Slovak Stuffed Cabbage

Ingredients

• Servings: 8
• 1 pound ground beef
• 1 pound ground lamb
• 1 onion, chopped
• 1 teaspoon salt
• black pepper to taste
• 1 teaspoon chopped fresh parsley
• 1/2 cup cooked brown rice
• 1 1/4 teaspoons garlic salt
• 2 (10.75 ounce) cans condensed tomato soup
• 27 ounces sauerkraut, drained
• 1 (29 ounce) can diced tomatoes
• 1 medium head cabbage
• 5 slices bacon
• 2 tablespoons white sugar
• 3 cups water

Recipe

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

Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). bring a pot of water to a boil.
• mix beef and lamb together. stir in onion, cooked rice, parsley, salt, pepper, garlic salt and 1/2 can of tomato soup. mix well.
• core head of cabbage, place in boiling water and boil until partly cooked. separate leaves and trim stems. reserve about 24 to 32 whole leaves. cut remaining leaves and line the bottom of large roasting pan.
• lightly pack a small handful of the meat mixture and place in the center of a cabbage leaf. fold top part of leaf over mixture, then fold in the sides and roll until mixture is completely encased. lay rolls on top of torn cabbage leaves in pan. place sauerkraut evenly over rolls. lay bacon on top of sauerkraut. sprinkle with 1 to 2 tablespoons of sugar. mix chopped tomatoes and soup with water and pour over rolls. add additional water to reach top of cabbage rolls.
• bake at 350 degrees f (175 degrees c) for 1 1/2 hours or until cooked through.

Garden Coleslaw

Ingredients

• Servings: 6
• 4 cups shredded cabbage
• 1 cup shredded carrots
• 1/3 cup chopped green bell pepper
• 1/3 cup chopped green onions
• 1 cup creamy salad dressing
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a mixing bowl, combine cabbage, carrots, bell pepper, green onion, salad dressing, and salt and pepper. toss, refrigerate and serve.

Butter Garlic Cabbage And Kluski Noodles

Ingredients

• Servings: 6
• 1 (12 ounce) package kluski noodles
• 3 tablespoons butter
• 2 tablespoons butter
• 1 sweet onion, finely chopped
• 1 tablespoon minced garlic
• 1 pinch crushed red pepper flakes
• 1/2 teaspoon dried italian herb seasoning
• 1 large head cabbage, cored and finely chopped
• 1/4 cup water
• 3 tablespoons butter (optional)
• salt and ground black pepper to taste
• 1 pinch garlic powder, or to taste (optional)

Recipe

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


• fill a large pot with lightly salted water and bring to a rolling boil. stir in kluski noodles and return to a boil. cook kluski noodles uncovered, stirring occasionally, until tender but still slightly firm, 7 to 10 minutes. drain well. return to pot and stir in 3 tablespoons butter until butter has melted and coated the noodles. set noodles aside.
• melt 2 tablespoons butter in a large pot over medium heat; cook and stir sweet onion in butter until translucent, about 5 minutes. add garlic; cook and stir until fragrant, about 30 seconds.
• thoroughly mix in crushed red pepper flakes and italian seasoning. stir cabbage and water into onion mixture until well combined. cover and cook, stirring often, until cabbage is tender and reduced in volume by about half, 15 to 20 minutes. there should be a small amount of liquid left in pot.
• gently stir the buttered kluski noodles into the cabbage mixture until well combined. for a more buttery flavor, stir in 3 more tablespoons butter if desired; season to taste with salt, black pepper, and garlic powder.

simple golabki

Ingredients

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

Recipe

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


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

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.

