Black Pepper Beef And Cabbage Stir Fry

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 4 cloves garlic, chopped
• 1/2 pound ground beef
• 1/2 small head cabbage, shredded
• 1 red bell pepper, cut into strips
• 2 tablespoons soy sauce
• 1 teaspoon cornstarch
• 1/2 cup water
• 1 teaspoon ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 20 mins


• heat a wok or large skillet over medium-high heat, and add oil. saute garlic for about 5 seconds, then add ground beef. stir-fry until beef is evenly brown. stir in cabbage and pepper, and cook until vegetables are tender, and beef is fully cooked. stir in soy sauce. mix together cornstarch and water, and stir in. season with pepper. cook, stirring, until sauce has thickened.

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.

tsao mi fun (taiwanese fried rice noodles)

Ingredients

• Servings: 4
• 1/2 pound thinly sliced lamb loin
• 1/4 cup soy sauce
• 1/4 cup rice
• 1 teaspoon white pepper
• 1 teaspoon chinese five-spice powder
• 1 teaspoon cornstarch
• 4 dried chinese black mushrooms
• 1 (8 ounce) package dried rice vermicelli
• 1/4 cup vegetable oil, divided
• 2 eggs, beaten
• 1/4 clove garlic, minced
• 1 tablespoon dried small shrimp
• 3 carrots, cut into matchstick strips
• 1/2 onion, chopped
• 3 cups bean sprouts
• 4 leaves napa cabbage, thinly sliced
• salt to taste
• 3 sprigs fresh cilantro for garnish

Recipe

Preparation Time: 35 mins Cook Time: 15 mins Ready Time: 1 hr 10 mins


• place the lamb into a mixing bowl and pour in the soy sauce and rice . sprinkle with the white pepper, five-spice powder, and cornstarch. mix well, then set aside to marinate. soak the mushrooms in a bowl of cold water for 20 minutes, then pour off the water, cut off and discard the stems of the mushrooms. slice the mushrooms thinly and reserve. soak the rice vermicelli in a separate bowl of cold water for 10 minutes, then pour off the water and set the noodles aside.
• heat 1 tablespoon of the vegetable oil in a wok or large skillet over medium heat. pour in the eggs, and cook until firm, flipping once, to make a pancake. remove the egg pancake, and allow to cool, then thinly slice and place into a large bowl. heat 2 more tablespoons of the vegetable oil in the wok over high heat. stir in the garlic and dried shrimp, and cook until the shrimp become aromatic, about 20 seconds. next, add the lamb along with the marinade, and cook until the lamb is no longer pink, about 4 minutes. stir in the carrots and onion, and cook until the carrots begin to soften, about 3 minutes. finally, add the bean sprouts, napa cabbage, and sliced mushrooms; cook and stir until the vegetables are tender, about 3 minutes more. scrape the lamb mixture into the bowl along with the eggs, then wipe out the wok and return it to the stove over medium-high heat.
• heat the remaining vegetable oil in the wok, then stir in the drained rice vermicelli noodles. cook and stir for a few minutes until the noodles soften, then stir in the reserved lamb mixture. scrape the mixture in to a serving bowl and garnish with cilantro to serve.

Farikal

Ingredients

• Servings: 4
• 8 ounces sliced lamb meat
• 1 head cabbage, cored and sliced
• 2 cups water
• 1 1/2 tablespoons whole black peppercorns
• salt to taste

Recipe

Cook Time: 2 hrs

Ready Time: 4 hrs


• arrange a layer of sliced lamb in the bottom of a dutch oven or soup pot. top with a layer of cabbage. repeat layering as many times as you can. tie the peppercorns into a small piece of cheesecloth, and place them in the center of the casserole. pour the water over all, and cover with a lid.
• bring to a boil, then simmer over low heat for 2 hours. remove the package of peppercorns before serving.

Bunyaculta

Ingredients

• Servings: 2
• 1/2 cup butter
• 1 cup garlic, thinly sliced
• 6 cups half-and-half
• 1 (2 ounce) can anchovy filets

Recipe

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


• melt butter in a medium saucepan over medium heat. add garlic and saute until browned, then stir in half-and-half and anchovies. heat through and let thicken. the anchovies will 'melt' to add a slightly salty 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.

