Cabbage On The Grill

Ingredients

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

Recipe

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


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

grandma nena's lumpia and pancit

Ingredients

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

Recipe

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


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

Zimbabwean Chicken And Vegetable Soup

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 onion, diced
• 4 cups vegetable stock, divided
• 1/2 cup peanut butter
• 2 cups canned diced tomatoes, with juices
• 1/4 teaspoon crushed red pepper flakes, or more to taste
• 1 cup finely chopped cabbage
• 1 cup chopped sweet potato
• 1 cup peeled and chopped carrot
• 1 cup peeled and chopped turnip
• 1 cup chopped okra
• 1 cup chopped cooked chicken, or to taste

Recipe

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

Ready Time: 2 hrs


• heat the olive oil over medium heat in a large soup pot; cook and stir the onion in the hot oil until translucent, about 5 minutes. whisk 1/2 cup of vegetable stock and the peanut butter into the onions until the mixture is smooth. beat in remaining vegetable stock, diced tomatoes with their liquid, and crushed red pepper flakes; bring to a boil, reduce heat to medium low, and cook at a simmer for 30 minutes, stirring occasionally.
• stir in the cabbage, sweet potato, carrot, and turnip; simmer, stirring occasionally, until the vegetables are tender, about 30 more minutes. stir in the okra and chicken and simmer until the okra is tender, about 30 additional minutes.

Oxtail Soup Ii

Ingredients

• Servings: 4
• 1 pound beef oxtail
• 1 pound cubed beef stew meat
• 6 potatoes, chopped
• 2 onions, chopped
• 2 roma (plum) tomatoes, quartered
• 6 stalks celery, chopped
• 2 carrots, chopped
• 1/2 medium head cabbage, chopped
• 2 cucumbers, sliced
• 4 cubes beef bouillon
• ground black pepper to taste

Recipe

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


• in a large stock pot add oxtail, beef, potatoes, onion, tomatoes, celery, carrots, cabbage and cucumbers. fill stock pot with water until all ingredients are covered.
• stir in bouillon cubes and season with pepper. cook over medium heat until vegetables are tender and beef is cooked through.

original old bay® coleslaw

Ingredients

• Servings: 8
• 1/2 cup mayonnaise
• 2 tablespoons chopped onion
• 1 tablespoon vinegar
• 2 teaspoons white sugar
• 1 teaspoon seafood seasoning (such as old bay®)
• 3 cups shredded cabbage
• 1/2 cup shredded carrots
• 1/4 cup chopped green bell pepper

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• whisk mayonnaise, onion, vinegar, sugar, and seafood seasoning in a salad bowl until sugar has dissolved. stir cabbage, carrots, and green bell pepper into dressing until coated.

asian beef noodle salad

Ingredients

• Servings: 7
• 1 pound ground beef
• 3/4 cup seashell pasta
• 4 cups shredded napa cabbage
• 1 1/2 cups shredded carrots
• 1 cup sliced green onions
• 2 tablespoons soy sauce
• 2 tablespoons red vinegar
• 1 tablespoon honey
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon red pepper flakes

Recipe

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


• heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• bring a pot of lightly salted water to a boil. cook shell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. drain.
• mix ground beef, napa cabbage, carrots, and green onions in a large salad bowl; stir in cooked shell pasta.
• whisk soy sauce, red vinegar, honey, lemon juice, olive oil, and red pepper flakes together in a small bowl; drizzle over salad and stir thoroughly to coat.

easy cabbage roll casserole

Ingredients

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

Recipe

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

Ready Time: 2 hrs 5 mins


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

whole earth kale salad

Ingredients

• Servings: 12
• 2 cups brown rice
• 4 cups water
• 1 (16 ounce) package extra firm tofu, diced
• 3/4 cup tamari almonds
• 1/4 cup sesame seeds
• 1 bunch kale, ribs removed, chopped
• 1/2 large head red cabbage, chopped
• 1 cup shredded carrot
• 1 cup chopped fresh flat-leaf parsley
• 1/2 cup chopped fresh dill
• 1/2 cup lemon juice
• 1/2 cup tamari soy sauce
• 2 tablespoons extra-virgin olive oil
• 8 cloves garlic, chopped
• 1/4 cup stone-ground mustard
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 35 mins


• bring the brown rice and water to a boil in a saucepan. reduce the heat to medium-low, place a cover on the saucepan, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. spread the rice a large platter and chill in refrigerator until cooled completely.
• gently toss the cooled rice, diced tofu, tamari almonds, sesame seeds, chopped kale, red cabbage, shredded carrot, chopped flat-leaf parsley, and chopped dill together in a large mixing bowl.
• whisk the lemon juice, tamari soy sauce, olive oil, garlic, and mustard together in a small bowl; season with salt and black pepper.
• drizzle the dressing over the rice mixture; toss gently to coat evenly.