Creamy Cabbage With Noodles

Ingredients

• Servings: 4
• 5 tablespoons butter, divided
• 1/2 medium head cabbage, cut into 1-inch chunks
• 1 large onion, cut into 1-inch chunks
• 1 teaspoon diamond crystal® kosher salt
• 1 teaspoon ground black pepper
• 1 cup heavy cream
• 1 cup chicken broth
• 2 tablespoons all-purpose flour
• 8 ounces dried egg noodles

Recipe

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


• preheat oven to 325 degrees f. grease a 2-quart casserole dish with 1 tablespoon butter.
• melt 2 tablespoons butter over medium high heat in large saute pan. add cabbage and onions and season; season with 1 teaspoon diamond crystal® kosher salt and 1 teaspoon black pepper. stir; cover and cook for until cabbage and onions are soft, about 10 minutes.
• sprinkle in flour, stir. cook 2 more minutes. slowly stir in broth and cream; simmer until slightly thickened, about 2 minutes.
• 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.
• add cooked noodles to cabbage mixture. stir to combine. transfer to prepared casserole dish. dot with 2 tablespoons butter.
• cover and bake until mixture is hot and bubbly, about 30 minutes.

sweet russian cabbage soup

Ingredients

• Servings: 4
• 1 1/2 pounds ground lean beef
• 1 (14.5 ounce) can diced tomatoes
• 1 (8 ounce) can tomato sauce
• 4 cubes beef bouillon
• 2 medium carrots, shredded
• 1 onion, chopped
• 2 tablespoons white vinegar
• 1/2 cup white sugar
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2 quarts water, divided
• 3 cloves garlic, finely chopped
• 1 head cabbage, cored and cut into wedges

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• crumble the ground beef into a large pot. add the diced tomatoes, tomato sauce, beef bouillon cubes, carrots, onion, vinegar, sugar, salt and pepper. pour in 1 quart of water, and bring to a boil. stir to break up the beef while heating. once the soup comes to a boil, cover and simmer for 30 minutes over low heat.
• pour in another quart of water, and return to a slow boil. add garlic and cabbage. simmer for 25 minutes, until cabbage is tender. ladle into soup bowls to serve.

cabbage and noodles

Ingredients

• Servings: 8
• 1 (8 ounce) package egg noodles
• 3 tablespoons butter
• 1/2 pound bacon
• 1 onion, chopped
• 1 small head cabbage, chopped
• 1 dash garlic salt

Recipe

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


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. stir in the egg noodles; return to a boil. cook, uncovered, stirring occasionally, until the noodles are cooked through, but still firm to the bite, about 5 minutes. drain; return to the pot and stir in the butter.
• meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate.
• place the onion into the skillet with the bacon grease, and cook and stir over medium heat until the onion begins to soften, about 2 minutes. stir in the cabbage, and cook and stir until wilted, about 5 minutes. chop the bacon, add it to the skillet, and cook until the cabbage is tender, about 10 minutes. stir in the noodles, and continue cooking just until heated through.

raleys irish corned beef stew

Ingredients

• Servings: 8
• 1/3 cup all-purpose flour
• 1 (3 pound) corned beef brisket (with spice packet), excess fat trimmed and meat cut into 1-inch cubes
• 1/3 cup olive oil
• 1 1/2 pounds red potatoes, peeled and cubed
• 2 cups peeled and cubed parsnips
• 2 cups peeled and cubed carrots
• 1 extra large onion, cut into chunks
• 1 1/2 cups water
• 1 (12 fluid ounce) can or bottle irish
• 1 (10.5 ounce) can beef broth
• 1 head cabbage, cored and coarsely chopped
• 1/4 cup distilled white vinegar

Recipe

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

Ready Time: 2 hrs 40 mins


• place flour into a large bowl; toss corned beef cubes in flour to coat.
• heat olive oil in a large heavy pot or dutch oven over medium heat and brown corned beef cubes on all sides, about 10 minutes.
• sprinkle the spice packet from the corned beef over the meat; mix in potatoes, parsnips, carrots, onion, water, , beef broth, and any unused flour; stir to combine. bring to a boil.
• reduce heat to low and simmer until corned beef is very tender and the stew has thickened, 2 to 2 1/2 hours.
• mix cabbage into the stew and simmer until tender, about 15 minutes. stir in vinegar.

