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.

French Cafe Summer Salad

Ingredients

• Servings: 8
• 14 medium red potatoes
• 1/4 cup olive oil
• 2 cloves garlic, crushed
• 2 tablespoons dijon mustard
• 2 cups shredded red cabbage
• 1 (11 ounce) can whole kernel corn, drained
• 1 large red onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cucumber, diced
• 1 (15.5 ounce) can white kidney or cannelini beans, rinsed and drained (optional)
• 1/2 cup grated romano cheese
• salt and ground black pepper to taste

Recipe

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


• place the potatoes in a large pot with enough lightly salted water to cover. bring to a boil over medium-high heat, and cook until tender, but still firm. it will take about 20 minutes. drain, cool and cut into bite-size pieces.
• in a large salad bowl, whisk together the olive oil, garlic, and dijon mustard. add the cabbage, corn, red onion, red pepper, green pepper, yellow pepper, and cucumber. add kidney beans, if desired. mix in the cooled potatoes. wash your hands, and use them to mix everything together until well coated with the dressing. gently stir in the romano cheese, and season with salt and pepper to taste. chill for one hour 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.

shaved brussels sprouts with bacon and almonds

Ingredients

• Servings: 8
• 4 pounds brussels sprouts, trimmed and thinly sliced
• 6 slices bacon, chopped
• 1/3 cup sliced almonds
• 2 tablespoons minced garlic
• 2 tablespoons red vinegar
• salt and pepper to taste

Recipe

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


• fry bacon in a large deep skillet over medium heat until browned and crisp, 5 to 10 minutes. remove bacon with a slotted spoon and set aside on paper towels.
• add the garlic and almonds to the fat in the skillet and cook briefly over medium heat until toasted. add the brussels sprouts and quickly toss to coat with the hot oil. sprinkle the red vinegar over the sprouts and toss again to coat. cook, stirring frequently, until sprouts are wilted. remove from the heat, stir in the bacon and season to taste with salt and pepper.

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.

Waldorf Cabbage Salad

Ingredients

• Servings: 4
• 1/4 head savoy cabbage, thinly sliced
• 4 apples, cored and diced with peel
• 1/2 cup finely chopped walnuts
• 6 stalks celery, diced
• 1/3 cup mayonnaise
• 1 tablespoon white sugar
• 1/2 teaspoon salt

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• use a chef's knife to slice cabbage into thin pieces 1 to 2 inches long. do not use the large ribs of the cabbage, as they are too strongly flavored.
• in a large bowl, toss together the cabbage, apples, walnuts, celery, mayonnaise, sugar and salt until evenly coated. serve immediately or store in the refrigerator for up to one day.

scalloped cabbage with ham and cheese

Ingredients

• Servings: 4
• 1 medium head cabbage, chopped
• 1 onion, chopped
• 1 1/2 cups cooked ham, diced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 teaspoon salt
• 3/4 cup processed american cheese
• 2 tablespoons dry bread crumbs

Recipe

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


• preheat oven to 300 degrees f (150 degrees c).
• steam cabbage and onion in a small amount of water until tender. add the ham. place into a buttered baking dish.
• in a skillet, melt butter over low heat. stir in flour until smooth. add milk, stirring until smooth. add salt, cheese and stir until melted. pour over the cabbage mixture. sprinkle with bread crumbs and dot with butter. bake for 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.

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.

bayou's mardi gras slaw

Ingredients

• Servings: 12
• 1/2 cup apple vinegar
• 1/3 cup packed dark brown sugar
• 1 teaspoon dry mustard
• 2 teaspoons celery seed
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried dill weed
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 teaspoon prepared horseradish
• salt to taste
• 1 small head red cabbage, shredded
• 2 yellow bell pepper, cut into 1/4 inch strips
• 2 green zucchini, cut into 1/4 inch strips

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• whisk together vinegar, dark brown sugar, dry mustard, celery seed, cayenne pepper, dill, sour cream, mayonnaise, horseradish and salt. cover and refrigerate for 2 hours or overnight.
• when ready to serve, place the cabbage, bell pepper, and zucchini in a large bowl. pour the dressing over the vegetables and toss to coat (see notes).

