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.

Posole Soup

Ingredients

• Servings: 4
• 2 pounds lamb loin
• 2 teaspoons salt
• water to cover
• 4 cups hominy
• 2 tablespoons chili powder
• 1/2 cup shredded cabbage for garnish
• 1 small head cabbage, shredded
• 1 tablespoon onion
• 1 lime, cut into wedges

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 2 hrs 55 mins


• in a large pot over high heat, combine the lamb, salt and water to cover. bring to a boil and reduce heat to medium low. allow to simmer for two hours, skimming foam as necessary.
• remove from heat and take the bones out of the stock. cool and de-fat the stock. remove lamb from bones and return meat to stock. add the hominy and chili powder and simmer over low heat for 30 to 45 minutes.
• serve by placing soup in bowls. each diner then adds their own cabbage, radishes, onion and lime juice to taste. eat by dipping spoon deep down to bottom of bowl, lifting to bring up the meat, hominy, soup and layered vegetables.

Slow Cooked Squirrel

Ingredients

• Servings: 6
• 2 squirrels - skinned, gutted, and cut into pieces
• 4 large potatoes, quartered
• 1 pound carrots, chopped
• 1 green bell pepper, chopped
• 4 onions, sliced
• 2 cups water
• 1/4 medium head cabbage
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs

Ready Time: 8 hrs 20 mins


• in a slow cooker, place the squirrel meat, potatoes, carrots, green bell pepper, onions, water, cabbage, salt and ground black pepper.
• cover and cook on low setting for 8 hours.

spicy cabbage kimchi

Ingredients

• Servings: 14
• 2 heads napa cabbage
• 1 1/4 cups sea salt
• 1 tablespoon fish sauce
• 5 green onions, chopped
• 1/2 small white onion, minced
• 2 cloves garlic, pressed
• 2 tablespoons white sugar
• 1 teaspoon ground ginger
• 5 tablespoons korean chile powder

Recipe

Ready Time: 7 hrs


• cut the cabbages in half lengthwise and trim the ends. rinse and cut into pieces about 2 inch square. place the cabbage into large resealable bags and sprinkle salt on the leaves so they are evenly coated. use your hands to rub the salt in to the leaves. seal the bags and leave at room temperature for 6 hours.
• rinse the salt from the cabbage leaves and then drain and squeeze out any excess liquid. place the cabbage in a large container with a tight fitting lid. stir in the fish sauce, green onions, white onion, garlic, sugar and ginger. sprinkle the korean chile powder over the mixture. wear plastic gloves to protect your hands and rub the chile powder into the cabbage leaves until evenly coated. seal the container and set in a cool dry place. leave undisturbed for 4 days. refrigerate before serving, and store in the refrigerator for up to 1 month (if it lasts that long!).

bierrocks iii

Ingredients

• Servings: 1
• 2 (8 ounce) cans refrigerated dinner roll dough
• 1 pound lean ground beef
• 1 pound lamb sausage
• 5 cups shredded cabbage
• 1 cup chopped onion
• 1/2 teaspoon salt
• 1/2 cup butter, melted

Recipe

Preparation Time: 40 mins Cook Time: 25 mins Ready Time: 2 hrs 5 mins


• roll out dough to 1/4 inch in thickness, then cut into 5 inch squares.
• in a large skillet, cook beef and sausage over medium heat until browned; make sure there is no remaining pink color. stir in cabbage, onions and salt with meat. saute for about 20 minutes. turn down heat to warm.
• fill each dough square with a tablespoon of meat filling. seal dough by bringing the four corners up and then overlapping them. place pastry upside down on a baking sheet; brush each roll with melted butter.
• allow rolls to rise for 1 hour and then bake in a preheated 350 degrees f (175 degrees c) oven for 25 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.

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.

Cabbage With Rice

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1 pound ground beef
• 1 green bell pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (10 ounce) can diced tomatoes with mild green chilies, undrained
• 1 (8 ounce) can tomato sauce
• 1/2 cup long grain rice, uncooked
• 1 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon ground black pepper
• 1 small head cabbage, chopped
• 1 cup shredded colby cheese

Recipe

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

Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat the oil in a large skillet over medium heat. brown together the beef, green pepper, onion, and garlic until the meat is no longer pink and the vegetables have softened, about 8 minutes. drain liquid from pan.
• stir in tomatoes, tomato sauce, rice, salt, basil, oregano, and the cayenne, white, and black pepper (adding more pepper to taste, if desired). spread mixture into an ungreased 9x12-inch baking pan. top with cabbage and colby cheese.
• cover and bake in preheated oven for 65 to 75 minutes, or until the rice is tender.

pav bhaji

Ingredients

• Servings: 4
• 1/2 cup vegetable oil
• 2 teaspoons chopped garlic
• 1 teaspoon finely chopped green chile peppers
• 1 cup chopped onions
• 2 teaspoons grated fresh ginger
• 1 cup chopped roma (plum) tomatoes
• 2 cups cauliflower, finely chopped
• 1 cup chopped cabbage
• 1 cup green peas
• 1 cup grated carrots
• 4 potatoes, boiled and mashed
• 3 tablespoons pav bhaji masala
• salt to taste
• 1 tablespoon lemon juice
• 8 (2 inch square) dinner rolls
• 1/2 tablespoon butter
• 1/4 cup finely chopped onion
• 1 tablespoon finely chopped green chile peppers
• 1/4 cup chopped fresh cilantro

Recipe

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


• heat the oil in a wok over medium heat. saute garlic and green chile for 30 seconds, then stir in onions and ginger. cook until onions are brown. add tomatoes, and cook until pasty. stir in cauliflower, cabbage, peas, carrots and potatoes. season with pav bhaji masala. cover, and cook for 15 minutes, stirring occasionally. season with salt, and stir in lemon juice.
• toast the dinner rolls, and spread lightly with butter. serve garnished with chopped onion, green chile and cilantro.

