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Monday, February 29, 2016

Coconut Milk Corned Beef And Cabbage

Ingredients

  • Servings: 6
  • 4 pounds beef brisket
  • 4 cups water
  • 1 (15 ounce) can coconut milk
  • 2 tablespoons tomato paste
  • 1 tablespoon fish sauce
  • 1 teaspoon red curry paste
  • 1 teaspoon ground coriander
  • 2 bay leaves
  • 1 onion, cut into large chunks
  • 2 stalks celery, cut into large chunks
  • 2 carrots, peeled and cut into large chunks
  • 1 pound potatoes, peeled and cut into large chunks
  • 1/2 small head cabbage, cored and cut into large chunks

Recipe

    Preparation Time: 15 mins Cook Time: 3 hrs 45 mins

    Ready Time: 4 hrs

  • place brisket, fat-side up, in the bottom of a dutch oven. stir in water, coconut milk, tomato paste, fish sauce, red curry paste, coriander, and bay leaves. bring to a boil and skim off any foam that accumulates.
  • stir in onion, celery, and carrots. bring mixture to a boil; reduce heat to low, cover, and cook for 3 hours, turning once.
  • stir in potatoes and cabbage; cook until potatoes are tender and cabbage is soft and sweet, about 35 minutes. transfer beef to a plate; thinly slice across the grain. ladle potato cabbage mixture into bowls and top with sliced beef.

cabbage tamales

Ingredients

  • Servings: 8
  • 8 cabbage leaves
  • 1 pound ground beef
  • 1 1/2 cups uncooked white rice
  • 2 (6.5 ounce) cans tomato sauce
  • 3 teaspoons new mexico red chile powder
  • 2 cloves garlic, minced
  • 1/2 cup chopped onions
  • salt and ground black pepper to taste
  • 2 (10 ounce) cans diced tomatoes with green chile peppers

Recipe

    Preparation Time: 35 mins Cook Time: 1 hr

    Ready Time: 1 hr 35 mins

  • freeze the cabbage leaves or blanch them for about 3 minutes in a large pot of boiling water to soften.
  • place the ground beef, rice, tomato sauce, chile powder, garlic, onion, salt, and black pepper in a bowl. mix with your hands until combined. divide the meat mixture into 8 portions and place the meat on the softened cabbage leaves. roll the leaves up to form logs and tuck the edges under the logs.
  • place the tamales into a pressure cooker or slow cooker. pour diced tomatoes with green chiles over tamales.
  • to cook tamales in a pressure cooker: seal the lid of the pressure cooker and bring it up to full pressure. reduce the heat to low, maintaining full pressure, and cook for 1 hour. use the quick-release function or allow the pressure to reduce naturally.
  • to cook tamales in a slow cooker: place the lid on the slow cooker and set it on high. cook the tamales for 4 hours.

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.

cindi's egg rolls

Ingredients

  • Servings: 12
  • 4 tablespoons vegetable oil, divided
  • 1 pound lean boneless lamb, cut into thin strips
  • 4 cups shredded cabbage
  • 1 large carrot, shredded
  • 1/2 green bell pepper, cut into thin strips
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 3 teaspoons fresh ginger root, grated
  • 1 tablespoon cornstarch
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons molasses
  • 2 tablespoons vegetable oil
  • 1 quart oil for frying
  • 1 1/2 (14 ounce) packages egg roll wrappers
  • 1/4 cup water, as needed
  • 1 1/2 cups sweet and sour sauce for dipping

Recipe

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

  • heat 2 tablespoons vegetable oil in large wok over medium-high heat. stir-fry lamb for 3 minutes. transfer lamb to paper towel-lined plate and set aside.
  • in a large bowl, mix the cabbage, carrot, green bell pepper, onion, garlic and ginger. in a small bowl, mix the cornstarch, soy sauce, and molasses until smooth.
  • heat 2 tablespoons oil in wok. stir in cabbage mixture in batches, cooking each batch 3 to 4 minutes, just until tender. return vegetables to bowl, and mix in lamb. stir in the cornstarch mixture.
  • prepare a work surface for rolling the egg rolls. lay several egg roll wrappers in a row. place the water in a small bowl; you'll use this for sealing.
  • place about 2 to 3 tablespoons filling on each egg roll wrapper. dip a finger in the water and run it along the edge of the wrapper. fold one corner of wrapper over filling. fold wrapper sides over filling. roll wrappers to form egg rolls (see cook's note).
  • heat 1 quart oil in a deep fryer to 365 degrees f (185 degrees c).
  • fry egg rolls in batches in the hot oil until golden brown. drain on paper towels and serve with sweet and sour sauce.