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.

golompke (beef and cabbage casserole)

Ingredients

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

Recipe

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

Ready Time: 1 hr 30 mins


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

oktoberfest chicken and red cabbage

Ingredients

• Servings: 8
• 4 slices bacon
• 1 tablespoon bacon drippings
• 1/4 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon smoked paprika
• 2 pounds skinless chicken thighs
• 1 red onion, sliced
• 1 large apple, cored and sliced
• 1 head red cabbage, cored and sliced
• 1/2 cup red vinegar
• 1/4 cup dry red
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon (optional)

Recipe

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

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• place bacon in a large oven-safe or cast-iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on paper towels. when cool, crumble bacon; leave bacon drippings in the skillet.
• whisk flour, kosher salt, and smoked paprika together in a bowl. coat chicken thighs in the seasoned flour and brown on both sides in the hot bacon fat over medium heat, about 5 minutes per side; transfer chicken to a plate. drain bacon grease except for 1 tablespoon; cook and stir onion and apple until onion is translucent and apple is softened, about 5 minutes. stir red cabbage and bacon into onion-apple mixture, sprinkle with a pinch of kosher salt, and cook, stirring often, until cabbage is softened, 5 to 8 minutes.
• pour red vinegar and red into skillet. stir in brown sugar and cinnamon and bring cabbage mixture to a boil; cook until sauce is reduced by half, stirring often, about 10 minutes. arrange chicken thighs on top of cabbage in the skillet.
• bake in the preheated oven until cabbage is tender and chicken is cooked through, about 40 minutes. an instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees f (70 degrees c).

red cabbage salad

Ingredients

• Servings: 8
• 1/2 pound bacon
• 1 large head red cabbage, shredded
• 1 small head cauliflower, chopped
• 1 (8 ounce) bottle italian-style salad dressing
• 1 (6 ounce) can french-fried onions
• 1/4 teaspoon ground black pepper

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 8 hrs 20 mins


• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• in a mixing bowl, combine cabbage and dressing. toss and refrigerate overnight.
• before serving, toss together chilled cabbage and dressing with cauliflower, french fried onions, bacon and pepper.

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.

polish noodles

Ingredients

• Servings: 12
• 1 (8 ounce) package kluski noodles
• 2 (12 ounce) packages sage lamb sausage
• 1 green pepper, diced
• 1 onion, diced
• 4 cups water, or as needed
• 1 large head cabbage, chopped
• salt and pepper to taste
• 1/2 cup sour cream (optional)

Recipe

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


• bring a pot of lightly salted water to a rolling boil over high heat. stir in the egg noodles, and return to a boil. cook, uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 5 minutes. drain.
• meanwhile, heat a large skillet over medium-high heat and stir in the sausage, green pepper, and onion. cook and stir until the sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. drain and discard any excess grease.
• bring the 4 cups of water to a boil in a large pot. stir in the cabbage, the sausage mixture, and the noodles. simmer over medium-low heat, stirring occasionally, until the cabbage is tender, about 30 minutes. add water while cooking if needed; the mixture should not be dry. season to taste with salt and pepper. garnish with sour cream if desired.

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.

Easy Apple Coleslaw

Ingredients

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

Recipe

Preparation Time: 25 mins Ready Time: 25 mins


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

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.

Vietnamese Rice-noodle Salad

Ingredients

• Servings: 4
• 5 cloves garlic
• 1 cup loosely packed chopped cilantro
• 1/2 jalapeno pepper, seeded and minced
• 3 tablespoons white sugar
• 1/4 cup fresh lime juice
• 3 tablespoons vegetarian fish sauce
• 1 (12 ounce) package dried rice noodles
• 2 carrots, julienned
• 1 cucumber, halved lengthwise and chopped
• 1/4 cup chopped fresh mint
• 4 leaves napa cabbage
• 1/4 cup unsalted peanuts
• 4 sprigs fresh mint

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• mince the garlic with the cilantro and the hot pepper. transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. let the sauce sit for 5 minutes.
• bring a large pot of salted water to a boil. add the rice noodles; boil them for 2 minutes. drain well. rinse the noodles with cold water until they have cooled. let them drain again.
• combine the sauce, noodles, carrots, cucumber, mint and napa cabbage in a large serving bowl. toss well and serve the salad garnished with the peanuts and mint sprigs.