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.

ramen coleslaw

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 3 tablespoons white vinegar
• 2 tablespoons white sugar
• 1 (3 ounce) package chicken flavored ramen noodles, crushed, seasoning packet reserved
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons sesame seeds
• 1/4 cup sliced almonds
• 1/2 medium head cabbage, shredded
• 5 green onions, chopped

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, whisk together the oil, vinegar, sugar, ramen noodle spice mix, salt and pepper to create a dressing.
• place sesame seeds and almonds in a single layer on a medium baking sheet. bake in the preheated oven 10 minutes, or until lightly brown.
• in a large salad bowl, combine the cabbage, green onions and crushed ramen noodles. pour dressing over the cabbage, and toss to coat evenly. top with toasted sesame seeds and almonds.

Slow Cooker Pierogie Casserole

Ingredients

• Servings: 8
• 3 tablespoons butter
• 1 head cabbage, chopped
• 1 onion, chopped
• 1 pound bacon
• 4 (16.9 ounce) packages frozen pierogies
• 3 tablespoons butter

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs 20 mins

Ready Time: 3 hrs 30 mins


• melt 3 tablespoons of butter in a large pot or dutch oven over medium heat. stir in the cabbage and onion. cook and stir until the cabbage is tender, about 20 minutes.
• place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate. cut the bacon into bite-sized pieces; set aside.
• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the pierogies and return to a boil. cook until the pierogies float to the top, about 5 minutes; drain.
• place the remaining 3 tablespoons of butter into a slow cooker. gently combine the pierogies, cabbage, and bacon; and place into the slow cooker. cook on low for 3 hours 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.

quick and easy fish tacos

Ingredients

• Servings: 10
• 30 breaded frozen fish sticks
• 1/2 cup vegetable oil
• 10 corn tortillas
• 1/2 pound finely shredded red cabbage
• 3/4 cup tartar sauce
• 3/4 cup salsa

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• arrange fish sticks in a single layer on a baking sheet, and bake 20 minutes in the preheated oven, or until crisp and golden brown. remove from heat and cut into thirds.
• heat the vegetable oil in a skillet over medium-high heat. fry the tortillas until soft. drain on paper towels.
• fill the heated tortillas with fish stick portions, cabbage, tartar sauce, and salsa to serve.

southern fried cabbage with bacon, mushrooms, and onions

Ingredients

• Servings: 10
• 1 pound bacon
• 1 large head cabbage, chopped
• 1 large onion, chopped
• 1 (8 ounce) package sliced fresh mushrooms
• salt and ground black pepper to taste

Recipe

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


• place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on paper towels; crumble when cooled. drain all but 3 tablespoons of bacon drippings from skillet.
• cook and stir cabbage, onion, and mushrooms in the remaining bacon drippings until tender and lightly browned, about 20 minutes. fold bacon into cabbage mixture. season with salt and black pepper.

fish tacos

Ingredients

• Servings: 8
• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 cup
• 1/2 cup plain yogurt
• 1/2 cup mayonnaise
• 1 lime, juiced
• 1 jalapeno pepper, minced
• 1 teaspoon minced capers
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried dill weed
• 1 teaspoon ground cayenne pepper
• 1 quart oil for frying
• 1 pound cod fillets, cut into 2 to 3 ounce portions
• 1 (12 ounce) package corn tortillas
• 1/2 medium head cabbage, finely shredded

Recipe

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


• to make batter: in a large bowl, combine flour, cornstarch, baking powder, and salt. blend egg and , then quickly stir into the flour mixture (don't worry about a few lumps).
• to make white sauce: in a medium bowl, mix together yogurt and mayonnaise. gradually stir in fresh lime juice until consistency is slightly runny. season with jalapeno, capers, oregano, cumin, dill, and cayenne.
• heat oil in deep-fryer to 375 degrees f (190 degrees c).
• dust fish pieces lightly with flour. dip into batter, and fry until crisp and golden brown. drain on paper towels. lightly fry tortillas; not too crisp. to serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

Mie Goreng - Indonesian Fried Noodles

Ingredients

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

Recipe

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


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

Cabbage On The Grill

Ingredients

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

Recipe

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


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

grandma jeanette's amazing german red cabbage

Ingredients

• Servings: 4
• 2 tablespoons butter
• 5 cups shredded red cabbage
• 1 cup sliced green apples
• 1/3 cup apple vinegar
• 3 tablespoons water
• 1/4 cup white sugar
• 2 1/4 teaspoons salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cloves

Recipe

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

Ready Time: 1 hr 50 mins


• place butter, cabbage, apples, and sugar into a large pot. pour in the vinegar and water, and season with salt, pepper, and clove.
• bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.