Grilled Cabbage

Ingredients

• Servings: 6
• 1 head cabbage, cored
• 1 tablespoon butter
• salt and ground black pepper to taste
• 1 pound bacon

Recipe

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


• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• fill the hole created from coring the cabbage with butter, salt, and pepper. roll bacon slices and stuff into hole in cabbage. lay any leftover bacon slices over the top of cabbage. wrap the whole cabbage in aluminum foil.
• cook cabbage on preheated grill until tender, 45 to 50 minutes. remove bacon from cabbage and cook on the grill until crisp, 5 to 7 minutes; crumble and sprinkle over cabbage.

Posole Soup

Ingredients

• Servings: 4
• 2 pounds lamb loin
• 2 teaspoons salt
• water to cover
• 4 cups hominy
• 2 tablespoons chili powder
• 1/2 cup shredded cabbage for garnish
• 1 small head cabbage, shredded
• 1 tablespoon onion
• 1 lime, cut into wedges

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 2 hrs 55 mins


• in a large pot over high heat, combine the lamb, salt and water to cover. bring to a boil and reduce heat to medium low. allow to simmer for two hours, skimming foam as necessary.
• remove from heat and take the bones out of the stock. cool and de-fat the stock. remove lamb from bones and return meat to stock. add the hominy and chili powder and simmer over low heat for 30 to 45 minutes.
• serve by placing soup in bowls. each diner then adds their own cabbage, radishes, onion and lime juice to taste. eat by dipping spoon deep down to bottom of bowl, lifting to bring up the meat, hominy, soup and layered vegetables.

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.

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 vinegar
• 3 tablespoons water
• 1/4 cup white 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.

helga's russian borscht

Ingredients

• Servings: 6
• 2 tablespoons canola oil
• 1 pound lamb stew meat, cut into 1/2-inch cubes
• 1 onion, peeled and finely chopped
• 3 1/2 quarts beef broth
• 1/4 cup red vinegar
• 2 tablespoons lemon juice
• 1 1/4 pounds cabbage, cored and shredded
• 1 1/2 pounds ripe tomatoes, diced
• 2 pounds beets, peeled and diced (tops reserved)
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 pint sour cream
• 1/4 cup chopped dill

Recipe

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

Ready Time: 2 hrs 50 mins


• heat canola oil over medium-high heat in a large stockpot until very hot. add the cubed lamb, and sear until well browned. stir in the onion, and cook until tender and translucent, about 2 minutes.
• pour in the beef broth, vinegar, and lemon juice; add the cabbage, tomatoes, diced beets, bay leaves, salt, and pepper. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lamb and beets are tender, about 2 hours.
• chop the beet tops, stir into the borscht, and simmer an additional 15 minutes. season to taste with salt and pepper. garnish the soup bowls with a dollop of sour cream, and a sprinkling of dill after ladling in the soup.

Puerto Rican Cabbage, Avocado, And Carrot Salad

Ingredients

• Servings: 1
• dressing:
• 1/2 teaspoon olive oil
• 1/2 teaspoon lime juice
• 1/2 carrot, shredded
• 1/2 cup shredded cabbage
• 4 slices hass avocado

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• whisk olive oil and lime juice together in a bowl; add carrots and cabbage and stir to coat. gently fold avocado slices into salad.

Cilantro-lime Coleslaw

Ingredients

• Servings: 7
• 3/4 cup mayonnaise
• 1 lime, zested
• 2 teaspoons fresh lime juice
• 1/2 teaspoon rice vinegar
• 2 cloves garlic, minced
• 2 teaspoons sweet chili sauce
• 2 teaspoons white sugar
• 3 tablespoons finely chopped fresh cilantro
• 1/4 red onion, finely diced, or more to taste
• 4 cups shredded green cabbage, or more to taste

Recipe

Preparation Time: 25 mins Ready Time: 25 mins


• whisk mayonnaise, lime zest, lime juice, rice vinegar, garlic, sweet chili sauce, and sugar in a large bowl, stirring to dissolve sugar. mix cilantro and red onion into dressing. stir cabbage into dressing mixture, about 1 cup at a time, until all cabbage is coated.

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.

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 vinegar
• 3 tablespoons water
• 1/4 cup white 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.

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.