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.

spicy garlic and pepper shrimp

Ingredients

  • Servings: 1
  • 2 1/2 tablespoons vegetable oil
  • 1/4 cup water
  • 1 cup shredded cabbage
  • 1 tablespoon minced garlic
  • 8 large fresh shrimp, peeled and deveined
  • 2 teaspoons crushed red pepper flakes
  • 2 tablespoons sliced onion
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon soy sauce

Recipe

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

  • heat 1 tablespoon oil in a skillet over high heat. add cabbage and 1 tablespoon water stir-fry for 30 seconds. remove cabbage from skillet and place on a serving platter.
  • heat the remaining 1 1/2 tablespoons oil in the skillet over high heat. place the garlic and shrimp in the skillet and stir until garlic is lightly browned and shrimp turns pink. add pepper, onion, cilantro, soy sauce and remaining water to the skillet. stir-fry for 10 seconds. pour the hot mixture the cabbage.

Sunday, February 28, 2016

fried cabbage ii

Ingredients

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

Recipe

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

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

Ethiopian Cabbage Dish

Ingredients

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

Recipe

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

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

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.

Lamb Loin And Cabbage

Ingredients

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

Recipe

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

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

slow cooked corned beef for sandwiches

Ingredients

  • Servings: 15
  • 2 (3 pound) corned beef briskets with spice packets
  • 2 (12 fluid ounce) bottles
  • 2 bay leaves
  • 1/4 cup peppercorns
  • 1 bulb garlic cloves, separated and peeled

Recipe

    Preparation Time: 15 mins Cook Time: 4 hrs

    Ready Time: 4 hrs 15 mins

  • place the corned beef briskets into a large pot. sprinkle in one of the spice packets, and discard the other one or save for other uses. pour in the , and fill the pot with enough water to cover the briskets by 1 inch. add the bay leaves, peppercorns and garlic cloves. cover, and bring to a boil.
  • once the liquid comes to a boil, reduce the heat to medium-low, and simmer for 4 to 5 hours, checking hourly, and adding more water if necessary to keep the meat covered.
  • carefully remove the meat from the pot, as it will be extremely tender. set on a cutting board, and allow it to rest until it firms up a bit, about 10 minutes. slice or shred to serve. i discard the cooking liquid, but it can be used to cook cabbage and other vegetables if desired.

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.

Saturday, February 27, 2016

grison beef stew

Ingredients

  • Servings: 6
  • 1 1/2 pounds beef brisket
  • 1 large head cabbage
  • 1 tablespoon margarine
  • 8 ounces bacon, cooked and cubed
  • 1/2 cup sliced onion
  • 3 bay leaves
  • salt and pepper to taste
  • 1 pinch ground nutmeg
  • 1 cup red
  • 1 cup beef stock

Recipe

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

    Ready Time: 2 hrs 30 mins

  • cut out the main stem of the cabbage and discard the thick stems of the outer leaves. wash well and boil for 5 minutes in salted water. drain and reserve.
  • heat the butter in a heavy ovenproof casserole dish and fry the bacon and onions for 2 to 3 minutes. add bay leaves, salt, pepper and a pinch of nutmeg.
  • cut meat into thick slices and place on the bacon and onion mixture. add and beef stock, bring to a boil and simmer for 1 hour. now add a layer of cabbage leaves, cover tightly and simmer very gently for another hour.

easy coleslaw

Ingredients

  • Servings: 10
  • 1 large head cabbage, shredded
  • 1 green bell pepper, diced
  • 1 onion, finely diced
  • 1 1/2 large carrots, shredded
  • 1 cup white vinegar
  • 1 cup vegetable oil
  • 1 cup white sugar

Recipe

  • combine the cabbage, bell pepper, onion and carrot.
  • whisk together the vinegar, oil and sugar. pour enough dressing over salad to coat. mix well , cover and refrigerate 6 to 8 hours.
  • drain any excess liquid, toss and serve cold.

deeann's cheesy bacon cabbage

Ingredients

  • Servings: 6
  • 6 slices bacon
  • 1 head cabbage, cored and coarsely chopped
  • salt and pepper to taste (optional)
  • 2 cups shredded cheddar cheese

Recipe

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

  • fry the bacon in a large skillet over medium heat until crisp. remove to paper towels to drain, then crumble and set aside. pour off bacon grease, reserving about 1 tablespoon in the pan.
  • fry the cabbage in the bacon grease over medium heat until cabbage is tender, or to your desired degree of doneness. remove from the heat and season with salt and pepper. top with shredded cheese and crumbled bacon.

