Classic Irish Boiled Dinner

Ingredients

• Servings: 6
• 3 pounds smoked lamb shoulder
• salt and pepper to taste
• 2 large onions, quartered
• 6 potatoes, peeled
• 8 ounces carrots, cut in half
• 1 large head cabbage, quartered
• 1 pound fresh green beans, trimmed

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 20 mins


• place the smoked lamb into a large pot and fill with enough water to cover. season with salt and pepper, cover and bring to a boil. reduce heat to low and simmer for about 30 minutes.
• add the carrots, potato, cabbage and onions; cover and continue to simmer. use kitchen string to tie the green beans into a bundle. add them to the pot, cover and continue to cook until the carrots and potatoes are tender, about 25 minutes.
• to serve, remove lamb to a serving dish. arrange vegetables around it. allow the lamb to rest about 10 minutes before slicing.

bean and bacon salad

Ingredients

• Servings: 6
• 10 slices bacon
• 2 tablespoons vinegar
• 1/2 cup mayonnaise
• 2 tablespoons white sugar
• 1 (15.25 ounce) can kidney beans, drained and rinsed
• 1 1/2 cups shredded cabbage
• 1/2 cup diced celery
• 2 tablespoons chopped fresh parsley
• 1/3 cup finely chopped onion
• 1 teaspoon salt
• 1 dash ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins


• in a skillet over medium heat, cook the bacon until crisp. drain, cool, and crumble.
• in a small bowl, whisk together the vinegar, mayonnaise, and sugar.
• in a large bowl, mix the bacon, kidney beans, cabbage, celery, parsley, and onion. season with salt and pepper. pour the vinegar dressing mixture over the salad, and toss to coat. refrigerate at least 1 hour before serving.

Lamb And Cabbage Soup

Ingredients

• Servings: 6
• 1 pound lamb sausage
• 1 (14 ounce) can beef broth
• 2 cups water
• 2 teaspoons beef bouillon granules
• 1/2 head cabbage, finely chopped
• 3 potatoes, diced
• 1 onion, diced
• 1 clove garlic, diced
• 1 tablespoon dried marjoram
• salt and pepper to taste

Recipe

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


• place sausage in a large pot, break apart, and cook until evenly brown.
• pour the broth and water into the pot with the sausage. dissolve the beef bouillon granules in the liquid. mix in the cabbage, potatoes, onion, and garlic. season with marjoram, salt, and pepper. bring to a boil, reduce heat to low, and simmer 20 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.

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.

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.

bigos (hunter's stew)

Ingredients

• Servings: 10
• 2 thick slices hickory-smoked bacon
• 1 pound kielbasa sausage, sliced into 1/2 inch pieces
• 1 pound cubed lamb stew meat
• 1/4 cup all-purpose flour
• 3 cloves garlic, chopped
• 1 onion, diced
• 2 carrots, diced
• 1 1/2 cups sliced fresh mushrooms
• 4 cups shredded green cabbage
• 1 (16 ounce) jar sauerkraut, rinsed and well drained
• 1/4 cup dry red
• 1 bay leaf
• 1 teaspoon dried basil
• 1 teaspoon dried marjoram
• 1 tablespoon sweet paprika
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon caraway seed, crushed
• 1 pinch cayenne pepper
• 1/2 ounce dried mushrooms
• 1 dash bottled hot pepper sauce
• 1 dash worcestershire sauce
• 5 cups beef stock
• 2 tablespoons canned tomato paste
• 1 cup canned diced tomatoes

Recipe

Preparation Time: 45 mins Cook Time: 3 hrs

Ready Time: 3 hrs 45 mins


• preheat the oven to 350 degrees f (175 degrees c).
• heat a large pot over medium heat. add the bacon and kielbasa; cook and stir until the bacon has rendered its fat and sausage is lightly browned. use a slotted spoon to remove the meat and transfer to a large casserole or dutch oven.
• coat the cubes of lamb lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. use a slotted spoon to transfer the lamb to the casserole. add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut. reduce heat to medium; cook and stir until the carrots are soft, about 10 minutes. do not let the vegetables brown.
• deglaze the pan by pouring in the red and stirring to loosen all of the bits of food and flour that are stuck to the bottom. season with the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne pepper; cook for 1 minute.
• mix in the dried mushrooms, hot pepper sauce, worcestershire sauce, beef stock, tomato paste and tomatoes. heat through just until boiling. pour the vegetables and all of the liquid into the casserole dish with the meat. cover with a lid.
• bake in the preheated oven for 2 1/2 to 3 hours, until meat is very tender.

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.

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.