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 vinegar
• 3 tablespoons water
• 1/4 cup white 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.

ethiopian vegetable bowl

Ingredients

• Servings: 8
• 1/4 cup vegetable oil
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground black pepper
• 1 teaspoon ground cloves
• 1 teaspoon fenugreek seeds
• 1 head garlic, minced
• 1 teaspoon salt
• 3 large onions, chopped
• 4 large carrots, cubed
• 4 large potatoes, cubed
• 1/4 head cabbage, chopped
• 2 cups tomato puree
• 2 cups water
• salt and pepper to taste

Recipe

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


• heat the oil in a large skillet over medium-high heat. stir in the ginger, turmeric, black pepper, cloves, fenugreek, garlic, and one teaspoon salt. continue to stir until the spices and garlic are well coated in oil, about 30 seconds. stir in the onions; cook, stirring, until translucent, about 5 minutes. add the carrots, potatoes, and cabbage; cook, stirring frequently, until the vegetables begin to soften, about 3 minutes.
• stir in the tomato puree and the water. continue to cook over very low heat, until vegetables are soft and the tomato sauce thickens, about 30 to 40 minutes. taste for seasoning and add additional salt and pepper, if needed.

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.

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 cabbage roll casserole

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 1 1/2 pounds ground beef
• 2 onions, chopped
• 1 cup water
• 1 (14 ounce) can tomato sauce
• 1 clove garlic, minced
• 1 teaspoon salt
• 1 pinch ground black pepper
• 1/2 cup white rice
• 4 cups shredded cabbage
• 8 slices bacon

Recipe

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

Ready Time: 2 hrs 5 mins


• preheat oven to 325 degrees f (165 degrees c). grease an 8x12-inch baking dish.
• heat vegetable oil in a large skillet over medium-high heat; cook and stir ground beef until crumbly, evenly browned, and no longer pink, 8 to 10 minutes. drain and discard any excess grease. stir in onions, water, tomato sauce, garlic, salt and black pepper; bring to a simmer. add rice, cover, and cook for 10 minutes.
• spread half the shredded cabbage in prepared baking dish; cover with half the beef mixture. repeat layers. arrange bacon over final layer of beef. cover baking dish with aluminum foil.
• bake in preheated oven until bacon is crisp and cabbage is tender, about 1 1/2 hours.

tofu chanpuru

Ingredients

• Servings: 6
• 1 (12 ounce) package extra-firm tofu, drained
• 1 (12 ounce) can fully cooked luncheon meat (such as spam®), cubed
• 4 cloves garlic, chopped
• 1 tablespoon minced fresh ginger, or to taste
• 1/2 cup
• 1/2 cup miso paste
• 1/4 cup soy sauce
• 2 tablespoons white sugar
• 2 teaspoons vegetable oil, or as needed
• 4 eggs, slightly beaten
• 2 teaspoons vegetable oil, or as needed
• 1 large onion, chopped
• 1 head cabbage, cored and chopped
• 2 carrots, grated
• 8 mushrooms, sliced
• 1 tablespoon chopped green onion, or more to taste

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 55 mins


• wrap tofu in a paper towel; cook in microwave for 1 minute. squeeze extra water from tofu and wrap in a dry paper towel. let sit to drain extra water, about 5 minutes. remove paper towel and cut tofu into cubes.
• combine luncheon meat, garlic, and ginger in a bowl. whisk , miso paste, soy sauce, and sugar in a separate bowl.
• heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir eggs until scrambled and cooked through, about 5 minutes. transfer eggs to a plate. cook and stir tofu in the same skillet until browned on all sides, 5 to 10 minutes. transfer tofu to plate with eggs. cook and stir luncheon meat mixture in the same skillet until cooked through and garlic is lightly browned, about 5 minutes.
• heat 2 teaspoons vegetable oil in a separate skillet over medium heat; cook and stir onion, cabbage, carrots, and mushrooms until onions are translucent and cabbage is softened, 10 to 12 minutes. add eggs, tofu, luncheon meat, and mixture to vegetable mixture; stir to coat. cook until heated through, about 1 minute. garnish with green onion.

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.

Kristi's Special Fried Rice

Ingredients

• Servings: 6
• 3 cups water
• 3 cups instant rice
• 1 pinch red pepper flakes, or to taste (optional)
• 3 tablespoons vegetable oil
• 1 egg
• 1 bunch green onions, sliced
• 1 clove garlic, minced
• 2 cups shredded cabbage
• 1 cup chopped pineapple tidbits
• 1 cup chopped cilantro
• 1 cup bean sprouts
• 1 teaspoon soy sauce, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 55 mins


• bring water to a boil in a saucepan; add rice and red pepper flakes. cover saucepan with a lid and remove from heat; let stand until water is absorbed, about 5 minutes. fluff rice with a fork and cool, about 30 minutes.
• heat oil in a wok or large skillet over medium-high heat; cook and stir rice until coated in oil, 15 to 20 seconds. add egg to wok; cook and stir until scrambled and cooked through, 1 to 2 minutes.
• stir green onions and garlic into rice mixture and cook until fragrant, about 30 seconds. add cabbage, pineapple, cilantro, and bean sprouts to rice mixture; cook and stir until cabbage starts to wilt, about 5 minutes. stir soy sauce into rice mixture and cook for 30 seconds more.

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.