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.

sweet russian cabbage soup

Ingredients

• Servings: 4
• 1 1/2 pounds ground lean beef
• 1 (14.5 ounce) can diced tomatoes
• 1 (8 ounce) can tomato sauce
• 4 cubes beef bouillon
• 2 medium carrots, shredded
• 1 onion, chopped
• 2 tablespoons white vinegar
• 1/2 cup white sugar
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2 quarts water, divided
• 3 cloves garlic, finely chopped
• 1 head cabbage, cored and cut into wedges

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• crumble the ground beef into a large pot. add the diced tomatoes, tomato sauce, beef bouillon cubes, carrots, onion, vinegar, sugar, salt and pepper. pour in 1 quart of water, and bring to a boil. stir to break up the beef while heating. once the soup comes to a boil, cover and simmer for 30 minutes over low heat.
• pour in another quart of water, and return to a slow boil. add garlic and cabbage. simmer for 25 minutes, until cabbage is tender. ladle into soup bowls to serve.

authentic chinese egg rolls (from a chinese person)

Ingredients

• Servings: 20
• 4 teaspoons vegetable oil
• 3 eggs, beaten
• 1 medium head cabbage, finely shredded
• 1/2 carrot, julienned
• 1 (8 ounce) can shredded bamboo shoots
• 1 cup dried, shredded wood ear mushroom, rehydrated
• 1 pound chinese barbequed or roasted lamb, cut into matchsticks
• 2 green onions, thinly sliced
• 2 1/2 teaspoons soy sauce
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon monosodium glutamate (msg)
• 1 (14 ounce) package egg roll wrappers
• 1 egg white, beaten
• 4 cups oil for frying, or as needed

Recipe

Cook Time: 20 mins Ready Time: 2 hrs 20 mins


• heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. pour in beaten eggs and cook, without stirring, until firmed. flip the eggs over and cook for an additional 20 seconds to firm the other side. set egg pancake aside to cool, then slice into thin strips.
• heat the remaining vegetable oil in a wok or large skillet over high heat. stir in cabbage and carrot; cook for 2 minutes to wilt. add bamboo, mushroom, lamb, green onions, soy sauce, salt, sugar, and msg; continue cooking until the vegetables soften, about 6 minutes. stir in sliced egg, then spread mixture out a pan, and refrigerate until cold, about 1 hour.
• to assemble the egg rolls, place a wrapper your work surface with one corner pointing towards you. place about 3 tablespoons of cooled filling in a heap the bottom third of the wrapper. brush a little beaten egg white the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
• heat about 6-inches of oil in a wok or deep-fryer to 350 degrees f (175 degrees c).
• fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. drain on paper towels.

Colorful Coleslaw With A Kick

Ingredients

• Servings: 8
• 1/2 medium head green cabbage, shredded
• 1/2 medium head red cabbage, shredded
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 red onion, thinly sliced
• 2 carrots, shredded
• 1/2 cup chopped fresh cilantro
• 1/2 cup light olive oil
• 1/3 cup lime juice
• 1/2 teaspoon ground cumin
• 2 cloves garlic, crushed
• 1 tablespoon hot pepper sauce, or to taste
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 1 hr 20 mins


• in a large bowl, combine green cabbage, red cabbage, red bell pepper, yellow bell pepper, red onion, carrots, and cilantro. in a small bowl, mix together olive oil, lime juice, cumin, garlic, and hot pepper sauce. toss dressing with cabbage mixture until evenly coated. season with salt and pepper. let stand 30 to 60 minutes before serving.

Stuffed Cabbage Rolls

Ingredients

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

Recipe

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


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

Mexican Oxtail Beef Soup

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 2 pounds beef oxtail, cut into pieces
• 1 pound cubed beef stew meat (optional)
• 1 cube beef bouillon
• 1 onion, chopped
• 2 stalks celery, chopped
• 1/2 teaspoon chili powder
• 3/4 teaspoon ground cumin
• salt and pepper to taste
• 4 ears corn on the cob, broken in half
• 3 carrots, coarsely chopped
• 2 russet potatoes, cut into bite-sized pieces
• 1/3 cup lentils, picked over and rinsed
• 1/3 cup long grain rice
• 1 cup frozen mixed vegetables (optional)
• 1 head cabbage, cored and cut into 8 wedges
• 8 corn tortillas (optional)

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs 30 mins

Ready Time: 4 hrs


• heat the olive oil in a large soup pot over medium heat, and brown the oxtails and beef stew meat on all sides. add water to cover the meat, bring to a boil, reduce heat to a simmer, and cook for 30 minutes. skim off and discard any foam that collects at the top.
• drop in the bouillon cube, onion, celery, chili powder, cumin, salt, pepper, and corn ears, stir to combine, and simmer the soup until the meat is very tender, about 2 hours. stir in the carrots and potatoes, simmer for 30 more minutes, then stir in the lentils, rice, mixed vegetables, and cabbage. simmer until the rice, lentils, and cabbage are tender, about 30 more minutes. serve with a half ear of corn in each bowl, with hot steamed tortillas for dipping in the broth.