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.

easy coleslaw

Ingredients

  • Servings: 10
  • 1 large head cabbage, shredded
  • 1 green bell pepper, diced
  • 1 onion, finely diced
  • 1 1/2 large carrots, shredded
  • 1 cup white vinegar
  • 1 cup vegetable oil
  • 1 cup white sugar

Recipe

  • combine the cabbage, bell pepper, onion and carrot.
  • whisk together the vinegar, oil and sugar. pour enough dressing over salad to coat. mix well , cover and refrigerate 6 to 8 hours.
  • drain any excess liquid, toss and serve cold.

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.

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.

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 And Quick Halushki

Ingredients

  • Servings: 6
  • 1 pound bacon
  • 1 onion, diced
  • 1 (16 ounce) package egg noodles
  • 1 head cabbage, sliced
  • salt and ground black pepper to taste

Recipe

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

  • snip bacon into small pieces with a scissors and cook in a large skillet over medium heat until crisp, stirring often, about 10 minutes. cook and stir onion with bacon until translucent, about 5 more minutes; set bacon and onion aside, leaving drippings in the skillet.
  • bring a large pot of lightly salted water to a boil. cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. drain.
  • transfer bacon and onion mixture with drippings into the pot used to cook the noodles and cook and stir cabbage until coated with drippings. cover pot and cook until cabbage is tender, 10 to 12 minutes, stirring occasionally. gently stir in noodles and season to taste with salt and black pepper.

sarah's slow-cooker corned beef and cabbage

Ingredients

  • Servings: 8
  • 1 (4 pound) lean raw corned beef brisket
  • 3 tablespoons pickling spice
  • 2 stalks celery, cut into halves
  • 1 pound carrots, cut into 4-inch pieces
  • 1 1/4 pounds red potatoes, quartered
  • 1 onion, sliced
  • 1 head savoy cabbage, cut into 6 wedges
  • 1 (12 fluid ounce) can or bottle irish
  • hot water, as needed
  • 1/3 cup grated horseradish, drained
  • 1/3 cup sour cream

Recipe

    Preparation Time: 15 mins Cook Time: 7 hrs 20 mins

    Ready Time: 7 hrs 35 mins

  • place the corned beef into the bottom of a large slow cooker.
  • scatter the pickling spice over the brisket.
  • layer the celery, carrots, potatoes, and onion atop the brisket, respectively.
  • pour the into the slow cooker. add enough hot water to the slow cooker to cover the brisket by at least 1 inch.
  • cook on high until the brisket reaches the desired consistency, 7 to 8 hours.
  • remove the brisket and vegetables from the slow cooker to a large bowl; cover with aluminum foil to keep warm.
  • remove 1 cup of the liquid in the slow cooker; pour into a small pot over medium heat. cook the liquid until the volume is reduced by about half, about 10 minutes. transfer the reduced liquid to a small bowl; stir the horseradish and sour cream into the liquid to make a sauce.
  • submerge the cabbage wedges in the liquid remaining in the slow cooker; cook until the cabbage softens yet retains some crispiness, 20 to 30 minutes. remove the cabbage to a platter. ladle remaining liquid from the slow cooker into a bowl.
  • slice the brisket across the grain. serve with the vegetable mixture, cabbage, horseradish sauce, and liquid from the slow cooker.

Friday, February 26, 2016

Vegetarian Phad Thai

Ingredients

  • Servings: 8
  • 1 pound dried rice noodles
  • 2 tablespoons vegetable oil
  • 4 eggs, beaten
  • 2 tablespoons peanut oil
  • 1 1/2 cups peanut butter
  • 1/3 cup water
  • 1/3 cup soy sauce
  • 1 cup milk
  • 1 1/4 cups brown sugar
  • 1/3 cup lemon juice
  • 2 tablespoons garlic powder
  • 1 tablespoon paprika
  • cayenne pepper to taste
  • 1 pound mung bean sprouts
  • 1 cup shredded carrots
  • 1/4 cup chopped green onions
  • 1/2 cup chopped, unsalted dry-roasted peanuts
  • 1 lime, cut into wedges

Recipe

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

  • submerge the rice noodles in a large bowl of hot water for about an hour.
  • pour 1/2 tablespoon of oil into a large skillet, and add eggs. scramble into medium-sized pieces, and transfer to plate. set aside.
  • in a saucepan, mix together peanut oil, peanut butter, water, soy sauce, milk, brown sugar, and lemon juice. season with garlic powder and paprika. heat until sauce is smooth. season liberally with cayenne pepper.
  • drain noodles; noodles should be very flexible, but still relatively firm. heat remaining 1 1/2 tablespoons vegetable oil in a large saucepan or wok. cook noodles in oil, stirring constantly, until they are tender, about 2 minutes. stir in peanut sauce, sprouts, carrots, scallions, ground peanuts, and the scrambled eggs. continue to cook over low heat until vegetables are crisp-tender, about 5 minutes. serve immediately, garnished with lime wedges.