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.

andrea's broccoli slaw

Ingredients

• Servings: 6
• 1/3 cup light mayonnaise
• 1/4 cup crumbled blue cheese, or more to taste
• 2 tablespoons white sugar, or more to taste
• 1 tablespoon olive oil
• 1 tablespoon stone-ground mustard
• 2 1/2 teaspoons red vinegar
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon onion powder
• 1/2 teaspoon celery salt
• 1/2 head cabbage, shredded
• 2 carrots, grated
• 1 cup chopped broccoli florets
• 1/2 cup raisins

Recipe

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


• mix mayonnaise, blue cheese, sugar, olive oil, mustard, vinegar, red pepper flakes, onion powder, and celery salt together in a large bowl. add cabbage, carrots, broccoli, and raisins; stir to coat. chill in refrigerator at least 2 hours before serving.

fish tacos

Ingredients

• Servings: 8
• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 cup
• 1/2 cup plain yogurt
• 1/2 cup mayonnaise
• 1 lime, juiced
• 1 jalapeno pepper, minced
• 1 teaspoon minced capers
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried dill weed
• 1 teaspoon ground cayenne pepper
• 1 quart oil for frying
• 1 pound cod fillets, cut into 2 to 3 ounce portions
• 1 (12 ounce) package corn tortillas
• 1/2 medium head cabbage, finely shredded

Recipe

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


• to make batter: in a large bowl, combine flour, cornstarch, baking powder, and salt. blend egg and , then quickly stir into the flour mixture (don't worry about a few lumps).
• to make white sauce: in a medium bowl, mix together yogurt and mayonnaise. gradually stir in fresh lime juice until consistency is slightly runny. season with jalapeno, capers, oregano, cumin, dill, and cayenne.
• heat oil in deep-fryer to 375 degrees f (190 degrees c).
• dust fish pieces lightly with flour. dip into batter, and fry until crisp and golden brown. drain on paper towels. lightly fry tortillas; not too crisp. to serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

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.

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.

asian beef noodle salad

Ingredients

• Servings: 7
• 1 pound ground beef
• 3/4 cup seashell pasta
• 4 cups shredded napa cabbage
• 1 1/2 cups shredded carrots
• 1 cup sliced green onions
• 2 tablespoons soy sauce
• 2 tablespoons red vinegar
• 1 tablespoon honey
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon red pepper flakes

Recipe

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


• heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• bring a pot of lightly salted water to a boil. cook shell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. drain.
• mix ground beef, napa cabbage, carrots, and green onions in a large salad bowl; stir in cooked shell pasta.
• whisk soy sauce, red vinegar, honey, lemon juice, olive oil, and red pepper flakes together in a small bowl; drizzle over salad and stir thoroughly to coat.

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.

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.

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.

slow cooker corned beef-style brisket

Ingredients

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

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs

Ready Time: 16 hrs 20 mins


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

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.

original old bay® coleslaw

Ingredients

• Servings: 8
• 1/2 cup mayonnaise
• 2 tablespoons chopped onion
• 1 tablespoon vinegar
• 2 teaspoons white sugar
• 1 teaspoon seafood seasoning (such as old bay®)
• 3 cups shredded cabbage
• 1/2 cup shredded carrots
• 1/4 cup chopped green bell pepper

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• whisk mayonnaise, onion, vinegar, sugar, and seafood seasoning in a salad bowl until sugar has dissolved. stir cabbage, carrots, and green bell pepper into dressing until coated.

Easy Apple Coleslaw

Ingredients

• Servings: 6
• 3 cups chopped cabbage
• 1 unpeeled red apple, cored and chopped
• 1 unpeeled granny smith apple, cored and chopped
• 1 carrot, grated
• 1/2 cup finely chopped red bell pepper
• 2 green onions, finely chopped
• 1/3 cup mayonnaise
• 1/3 cup brown sugar
• 1 tablespoon lemon juice, or to taste

Recipe

Preparation Time: 25 mins Ready Time: 25 mins


• in a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. in a small bowl, mix together mayonnaise, brown sugar, and lemon juice. pour dressing over salad.

southern fried cabbage with bacon, mushrooms, and onions

Ingredients

• Servings: 10
• 1 pound bacon
• 1 large head cabbage, chopped
• 1 large onion, chopped
• 1 (8 ounce) package sliced fresh mushrooms
• salt and ground black pepper to taste

Recipe

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


• place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on paper towels; crumble when cooled. drain all but 3 tablespoons of bacon drippings from skillet.
• cook and stir cabbage, onion, and mushrooms in the remaining bacon drippings until tender and lightly browned, about 20 minutes. fold bacon into cabbage mixture. season with salt and black pepper.