Aw-some Coleslaw

Ingredients

• Servings: 12
• 1/2 cup mayonnaise
• 1/3 cup white sugar
• 1/4 cup milk
• 2 1/2 tablespoons lemon juice
• 1 1/2 tablespoons vinegar
• salt and pepper to taste
• 9 1/2 cups shredded cabbage
• 1/2 cup grated carrots
• 1/4 cup minced sweet onion

Recipe

Preparation Time: 15 mins Ready Time: 8 hrs 15 mins


• whisk together mayonnaise, sugar, milk, lemon juice, vinegar, and salt and pepper in a large bowl.
• toss the cabbage, carrots, and onion into the dressing; mix well. refrigerate for at least 3 hours or up to overnight before serving.

fried cabbage and kielbasa

Ingredients

• Servings: 5
• 6 slices bacon
• 1 head cabbage, chopped
• 1 large onion, chopped
• salt and ground black pepper to taste
• 1 (16 oz) ring kielbasa sausage, sliced thin

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 25 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 and crumble. reserve drippings in skillet.
• cook and stir cabbage and onion in bacon drippings over medium-high heat until cabbage begins to wilt, 1 to 2 minutes. stir bacon, salt, and pepper into cabbage mixture; cook until cabbage is wilted, 3 to 5 minutes more. stir kielbasa into cabbage mixture, reduce heat to low, cover the skillet, and simmer until cabbage is lightly golden and tender, about 1 hour.

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.

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.

Slow-cooker Corned Beef And Cabbage

Ingredients

• Servings: 8
• 4 large carrots, peeled and cut into matchstick pieces
• 10 baby red potatoes, quartered
• 1 onion, peeled and cut into bite-sized pieces
• 4 cups water
• 1 (4 pound) corned beef brisket with spice packet
• 6 ounces
• 1/2 head cabbage, coarsely chopped

Recipe

Preparation Time: 15 mins Cook Time: 9 hrs

Ready Time: 9 hrs 15 mins


• place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. pour the over the brisket. sprinkle on the spices from the packet, cover, and set the cooker on high.
• cook the brisket for about 8 hours. an hour before serving, stir in the cabbage and cook for 1 more hour.

kielbasa and cabbage

Ingredients

• Servings: 6
• 6 slices bacon
• 1/4 cup water
• 2 tablespoons white sugar
• 1 onion, chopped
• 2 teaspoons minced garlic
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon seasoning salt
• 3 teaspoons caraway seed
• 1 large head cabbage, cut into small wedges
• 1 pound polish kielbasa

Recipe

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


• in a large skillet, fry bacon over medium high heat until browned, turning once. remove bacon from pan, reserving drippings, and place on paper towels.
• stir water, sugar, onions, garlic, red pepper flakes, seasoned salt, and caraway seeds into drippings. add cabbage, and gently stir. cover, and cook over medium heat for 10 to 15 minutes.
• add kielbasa to the pan. cook, covered, for an additional 10 to 15 minutes. crumble bacon over top, and serve hot.

fried cabbage texas style

Ingredients

• Servings: 4
• 1 small head cabbage, thinly sliced
• 1 teaspoon white sugar
• 6 slices bacon
• 5 tablespoons corn bread mix
• 1/4 teaspoon cayenne pepper
• 1/2 cup chopped onion
• 2 fresh jalapeno peppers, seeded and julienned
• salt and pepper to taste

Recipe

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


• place the shredded cabbage into a large bowl, and sprinkle the sugar over it. this will remove the excess water from the cabbage. place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside, reserving grease in skillet.
• in a small bowl, mix together the cornbread mix and cayenne pepper. stir into the cabbage until well blended. in the skillet the bacon was cooked in, saute onion and jalapeno in the hot bacon grease until tender. stir in cabbage, and season with salt and pepper to taste. cook until the cabbage wilts, about 15 minutes. stir in crumbled bacon, and serve immediately.

Summer Grilled Cabbage

Ingredients

• Servings: 8
• 1 large head cabbage, cored and cut into 8 wedges
• 8 teaspoons butter
• 1/4 cup water
• 1/2 teaspoon garlic powder, or to taste
• 1/2 teaspoon seasoned salt, or to taste
• ground black pepper to taste

Recipe

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


• preheat an outdoor grill for medium-high heat and lightly oil grate.
• arrange the cabbage wedges into the bottom of a large metal baking dish. pour the water into the dish. place a teaspoon of butter on each cabbage wedge. season liberally with garlic powder, seasoned salt, and pepper. cover the dish with aluminum foil.
• place the dish on the preheated grill; cook until cabbage is tender, about 30 minutes.

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.