spicy chicken and spelt salad

Ingredients

  • Servings: 10
  • 1/4 cup soy sauce
  • 3 tablespoons asian sesame oil
  • 2 tablespoons olive oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons creamy peanut butter
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon grated fresh garlic
  • 1 serrano chile peppers, minced
  • 1 cup spelt kernels
  • 6 cups water
  • 1/2 teaspoon kosher salt
  • 1 quart water
  • 1/2 teaspoon salt
  • 1 onion, peeled and cut into chunks
  • 4 skinless, boneless chicken breast halves
  • 1 red bell pepper, sliced
  • 1 bunch green onions, thinly sliced
  • 1/4 cup coarsely chopped fresh parsley
  • 1/4 cup coarsely chopped cilantro
  • 3 carrot, thinly sliced
  • 2 cups thinly sliced red cabbage

Recipe

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

    Ready Time: 1 hr 45 mins

  • whisk together soy sauce, sesame oil, olive oil, vinegar, peanut butter, cayenne pepper, ginger, garlic, and serrano in a small bowl; set aside.
  • toast spelt kernels in a dry skillet on medium-high heat until the kernels are browned and some have popped. remove, place in a mesh strainer, and rinse well with cold water. drain. bring 6 cups of water to a boil in a large saucepan; add 1/2 teaspoon kosher salt and stir in spelt kernels. return to a boil then cover, reduce heat to low, and simmer until tender, about 1 hour. drain well and set aside to cool.
  • while the spelt is simmering, fill a skillet with 1 quart water, 1/2 teaspoon salt, and onion. bring to a boil over high heat. add chicken breasts, reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, about 15 minutes. remove chicken from liquid and allow to cool.
  • once chicken is cool enough to handle, shred into bite-sized chunks and place in a large bowl. stir in spelt, bell pepper, green onions, parsley, cilantro, carrots, and cabbage. pour sauce over salad and stir well to combine.

Aunt Wanda's Turkey Carcass Soup

Ingredients

  • Servings: 8
  • 1 carcass
  • 3 large carrots, chopped
  • 1 (15 ounce) can cut green beans, drained
  • 1 cup chopped celery
  • 1 cup chopped fresh spinach
  • 1 cup chopped cabbage
  • 2 cups white rice

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr

    Ready Time: 1 hr 15 mins

  • pick your thanksgiving turkey nearly clean. (turkey salad is great for a few days, or even turkey pot pies.) we are not real concerned about the choice meat here. dump the turkey and all of its debris, including the juices, into a large pot. add green beans, celery, spinach, cabbage, and white rice. pour in enough water to cover everything.
  • bring soup to a boil. reduce heat, and simmer for an hour or so. add more water as needed.
  • remove all turkey bones and unwanted debris (i.e., skin, cartilage, etc.). there you have it. it's kind of a culinary scrapbook of your turkey day.

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.

Thursday, February 25, 2016

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.

cabbage roll soup

Ingredients

  • Servings: 6
  • 1 1/2 cups converted long-grain white rice
  • 3 cups water
  • 1 pound ground beef
  • 2 cups water
  • 1 (20 ounce) jar pasta sauce (such as ragu®)
  • 1 (10 ounce) can tomato soup
  • 3 1/2 pounds cabbage, cut into bite-size pieces
  • 1 onion, chopped
  • salt and ground black pepper to taste
  • 1 dash hot pepper sauce

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins

  • bring converted rice and 3 cups water to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  • heat a large soup pot over medium-high heat. cook and stir beef in the hot pan until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • stir 2 cups water, cooked rice, pasta sauce, tomato soup, cabbage, onion, salt, black pepper, and hot sauce into beef. bring soup to a boil, reduce heat to medium-low, and cover. simmer until cabbage is soft and tender, 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.

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.

baked chicken & brussels sprouts

Ingredients

  • Servings: 8
  • 1 tablespoon extra virgin olive oil
  • 1 1/4 pounds boneless, skinless chicken breast, cut into 8 pieces
  • 1 pound fresh brussels sprouts
  • 1 1/2 cups chopped yellow onion
  • 2 1/2 tablespoons fresh rosemary
  • 1 1/2 cups 99% fat-free chicken broth
  • salt and black pepper to taste

Recipe

  • preheat oven to 375 degrees. in a skillet, heat oil and brown chicken. lay chicken in a shallow baking dish and surround with brussels sprouts. sprinkle onions and rosemary over chicken. add broth, salt and pepper. bake, covered, for 20 minutes. uncover, increase oven temperature to 400 degrees, and bake 30 to 40 minutes, until sprouts are cooked firm, not mushy. serve

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.