German Chicken

Ingredients

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

Recipe

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

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.

portuguese kale soup

Ingredients

• Servings: 10
• 1/2 pound dried white pea beans
• 1/2 pound chorizo sausage, thinly sliced
• 1 pound beef soup bones
• 1 quart water
• 1 medium head cabbage, chopped
• 2 bunches kale - rinsed, dried and chopped
• 5 potatoes, peeled and cubed
• 1 quart hot water or as needed
• salt and pepper to taste

Recipe

Cook Time: 1 hr 30 mins

Ready Time: 8 hrs


• soak beans in twice their volume of water 8 hours or overnight.
• in a large pot, place drained beans, chorizo, soup bones and 1 quart water (or more as needed to cover). cook over medium heat until beans are just beginning to be tender, 1 hour.
• stir in cabbage, kale, potatoes and enough hot water to cover. cook until potatoes are tender, 20 minutes. season with salt and pepper.

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.

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.

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.

paige's feta slaw

Ingredients

• Servings: 8
• 2 (8.5 ounce) packages angel hair cole slaw mix
• 5 green onions, chopped
• 2/3 cup extra virgin olive oil
• 1/4 cup distilled white vinegar
• 1/4 cup water
• 1 large clove garlic, minced
• 1 1/2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 1 teaspoon italian seasoning
• 8 ounces feta cheese, crumbled

Recipe

Preparation Time: 15 mins Ready Time: 30 mins


• toss cabbage and chopped green onions together in a large bowl; set aside.
• in a separate bowl, slowly whisk oil into vinegar. add water, garlic, salt, pepper, and italian seasoning, and whisk until well-blended. toss cabbage with dressing and feta cheese. cover, and refrigerate 15 minutes or longer to allow flavors to develop. serve chilled.

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.

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.

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.

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.

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.

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.

paige's feta slaw

Ingredients

• Servings: 8
• 2 (8.5 ounce) packages angel hair cole slaw mix
• 5 green onions, chopped
• 2/3 cup extra virgin olive oil
• 1/4 cup distilled white vinegar
• 1/4 cup water
• 1 large clove garlic, minced
• 1 1/2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 1 teaspoon italian seasoning
• 8 ounces feta cheese, crumbled

Recipe

Preparation Time: 15 mins Ready Time: 30 mins


• toss cabbage and chopped green onions together in a large bowl; set aside.
• in a separate bowl, slowly whisk oil into vinegar. add water, garlic, salt, pepper, and italian seasoning, and whisk until well-blended. toss cabbage with dressing and feta cheese. cover, and refrigerate 15 minutes or longer to allow flavors to develop. serve chilled.

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.

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.

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.

Stuffed Cabbage Rolls

Ingredients

• Servings: 8
• 2/3 cup water
• 1/3 cup uncooked white rice
• 8 cabbage leaves
• 1 pound lean ground beef
• 1/4 cup chopped onion
• 1 egg, slightly beaten
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (10.75 ounce) can condensed tomato soup

Recipe

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


• in a medium saucepan, bring water to a boil. add rice and stir. reduce heat, cover and simmer for 20 minutes.
• bring a large, wide saucepan of lightly salted water to a boil. add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
• in a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. mix thoroughly.
• divide the beef mixture evenly among the cabbage leaves. roll and secure them with toothpicks or string.
• in a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. cover and bring to a boil. reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

Ethiopian Cabbage Dish

Ingredients

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

Recipe

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


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

Cabbage On The Grill

Ingredients

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

Recipe

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


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

fried 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.

tilapia fish tacos

Ingredients

• Servings: 4
• cooking spray
• 1/4 teaspoon fajita seasoning
• 4 (4 ounce) tilapia fillets
• 3/4 cup frozen white corn
• 3/4 cup canned black beans
• 1/8 teaspoon fajita seasoning
• 2 pineapple rings, cut into chunks
• 1/2 small red onion, chopped
• 1 tablespoon olive oil, divided
• 12 (6 inch) corn tortillas
• 1/4 cup chopped fresh cilantro
• 1 avocado, sliced
• 1/8 head cabbage, chopped
• 1/4 cup sour cream
• 1/2 lime, cut into wedges