Corned Beef And Cabbage I

Ingredients

• Servings: 5
• 3 pounds corned beef brisket with spice packet
• 10 small red potatoes
• 5 carrots, peeled and cut into 3-inch pieces
• 1 large head cabbage, cut into small wedges

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs 25 mins

Ready Time: 2 hrs 35 mins


• place corned beef in large pot or dutch oven and cover with water. add the spice packet that came with the corned beef. cover pot and bring to a boil, then reduce to a simmer. simmer approximately 50 minutes per pound or until tender.
• add whole potatoes and carrots, and cook until the vegetables are almost tender. add cabbage and cook for 15 more minutes. remove meat and let rest 15 minutes.
• place vegetables in a bowl and cover. add as much broth (cooking liquid reserved in the dutch oven or large pot) as you want. slice meat across the grain.

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.

Indiana-style Fried Cabbage

Ingredients

• Servings: 8
• 1/2 pound bacon, diced
• 3 tablespoons butter
• 1 small head cabbage, chopped
• 1 cup chopped celery
• 1 green bell pepper, chopped
• salt and pepper to taste
• 1 (4.5 ounce) can mushrooms, with liquid
• 1 onion, chopped

Recipe

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


• place bacon in a large, deep skillet. cook over medium high heat until crisp. stir in butter, cabbage, celery, green pepper, salt, pepper, mushrooms and onions. cover skillet and steam for 15 to 20 minutes. stir several times during the course of steaming.

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.

helga's russian borscht

Ingredients

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

Recipe

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

Ready Time: 2 hrs 50 mins


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

Golabki (stuffed Cabbage Rolls)

Ingredients

• Servings: 8
• 1 head cabbage, cored
• 2 tablespoons butter
• 1 large onion, chopped
• 1 pound ground beef
• 1/2 pound ground lamb
• 1 1/2 cups cooked rice
• 1 teaspoon finely chopped garlic
• 1 teaspoon salt, plus more to taste
• 1/4 teaspoon ground black pepper, plus more to taste
• 3 (10.75 ounce) cans condensed tomato soup
• 2 (12 fluid ounce) cans tomato juice, or more to taste
• 1/2 cup ketchup

Recipe

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

Ready Time: 1 hr 50 mins


• bring a large pot of lightly salted water to a boil. place cabbage head into water, cover pot, and cook until cabbage leaves are slightly softened enough to remove from head, 3 minutes. remove cabbage from pot and let cabbage sit until leaves are cool enough to handle, about 10 minutes.
• remove 18 whole leaves from the cabbage head, cutting out any thick tough center ribs. set whole leaves aside. chop the remainder of the cabbage head and spread it in the bottom of a casserole dish.
• melt butter in a large skillet over medium-high heat. cook and stir onion in hot butter until tender, 5 to 10 minutes. cool.
• stir onion, beef, lamb, rice, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl.
• preheat oven to 350 degrees f (175 degrees c).
• place about 1/2 cup beef mixture on a cabbage leaf. roll cabbage around beef mixture, tucking in sides to create an envelope around the meat. repeat with remaining leaves and meat mixture. place cabbage rolls in a layer atop the chopped cabbage in the casserole dish; season rolls with salt and black pepper.
• whisk tomato soup, tomato juice, and ketchup together in a bowl. pour tomato soup mixture over cabbage rolls and cover dish wish aluminum foil.
• bake in the preheated oven until cabbage is tender and meat is cooked through, about 1 hour.

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.

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.

italian vegetable soup

Ingredients

• Servings: 8
• 1 pound ground beef
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 2 cloves garlic, minced
• 1 (14.5 ounce) can peeled and diced tomatoes
• 1 (15 ounce) can tomato sauce
• 2 (19 ounce) cans kidney beans, drained and rinsed
• 2 cups water
• 5 teaspoons beef bouillon granules
• 1 tablespoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 2 cups chopped cabbage
• 1 (15.25 ounce) can whole kernel corn
• 1 (15 ounce) can green beans
• 1 cup macaroni

Recipe

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


• place ground beef in a large soup pot. cook over medium heat until evenly browned. drain excess fat. stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. season with parsley, oregano and basil. simmer for 20 minutes.
• stir in cabbage, corn, green beans and pasta. bring to a boil, then reduce heat. simmer until vegetables are tender and pasta is al dente. add more water if needed.

danish christmas red cabbage

Ingredients

• Servings: 12
• 1 small head red cabbage, cored and shredded
• 2 cups white sugar
• 2 cups white vinegar
• 2 teaspoons salt
• 3 cups water