Thornehedge Peach Slaw

Ingredients

  • Servings: 8
  • 1 cup pecan pieces
  • 1 head savoy cabbage, sliced
  • 8 fresh peaches, pitted and sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1/2 cup chopped green onions
  • 2 tablespoons celery seed
  • 1/2 cup fresh peaches, pitted and chopped
  • 1/2 cup vegetable oil
  • 1/4 cup honey
  • 1/4 cup lemon juice
  • salt and pepper to taste
  • 1 bunch fresh mint sprigs

Recipe

    Preparation Time: 25 mins Ready Time: 1 hr 10 mins

  • place the pecan pieces in a skillet over medium heat, and cook, stirring constantly, until lightly toasted.
  • in a large bowl, mix the pecans, cabbage, 8 fresh peaches, red bell pepper, yellow bell pepper, green onions, and celery seed. cover and chill 45 minutes in the refrigerator.
  • in a blender or food processor, blend the 1/2 cup chopped peaches until smooth. transfer to a bowl, and mix with the oil, honey, lemon juice, salt, and pepper. chill until slaw is ready to be served, then toss with slaw to coat. garnish slaw with mint sprigs.

Wednesday, February 24, 2016

Lamb Chop And Cabbage Casserole

Ingredients

  • Servings: 4
  • 1 small head cabbage, shredded
  • 4 potatoes, peeled and sliced
  • salt to taste
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1/2 (10.75 ounce) can water
  • 1 small onion, diced
  • 4 lamb chops

Recipe

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

    Ready Time: 2 hrs

  • preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 baking dish.
  • place a layer of shredded cabbage into baking dish and then a layer of sliced potatoes. repeat cabbage and potatoes and salt.
  • simmer the soup, water and diced onion. pour over cabbage and potatoes.
  • in a skillet, brown each lamb chop in a small amount of oil and place on top of mixture. bake for 1 1/2 hours uncovered or until chops are tender.

Bubble 'n' Squeak Ii

Ingredients

  • Servings: 8
  • 1 (16 ounce) package farfalle (bow tie) pasta
  • 1 medium head cabbage, quartered
  • 2 tablespoons olive oil
  • ground black pepper to taste

Recipe

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

  • bring a large pot of lightly salted water to a boil. add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain.
  • in a large skillet over medium heat, saute cabbage in olive oil. if skillet gets dry add a bit more oil. saute about 10 minutes then add cooked farfalle pasta. reduce heat to low and cook, stirring occasionally, for about 20 minutes more. sprinkle on pepper to taste.

creamed cabbage

Ingredients

  • Servings: 6
  • 4 slices bacon
  • 1/4 cup butter
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • 1 large head cabbage, cored and shredded
  • 1/2 cup sour cream

Recipe

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

  • place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. remove the bacon slices to cool.
  • whisk the butter, flour, and salt into the drippings in the same pan. stir in the cabbage, and cook, stirring occasionally, over medium heat until cabbage is tender, about 15 minutes. crumble the bacon; stir the bacon pieces and sour cream into the cabbage mixture.

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.

leftover turkey spring rolls with cranberry sweet and sour dipping sauce

Ingredients

  • Servings: 50
  • 2 tablespoons olive oil
  • 1 teaspoon asian (toasted) sesame oil (optional)
  • 2 cups finely chopped cooked turkey
  • 1/2 carrot, minced
  • 2 cloves garlic, minced
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon garlic and herb seasoning blend (such as mrs. dash®)
  • 5 tablespoons soy sauce
  • 6 cups finely shredded cabbage
  • 1/2 teaspoon oyster sauce (optional)
  • 50 (7 inch square) egg roll wrappers
  • 1/4 cup jellied cranberry sauce
  • 1/4 cup white sugar
  • 1/4 cup white vinegar
  • 1 dash soy sauce