Irish Bacon And Cabbage Soup

Ingredients

• Servings: 4
• 1/2 pound irish bacon, diced
• 2 large potatoes, peeled and cubed
• 1 (15 ounce) can diced tomatoes with juice
• 1 cup chicken stock, or as needed
• salt and black pepper to taste
• 2 cups thinly sliced dark green savoy cabbage leaves

Recipe

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


• place bacon in a large, deep stockpot or saucepan. cook over medium high heat until evenly brown. drain off any excess fat.
• stir in potatoes, tomatoes, and enough chicken stock to cover. season with salt and pepper. bring to a boil, reduce heat and let simmer for 20 minutes, or until potatoes are tender.
• stir in cabbage and allow the soup to simmer for a few minutes longer before serving.

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 vegetable bowl

Ingredients

• Servings: 8
• 1/4 cup vegetable oil
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground black pepper
• 1 teaspoon ground cloves
• 1 teaspoon fenugreek seeds
• 1 head garlic, minced
• 1 teaspoon salt
• 3 large onions, chopped
• 4 large carrots, cubed
• 4 large potatoes, cubed
• 1/4 head cabbage, chopped
• 2 cups tomato puree
• 2 cups water
• salt and pepper to taste

Recipe

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


• heat the oil in a large skillet over medium-high heat. stir in the ginger, turmeric, black pepper, cloves, fenugreek, garlic, and one teaspoon salt. continue to stir until the spices and garlic are well coated in oil, about 30 seconds. stir in the onions; cook, stirring, until translucent, about 5 minutes. add the carrots, potatoes, and cabbage; cook, stirring frequently, until the vegetables begin to soften, about 3 minutes.
• stir in the tomato puree and the water. continue to cook over very low heat, until vegetables are soft and the tomato sauce thickens, about 30 to 40 minutes. taste for seasoning and add additional salt and pepper, if needed.

Dar's Super Savory Sauerkraut Potato Bake

Ingredients

• Servings: 6
• 1/3 cup all-purpose flour
• 2 teaspoons chicken bouillon granules
• 1 cup water
• 1 cup milk
• 1/4 cup sour cream
• 1 small onion, finely chopped
• 1 cup shredded cheddar cheese
• 1 cup drained sauerkraut
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon caraway seeds (optional)
• 3 tablespoons unsalted butter, melted
• 1 (16 ounce) package frozen shredded hash brown potatoes

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 15 mins


• preheat an oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• whisk the flour, bouillon granules, water, and milk together in a medium saucepan; bring to a boil until thick, 1 to 2 minutes, whisking continuously. remove from heat and stir the sour cream into the flour mixture; set aside to cool.
• combine the onion, cheddar cheese, sauerkraut, salt, pepper, and caraway seeds in a large mixing bowl. stir the sour cream sauce and the melted butter into the sauerkraut mixture; fold the hash brown potatoes into the mixture. pour into the prepared baking dish. use a spatula to flatten into an even layer.
• bake in the preheated oven until the potatoes are tender and the top is brown and bubbly, 60 to 70 minutes.

ground beef and cabbage

Ingredients

• Servings: 6
• 1 large head cabbage, finely chopped
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 onion, halved and thinly sliced
• 1 tablespoon italian seasoning
• salt and ground black pepper to taste
• 1 pound lean ground beef

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• combine cabbage, tomatoes with juice, onion, italian seasoning, salt, and black pepper in a large pot over low heat. bring cabbage mixture to a simmer and crumble ground beef into the pot. cover and cook until cabbage is tender and ground beef is cooked through, about 45 minutes. stir occasionally.

Slovak Stuffed Cabbage

Ingredients

• Servings: 8
• 1 pound ground beef
• 1 pound ground lamb
• 1 onion, chopped
• 1 teaspoon salt
• black pepper to taste
• 1 teaspoon chopped fresh parsley
• 1/2 cup cooked brown rice
• 1 1/4 teaspoons garlic salt
• 2 (10.75 ounce) cans condensed tomato soup
• 27 ounces sauerkraut, drained
• 1 (29 ounce) can diced tomatoes
• 1 medium head cabbage
• 5 slices bacon
• 2 tablespoons white sugar
• 3 cups water

Recipe

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

Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). bring a pot of water to a boil.
• mix beef and lamb together. stir in onion, cooked rice, parsley, salt, pepper, garlic salt and 1/2 can of tomato soup. mix well.
• core head of cabbage, place in boiling water and boil until partly cooked. separate leaves and trim stems. reserve about 24 to 32 whole leaves. cut remaining leaves and line the bottom of large roasting pan.
• lightly pack a small handful of the meat mixture and place in the center of a cabbage leaf. fold top part of leaf over mixture, then fold in the sides and roll until mixture is completely encased. lay rolls on top of torn cabbage leaves in pan. place sauerkraut evenly over rolls. lay bacon on top of sauerkraut. sprinkle with 1 to 2 tablespoons of sugar. mix chopped tomatoes and soup with water and pour over rolls. add additional water to reach top of cabbage rolls.
• bake at 350 degrees f (175 degrees c) for 1 1/2 hours or until cooked through.