fish tacos

Ingredients

• Servings: 8
• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 cup
• 1/2 cup plain yogurt
• 1/2 cup mayonnaise
• 1 lime, juiced
• 1 jalapeno pepper, minced
• 1 teaspoon minced capers
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried dill weed
• 1 teaspoon ground cayenne pepper
• 1 quart oil for frying
• 1 pound cod fillets, cut into 2 to 3 ounce portions
• 1 (12 ounce) package corn tortillas
• 1/2 medium head cabbage, finely shredded

Recipe

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


• to make batter: in a large bowl, combine flour, cornstarch, baking powder, and salt. blend egg and , then quickly stir into the flour mixture (don't worry about a few lumps).
• to make white sauce: in a medium bowl, mix together yogurt and mayonnaise. gradually stir in fresh lime juice until consistency is slightly runny. season with jalapeno, capers, oregano, cumin, dill, and cayenne.
• heat oil in deep-fryer to 375 degrees f (190 degrees c).
• dust fish pieces lightly with flour. dip into batter, and fry until crisp and golden brown. drain on paper towels. lightly fry tortillas; not too crisp. to serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

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.

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.

Fabulous Fried Cabbage

Ingredients

• Servings: 6
• 2 teaspoons butter
• 1 (15 ounce) can chicken broth
• 1 head cabbage, cored and coarsely chopped
• 1 pinch salt and pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 45 mins Ready Time: 50 mins


• bring the butter and chicken broth to a boil in a large skillet. reduce heat to low and add the cabbage. cover and cook over low heat to steam the cabbage for about 45 minutes, stirring frequently, or until cabbage is tender and sweet. season with salt and pepper and serve.

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.

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.

kale and cabbage soup

Ingredients

• Servings: 8
• 4 tomatoes, peeled and chopped
• 1 tablespoon butter
• 1 tablespoon dried minced onion
• salt and ground black pepper to taste
• 2 tablespoons olive oil
• 4 stalks celery, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 bay leaves
• 8 cups hot water
• 1/2 head green cabbage, shredded
• 1/2 cup beef base
• 1 teaspoon herbes de provence
• 1 pinch red pepper flakes (optional)
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 bunch kale, chopped

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• combine tomatoes, butter, dried minced onion, salt, and black pepper in a small saucepan over medium heat. bring mixture to a simmer, place a cover on the saucepan, and cook at a simmer for 15 minutes.
• heat olive oil in a stock pot over medium heat. cook and stir celery, onion, garlic, and bay leaves in hot oil until onion is translucent, about 5 minutes. add tomato mixture; cook and stir another 5 minutes.
• remove and discard bay leaves. pour water into the stock pot. stir green cabbage, beef base, herbes de provence, and red pepper flakes into the water. loosely cover the stock pot and cook the mixture for 25 minutes.
• stir kidney beans and kale into the soup. again loosely cover the pot and continue cooking another 15 minutes.

baja fish tacos from kraft®

Ingredients

• Servings: 4
• 1/2 pound fresh tilapia fillets
• 3 tablespoons lime juice, divided
• 1 tablespoon taco bell® home originals® taco seasoning mix
• 1/3 cup kraft mayo real mayonnaise
• 3 tablespoons chopped fresh cilantro, divided
• 3 cups coleslaw blend (cabbage slaw mix)
• 8 (6 inch) corn tortillas, warmed
• 1/2 cup kraft mexican style shredded four cheese

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• brush fish with 1 tbsp. lime juice; sprinkle with seasoning mix. cooking in skillet sprayed with cooking spray on medium heat 3 to 3-1/2 min. on each side or until fish flakes easily with fork, drizzling fish with 1 tbsp. of the remaining lime juice for the last minute. flake with fork into bite-size pieces.
• mix mayo, remaining lime juice and 1 tbsp. cilantro. add to coleslaw blend; mix lightly.
• top tortillas with coleslaw, fish, cheese and remaining cilantro.

hog maw

Ingredients

• Servings: 6
• 4 baking potatoes, peeled and cubed
• 1 large lamb stomach
• 1 1/2 pounds bulk lamb sausage
• 1 medium head cabbage, separated into leaves and rinsed
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• preheat the oven to 375 degrees f (190 degrees c). place the potatoes into a large pan with enough lightly salted water to cover them. bring to a boil, and cook until tender, about 10 minutes. drain and let cool.
• wash the lamb stomach thoroughly in cold water. alternate stuffing the lamb stomach with potatoes, sausage, and cabbage, seasoning with a little salt and pepper, until the stomach is full. try to make even layers, imagining how it will look when it is done and you slice it. fold closed, and place in a shallow roasting pan. if you have any leftover stuffing ingredients, just place them in the pan around the outside.
• roast uncovered for 40 to 50 minutes in the preheated oven, until the sausage is cooked through and the stomach is browned and crispy. when done, slice into 2 inch slices and serve piping hot. you can make gravy out of the drippings if desired, but it is good by itself as a whole meal.