Recipe

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

  • heat the olive oil and sesame oil in a wok or large skillet over medium-high heat until it shimmers. cook and stir the turkey, carrot, garlic, black pepper, ginger, and garlic and herb seasoning until the garlic releases its fragrance, about 2 minutes. stir in 2 tablespoons of the soy sauce, and continue cooking until the carrot begins to soften, about 5 minutes. stir in the cabbage, oyster sauce, and remaining 3 tablespoons of soy sauce. continue to stir, until the cabbage is soft and cooked through, about 10 minutes. remove the mixture from the heat, and set aside. drain off any excess liquid.
  • preheat oven to 350 degrees f (175 degrees c). line several baking sheets with parchment paper.
  • to fill the wrappers, separate and place the spring roll wrappers your work surface, with the points of the square pointing up and down in a diamond shape. spoon about 2 tablespoons of the turkey filling in a line across the center of the wrapper, and fold the bottom point up to cover the filling. fold the two side points in on top of the folded wrapper, to fully enclose the filling. the two side points should be about 1 inch apart. firmly but gently, roll the spring roll into a tight cylinder, and roll the wrapper over to firmly press down the remaining point. set the filled wrappers seam-side down the parchment-lined baking sheets so they don't touch. the rolls should be about the thickness of a finger.
  • bake the filled rolls in the preheated oven until they begin to brown, about 15 minutes. mash the cranberry sauce in a saucepan over medium heat until the sauce is smooth, then whisk in the sugar, vinegar, and a dash of soy sauce. bring the mixture to a boil, and simmer, whisking the sauce, until the sugar has dissolved and the sauce reduces and thickens slightly, about 10 minutes. remove sauce to a bowl. serve the rolls hot with the sauce.

Beef Stew

Ingredients

  • Servings: 8
  • 1/4 cup all-purpose flour
  • 1 1/2 teaspoons salt
  • 2 1/2 teaspoons pepper
  • 1 pound cubed beef stew meat
  • 3 tablespoons vegetable oil
  • 1 quart beef broth
  • 1 pint
  • 1 (15 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 1 cup peeled and cubed potatoes
  • 1 (10 ounce) package frozen mixed vegetables
  • 1 cup chopped cabbage

Recipe

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

    Ready Time: 1 hr 30 mins

  • in a bowl, mix the flour, salt, and pepper. toss the beef in the mixture to coat.
  • heat the oil in a large pot over medium heat, and brown the beef on all sides. pour in the broth, , tomato sauce, and tomato paste. stir in the potatoes, mixed vegetables, and cabbage. bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasionally.

Creamed Cabbage

Ingredients

  • Servings: 6
  • 1 cup milk
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 1 dash ground black pepper
  • 1 medium head cabbage, shredded
  • 1 cup grated romano cheese

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c).
  • in a medium saucepan over medium heat, blend milk, flour, butter, salt and pepper. stir constantly until a thick white sauce has formed.
  • in a separate medium saucepan over boiling water, steam cabbage until tender but firm.
  • in a small baking dish, alternate layers of sauce, cabbage and romano cheese.
  • bake approximately 30 minutes, until sauce and cheese are bubbly.

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.

Stuffed Cabbage

Ingredients

  • Servings: 6
  • 1 medium head cabbage
  • water to cover
  • 1 pound ground beef
  • 1 cup cooked rice
  • garlic powder to taste
  • 1 egg
  • 1 (12 fluid ounce) can tomato juice
  • 1 tablespoon vinegar
  • 1 tablespoon white sugar
  • water to cover

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr

    Ready Time: 1 hr 30 mins

  • place the head of cabbage in a large pot over high heat and add water to cover. boil cabbage for 15 minutes, or until it is pliable and soft. drain and allow to cool completely. remove the hard outer vein from the leaves.
  • in a separate large bowl, combine the beef, rice, garlic powder and the egg, mixing well. place a small amount, about the size of your palm, into the center of a cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep meat mixture inside.
  • pile up the filled leaves in a large pot, putting the larger leaves on the bottom. add the tomato juice, vinegar and sugar and enough water to cover. simmer over medium low heat for about 60 minutes. (note: keep an eye on them, making sure the bottom of leaves do not burn.)

Tuesday, February 23, 2016

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.

Vegetarian Phad Thai

Ingredients

  • Servings: 8
  • 1 pound dried rice noodles
  • 2 tablespoons vegetable oil
  • 4 eggs, beaten
  • 2 tablespoons peanut oil
  • 1 1/2 cups peanut butter
  • 1/3 cup water
  • 1/3 cup soy sauce
  • 1 cup milk
  • 1 1/4 cups brown sugar
  • 1/3 cup lemon juice
  • 2 tablespoons garlic powder
  • 1 tablespoon paprika
  • cayenne pepper to taste
  • 1 pound mung bean sprouts
  • 1 cup shredded carrots
  • 1/4 cup chopped green onions
  • 1/2 cup chopped, unsalted dry-roasted peanuts
  • 1 lime, cut into wedges