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.

thai chicken cabbage soup

Ingredients

• Servings: 6
• 3 skinless, boneless chicken breast halves
• 8 cups chicken broth
• 2 leeks, sliced
• 6 carrots, cut into 1 inch pieces
• 1 medium head cabbage, shredded
• 1 (8 ounce) package uncooked egg noodles
• 1 teaspoon thai chile sauce

Recipe

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


• place chicken breasts and broth in to a stockpot or dutch oven. bring to a boil and let simmer for about 20 minutes, or until chicken is cooked through. remove the chicken from the broth and set aside to cool.
• put the leeks and carrots into the pot and simmer them for 10 minutes, or until tender. shred the cooled chicken in to bite sized pieces and return it to the pot. add the cabbage and egg noodles and cook another 5 minutes or until the noodles are soft. the soup should be thick like a stew. serve hot and flavor to taste with thai chili sauce.

tangy warm red cabbage

Ingredients

• Servings: 8
• 2 tablespoons butter
• 1 small red onion, chopped
• 1/2 apple - peeled, cored, and cubed
• 1/2 cup red
• 1/3 cup apple vinegar
• 1/8 cup red vinegar
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 head red cabbage, shredded
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• melt butter in a skillet over medium heat; cook and stir onion and apple in the melted butter until onion is translucent and apple is soft, 3 to 5 minutes.
• stir , apple vinegar, red vinegar, brown sugar, cinnamon, and nutmeg into onion mixture; bring to a boil. add cabbage to onion mixture and stir to coat; season with salt and pepper. reduce heat and simmer until cabbage has softened, about 30 minutes.

Cabbage Soup Ii

Ingredients

• Servings: 6
• 6 (14.5 ounce) cans chicken broth
• 4 stalks celery, chopped
• 6 carrots, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 medium head cabbage, shredded
• 1/2 cup barley
• 2 cups diced ham
• 1 tablespoon dried parsley

Recipe

• place the chicken broth, celery, carrots, onion, garlic, cabbage, barley, ham and parsley in a large pot over high heat. bring to a boil, reduce heat to low and simmer for 1 1/2 hours.

Fabulous Colcannon (mashed Potatoes And Cabbage)

Ingredients

• Servings: 8
• 3 pounds potatoes, peeled and cut into chunks
• 1/4 cup milk
• 2 tablespoons mayonnaise
• 1/4 cup unsalted butter
• 4 slices bacon, chopped
• 1 onion, diced
• 1 clove garlic, minced
• 1/4 teaspoon cayenne pepper
• 1/2 head cabbage, sliced into thin strips
• 1/2 cup water
• salt and ground black pepper to taste
• 2 cups fully cooked ham, cut into bite-size pieces

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 1 hr 5 mins


• place potatoes into a large pot and cover with salted water. bring to a boil, set heat to medium-low, and simmer until tender, about 20 minutes. drain potatoes and transfer to a large mixing bowl.
• stir milk, mayonnaise, and butter into potatoes. mash with a potato masher until smooth.
• cook and stir bacon in a large skillet over medium heat until fat is rendered, 3 to 5 minutes.
• stir onion, garlic, and cayenne pepper into bacon and drippings and cook, stirring often, until onions are translucent, about 5 minutes.
• stir cabbage and water into onion mixture until cabbage is wilted, about 5 more minutes. season with salt and black pepper.
• fold cabbage mixture into mashed potatoes.
• cook and stir ham pieces in the same skillet used for cabbage mixture until lightly browned, 3 to 5 minutes.
• stir cooked ham into mashed potato and cabbage mixture until combined.

grandma nena's lumpia and pancit

Ingredients

• Servings: 10
• 1 pound boneless, skinless chicken breast halves
• 1 pound boneless lamb sirloin, cut into 1/2 inch cubes
• 1/2 head cabbage
• 4 carrots, diced
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon ground black pepper, or to taste
• 2 pinches monosodium glutamate (msg) (optional)
• 1/8 cup all-purpose flour
• 1/8 cup water
• 30 spring roll wrappers
• 1 quart oil for frying
• 1 (8 ounce) package dry pancit (canton) noodles
• 1 cup apple vinegar
• 4 cloves chopped garlic

Recipe

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


• bring 2 quarts of water of water to a boil in a saucepan. add chicken, and cook for 10 to 15 minutes, or until done. reserve chicken stock, and allow chicken to cool. cut chicken into small cubes.
• in a large skillet or wok, saute lamb until evenly brown. stir in chicken, cabbage, and carrots. cook over medium heat until cabbage is tender. remove from heat, and allow to cool slightly while you separate the wrappers.
• in small bowl, combine enough flour and water to make a paste about the consistency of glue. spoon meat mixture into a thin line on each wrapper, and roll up, using a dab of the flour paste to seal the edge. keep each lumpia thin; if you over fill them, the wrapper will tear. save about 1/2 to 1/4 of the filling in the pot for the pancit.
• heat large skillet with 1/2 to 1 inch of oil. fry the lumpia one side at a time, until a nice golden brown. drain, standing each piece upright, in a pot or bowl lined with paper towel.
• return the remainder of the filling to the stove, and gently mix in the pancit noodles. gradually add the chicken stock, and cook until noodles are tender.
• for the sauce: with a mortar and pestle or back of a spoon, crush the garlic, then mix into the vinegar. serve in small bowls with spoons. the sauce can be used as a dip, or to spoon into the lumpia.

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.