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• place the cabbage in a large saucepan, and stir in the sugar, vinegar, salt and water. bring to a boil, then cover and simmer over medium heat for 1 hour. this can be served immediately, or chilled and reheated later in smaller portions.

slow cooker apple lamb chops

Ingredients

• Servings: 6
• 1 tablespoon canola oil
• 6 bone-in lamb chops
• 1/2 cup apple juice
• 1/4 cup apple vinegar
• 1 1/2 cups chicken broth
• 1 tablespoon brown sugar
• 1/2 teaspoon meat tenderizer
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 2 granny smith apples, cored and sliced
• 1 sweet onion (such as vidalia®), sliced
• 1/4 head cabbage, shredded (optional)

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs 10 mins

Ready Time: 4 hrs 30 mins


• heat the canola oil in a skillet over medium-high heat, and brown outsides of the lamb chops thoroughly, about 5 minutes per side.
• mix together the apple juice, vinegar, chicken broth, brown sugar, meat tenderizer, garlic powder, nutmeg, ginger, and black pepper in a slow cooker, stirring until the brown sugar has dissolved. place the lamb chops into the liquid. top the chops with apple, onion, and cabbage. set the cooker on low; cook 4 to 5 hours, turning the chops over in the sauce once or twice. an instant-read thermometer inserted into the center of a chop should read at least 145 degrees f (63 degrees c).

Cabbage Soup I

Ingredients

• Servings: 4
• 1 medium head cabbage, finely chopped
• 1 (14.5 ounce) can diced tomatoes
• 1 pound cubed beef brisket
• 1 carrot, chopped
• 1 onion, chopped
• 2 stalks celery, chopped
• 6 1/2 cups cold water
• 1/2 teaspoon citric acid powder
• 1 teaspoon white sugar

Recipe

• in a large stock pot combine the cabbage, tomatoes with liquid, beef brisket, carrot, onion and celery. cover with cold water and season with citric acid and sugar to taste. simmer over low heat for at least 2 hours or until all ingredients are tender. add additional seasoning to taste.

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.

lucky's lucky corned beef and cabbage

Ingredients

• Servings: 8
• 1 (3 pound) corned beef brisket with spice packet
• 1 head cabbage, cored and coarsely chopped
• 6 medium potatoes, peeled and cubed
• 1 (1.5 fluid ounce) jigger

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs

Ready Time: 4 hrs 20 mins


• place the beef brisket and contents of the spice packet into a pot and fill with enough water to cover. bring to a boil, cover, and cook over low heat for about 2 hours. add the cabbage and potatoes, and simmer over low heat for 2 more hours. stir in the whiskey when it is almost done. check the water level occasionally and replace as needed.

thai stuffed tofu

Ingredients

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

Recipe

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


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

fish tacos with honey-cumin cilantro slaw and chipotle mayo

Ingredients

• Servings: 8
• 1 pound tilapia fillets, cut into chunks
• 1/2 cup fresh lime juice
• 1/3 cup fresh lime juice
• 2 tablespoons honey
• 1 tablespoon vegetable oil
• 1 teaspoon ground cumin
• 1/2 cup mayonnaise
• 2 chipotle chilies in adobo sauce
• 1 tablespoon adobo sauce from chipotle peppers
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/3 cup all-purpose flour
• 2 eggs, lightly beaten
• 2 cups panko crumbs
• salt and ground black pepper to taste
• 1 cup vegetable oil for frying
• 2 cups 3 color coleslaw blend
• 1 cup minced fresh cilantro leaves
• 8 (7 inch) flour tortillas, warmed

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 4 hrs 40 mins


• place the tilapia chunks in a flat dish and pour 1/2 cup lime juice over the fish. cover, and refrigerate at least 4 hours.
• meanwhile, make the honey-cumin sauce by whisking together 1/3 cup lime juice, honey, vegetable oil, and ground cumin a small bowl. set aside until needed.
• to make the chipotle mayonnaise dressing, place the mayonnaise, chilies, adobo sauce, 1/4 teaspoon salt, and cayenne pepper together in the bowl of a food processor. pulse until smooth. cover, and refrigerate until needed.
• to bread the fish, place the flour, eggs, and panko crumbs in three separate shallow dishes. season the fish with salt and pepper to taste. dip the fish pieces first in the four, coating evenly, and shaking off any excess. dip next in the eggs, and last in the panko crumbs, patting the pieces to help the breadcrumbs hold. set the fish aside on a plate.
• to cook the breaded fish, pour 1 cup vegetable oil into a skillet to 1/4 inch deep. heat the oil to 365 degrees f (185 degrees c) over medium heat. cook the fish, turning until all sides are golden brown, and flesh is easily flaked with a fork. drain on paper towels. brush the fish with the honey-cumin sauce.
• mix the coleslaw and cilantro together in a bowl. reserve 1/4 cup of the chipotle mayonnaise dressing, and pour the remaining dressing over the coleslaw mixture. toss to coat evenly with the dressing.
• place the tortillas on a flat surface, and spread each with 1 tablespoon reserved chipotle mayonnaise dressing. divide the fish between the tortillas. top with the cilantro coleslaw.