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray.
• sprinkle 1/4 teaspoon fajita seasoning over tilapia fillets and arrange on the prepared baking sheet.
• bake tilapia in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes. remove fish from oven and cut each fillet into 3 pieces.
• spray a skillet with cooking spray and add corn, black beans, and 1/8 teaspoon fajita seasoning; cook and stir over medium-high heat until heated through, about 3 minutes. remove skillet from heat.
• spray a separate skillet with cooking spray and add pineapple; cook and stir over medium-high heat until lightly browned, about 2 minutes. add onion to pineapple; cook and stir until heated through, about 1 minute more. remove skillet from heat.
• pour 1 teaspoon olive oil in a large skillet over high heat; add 4 tortillas and cook until heated through, about 30 seconds per side. remove tortillas from skillet and repeat cooking the remaining tortillas in the remaining oil.
• place a piece of tilapia each tortilla and top with corn mixture, pineapple mixture, cilantro, avocado, cabbage, sour cream and a squeeze of lime.

tofu salad

Ingredients

• Servings: 4
• 1 tablespoon sweet chili sauce
• 1/2 teaspoon grated fresh ginger root
• 2 cloves garlic, crushed
• 1 tablespoon dark soy sauce
• 1 tablespoon sesame oil
• 1/2 (16 ounce) package extra-firm tofu, drained and diced
• 1 cup snow peas, trimmed
• 2 small carrots, grated
• 1 cup finely shredded red cabbage
• 2 tablespoons chopped peanuts

Recipe

Preparation Time: 15 mins Cook Time: 2 mins Ready Time: 1 hr 20 mins


• in a large bowl, mix the chili sauce, ginger, garlic, soy sauce, and sesame oil. place tofu in the mixture, and marinate 1 hour in the refrigerator.
• bring a pot of water to a boil. immerse the snow peas in the boiling water for 1 to 2 minutes, then immerse in a a bowl of cold water. drain, and set aside.
• toss the peas, carrots, cabbage, and peanuts with the tofu and marinade to serve.

Lengenberg's Boiled Potatoes

Ingredients

• Servings: 4
• 2 1/4 pounds medium yellow-flesh potatoes (such as yukon gold), scrubbed, eyes removed
• 1 pinch salt
• 1/3 cup chopped fresh parsley

Recipe

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


• place potatoes in a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, about 20 minutes. drain. sprinkle on parsley and serve hot.

colcannon

Ingredients

• Servings: 4
• 1 pound cabbage
• 1 pound potatoes
• 2 leeks
• 1 cup milk
• salt and pepper to taste
• 1 pinch ground mace
• 1/2 cup butter

Recipe

• in a large saucepan, boil cabbage until tender; remove and chop or blend well. set aside and keep warm. boil potatoes until tender. remove from heat and drain.
• chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.
• season and mash potatoes well. stir in cooked leeks and milk. blend in the kale or cabbage and heat until the whole is a pale green fluff. make a well in the center and pour in the melted butter. mix well.

Fried Cabbage With Bacon, Onion, And Garlic

Ingredients

• Servings: 6
• 6 slices bacon, chopped
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 large head cabbage, cored and sliced
• 1 tablespoon salt, or to taste
• 1 teaspoon ground black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/8 teaspoon paprika

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. immediately stir in the cabbage and continue to cook and stir another 10 minutes. season with salt, pepper, onion powder, garlic powder, and paprika. reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

wilted cabbage salad with bacon

Ingredients

• Servings: 8
• 1/2 pound bacon
• 1 medium head cabbage, shredded
• 1 onion, chopped
• 1 clove garlic, minced
• 1/2 cup tarragon vinegar

Recipe

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


• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. remove bacon, crumble and set aside. reserve bacon fat.
• add the onion and garlic and fry in the bacon fat until browned.
• add the vinegar. bring to a simmer and add the cabbage and bacon. saute briefly and serve warm.

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.

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.

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.

Ki See Ming

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 large onion, sliced
• 3 stalks celery, cut into bite-size pieces
• 1 cup frozen cut green beans
• 1/2 head cabbage, diced
• 1 pound ground sirloin
• 1 (4.5 ounce) package chicken noodle soup mix
• 2 cups water
• 2 tablespoons soy sauce

Recipe

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


• melt butter in a large heavy skillet over medium heat. saute onion until soft and translucent, but don't brown. stir in celery, frozen beans, and cabbage. add ground sirloin, and cook until the meat is evenly browned. add soup mix, enough water to barely cover and soy sauce. reduce heat, and simmer for 15 minutes.