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.

Oxtail Soup Ii

Ingredients

• Servings: 4
• 1 pound beef oxtail
• 1 pound cubed beef stew meat
• 6 potatoes, chopped
• 2 onions, chopped
• 2 roma (plum) tomatoes, quartered
• 6 stalks celery, chopped
• 2 carrots, chopped
• 1/2 medium head cabbage, chopped
• 2 cucumbers, sliced
• 4 cubes beef bouillon
• ground black pepper to taste

Recipe

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


• in a large stock pot add oxtail, beef, potatoes, onion, tomatoes, celery, carrots, cabbage and cucumbers. fill stock pot with water until all ingredients are covered.
• stir in bouillon cubes and season with pepper. cook over medium heat until vegetables are tender and beef is cooked through.

russian cabbage borscht

Ingredients

• Servings: 8
• 1 1/2 cups thinly sliced potatoes
• 1 cup thinly sliced beets
• 4 cups vegetable stock or water
• 2 tablespoons butter
• 1 1/2 cups chopped onions
• 1 teaspoon caraway seed (optional)
• 2 teaspoons salt
• 1 celery stalk, chopped
• 1 large carrot, sliced
• 3 cups coarsely chopped red cabbage
• black pepper to taste
• 1/4 teaspoon fresh dill weed
• 1 tablespoon vinegar
• 1 tablespoon honey
• 1 cup tomato puree
• sour cream, for topping
• chopped tomatoes, for garnish

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• place sliced potatoes and beets in a medium saucepan over high heat; cover with stock, and boil until vegetables are tender. remove potatoes and beets with a slotted spoon, and reserve stock.
• melt butter in a large skillet over medium heat. stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. then stir in celery, carrots, and cabbage. mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.
• add potatoes and beets to the skillet. season with black pepper and dill weed. stir in vinegar, honey, and tomato puree. cover, reduce heat to medium low, and simmer at least 30 minutes. serve topped with sour cream, extra dill weed, and chopped fresh tomatoes.

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 Balushka Or Cabbage And Noodles

Ingredients

• Servings: 6
• 1 (16 ounce) package egg noodles
• 1/2 cup butter
• 1 large onion, chopped
• 1 head cabbage, cored and chopped
• salt and ground black pepper to taste

Recipe

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


• fill a large pot with lightly salted water and bring to a rolling boil. stir in egg noodles and return to a boil. cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. drain well.
• melt butter in a large skillet or wok over medium heat; cook and stir onion until browned, about 8 minutes.
• cook and stir cabbage into onions until cabbage has wilted, another 5 to 8 minutes.
• gently stir cooked noodles into cabbage mixture; season with salt and black pepper to taste.

gyoza

Ingredients

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

Recipe

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


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

Mie Goreng - Indonesian Fried Noodles

Ingredients

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

Recipe

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


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

Strawberry Salad

Ingredients

• Servings: 8
• 1 head romaine lettuce, cut or torn into bite-size pieces
• 1 (10 ounce) package shredded cabbage
• 1 1/2 cups golden raisins
• 1 cup red grapes, halved
• 1 pint strawberries, sliced
• 1/2 red onion, sliced
• 1 (12 ounce) bottle creamy poppy seed salad dressing
• 2 (2.25 ounce) packages pine nuts
• 2 (2.45 ounce) packages sliced almonds

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• mix the lettuce, cabbage, raisins, grapes, strawberries, and onion together in a large bowl; add the dressing and toss to coat. top with the pine nuts and almonds to serve.

borscht with meat

Ingredients

• Servings: 12
• 1 1/2 pounds beets, boiled and grated
• 2 tablespoons red vinegar
• 1 teaspoon white sugar
• 1 pound lean beef chuck
• 2 quarts water
• 1/2 pound bacon
• 1 tablespoon salt
• 8 whole black peppercorns
• 6 sprigs fresh parsley
• 2 teaspoons dried marjoram
• 2 teaspoons dill seed
• 1 pound shredded cabbage
• 2 leeks, sliced
• 1 cup chopped onion
• 1 carrot, grated
• 2 pounds polish sausage
• 2 tablespoons chopped fresh dill weed