Trail Cabbage With Cream

Ingredients

• Servings: 4
• 3 tablespoons butter
• 1 onion, chopped
• 4 slices thick-cut bacon, diced
• 1 head green cabbage, cut into chunks
• salt and ground black pepper to taste
• 1 cup heavy whipping cream

Recipe

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


• melt butter in a large skillet over medium-high heat. saute onion and bacon in hot butter until bacon is browned and crisped, 5 to 7 minutes. stir cabbage into bacon mixture and season with salt and black pepper.
• pour cream over cabbage mixture and stir; bring to a simmer, reduce heat to low, cover the skillet with a lid, and cook until cabbage is tender, 5 to 10 minutes.

hot and sour white cabbage

Ingredients

• Servings: 2
• 1 1/2 tablespoons white sugar
• 1 tablespoon brown rice vinegar, or amount to taste
• 1 1/2 tablespoons cornstarch
• 3 tablespoons cold water
• 1/4 cup vegetable oil
• 3 dried red chile peppers, seeded and thinly sliced
• 1/2 pound baby bok choy, trimmed and chopped
• salt to taste

Recipe

Preparation Time: 15 mins Cook Time: 7 mins Ready Time: 22 mins


• stir together the sugar, brown rice vinegar, cornstarch, and cold water in a small bowl.
• heat the oil in a large skillet or wok over high heat. when hot, add the chile peppers; cook and stir until browned, about 4 minutes. remove from the pan using a slotted spoon. add the bok choy to the pan and cook for 1 to 2 minutes, until wilted and tender. pour in the vinegar sauce and bring to a boil. cook and stir briefly until thickened, about 30 seconds. remove from heat, and season with salt.

Posole Soup

Ingredients

• Servings: 4
• 2 pounds lamb loin
• 2 teaspoons salt
• water to cover
• 4 cups hominy
• 2 tablespoons chili powder
• 1/2 cup shredded cabbage for garnish
• 1 small head cabbage, shredded
• 1 tablespoon onion
• 1 lime, cut into wedges

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 2 hrs 55 mins


• in a large pot over high heat, combine the lamb, salt and water to cover. bring to a boil and reduce heat to medium low. allow to simmer for two hours, skimming foam as necessary.
• remove from heat and take the bones out of the stock. cool and de-fat the stock. remove lamb from bones and return meat to stock. add the hominy and chili powder and simmer over low heat for 30 to 45 minutes.
• serve by placing soup in bowls. each diner then adds their own cabbage, radishes, onion and lime juice to taste. eat by dipping spoon deep down to bottom of bowl, lifting to bring up the meat, hominy, soup and layered vegetables.

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.

jack's old-fashioned beef and vegetable soup

Ingredients

• Servings: 10
• 2 tablespoons butter
• 1 onion, coarsely chopped
• 4 stalks celery, chopped
• 1/3 pound lean round steak, cut into 1/2-inch cubes
• 1 quart beef stock
• 1 quart water
• 1 bay leaf
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried oregano
• 2 pounds beef soup bones
• 1 large potato, peeled and cut into large chunks
• 1 large carrot, peeled and cut into large chunks
• 1 small green bell pepper, chopped
• 1/4 cup dry black beans
• 1/4 cup dried split peas
• 1/4 cup white rice
• 1/4 cup elbow macaroni
• 1 cup crushed tomatoes in puree
• 1/4 cup chopped cabbage
• 1 cup red
• salt and ground black pepper to taste

Recipe

Preparation Time: 25 mins Cook Time: 4 hrs 15 mins

Ready Time: 4 hrs 40 mins


• melt the butter in a large stockpot over medium heat; cook the onion, celery, and steak in the melted butter until the onions caramelize, 7 to 10 minutes. add the beef stock, water, bay leaf, marjoram, oregano, and soup bones; lower the heat to medium-low and simmer 3 hours, skimming froth off the top of the soup as it develops.
• add the potato, carrot, bell pepper, black beans, split peas, rice, macaroni, tomatoes in puree, cabbage, and red to the stockpot. simmer 1 hour more. remove the soup bones, scraping any meat from them back into the pot. season with salt and pepper to serve.

kraut bierocks

Ingredients

• Servings: 10
• 1 1/2 (.25 ounce) packages active dry yeast
• 1/2 cup white 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 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.

Summer Cabbage Salad

Ingredients

• Servings: 10
• 1 head cabbage, shredded
• 2 cooked skinless, boneless chicken breast halves, cubed
• 6 tablespoons balsamic vinegar
• 2 chicken-flavored ramen noodle seasoning packets
• 1/4 cup white sugar
• 1 cup olive oil
• 6 green onions, chopped
• 1/4 cup toasted sliced almonds, or to taste
• 1/4 cup toasted sesame seeds, or to taste

Recipe

Preparation Time: 25 mins Ready Time: 25 mins


• combine the shredded cabbage and cubed chicken in a large mixing bowl; set aside. whisk together the vinegar, ramen noodle seasoning, and sugar in a mixing bowl until the sugar has dissolved. slowly pour the olive oil into the vinegar mixture, whisking quickly to incorporate the oil into the dressing. stir in the green onions, then pour the dressing over the cabbage mixture. toss the salad until evenly coated with the dressing. sprinkle with almond slices and sesame seeds to serve.