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.

spring cabbage chicken boil

Ingredients

• Servings: 2
• 1 1/2 cups water
• 2 tablespoons soy sauce
• 2 tablespoons
• 2 tablespoons mirin (japanese sweet )
• 1/2 pound skin-on chicken thighs, or more to taste, cut into pieces
• 1/2 medium head spring cabbage
• 1 tablespoon butter, or to taste, cut into small cubes
• 2 tablespoons chopped green onion, or to taste

Recipe

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


• stir water, soy sauce, , and mirin together in a large pot. lay chicken into the liquid with the skin-side down. place pot over medium heat, cover pot with lid, and bring liquid to a boil; cook at a boil, stirring occasionally, until chicken is no longer pink, about 5 minutes.
• push chicken to the sides of the pot to make room for the cabbage; put cabbage into the liquid with the cut-side down. replace lid on pot, bring liquid again to a boil, and cook until cabbage softens, about 5 minutes more.
• dot top of mixture with butter cubes. replace lid and cook just until butter melts, 1 to 2 minutes. transfer everything to a serving dish and garnish with green onion.

simple golabki

Ingredients

• Servings: 6
• 1 pound lean ground beef
• 1 head cabbage, chopped
• 1 onion, chopped (optional)
• 1 clove garlic
• 1/4 cup water
• 1 (28 ounce) can diced tomatoes
• 1 tablespoon salt
• 1 teaspoon ground black pepper
• 1/4 cup water

Recipe

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


• heat a large pot over medium-high heat; cook and stir ground beef until crumbly, evenly browned, and no longer pink, about 5 minutes. drain and discard any excess grease. stir in cabbage, onion, garlic, and 1/4 cup water; cook and stir for 1 minute. add tomatoes and season with salt and pepper. pour remaining 1/4 cup water into pot; bring a boil. reduce heat to medium and simmer until cabbage is tender, 7 to 10 minutes.

Stewed Cabbage

Ingredients

• Servings: 4
• 1/4 cup butter
• 2 onions, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, chopped
• 1 medium head cabbage, cut into squares
• 1 (14.5 ounce) can stewed tomatoes, with liquid
• salt and pepper to taste

Recipe

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


• melt butter in a large saucepan over medium heat. add onion, celery, and garlic and saute for 3 to 5 minutes, or until translucent. stir in cabbage, reduce heat to low, and simmer for 15 minutes.
• pour in tomatoes and season with salt and pepper to taste. cover pan and cook over medium heat for 30 to 40 minutes, or until cabbage is tender.

coleslaw gado gado

Ingredients

• Servings: 12
• 1/4 cup chopped almonds
• salad:
• 1 head cabbage, shredded
• 3 carrots, shredded
• 1 red bell pepper, thinly sliced
• 1/2 red onion, chopped
• dressing:
• 1/3 cup olive oil
• 1/4 cup vinegar
• 2 tablespoons peanut butter, slightly melted
• 2 tablespoons maple syrup
• 2 tablespoons tamari (gluten-free soy sauce)
• 1 tablespoon grated fresh ginger
• 1 teaspoon sesame oil
• 1 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1 cup crispy chow mein noodles, or more to taste

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 2 hrs 25 mins


• preheat oven to 350 degrees f (175 degrees c). spread almonds a baking sheet.
• bake almonds in the preheated oven until toasted and fragrant, 5 to 10 minutes. remove baking sheet from oven and cool almonds.
• combine cabbage, carrots, red bell pepper, and red onion in a large bowl.
• whisk olive oil, vinegar, peanut butter, maple syrup, tamari, ginger, sesame oil, red pepper flakes, and salt together in a bowl until dressing is smooth; pour over cabbage mixture and toss to coat. refrigerate salad until chilled and flavors blend, about 2 hours.
• stir toasted almonds and chow mein noodles into salad.