Recipe

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

Ready Time: 10 hrs 40 mins


• combine 1/2 cup of the beets, the vinegar, and sugar in a small bowl; refrigerate, covered, overnight. refrigerate remaining beets.
• place beef, water, bacon, salt, peppercorns, parsley sprigs, marjoram, and dill seeds (or basil leaves) in dutch oven. heat to boiling. reduce heat, simmer, partially covered, over medium heat until beef is tender (about 2 hours).
• discard parsley sprigs. add 3 cups beets, the cabbage, leeks, onions, carrot, and sausage; simmer, covered, over low heat 30 minutes.
• to serve, remove beef, bacon, and sausage; cut into 2-inch pieces. return meats and reserved beet mixture to dutch oven. sprinkle with snipped dill. pass sour cream.

grilled fish tacos with chipotle-lime dressing

Ingredients

• Servings: 6
• marinade
• 1/4 cup extra virgin olive oil
• 2 tablespoons distilled white vinegar
• 2 tablespoons fresh lime juice
• 2 teaspoons lime zest
• 1 1/2 teaspoons honey
• 2 cloves garlic, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 teaspoon seafood seasoning, such as old bay™
• 1/2 teaspoon ground black pepper
• 1 teaspoon hot pepper sauce, or to taste
• 1 pound tilapia fillets, cut into chunks
• dressing
• 1 (8 ounce) container light sour cream
• 1/2 cup adobo sauce from chipotle peppers
• 2 tablespoons fresh lime juice
• 2 teaspoons lime zest
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder
• 1/2 teaspoon seafood seasoning, such as old bay™
• salt and pepper to taste
• toppings
• 1 (10 ounce) package tortillas
• 3 ripe tomatoes, seeded and diced
• 1 bunch cilantro, chopped
• 1 small head cabbage, cored and shredded
• 2 limes, cut in wedges

Recipe

Preparation Time: 35 mins Cook Time: 9 mins Ready Time: 6 hrs 44 mins


• to make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. place the tilapia in a shallow dish, and pour the marinade over the fish. cover, and refrigerate 6 to 8 hours.
• to make the dressing, combine the sour cream and adobo sauce in a bowl. stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. add salt, and pepper in desired amounts. cover, and refrigerate until needed.
• preheat an outdoor grill for high heat and lightly oil grate. set grate 4 inches from the heat.
• remove fish from marinade, drain off any excess and discard marinade. grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
• assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. to serve, roll up tortillas around fillings, and garnish with lime wedges.

sister slaw

Ingredients

• Servings: 10
• 1 bunch lacinato kale (dinosaur kale), shredded
• 1/2 head green cabbage, shredded
• 1/2 head red cabbage, shredded
• 2 carrots, shredded
• 1 small red onion, minced
• 2/3 cup olive oil
• 1/3 cup balsamic vinegar
• 1 tablespoon fresh lime juice
• 1 teaspoon maple syrup
• 1 pinch salt
• 1 pinch ground black pepper

Recipe

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


• stir together the kale, green cabbage, red cabbage, carrots, and onion in a very large bowl; set aside.
• whisk together the olive oil, vinegar, lime juice, maple syrup, salt, and pepper. pour the dressing over the vegetables, and stir thoroughly, making sure to coat the vegetables very well. chill in the refrigerator for two hours before serving.

Slow Cooker New England Boiled Dinner

Ingredients

• Servings: 6
• 1 pound whole turkey ham
• 1 cup baby carrots
• 4 large red potatoes, cubed
• 6 cloves garlic
• 1/2 head cabbage, cut into 6 wedges
• 2 cups low-sodium chicken broth, as needed
• 12 pearl onions

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs 30 mins

Ready Time: 8 hrs 40 mins


• place turkey ham flat-side down over a bed of baby carrots and red potatoes in a slow cooker. drop the garlic in and place the cabbage wedges over the turkey ham. pour enough chicken broth to cover.
• cook on low for 8 hours, then stir in the pearl onions, cooking until the onions are tender, about 30 more minutes.

pot stickers (chinese dumplings)

Ingredients

• Servings: 50
• 1 pound raw shrimp, peeled and deveined
• 4 pounds ground beef
• 1 tablespoon minced fresh ginger root
• 1 shallot, minced
• 1 bunch green onions, chopped
• 3 leaves napa cabbage, chopped
• 2 tablespoons soy sauce
• 1 teaspoon asian (toasted) sesame oil
• salt and white pepper to taste
• 1 pinch white sugar
• 1 (10 ounce) package round gyoza/potsticker wrappers
• vegetable oil
• 1/4 cup water