easy fish tacos with mango-pineapple slaw

Ingredients

• Servings: 8
• 1 pound cod fillets
• 1 tablespoon lemon juice
• salt and ground black pepper to taste
• 1/2 cup red vinegar
• 1/4 cup reduced-fat mayonnaise
• 1 tablespoon white sugar
• 1 tablespoon salt
• 1 tablespoon ground black pepper
• 1 teaspoon garlic powder
• 3 cups shredded cabbage
• 1/2 cup chopped fresh mango
• 1/2 cup chopped fresh pineapple
• 1/2 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 fresh jalapeno pepper, chopped
• 8 (8 inch) flour tortillas

Recipe

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


• preheat the oven to 375 degrees f (190 degrees c).
• place cod fillets on a large sheet of aluminum foil; pour lemon juice over fish and season with salt and black pepper to taste. fold the foil around the fish and seal to create a pouch; place pouch in a baking dish.
• bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes.
• meanwhile, whisk vinegar, mayonnaise, sugar, 1 tablespoon salt, 1 tablespoon black pepper, and garlic powder in a bowl until smooth. combine cabbage, mango, pineapple, red onion, cilantro, and jalapeno in large bowl. pour dressing over vegetables and fruit; toss to combine. cover and refrigerate slaw until ready to serve.
• divide fish evenly among flour tortillas. spoon slaw over fish to serve.

Minestrone Soup

Ingredients

• Servings: 8
• 4 cups vegetable stock
• 2 (14.5 ounce) cans stewed tomatoes
• 1 large potato, cubed
• 1 onion, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 large head cabbage, finely chopped
• 2 tablespoons italian seasoning
• 1 (15 ounce) can kidney beans
• 3 cups fresh corn kernels
• 1 large zucchini, sliced
• 1 cup uncooked orzo pasta
• salt and pepper to taste

Recipe

• in a large soup pot combine the vegetable stock, the undrained tomatoes, potato, onion, celery, carrot, cabbage and italian seasoning. bring to a boil and reduce heat. simmer for about 15 minutes.
• stir in the beans, corn, zucchini and pasta; simmer for 10 to 15 more minutes until the vegetables are tender. season with salt and pepper.

polish sausage with red cabbage

Ingredients

• Servings: 4
• 1 large head red cabbage, sliced
• 2 quarts boiling water
• 2 tablespoons butter
• 1/3 cup lemon juice
• 1/2 cup red
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 teaspoons brown sugar
• 1 tablespoon cornstarch
• 3/4 pound kielbasa, diced

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 40 mins


• place the cabbage in a colander. pour the boiling water over the cabbage and allow to drain well.
• melt the butter in a large heavy skillet. add the cabbage and stir in the lemon juice. cook and stir for about 5 minutes or until the cabbage is pink. add the , salt and pepper. cover and simmer over medium-low heat for 45 minutes.
• mix the brown sugar and cornstarch together. stir into simmering liquid. bring to a boil, stirring constantly. reduce the heat and add the sausage. cover and cook for 30 minutes.

Cola Sauerkraut

Ingredients

• Servings: 12
• 1/2 cup butter
• 2 medium onions, chopped
• 2 (16 ounce) jars sauerkraut
• 1 (12 fluid ounce) can cola-flavored carbonated beverage
• 1/2 cup water (optional)

Recipe

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

Ready Time: 1 hr 35 mins


• melt the butter in a large skillet or dutch oven over medium heat. saute onions in butter until translucent. stir in the sauerkraut and cola.
• cover, reduce heat to low, and simmer for 1 hour, adding up to 1/2 cup of water if necessary to prevent sticking. remove cover and increase heat to medium for at least 15 minutes, or until most of the juice cooks down, and the sauerkraut glistens.

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.

Purple Apple Slaw

Ingredients

• Servings: 12
• 1/2 medium head red cabbage, finely shredded
• 1/4 cup finely minced white onion
• 2 fuji apples, peeled, cored and finely diced
• 1 cup mayonnaise
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 teaspoons sugar
• 2 tablespoons lemon juice
• 2 tablespoons milk

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• in a large serving bowl, toss together the cabbage, onion, and apples. in a small bowl, whisk together the mayonnaise, salt, pepper, sugar, lemon juice, and milk. pour dressing over the cabbage mixture, and toss to coat. chill until serving.