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, Peach, And Carrot Smoothie

Ingredients

• Servings: 4
• 1 cup grapes
• 1 cup sliced frozen peaches
• 3/4 cup chopped cabbage
• 1 large carrot
• 1/4 cup ice cubes, or as desired
• 1/4 cup water, or as desired

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend grapes, peaches, cabbage, carrot, ice cubes, and water in a high-powered blender (such as a vitamix®) until desired consistency is reached.

chef john's minestrone soup

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 3 ounces chopped pancetta
• 1 onion, diced
• 1 cup diced celery
• 4 cloves garlic, minced
• 4 cups chicken broth
• 2 cups water, plus more as needed
• 1 (28 ounce) can plum tomatoes, crushed fine
• 1 cup cranberry beans, shelled
• 2 cups chopped cabbage, or more to taste
• 1 (15 ounce) can garbanzo beans, drained
• 1 teaspoon red pepper flakes, or to taste
• 1 teaspoon italian seasoning
• 2 teaspoons salt
• 1 bunch swiss chard, chopped
• 2/3 cup ditalini pasta
• salt and ground black pepper
• 1/4 cup extra virgin olive oil, for drizzling
• 1/4 cup finely grated parmigiano-reggiano cheese
• 1/4 cup chopped fresh italian flat-leaf parsley

Recipe

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

Ready Time: 1 hr 45 mins


• heat 2 tablespoons olive oil in large stock pot over medium-high heat. add pancetta; cook and stir until it begins to brown, 2 to 3 minutes. stir in onions and celery; cook and stir until onions start to turn translucent, about 3 minutes. stir in minced garlic and cook for another minute.
• pour chicken broth, water, and plum tomatoes into the pancetta and onion mixture. bring to a simmer.
• stir cranberry beans, cabbage, garbanzo beans, red pepper flakes, italian seasoning, and 2 teaspoons salt into broth mixture. bring to a simmer and cook until cranberry beans are tender, adding more water as needed if the soup becomes too thick, about 45 minutes.
• stir in swiss chard and simmer until softened, about 15 minutes. season with salt and black pepper to taste.
• stir in pasta and increase heat to medium-high and simmer until pasta is tender, about 15 minutes. ladle into bowls and top with extra virgin olive oil, parmigiano-reggiano cheese, and italian parsley.

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.

golompke (beef and cabbage casserole)

Ingredients

• Servings: 8
• 1 pound ground beef
• 1 small onion, chopped
• 1 (16 ounce) bag coleslaw mix
• 3/4 cup uncooked white rice
• 2 (10.75 ounce) cans condensed tomato soup
• 1 (10.75 ounce) can water

Recipe

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

Ready Time: 1 hr 30 mins


• preheat an oven to 375 degrees f (190 degrees c).
• heat a large skillet over medium-high heat, and stir in the ground beef and onion. cook and stir until the beef is crumbly, evenly browned, and no longer pink. drain and discard any excess grease.
• layer the coleslaw mix, rice, and ground beef in a 9x13 inch baking dish. combine the soup and water in a medium bowl. pour the soup over the top of the ground beef. cover with foil.
• bake for 1 hour and 15 minutes, or until the rice is tender.

Ethiopian Cabbage Dish

Ingredients

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

Recipe

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


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

Country Soup In A Jar

Ingredients

• Servings: 1
• 1/2 cup barley
• 1/2 cup dried split peas
• 1/2 cup uncooked white rice
• 1/2 cup dry lentils
• 2 tablespoons dried minced onion
• 2 tablespoons dried parsley
• 2 teaspoons salt
• 1/2 teaspoon lemon pepper
• 2 tablespoons beef bouillon granules
• 1/2 cup uncooked alphabet pasta
• 1 cup uncooked twist macaroni

Recipe

• in a wide mouth 1 quart jar, layer the barley, peas, rice and lentils. then layer around the edges the onion, parsley, salt, lemon pepper, bouillon and the alphabet pasta. fill the rest of the jar with the twist macaroni.
• seal and attach a gift card. the gift card should read: add contents of jar to 3 quarts of water, 2 stalks of chopped celery, 2 sliced carrots, 1 cup of shredded cabbage (optional) and 2 cups diced tomatoes. over medium low heat, cover and simmer about 1 hour, or until vegetables are tender.