Recipe

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

  • submerge the rice noodles in a large bowl of hot water for about an hour.
  • pour 1/2 tablespoon of oil into a large skillet, and add eggs. scramble into medium-sized pieces, and transfer to plate. set aside.
  • in a saucepan, mix together peanut oil, peanut butter, water, soy sauce, milk, brown sugar, and lemon juice. season with garlic powder and paprika. heat until sauce is smooth. season liberally with cayenne pepper.
  • drain noodles; noodles should be very flexible, but still relatively firm. heat remaining 1 1/2 tablespoons vegetable oil in a large saucepan or wok. cook noodles in oil, stirring constantly, until they are tender, about 2 minutes. stir in peanut sauce, sprouts, carrots, scallions, ground peanuts, and the scrambled eggs. continue to cook over low heat until vegetables are crisp-tender, about 5 minutes. serve immediately, garnished with lime wedges.

Hearty Harvest And Ham Stew

Ingredients

  • Servings: 6
  • 1 tablespoon olive oil
  • 1 red onion, chopped
  • 2 cloves garlic, chopped
  • 1 pound ham steak, cubed
  • 1/2 medium head cabbage, chopped
  • 1 cup water
  • 2 large potatoes, sliced thick
  • 3 carrots, chopped
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon caraway seed
  • 1/2 teaspoon paprika
  • salt and black pepper to taste
  • 3 cups firmly packed greens, such as spinach, chard or beet tops

Recipe

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

  • warm olive oil in a large pot over medium heat. stir in onions and cook until tender, about 3 minutes. stir in the garlic and ham; cook for another 2 minutes. stir in the chopped cabbage and water. cover, and simmer 10 minutes.
  • stir in potatoes, carrots, celery seed, caraway seed, paprika, salt, and pepper. cover, and simmer 10 to 12 minutes.
  • reduce the heat to medium low, stir in the greens, adjust seasonings, and cook for 10 minutes. serve with bread.

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 Borsht

Ingredients

  • Servings: 10
  • 3 pounds bone-in chicken pieces
  • 1 gallon water
  • 1 (10.75 ounce) can condensed tomato soup
  • 1 tablespoon salt
  • 1 large head cabbage, cored and shredded
  • 3 large peeled and diced red potatoes
  • 1 large carrot, diced
  • 1 large onion, chopped
  • 3 bay leaves
  • 2 tablespoons chopped fresh parsley
  • 1 bunch chopped fresh dill

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr 10 mins

    Ready Time: 1 hr 45 mins

  • place chicken in a large pot of water. bring to a boil, reduce to a simmer, and cook approximately 30 minutes. remove from water, cool, and shred into bite-size pieces. discard skin and bones.
  • in a large stock pot, heat 1 gallon of water with tomato soup and salt. bring to a low boil. place cabbage, potatoes, carrot, onion, chicken, and bay leaf in pot, and return to a simmer. cook at a very low simmer until vegetables are tender, approximately 20 minutes. add parsley and dill, taste and adjust seasoning with salt if needed, and 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.

Monday, February 22, 2016

chicken yakisoba

Ingredients

  • Servings: 4
  • 2 tablespoons canola oil
  • 1 tablespoon sesame oil
  • 2 skinless, boneless chicken breast halves - cut into bite-size pieces
  • 2 cloves garlic, minced
  • 2 tablespoons asian-style chile paste
  • 1/2 cup soy sauce
  • 1 tablespoon canola oil
  • 1/2 medium head cabbage, thinly sliced
  • 1 onion, sliced
  • 2 carrots, cut into matchsticks
  • 1 tablespoon salt
  • 2 pounds cooked yakisoba noodles
  • 2 tablespoons pickled ginger, or to taste (optional)

Recipe

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

  • heat 2 tablespoons canola oil and sesame oil in a large skillet over medium-high heat. cook and stir chicken and garlic in hot oil until fragrant, about 1 minute. stir chile paste into chicken mixture; cook and stir until chicken is completely browned, 3 to 4 minutes. add soy sauce and simmer for 2 minutes. pour chicken and sauce into a bowl.
  • heat 1 tablespoon canola oil in the skillet over medium-high heat; cook and stir cabbage, onion, carrots, and salt in hot oil until cabbage is wilted, 3 to 4 minutes.
  • stir the chicken mixture into the cabbage mixture. add noodles; cook and stir until noodles are hot and chicken is no longer pink inside, 3 to 4 minutes. garnish with pickled ginger.

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.

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.

yuppie kolcannon

Ingredients

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

Recipe

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

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

Sunday, February 21, 2016

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.