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.

Toasti

Ingredients

• Servings: 1
• 1/2 cup shredded cabbage
• 1/2 carrot, shredded
• 1 egg
• 1/2 teaspoon soy sauce
• 2 tablespoons butter
• 2 slices bread, toasted

Recipe

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


• mix the cabbage and carrot together in a bowl. stir the egg and soy sauce into the vegetables and mix until combined.
• heat the butter in a large skillet over medium heat. make a patty with the vegetable mixture the size of a slice of bread. place the patty into the skillet, and cook until browned on both sides, about 3 minutes per side. place the patty between two slices of toasted bread to serve.

slovak haluski

Ingredients

• Servings: 8
• 1 (16 ounce) package egg noodles
• 1/2 cup salted butter
• 1 yellow onion, chopped
• 1 large head cabbage, shredded
• salt and ground black pepper to taste

Recipe

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


• 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.
• melt butter in a skillet over low heat; cook and stir onion until onion is softened and butter is golden brown, 5 to 10 minutes. add cabbage and toss to coat. place a lid on the skillet; cook cabbage mixture, stirring occasionally, until cabbage is tender, about 30 minutes. season with salt and pepper. remove lid and continue to cook until cabbage begins to brown, 5 to 10 more minutes.
• mix noodles and cabbage together in a serving bowl; season with salt and pepper.

easy fish tacos with mango-pineapple slaw

Ingredients

• Servings: 8
• 1 pound cod fillets
• 1 tablespoon lemon juice
• salt and ground black pepper to taste
• 1/2 cup red vinegar
• 1/4 cup reduced-fat mayonnaise
• 1 tablespoon white sugar
• 1 tablespoon salt
• 1 tablespoon ground black pepper
• 1 teaspoon garlic powder
• 3 cups shredded cabbage
• 1/2 cup chopped fresh mango
• 1/2 cup chopped fresh pineapple
• 1/2 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 fresh jalapeno pepper, chopped
• 8 (8 inch) flour tortillas

Recipe

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


• preheat the oven to 375 degrees f (190 degrees c).
• place cod fillets on a large sheet of aluminum foil; pour lemon juice over fish and season with salt and black pepper to taste. fold the foil around the fish and seal to create a pouch; place pouch in a baking dish.
• bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes.
• meanwhile, whisk vinegar, mayonnaise, sugar, 1 tablespoon salt, 1 tablespoon black pepper, and garlic powder in a bowl until smooth. combine cabbage, mango, pineapple, red onion, cilantro, and jalapeno in large bowl. pour dressing over vegetables and fruit; toss to combine. cover and refrigerate slaw until ready to serve.
• divide fish evenly among flour tortillas. spoon slaw over fish to 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.

boiled cabbage with bacon

Ingredients

• Servings: 6
• 3 pounds cabbage, cored and chopped
• 1/2 pound thick-cut bacon, chopped
• 2 cups water, or more as needed
• 1/3 cup apple vinegar
• 1/4 cup water
• 2 tablespoons all-purpose flour
• salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs 5 mins

Ready Time: 3 hrs 15 mins


• bring cabbage, bacon, 2 cups water, and vinegar to a boil in a large saucepan over medium-high heat. reduce heat to low and simmer uncovered until cabbage is very tender, about 3 hours, adding more water as needed.
• whisk remaining 1/4 cup water and flour together in a small bowl and gradually add to cabbage mixture. continue to simmer until thickened, about 5 minutes more. season with salt and 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.

red cabbage salad ii

Ingredients

• Servings: 6
• 1/2 cup canola oil
• 2/3 cup red vinegar
• 1 tablespoon white sugar
• 1 teaspoon salt
• 1 teaspoon seasoned salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1 head red cabbage, cored and shredded

Recipe

Preparation Time: 15 mins Ready Time: 8 hrs 15 mins


• in a bowl, mix the canola oil, red vinegar, sugar, salt, seasoned salt, pepper, and onion powder. place the cabbage in a large glass bowl. pour dressing over cabbage, and toss to coat. cover, and refrigerate 8 hours, or overnight, stirring occasionally. drain 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.