grilled chicken with wilted slaw

Ingredients

• Servings: 6
• for marinade:
• 3 tablespoons vinegar
• 3 tablespoons molasses
• 3 tablespoons olive oil
• 3/4 teaspoon ground allspice
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 6 boneless, skinless chicken thighs
• for slaw:
• 6 tablespoons vinegar
• 2 teaspoons honey
• 6 bacon slices
• 1 teaspoon caraway seeds, crushed lightly
• 1 (14 ounce) package dole® classic coleslaw
• 2 large dole green onions

Recipe

Preparation Time: 45 mins Ready Time: 45 mins


• whisk together 3 tablespoons vinegar, molasses, olive oil, allspice, salt and pepper.
• arrange chicken in 11x7-inch dish pour marinade over, turning chicken to coat. cover; refrigerate for 30 minutes.
• remove chicken from marinade, discard marinade. grill 3 to 4 minutes on each side or until no longer pink in center. keep covered and warm.
• combine remaining vinegar and honey in bowl; stir. cook bacon over moderate heat, large skillet, stirring, until crisp. crumble bacon. reserve 2 tablespoons bacon fat.
• heat bacon fat over medium-high heat until hot but not smoking ; cook caraway seeds, stirring until fragrant, about 30 seconds. add coleslaw, vinegar mixture and salt and pepper to taste and cook, stirring, until cabbage is just wilted about 1 minute.
• remove skillet from heat; add green onions and bacon. toss together. plate slaw on 6 different dishes and place cooked chicken on top of slaw to serve.

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.

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.

Sarma (stuffed Cabbage)

Ingredients

• Servings: 6
• 1 large head cabbage
• 1 pound lean ground beef
• 1/2 pound ground lamb
• 1/2 pound ground ham
• 1 cup uncooked long-grain white rice
• 1 onion, finely chopped
• 1 egg
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon coarse ground black pepper
• 1 pound sauerkraut
• 1 cup tomato juice
• water to cover

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs

Ready Time: 3 hrs 15 mins


• place cabbage in the freezer for a few days. the night before making the rolls, take it out to thaw.
• in a large bowl, combine the beef, lamb, ham, rice, onion, egg, garlic powder, salt and pepper. mix well. form meat mixture into oblong balls, using 1/2 cup of the mixture at a time. then, wrap a cabbage leaf around each ball.
• spread the sauerkraut in the bottom of a large pot, then layer cabbage rolls on top, placing them seam-side down. pour tomato juice over rolls, then add enough water to cover. bring to a boil, then reduce heat to low and simmer for about 3 hours, adding more water as necessary.

Newfoundland Jigg's Dinner

Ingredients

• Servings: 6
• 1 (3 pound) boneless corned beef brisket
• 1 1/2 cups yellow split peas
• 1 large head cabbage, quartered
• 1 medium turnip, peeled and cubed
• 6 carrots, peeled and cut in chunks
• 6 large potatoes, peeled and quartered
• 2 tablespoons butter
• 1/2 teaspoon black pepper
• dumplings:
• 1 1/2 cups all-purpose flour
• 2 teaspoons white sugar
• 2 teaspoons baking powder
• 3/4 cup water

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs

Ready Time: 11 hrs 30 mins


• cover the corned beef with cold water and soak overnight in the refrigerator.
• drain the beef and place in a large dutch oven. cover with fresh water. place the yellow peas in a triple layer of cheesecloth and tie securely. place the bag inside the dutch oven with the beef. bring to a boil, then reduce to a simmer and cook for 2 hours.
• after 2 hours, add the chopped cabbage, turnip, and carrots to the pot. simmer for 25 minutes.
• add the chopped potatoes and simmer an additional 20 to 25 minutes, or until all of the vegetables are fork tender.
• while the vegetables are cooking, prepare the dumpling dough as follows: combine the flour, sugar, and baking powder in a bowl, then add the water a little bit at a time to make a pasty dough. you may not need to add all of the water. divide the dough into 6 balls. be careful not to over-handle the dough.
• during the last 5 to 10 minutes of simmering the vegetables, place the dough balls on top of the vegetables and cover with a lid. allow the dumplings to steam in the pot for 7 minutes.
• when the dumplings are cooked through, remove all ingredients from the pot and arrange on a warm serving platter. remove the cooked peas from the cheesecloth bag and mash with the butter and black pepper. serve alongside the beef and vegetables.

