over. lift off mold.

raleys irish corned beef stew

Ingredients

• Servings: 8
• 1/3 cup all-purpose flour
• 1 (3 pound) corned beef brisket (with spice packet), excess fat trimmed and meat cut into 1-inch cubes
• 1/3 cup olive oil
• 1 1/2 pounds red potatoes, peeled and cubed
• 2 cups peeled and cubed parsnips
• 2 cups peeled and cubed carrots
• 1 extra large onion, cut into chunks
• 1 1/2 cups water
• 1 (12 fluid ounce) can or bottle irish
• 1 (10.5 ounce) can beef broth
• 1 head cabbage, cored and coarsely chopped
• 1/4 cup distilled white vinegar

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 10 mins

Ready Time: 2 hrs 40 mins


• place flour into a large bowl; toss corned beef cubes in flour to coat.
• heat olive oil in a large heavy pot or dutch oven over medium heat and brown corned beef cubes on all sides, about 10 minutes.
• sprinkle the spice packet from the corned beef over the meat; mix in potatoes, parsnips, carrots, onion, water, , beef broth, and any unused flour; stir to combine. bring to a boil.
• reduce heat to low and simmer until corned beef is very tender and the stew has thickened, 2 to 2 1/2 hours.
• mix cabbage into the stew and simmer until tender, about 15 minutes. stir in vinegar.

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.

Vietnamese Rice-noodle Salad

Ingredients

• Servings: 4
• 5 cloves garlic
• 1 cup loosely packed chopped cilantro
• 1/2 jalapeno pepper, seeded and minced
• 3 tablespoons white sugar
• 1/4 cup fresh lime juice
• 3 tablespoons vegetarian fish sauce
• 1 (12 ounce) package dried rice noodles
• 2 carrots, julienned
• 1 cucumber, halved lengthwise and chopped
• 1/4 cup chopped fresh mint
• 4 leaves napa cabbage
• 1/4 cup unsalted peanuts
• 4 sprigs fresh mint

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• mince the garlic with the cilantro and the hot pepper. transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. let the sauce sit for 5 minutes.
• bring a large pot of salted water to a boil. add the rice noodles; boil them for 2 minutes. drain well. rinse the noodles with cold water until they have cooled. let them drain again.
• combine the sauce, noodles, carrots, cucumber, mint and napa cabbage in a large serving bowl. toss well and serve the salad garnished with the peanuts and mint sprigs.

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.

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.

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.

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.

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.

easy apple-carrot coleslaw

Ingredients

• Servings: 6
• 1 (12 ounce) package shredded coleslaw mix
• 4 1/2 cups shredded red cabbage
• 3 tablespoons coarse kosher salt
• 2 tablespoons apple vinegar
• 2 large apples, cored
• 2 large carrots, grated
• 1/2 cup fat-free mayonnaise
• 1/2 cup fat free sour cream
• 1 teaspoon celery seed
• ground black pepper to taste

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• place a large colander into the sink. place the coleslaw mix and red cabbage into the colander. sprinkle lightly with salt, toss, and allow to stand 15 minutes.
• pour the vinegar into a large bowl. grate apples into the bowl and toss with vinegar to keep from turning brown. stir in the grated carrots, mayonnaise, sour cream, and celery seed until evenly coated. season with black pepper to taste.
• rinse the coleslaw mix and cabbage with very cold water; drain, pressing out as much water as possible. taste, and if still too salty, repeat the process. pat dry with paper towels. stir coleslaw and cabbage into apple mixture, and toss to coat evenly with dressing. chill until ready to serve; stir before serving.