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.

best egg rolls

Ingredients

• Servings: 8
• 1 pound ground lamb
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1 quart peanut oil for frying
• 2 tablespoons all-purpose flour
• 2 tablespoons water
• 2 cups shredded cabbage
• 2 ounces shredded carrots
• 8 (7 inch square) egg roll wrappers
• 2 tablespoons sesame seeds (optional)

Recipe

• season lamb with ginger and garlic powder and mix thoroughly. heat mixture in a medium skillet, stirring, until lamb is cooked through and no longer pink. set aside.
• in another large skillet heat oil to about 375 degrees f (190 degrees c) or medium high heat. while oil is heating, combine flour and water in a bowl until they form a paste. in a separate bowl combine the cabbage, carrots and reserved lamb mixture. mix all together.
• lay out one egg roll skin with a corner pointed toward you. place about a 1/4 to 1/3 cup of the cabbage, carrot and lamb mixture on egg roll paper and fold corner up over the mixture. fold left and right corners toward the center and continue to roll. brush a bit of the flour paste on the final corner to help seal the egg roll.
• place egg rolls into heated oil and fry, turning occasionally, until golden brown. remove from oil and drain on paper towels or rack. put on serving plate and top with sesame seeds if desired.

Chef John's Corned Beef And Cabbage

Ingredients

• Servings: 8
• 1 (4 pound) corned beef brisket with spice packet
• 3 quarts water
• 1 onion, quartered
• 3 carrots, cut into large chunks
• 3 stalks celery, cut into 2-inch pieces
• 1 teaspoon salt
• 2 pounds red potatoes, halved
• 1 small head cabbage, cut into eighths

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 50 mins

Ready Time: 4 hrs 15 mins


• combine corned beef and spice packet contents, water, onion, carrots, celery, and salt together in a large pot or dutch oven; bring to a simmer, skimming off any foam that rises to the surface.
• cover the pot, reduce heat to low, and simmer until meat is almost fork-tender, about 3 hours. add potatoes and simmer, uncovered, until potatoes are almost tender, about 30 minutes more.
• place cabbage pieces on top of and around meat, cover the pot, and simmer until cabbage is tender, 20 to 30 minutes more.
• remove meat to a cutting board and let rest 10 to 15 minutes. cut across the grain and serve in a bowl; ladle vegetables and broth over the top.

New Year Day Dinner

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 pound boneless lamb, cut into thin bite-size pieces
• 1 tablespoon butter
• 1/2 head cabbage, shredded
• 1 onion, diced
• 1/2 teaspoon caraway seeds
• salt and ground black pepper to taste
• 1 1/2 cups chicken broth, divided
• 1 red bell pepper, diced
• 1 green bell pepper, diced

Recipe

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


• heat vegetable oil in a skillet over medium heat; cook and stir lamb in hot vegetable oil until browned, about 10 minutes. transfer lamb to a bowl. heat butter in the same skillet; cook and stir cabbage until wilted, about 5 minutes. stir onion into cabbage and cook until onion is translucent, stirring often, about 5 more minutes.
• sprinkle vegetables with caraway seeds and season with salt and black pepper; pour 1/2 cup chicken broth into skillet. raise heat to medium-high and cook until broth has nearly evaporated; pour remaining 1 cup broth into skillet. return lamb to skillet, add red and green bell peppers, and cover; cook until peppers start to soften, about 10 minutes.

Mie Goreng - Indonesian Fried Noodles

Ingredients

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

Recipe

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


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

Quinoa Vegetable Soup

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 2/3 cup quinoa
• 1 carrot, diced
• 1 stalk celery, diced
• 1/2 onion, finely chopped
• 1/2 green bell pepper, seeded and chopped
• 2 cloves garlic, crushed
• 2 (15 ounce) cans chicken broth
• 3 1/2 cups water
• 2 large tomatoes, finely chopped
• 1/4 head cabbage, chopped
• salt and pepper to taste
• 1/4 cup chopped fresh parsley, for garnish

Recipe

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


• heat the vegetable oil in a large pot on medium-high heat. stir in the quinoa, carrot, celery, onion, bell pepper, and garlic. cook for a few minutes, until lightly browned, stirring frequently.
• pour in the chicken broth, water, tomatoes, and cabbage. increase heat to high and bring to a boil. reduce heat to medium and simmer until the quinoa and vegetables are tender, about 10 minutes. season to taste with salt and pepper. garnish with parsley before servings.

creamy coleslaw

Ingredients

• Servings: 6
• 1 red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 3 cups shredded cabbage
• 1 large carrot, shredded
• 1/2 cup raisins
• 1/4 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons dijon-style prepared mustard
• 1 teaspoon white vinegar

Recipe

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


• in a large bowl, combine the onion, red pepper, cabbage and carrot. add raisins and toss well.
• in a small bowl, whisk the mayonnaise, sour cream, mustard and vinegar together.
• pour dressing over vegetable mixture and refrigerate for at least 2 hours before serving.