Stuffed Cabbage

Ingredients

• Servings: 8
• 1 large head cabbage
• 1 pound lean ground beef
• 1 egg, beaten
• 1 onion, finely diced
• 3/4 cup cooked white rice
• salt and pepper to taste
• 1 (10.75 ounce) can condensed tomato soup

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 13 hrs 10 mins


• place cabbage head in freezer and freeze overnight. remove from freezer, thaw and peel away leaves.
• preheat oven to 350 degrees f (175 degrees c).
• combine the beef, egg, onion, rice, salt and pepper. mix together well. take a small handful and form into a small roll or ball. place into the center of a cabbage leaf. fold the sides of the leaf over and roll the ball up into the leaf. place seam side down in baking dish. continue until all of the filling is used up.
• mix together the soup with a 1/2 can water; pour over stuffed cabbage.
• bake uncovered at 350 degrees f (175 degrees c) for 1 hour; baste often with the sauce.

Fat-free Vegetable Soup

Ingredients

• Servings: 12
• 14 cups water
• 2 onions, chopped
• 2 large carrots, sliced
• 2 potatoes, peeled and cubed
• 2 green bell peppers, diced
• 1 (28 ounce) can whole peeled tomatoes with liquid, mashed
• 1 tablespoon chicken bouillon powder
• 1/4 teaspoon ground black pepper
• 2 teaspoons curry powder (optional)
• 3 cups finely shredded cabbage
• 2 stalks celery, chopped
• 1 1/2 cups cauliflower florets
• 3 teaspoons dried dill weed

Recipe

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


• in a large cooking pot, measure water, add onions, carrots, potatoes, green peppers, mashed tomatoes, chicken bouillon powder, black pepper, and curry powder. boil for 20 minutes or until carrots are tender.
• add shredded cabbage, chopped celery, cauliflower florets, and dill weed, and cook an additional 10 to 15 minutes. if soup is too thick, add more water and bring to boil. adjust seasonings 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.

chinese pasta salad

Ingredients

• Servings: 8
• 1 medium head cabbage, shredded
• 4 green onions, sliced
• 1/2 cup slivered almonds
• 1 (3 ounce) package ramen noodles with seasoning packet
• 1/2 cup chopped fresh cilantro
• 1/4 cup vegetable oil
• 1/2 cup rice vinegar

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in large bowl, combine cabbage, green onion and almonds. crush ramen noodles and add to bowl with cilantro. toss.
• in small bowl, combine oil, vinegar and contents of ramen noodle seasoning packet. toss dressing with cabbage mixture. serve.

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.

Fresh Spring Rolls

Ingredients

• Servings: 20
• 1 cup finely shredded cabbage
• 1 (6.5 ounce) can shrimp, rinsed and drained
• 1/3 cup sweet and sour sauce
• 1/3 cup minced celery
• 1/4 cup shredded carrots
• 20 rice wrappers (6.5 inch diameter)

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a medium bowl, mix the cabbage, shrimp, sweet and sour sauce, celery and carrots.
• fill a small bowl with hot water. dip rice wrappers one at a time into the water. allow wrappers to soften, then remove from the water and drain. as wrappers are removed from the water, fill each with 2 tablespoons of the cabbage mixture. roll the wrappers and chill covered until serving.

amazing asian chicken salad

Ingredients

• Servings: 6
• 1/4 cup rice vinegar
• 1/4 cup sesame oil
• 3 green onions, chopped
• 2 cloves garlic, minced
• 2 tablespoons white sugar
• 2 tablespoons ground ginger
• 2 tablespoons soy sauce
• 1 tablespoon vegetable oil
• 1 teaspoon ground coriander
• 2 teaspoons prepared yellow mustard
• 4 skinless, boneless chicken breast halves
• 1/4 medium head shredded green cabbage
• 1/4 medium head shredded red cabbage
• 2 large carrots, shredded
• 3 green onions, chopped
• 1/2 bunch cilantro, coarsely chopped leaves
• 1/2 cup slivered almonds

Recipe

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


• whisk together the rice vinegar, sesame oil, 3 green onions, garlic, sugar, ginger, soy sauce, vegetable oil, coriander, and mustard in a mixing bowl until the sugar has dissolved. pour half of the dressing into another container, and refrigerate for later. place the chicken breasts into the remaining dressing, and coat on all sides. cover, and refrigerate 30 minutes to 1 hour.
• preheat an oven to 350 degrees f (175 degrees c). remove the chicken breasts from the marinade, and shake off excess. discard the remaining marinade. place the chicken into a baking dish.
• bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). remove from the oven, and allow to cool. shred the chicken using 2 forks and set aside.
• to assemble the salad, combine the green cabbage, red cabbage, carrots, 3 green onions, cilantro, almonds, and cooled chicken in a large mixing bowl. pour the reserved dressing overtop and toss to coat.