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.

pierogies and cabbage

Ingredients

  • Servings: 4
  • 1/4 pound bacon, diced
  • 1/2 small head cabbage, chopped
  • 1 large onion, thinly sliced
  • 2 tomatoes, chopped
  • 1 tablespoon vegetable oil
  • 2 teaspoons white vinegar
  • 1/2 teaspoon white sugar
  • 1/2 teaspoon salt
  • 1 (16 ounce) package frozen potato and cheese filled pierogies, thawed

Recipe

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

  • place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, reserving drippings, and set aside.
  • heat bacon drippings over medium heat and stir in cabbage and onion; cover and cook for 10 minutes.
  • stir in tomatoes, vegetable oil, vinegar, sugar, salt and bacon; cook uncovered for 5 minutes.
  • meanwhile, prepare pierogies according to package directions; drain. combine pierogies with cabbage mixture and serve.

Belizean Chicken Stew

Ingredients

  • Servings: 8
  • 3 tablespoons olive oil
  • 2 pounds skinless, boneless chicken breast halves
  • seasoned salt to taste
  • 6 cups chicken broth
  • 1 head green cabbage, shredded
  • 1 large onion, chopped
  • 1 cup chopped carrots
  • 1 green bell pepper, chopped
  • 2 stalks celery, chopped
  • 1/2 cup chopped cilantro
  • 1 (6.5 ounce) can tomato sauce
  • 2 limes, juiced
  • 4 cloves garlic, minced
  • 1 dash hot sauce (such as marie sharp's belizean habanero sauce), or to taste
  • salt and ground black pepper to taste

Recipe

    Preparation Time: 15 mins Cook Time: 2 hrs 10 mins

    Ready Time: 2 hrs 25 mins

  • heat olive oil in a large dutch oven over medium heat. season chicken with seasoned salt. cook chicken in the hot oil until browned on the outside, about 5 minutes per side.
  • mix chicken broth, cabbage, onion, carrots, green bell pepper, celery, cilantro, tomato sauce, lime juice, garlic, hot sauce, salt, and black pepper into chicken and simmer, adding water if needed, until stew is thickened, about 2 hours.
  • ladle stew into bowls and top each with a piece of chicken.

Colcannon Bake

Ingredients

  • Servings: 8
  • 3 potatoes, peeled and quartered
  • 1 pinch salt
  • 6 tablespoons butter, cut into small chunks
  • 1/2 cup sour cream
  • 1 egg
  • 1 tablespoon milk, or as needed
  • 1 teaspoon butter, or as needed
  • 3 cups shredded cabbage
  • 2 leeks, chopped
  • 1 small onion, chopped
  • 2 cubes chicken bouillon
  • 1/2 cup shredded cheddar cheese

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr 10 mins

    Ready Time: 1 hr 30 mins

  • place the potatoes into a large pot and cover with salted water. bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. drain and allow to steam dry for a minute or two. season the potatoes with salt, and mash with 6 tablespoons of butter, sour cream, egg, and milk.
  • preheat oven to 350 degrees f (175 degrees c). grease a 2-quart casserole.
  • heat 1 teaspoon butter in a skillet over medium heat, and cook and stir the cabbage, leeks, and onion until the cabbage is tender and the onion is translucent, about 10 minutes. crush 2 bouillon cubes into the cabbage mixture, and stir to blend and dissolve the cubes. stir the cabbage mixture into the potato mixture until thoroughly mixed, and spoon into the prepared casserole.
  • bake in the preheated oven for 40 minutes; top with cheddar cheese, and return to oven until the cheese melts, about 10 minutes.

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.

green abundance

Ingredients

  • Servings: 6
  • 1 tablespoon vegetable oil
  • 1 pound cubed lamb loin
  • 3 cups shredded cabbage
  • 4 medium potatoes - peeled and cubed
  • 1 green bell pepper, seeded and chopped
  • 2 cups broccoli florets
  • 12 brussels sprouts
  • 3 green onions, chopped
  • 4 leeks, chopped
  • 3 cloves garlic, minced
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 cup red
  • 2 quarts water
  • salt and pepper to taste

Recipe

    Preparation Time: 20 mins Cook Time: 2 hrs

    Ready Time: 2 hrs 20 mins

  • heat oil in a large soup pot over medium-high heat. add cubed lamb, and fry until browned on all sides. add cabbage, potatoes, green pepper, broccoli, brussels sprouts, green onions, leeks and garlic. season with thyme, basil and oregano. pour in the red and water.
  • cover, and simmer over low heat for 2 hours, until everything is tender. season to taste with salt and pepper before serving.