Recipe

Preparation Time: 50 mins Cook Time: 12 mins Ready Time: 1 hr 2 mins


• place the shrimp in the work bowl of a food processor, and process until the shrimp are finely ground. set aside in a large bowl. working in batches, process the ground beef to a fine grind, and set aside with the shrimp. combine the shrimp and ground beef with ginger, shallot, green onions, napa cabbage, soy sauce, sesame oil, salt and pepper, and white sugar, and mix the ingredients until thoroughly combined.
• to fill the pot stickers, place a wrapper on a work surface in front of you, and place a scant teaspoon of filling in the center. with a wet finger, dampen the edges of the wrapper. fold the dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air and tightly seal the edges together. it's nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling. refrigerate the filled wrappers on a parchment-lined baking sheet while you finish filling and sealing the pot stickers.
• heat the oil in a large nonstick skillet with a lid over medium heat. place pot stickers into the hot oil, flat sides down, without crowding, and let fry until the bottoms are golden brown, 1 to 2 minutes. turn the dumplings over, and pour the water over them. cover the pan with a lid and let the dumplings steam until the water has nearly evaporated and the dumplings have begun to fry in oil again, 5 to 7 minutes. uncover the skillet, and let the pot stickers cook until all the water is evaporated and the wrapper has shrunk down tightly the filling, another 2 to 3 minutes.

Southern Fried Cabbage

Ingredients

• Servings: 6
• 3 slices bacon, cut into thirds
• 1/3 cup vegetable oil
• 1 teaspoon salt, or to taste
• 1 teaspoon ground black pepper, or to taste
• 1 head cabbage, cored and sliced
• 1 white onion, chopped
• 1 pinch white sugar

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• place the bacon and vegetable oil into a large pot over medium heat. season with salt and pepper. cook for about 5 minutes, or until bacon is crisp. add cabbage, onion, and sugar to the pot; cook and stir continuously for 5 minutes, until tender.

asian mushroom soup

Ingredients

• Servings: 6
• 4 cups fat-free, reduced-sodium chicken broth
• 3 tablespoons reduced-sodium soy sauce
• 2 teaspoons grated fresh ginger
• 3 garlic cloves, crushed
• 3 cups assorted mushrooms, sliced (i like white buttons, oyster, shiitake, portobello and crimini; if using shiitake, discard stems)
• 3 cups white cabbage, cut in wedges
• 1 cup thinly sliced carrots
• 2 cups chicken breast, shredded
• 2 cups fresh udon noodles (or substitute cooked linguine)
• 1 cup thinly sliced green onions, with some of the green tops
• 2 cups shredded raw spinach or whole baby spinach leaves
• freshly ground black pepper to taste
• 1 tablespoon mirin (sweetened rice ) (optional)

Recipe

• in a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and chicken. cover. bring to a boil; simmer until mushrooms are soft, about 5 minutes. stir in noodles, green onions and spinach; simmer until greens are wilted, about 2 minutes. season.

cawl (traditional welsh broth)

Ingredients

• Servings: 12
• 2 quarts water
• 12 ounces beef shank
• 2 large onions, chopped
• 2 large carrots, sliced
• 1 rutabaga, diced
• salt and pepper to taste
• 4 potatoes, peeled and quartered
• 2 leeks, sliced
• 1 small head cabbage, sliced
• 2 tablespoons chopped fresh parsley

Recipe

Cook Time: 2 hrs

Ready Time: 3 hrs


• bring water to boil in a large pot. place beef shank in, and simmer 1 1/2 hours. let cool overnight. lift meat out, trim off gristle and cut meat into medium sized pieces; set aside. skim fat from surface of stock, or strain through a fine sieve.
• return stock to heat, and bring to a boil. add onions, carrots and rutabaga. season with salt and pepper. simmer for 1 hour. add potatoes, and simmer until tender, 15 to 20 minutes. stir in the leeks, cabbage, parsley and reserved meat. simmer 10 minutes, or until cabbage is tender.

russian cabbage borscht

Ingredients

• Servings: 8
• 1 1/2 cups thinly sliced potatoes
• 1 cup thinly sliced beets
• 4 cups vegetable stock or water
• 2 tablespoons butter
• 1 1/2 cups chopped onions
• 1 teaspoon caraway seed (optional)
• 2 teaspoons salt
• 1 celery stalk, chopped
• 1 large carrot, sliced
• 3 cups coarsely chopped red cabbage
• black pepper to taste
• 1/4 teaspoon fresh dill weed
• 1 tablespoon vinegar
• 1 tablespoon honey
• 1 cup tomato puree
• sour cream, for topping
• chopped tomatoes, for garnish

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• place sliced potatoes and beets in a medium saucepan over high heat; cover with stock, and boil until vegetables are tender. remove potatoes and beets with a slotted spoon, and reserve stock.
• melt butter in a large skillet over medium heat. stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. then stir in celery, carrots, and cabbage. mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.
• add potatoes and beets to the skillet. season with black pepper and dill weed. stir in vinegar, honey, and tomato puree. cover, reduce heat to medium low, and simmer at least 30 minutes. serve topped with sour cream, extra dill weed, and chopped fresh tomatoes.