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.

Posole Soup

Ingredients

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

Recipe

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


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

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.

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.

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.

Vietnamese Chicken Cabbage Salad

Ingredients

• Servings: 6
• 1 head cabbage, cored and shredded
• 2 onions, halved and thinly sliced
• 2 cups shredded, cooked chicken breast
• 1/4 cup olive oil
• salt and pepper to taste
• 3 tablespoons lemon juice, or to taste

Recipe

Preparation Time: 15 mins Ready Time: 4 hrs 15 mins


• in a large bowl, toss together the cabbage, onions, and chicken. toss with olive oil until everything is lightly coated. season with salt and pepper and continue to toss while adding lemon juice. add enough lemon juice so that you can taste it in every bite. cover and refrigerate for at least 4 hours before serving. the longer it sets the more the flavors mesh together and the better it tastes!

garlic chicken stir fry

Ingredients

• Servings: 4
• 2 tablespoons peanut oil
• 6 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 bunch green onions, chopped
• 1 teaspoon salt
• 1 pound boneless skinless chicken breasts, cut into strips
• 2 onions, thinly sliced
• 1 cup sliced cabbage
• 1 red bell pepper, thinly sliced
• 2 cups sugar snap peas
• 1 cup chicken broth
• 2 tablespoons soy sauce
• 2 tablespoons white sugar
• 2 tablespoons cornstarch

Recipe

• heat peanut oil in a wok or large skillet. when oil begins to smoke, quickly stir in 2 cloves minced garlic, ginger root, green onions and salt. stir fry until onion becomes translucent, about 2 minutes. add chicken and stir until opaque, about 3 minutes. add remaining 4 cloves minced garlic and stir. add sweet onions, cabbage, bell pepper, peas and 1/2 cup of the broth/water and cover.
• in a small bowl, mix the remaining 1/2 cup broth/water, soy sauce, sugar and cornstarch. add sauce mixture to wok/skillet and stir until chicken and vegetables are coated with the thickened sauce. serve immediately, over hot rice if desired.

30 Minute Irish Skillet

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 1 (20 ounce) package simply potatoes® shredded hash browns
• 2 slices bacon, cut into small pieces
• 1 pound lean ground beef
• 1/2 cup chopped onion
• 4 cups chopped cabbage
• 1 cup beef broth
• 1/4 cup apple juice or water
• 1 teaspoon salt

Recipe

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


• in large nonstick skillet heat oil over medium-high heat. cook simply potatoes shredded hash browns according to package directions.
• meanwhile, cook bacon, ground beef and onion in 12-inch nonstick skillet until meat is browned. drain grease. add cabbage, beef broth, apple juice and salt.
• reduce heat to low. cover; cook until cabbage is tender. stir in cooked hash browns.

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.

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.

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.

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.

yakisoba chicken

Ingredients

• Servings: 6
• 1/2 teaspoon sesame oil
• 1 tablespoon canola oil
• 2 tablespoons chile paste
• 2 cloves garlic, chopped
• 4 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1/2 cup soy sauce
• 1 onion, sliced lengthwise into eighths
• 1/2 medium head cabbage, coarsely chopped
• 2 carrots, coarsely chopped
• 8 ounces soba noodles, cooked and drained

Recipe

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


• in a large skillet combine sesame oil, canola oil and chili paste; stir-fry 30 seconds. add garlic and stir fry an additional 30 seconds. add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink, about 5 minutes. remove mixture from pan, set aside, and keep warm.
• in the emptied pan combine the onion, cabbage, and carrots. stir-fry until cabbage begins to wilt, 2 to 3 minutes. stir in the remaining soy sauce, cooked noodles, and the chicken mixture to pan and mix to blend. serve and enjoy!

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.