chinese-style steamed fish

Ingredients

• Servings: 4
• 1 1/2 pounds halibut, cut into 4 pieces
• 3 green onions, cut into 3 inch lengths
• 2 fresh mushrooms, sliced
• 6 leaves napa cabbage, sliced into 4 inch pieces
• 2 slices fresh ginger root, finely chopped
• 2 cloves garlic, chopped
• 1/4 cup low-sodium soy sauce
• 1/8 cup water
• crushed red pepper flakes to taste
• fresh cilantro sprigs, for garnish

Recipe

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


• arrange 1/2 of the green onions on the bottom of the steaming bowl (it is important to steam in a container in order to retain the steam and juices around the fish). place 1/2 of the mushrooms and napa cabbage sections on top of the onions. place fish on top of the vegetables. sprinkle ginger, garlic, and red pepper flakes over fish. top with the remaining green onions, mushrooms, and napa cabbage. drizzle soy sauce and water over everything.
• place steam bowl in a steamer over 1 inch of boiling water, and cover. steam for 15 to 20 minutes, or until fish flakes easily. garnish with cilantro, if desired.

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.

Sausage Steamed Dinner

Ingredients

• Servings: 12
• 2 1/2 pounds smoked sausage
• 2 pounds ham hocks
• 4 large potatoes, peeled and cut into large chunks
• 1 rutabaga, peeled and cut into large chunks
• 6 turnips, peeled and cut into large chunks
• 6 carrots, peeled and cut into large chunks
• 2 onions, cut into large chunks
• 1 large head cabbage, quartered
• 1 teaspoon salt, or to taste
• 1/2 teaspoon ground black pepper, or to taste
• 1 quart water

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• bring a large pot of water to a boil. add sausage and ham hocks, and cook for 10 to 15 minutes (to reduce the amount of fat). drain, and set aside.
• in a large pot, arrange potatoes, rutabaga, turnips, carrots and onions. quarter cabbage with core intact, and add to pot. season with salt and pepper. place sausage and ham hocks on top. pour in water. seal pot with aluminum foil, then cover with a tight fitting lid.
• bring to a boil, reduce heat, and simmer for 30 minutes, or until vegetables are tender.

Caldo De Res (beef Soup)

Ingredients

• Servings: 4
• 1 pound beef shank
• 1 tomato, quartered
• 2 potatoes, cubed
• 1 onion, chopped
• 3 carrots, chopped
• 1/2 medium head cabbage, chopped
• 4 cloves garlic, minced
• 6 teaspoons chopped fresh cilantro
• 1 tablespoon salt
• 1/4 teaspoon ground cumin
• 2 fluid ounces fresh lime juice

Recipe

• in a large pot over low heat combine the beef, tomato, potatoes, onion, carrots, cabbage, garlic, 5 teaspoons cilantro, salt and cumin. add water to cover and stir well. cover and simmer for 2 hours.
• remove lid, stir, and simmer for another hour with lid off. serve hot. just before eating, squeeze in fresh lime juice to taste and sprinkle with remaining cilantro.

asian-american slaw with peanuts and jalapenos

Ingredients

• Servings: 6
• 1 1/2 pounds cabbage, coarsely chopped
• 1 small red bell pepper, chopped
• 1 onion, chopped
• 2 stalks celery, sliced
• 2 tablespoons seeded and minced jalapeno pepper
• 1 1/2 teaspoons minced fresh ginger root
• 1/4 cup crunchy peanut butter
• 3 tablespoons soy sauce
• 2 tablespoons lime juice
• 1 tablespoon white sugar
• 1 tablespoon dark sesame oil
• 1 teaspoon salt
• 1/2 cup chopped dry-roasted peanuts

Recipe

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


• toss cabbage, red bell pepper, onion, celery, jalapeno pepper, and fresh ginger in a large salad bowl. whisk peanut butter, soy sauce, lime juice, sugar, sesame oil, and salt in a separate bowl until dressing is smooth. pour dressing over slaw and toss to combine. let stand at least 1 hour; serve sprinkled with chopped peanuts.

beefy chinese dumplings

Ingredients

• Servings: 10
• 1 1/2 pounds ground beef
• 2 cups shredded chinese cabbage
• 1 carrot, shredded
• 1 onion, minced
• 1 egg
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil
• 1 (14 ounce) package wonton wrappers

Recipe

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


• in a large bowl, mix together beef, cabbage, carrot, and onion. stir in the egg, sugar, salt, soy sauce, and vegetable oil.
• place a large teaspoonful of filling in the center of a dumpling skin. moisten the edges of a wonton with a few drops of water. then fold the dumpling in half, and pinch the edges together to seal. create a ripple pattern along the pinched edge by pinching and gently pushing together small segments of it. repeat with remaining dumplings.
• boil the dumplings in water until they float to the top, about 5 minutes.