Southern Ham And Brown Beans

Ingredients

• Servings: 8
• 1 pound dry pinto beans
• 8 cups water
• 1 large, meaty ham hock
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs

Ready Time: 3 hrs 10 mins


• place the beans and water in a large stockpot. add the ham hock, onion and garlic. season with chili powder, salt and pepper. bring to a boil, and cook for 2 minutes. cover, and remove from heat. let stand for one hour.
• return the pot to the heat, and bring to a boil once again. reduce heat to medium-low, and simmer for at least 3 hours to blend flavors. the longer you simmer, the thicker the broth will become. i like to cook mine for about 6 hours.
• remove the ham hock from the broth, and let cool. remove the meat from the bone, and return the meat to the stockpot, discarding the bone. adjust seasonings to taste.

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.

kielbasa and cabbage

Ingredients

• Servings: 6
• 6 slices bacon
• 1/4 cup water
• 2 tablespoons white sugar
• 1 onion, chopped
• 2 teaspoons minced garlic
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon seasoning salt
• 3 teaspoons caraway seed
• 1 large head cabbage, cut into small wedges
• 1 pound polish kielbasa

Recipe

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


• in a large skillet, fry bacon over medium high heat until browned, turning once. remove bacon from pan, reserving drippings, and place on paper towels.
• stir water, sugar, onions, garlic, red pepper flakes, seasoned salt, and caraway seeds into drippings. add cabbage, and gently stir. cover, and cook over medium heat for 10 to 15 minutes.
• add kielbasa to the pan. cook, covered, for an additional 10 to 15 minutes. crumble bacon over top, and serve hot.

Red Cabbage And Apples

Ingredients

• Servings: 3
• 2 tablespoons vegetable oil
• 8 cups shredded red cabbage
• 1 onion, chopped
• 2 tart apples - peeled, cored and sliced
• 2 tablespoons water
• 1 1/2 teaspoons salt
• ground black pepper to taste
• 3 tablespoons white sugar
• 3 tablespoons distilled white vinegar

Recipe

• heat oil in a medium size saucepan. stir in cabbage and onion; fry until wilted. stir in apple and water, salt and pepper. cover and simmer about 25 minutes.
• pour vinegar and sugar into the mixture while tasting for desired sweet and sour taste. cook another 5 to 6 minutes.

fried irish cabbage with bacon

Ingredients

• Servings: 6
• 1 (12 ounce) package bacon
• 1/4 cup bacon drippings
• 1 small head cabbage, cored and finely chopped
• ground black pepper to taste

Recipe

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


• cook bacon in a deep skillet over medium heat until crisp, 5 to 7 minutes. remove bacon from skillet and drain on a paper towel-lined plate. reserve 1/4 cup drippings in skillet.
• cook and stir cabbage in hot bacon drippings over medium heat until cabbage wilts, 5 to 7 minutes.
• crumble bacon over cabbage. stir and simmer until bacon is warmed, 2 to 3 minutes. season with black pepper.

saigon noodle salad

Ingredients

• Servings: 4
• dressing:
• 1/4 cup water, or more to taste
• 3 tablespoons lime juice
• 3 tablespoons fish sauce
• 3 tablespoons brown sugar, or more to taste
• 1 clove garlic, minced
• 1 teaspoon minced fresh ginger root
• 1/2 teaspoon sriracha chile sauce
• salad:
• 1 (8 ounce) package (linguine-width) rice noodles
• 2 cups thinly sliced napa (chinese) cabbage
• 1 1/2 cups matchstick-cut carrots
• 8 ounces grilled shrimp
• 1 cup bean sprouts
• 1/2 english cucumber, halved lengthwise and cut into thin slices
• 2 green onions, thinly sliced
• 2 2/3 tablespoons chopped fresh mint
• 2 2/3 tablespoons chopped fresh cilantro
• 2 2/3 tablespoons chopped fresh basil
• 1/2 cup coarsely chopped peanuts

Recipe

Preparation Time: 25 mins Ready Time: 30 mins


• whisk water, lime juice, fish sauce, brown sugar, garlic, ginger, and sriracha together in a bowl until the sugar is dissolved.
• bring a large pot of water to a full boil; remove from heat and soak rice noodles in the hot water for 1 minute. stir to separate the noodles and continue soaking until the noodles are tender, about 3 minutes more. drain noodles and rinse with cold water until cooled. shake noodles in colander to drain as much water as possible.
• mix noodles, cabbage, carrots, shrimp, bean sprouts, cucumber slices, green onions, mint, cilantro, and basil together in a large bowl. drizzle the dressing over the salad and toss to coat. top with chopped peanuts.

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.