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.

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.

kelly's ham jell-o® salad

Ingredients

• Servings: 8
• 1 (3 ounce) package lemon-flavored gelatin mix (such as jell-o®)
• 1 cup boiling water
• 1 (8 ounce) can crushed pineapple in juice, drained and juice reserved
• 1 1/2 tablespoons white vinegar
• 1/2 cup cold water, or as needed
• 1/2 cup mayonnaise
• 2 teaspoons spicy brown mustard, or to taste
• 1 cup finely chopped cabbage
• 1/2 cup chopped celery
• 1 cup chopped cooked ham

Recipe

Preparation Time: 20 mins Ready Time: 4 hrs 50 mins


• dissolve lemon gelatin in boiling water in a large bowl. pour reserved pineapple juice and white vinegar into a measuring cup; add enough cold water to equal 1 cup. stir water-juice mixture into gelatin mixture; refrigerate until cold and beginning to set, about 30 minutes.
• stir mayonnaise and spicy brown mustard together in a bowl; whisk mayonnaise mixture into cooled lemon gelatin mixture until smooth. gently fold cabbage, celery, ham, and reserved pineapple into gelatin. transfer mixture into a ring-shaped gelatin mold.
• chill in refrigerator until firmly set, about 4 hours. to serve, dip gelatin mold into hot water to loosen the sides; place a plate on top of the mold, invert, and gently lift the mold from the salad.

yuba noodle salad

Ingredients

• Servings: 2
• 1/2 cup vegetable oil
• 1/3 cup warm rice vinegar
• 2 tablespoons peanut butter
• 1 tablespoon honey
• 1 tablespoon finely grated fresh ginger
• 1 teaspoon hot chili sauce (such as sambal)
• 1 teaspoon soy sauce
• 1/2 teaspoon toasted sesame oil
• 1 (5 ounce) package yuba (tofu skins), cut into 1-inch wide strips
• 1/2 cup chopped fresh cilantro
• 1/4 cup shaved carrot strips, or to taste
• 1/4 cup thinly sliced cabbage, or to taste
• 1/4 cup sliced green onions
• 1/2 teaspoon black sesame seeds, or to taste

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• whisk vegetable oil, vinegar, peanut butter, honey, ginger, chili sauce, soy sauce, and sesame oil together in a bowl until dressing is smooth and creamy.
• toss yuba strips, cilantro, carrots, cabbage, and green onions together in a bowl. pour about 1/2 of the dressing over the salad and stir to coat. stir remaining dressing into salad until salad is dressed to your liking; top with black sesame seeds.

peruvian menestron soup

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil, or as needed
• 1 large onion, diced
• 1 tomato - peeled, seeded, and diced
• 2 large cloves garlic, minced
• salt and ground black pepper to taste
• 1 pound beef stew meat, cubed
• 10 cups water, or as needed
• 1/2 (15.5 ounce) can garbanzo beans, drained and rinsed
• 1/2 cup frozen corn
• 1/2 cup frozen lima beans
• 2 stalks celery, chopped
• 1 carrot, chopped
• 1/4 cup chopped cabbage, or more to taste
• 1 large potato, peeled and cubed
• 1/2 cup frozen peas
• 1/3 (16 ounce) box fettuccine
• 3/4 cup crumbled cotija cheese
• 7 large fresh spinach leaves
• 4 leaves fresh basil
• 1 tablespoon water, or as needed

Recipe

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


• heat oil in a pot over medium heat; saute onion, tomato, and garlic until onion is softened, 3 to 4 minutes. season with salt and pepper. add beef and salt to taste; cook and stir until beef is mostly cooked through, 15 to 20 minutes.
• pour about 10 cups water over beef mixture; add garbanzo beans, corn, lima beans, celery, carrot, and cabbage. boil mixture until vegetables are mostly tender, about 10 minutes.
• stir potatoes, peas, and fettuccine into vegetable-beef mixture; cook until potatoes are tender, 10 to 15 minutes.
• blend cotija cheese, spinach, basil, and about 1 tablespoon water in a blender until smooth and liquefied, adding more water as needed. pour cheese mixture into soup; cook until soup is green and cooked through, about 4 more minutes. season with more salt if desired.