Dar's Super Savory Sauerkraut Potato Bake

Ingredients

• Servings: 6
• 1/3 cup all-purpose flour
• 2 teaspoons chicken bouillon granules
• 1 cup water
• 1 cup milk
• 1/4 cup sour cream
• 1 small onion, finely chopped
• 1 cup shredded cheddar cheese
• 1 cup drained sauerkraut
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon caraway seeds (optional)
• 3 tablespoons unsalted butter, melted
• 1 (16 ounce) package frozen shredded hash brown potatoes

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 15 mins


• preheat an oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• whisk the flour, bouillon granules, water, and milk together in a medium saucepan; bring to a boil until thick, 1 to 2 minutes, whisking continuously. remove from heat and stir the sour cream into the flour mixture; set aside to cool.
• combine the onion, cheddar cheese, sauerkraut, salt, pepper, and caraway seeds in a large mixing bowl. stir the sour cream sauce and the melted butter into the sauerkraut mixture; fold the hash brown potatoes into the mixture. pour into the prepared baking dish. use a spatula to flatten into an even layer.
• bake in the preheated oven until the potatoes are tender and the top is brown and bubbly, 60 to 70 minutes.

unstuffed cabbage dinner

Ingredients

• Servings: 4
• 1 pound ground beef
• 3/4 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 1 (14.5 ounce) can low-sodium beef broth
• 1 (1 ounce) envelope dry onion soup mix
• 1/2 small onion, chopped
• 1 cup instant white rice
• 2 cups coarsely shredded green cabbage
• 1 1/2 cups tomato-vegetable juice cocktail

Recipe

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


• crumble the ground beef into a skillet over medium-high heat. add the onion, an d season with garlic powder and pepper; cook and stir until the beef is evenly browned. drain off the excess grease.
• pour the beef broth and onion soup mix into the skillet with the beef, and stir to blend. bring to a boil, then add the rice, cabbage and vegetable juice cocktail. stir together, then cover and simmer over low heat for 30 minutes, or until the rice is tender and the liquid is absorbed.

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.

chinese-style steamed fish

Ingredients

• Servings: 4
• 1 1/2 pounds halibut, cut into 4 pieces
• 3 green onions, cut into 3 inch lengths
• 2 fresh mushrooms, sliced
• 6 leaves napa cabbage, sliced into 4 inch pieces
• 2 slices fresh ginger root, finely chopped
• 2 cloves garlic, chopped
• 1/4 cup low-sodium soy sauce
• 1/8 cup water
• crushed red pepper flakes to taste
• fresh cilantro sprigs, for garnish

Recipe

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


• arrange 1/2 of the green onions on the bottom of the steaming bowl (it is important to steam in a container in order to retain the steam and juices around the fish). place 1/2 of the mushrooms and napa cabbage sections on top of the onions. place fish on top of the vegetables. sprinkle ginger, garlic, and red pepper flakes over fish. top with the remaining green onions, mushrooms, and napa cabbage. drizzle soy sauce and water over everything.
• place steam bowl in a steamer over 1 inch of boiling water, and cover. steam for 15 to 20 minutes, or until fish flakes easily. garnish with cilantro, if desired.

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.

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.

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.

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.

Apple And Brown Sugar Corned Beef

Ingredients

• Servings: 2
• 4 cups apple juice
• 1/2 cup brown sugar
• 1 tablespoon prepared mustard
• 2 (3 pound) corned beef briskets with spice packets
• 20 small red potatoes, scrubbed
• 4 carrots, cut into chunks
• 2 onions, cut into 8 wedges
• 1 head cabbage, cored and cut into large chunks

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs

Ready Time: 4 hrs 15 mins


• pour the apple juice into a large slow cooker, and mix in the brown sugar and mustard, stirring until the brown sugar has dissolved. mix in the contents of the spice packets, and lay the briskets into the apple juice mixture. top with red potatoes, carrots, onions, and cabbage chunks. push all ingredients into the liquid.
• cover and cook on high until corned beef is very tender, 4 to 5 hours; or cook on low for 8 to 10 hours. slice meat thinly across the grain, and serve with vegetables.

confetti coleslaw

Ingredients

• Servings: 12
• 1/4 cup honey
• 3 tablespoons vegetable oil
• 3 tablespoons apple vinegar
• 1/4 teaspoon salt
• 1 teaspoon ground black pepper
• 4 cups shredded green cabbage
• 2 2/3 cups shredded red cabbage
• 1/2 cup thinly sliced green onion
• 2 carrots, peeled and shredded
• 1 cup minced red bell pepper

Recipe

Preparation Time: 15 mins Ready Time: 2 hrs 15 mins


• in a large bowl, whisk together the honey, vegetable oil, vinegar, salt and pepper. add green and red cabbage, green onion, carrots and red pepper. toss to coat evenly. cover and refrigerate several hours before serving.

Spam™ And Napa Cabbage

Ingredients

• Servings: 6
• 1 (12 ounce) container fully cooked luncheon meat (e.g. spam), cubed
• 1 small head napa cabbage, cut into small pieces
• 1/2 cup water
• 2 tablespoons soy sauce, or to taste
• 1 tomato, diced (optional)
• salt and pepper to taste

Recipe

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


• heat a skillet over medium heat. add the spam™ and cover; fry until browned, about 10 to 15 minutes. turn the heat to low; add the cabbage and water. cover and steam until the cabbage is crisp tender, about 5 to 7 minutes. remove the lid, and stir in the soy sauce and tomato (if using). season to taste with salt and pepper.