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.

Ramen Cabbage Salad

Ingredients

• Servings: 4
• 1/2 large head cabbage, coarsely chopped
• 1 (3 ounce) package ramen noodles, crushed
• 1/2 cup sunflower seeds
• 1/2 cup vegetable oil
• 3 tablespoons white sugar
• 3 tablespoons distilled white vinegar

Recipe

• toss together the cabbage, noodles and sunflower seeds or almonds.
• whisk together the ramen flavor packet, oil, sugar and vinegar. pour over cabbage mixture and toss evenly to coat.

diane's colcannon

Ingredients

• Servings: 8
• 2 1/2 pounds potatoes, peeled and cubed
• 4 slices bacon
• 1/2 small head cabbage, chopped
• 1 large onion, chopped
• 1/2 cup milk
• salt and pepper to taste
• 1/4 cup butter, melted

Recipe

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


• place potatoes in a saucepan with enough water to cover. bring to a boil, and cook for 15 to 20 minutes, until tender.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, reserving drippings, crumble and set aside. in the reserved drippings, saute the cabbage and onion until soft and translucent. putting a lid on the pan helps the vegetables cook faster.
• drain the cooked potatoes, mash with milk and season with salt and pepper. fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. make a well in the center, and pour in the melted butter. serve immediately.

False Cabbage Rolls

Ingredients

• Servings: 6
• 1 pound lean ground beef
• 1 onion, sliced
• 1 medium head cabbage, sliced
• 2 (10.75 ounce) cans condensed tomato soup
• 10 3/4 fluid ounces water
• salt to taste
• ground black pepper to taste
• 1/2 cup sour cream

Recipe

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


• in a large pot over medium heat, brown the ground beef and onion; drain fat.
• stir in sliced cabbage, tomato soup, water (use the empty soup can to measure), salt, and pepper. cover and simmer until cabbage is tender; stirring occasionally. stir in sour cream just before serving.

jamaican turkey sandwich

Ingredients

• Servings: 6
• pulled turkey:
• 1/2 cup chopped celery
• 1/3 cup chopped green onion
• 1 (2 pound) skinless, boneless turkey breast, cut into 8 ounce chunks
• 1/2 cup juice from canned pineapple
• 1/4 cup sweet chile sauce
• 3 tablespoons distilled white vinegar
• 2 tablespoons water
• 1 tablespoon beef bouillon granules
• 2 teaspoons garlic powder
• 6 canned pineapple rings
• coleslaw topping:
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley
• 1/2 cup chopped onion
• 2 cups chopped cabbage
• 1 cup shredded cheddar cheese
• salt and black pepper to taste
• 6 kaiser rolls, split

Recipe

Preparation Time: 35 mins Cook Time: 6 hrs

Ready Time: 6 hrs 35 mins


• sprinkle the celery and green onions into the bottom of a slow cooker; place the turkey chunks on top. combine the pineapple juice, sweet chile sauce, vinegar, water, beef bouillon, and garlic powder; pour over the turkey. place the pineapple rings on the turkey chunks.
• cook on low until the turkey pulls apart easily, 6 to 7 hours.
• meanwhile, make the coleslaw by stirring the mayonnaise, lemon juice, parsley, and onion together in a mixing bowl. add the cabbage and cheddar cheese; season to taste with salt and pepper. cover, and refrigerate while the turkey cooks.
• once the turkey is tender, shred using two forks. pile some of the shredded turkey and a pineapple ring a kaiser roll; top with coleslaw to serve.

Diann's Chili Vegetable Soup

Ingredients

• Servings: 40
• 2 pounds ground beef
• 6 stalks celery, chopped
• 2 onion, chopped
• 1 green bell pepper, chopped
• 1 small head cabbage, chopped
• 3 (15 ounce) cans kidney beans
• 46 fluid ounces tomato-vegetable juice cocktail
• 1 (46 fluid ounce) can tomato juice
• 2 (15 ounce) cans whole kernel corn, drained
• 4 (14.5 ounce) cans diced tomatoes
• 3 tablespoons chili powder
• 1/4 tablespoon garlic powder
• salt and pepper to taste

Recipe

• in a large soup pot, saute ground beef until brown. drain excess fat.
• add celery, onions, green bell peppers, cabbage, kidney beans, vegetable juice, tomato juice, corn, diced tomatoes and chili powder. bring to a boil, then reduce heat to low. cover pot and let simmer about one hour, or until celery is tender. add garlic powder and salt and pepper to taste.