Haluski - Cabbage And Noodles

Ingredients

• Servings: 12
• 1 (16 ounce) package medium-wide egg noodles
• 1 cup butter, divided
• 2 large onions, chopped
• 2 small heads cabbage, cored and cut into 1-inch pieces
• salt and ground black pepper to taste
• 1 tablespoon water, or as needed (optional)

Recipe

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


• preheat oven to 300 degrees f (150 degrees c).
• fill a large pot with lightly salted water and bring to a rolling boil. stir in egg noodles and return to a boil. cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. drain well.
• melt 1/2 cup butter in a large skillet over medium-low heat; cook and stir onions until translucent, 5 to 10 minutes.
• cook and stir remaining butter and cabbage into onions until cabbage is softened but not browned, 5 to 8 more minutes. season with salt and black pepper.
• place cooked noodles and cabbage mixture in a large roasting pan and stir gently to combine. sprinkle with more salt and black pepper if desired.
• bake in the preheated oven until golden brown on top, 30 to 40 minutes.

Lazy Golumbkis

Ingredients

• Servings: 4
• 1 pound ground beef
• 1 onion, diced
• 1 cup uncooked white rice
• 1 small head cabbage, shredded
• 1 (28 ounce) can canned tomato sauce
• 1 tablespoon chopped fresh parsley
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• in a slow cooker, combine ground beef, onion, rice and cabbage. pour in tomato sauce. season with parsley, salt and pepper. mix well, and cook on low, for 6 to 8 hours.

warm stir-fried salad

Ingredients

• Servings: 4
• 2 (8 ounce) skinless, boneless chicken breast halves, cut into thin strips
• 3 tablespoons light soy sauce
• 1 (2 inch) piece fresh ginger, peeled and finely chopped
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon brown sugar
• salt and ground black pepper to taste
• 1 tablespoon vegetable oil
• 1 cup unsalted cashews
• 2 large carrots, peeled and cut into matchstick-size pieces
• 1 head cabbage, sliced
• 1 cup baby kale
• 1 tablespoon sesame oil

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs 25 mins


• place chicken in a large bowl. whisk soy sauce, ginger, tarragon, and brown sugar together in a bowl; pour over chicken. cover bowl with plastic wrap and marinate in refrigerator, 2 to 4 hours.
• remove chicken from marinade with a slotted spoon, reserving marinade.
• heat vegetable oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 5 minutes. add marinade; bring to a boil for 3 minutes. stir cashews and carrots into chicken.
• arrange cabbage and baby kale on 4 plates. drizzle sesame oil over each cabbage-kale serving; top with chicken mixture.

Stir-fried Cabbage

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 2 tablespoons minced onion
• 2 cloves garlic, minced
• 6 cups chopped cabbage
• 1 tablespoon soy sauce
• 1/2 teaspoon white sugar
• 1/8 teaspoon ground black pepper

Recipe

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


• heat vegetable oil in a large skillet over medium heat; cook and stir onion and garlic until tender, about 10 minutes. cook and stir cabbage into onion mixture until slightly tender, about 5 minutes. reduce heat to medium-low; add soy sauce, sugar, and black pepper. cook and stir until cabbage is tender, 3 to 5 more minutes.

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!

Stuffed Cabbage Rolls

Ingredients

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

Recipe

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


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

southern fried cabbage with bacon, mushrooms, and onions

Ingredients

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

Recipe

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


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

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.

Jicama, Carrot, And Green Apple Slaw

Ingredients

• Servings: 8
• 2 cups shredded napa cabbage
• 1 (1 pound) jicama, peeled and shredded
• 2 cups shredded daikon radish
• 2 granny smith apples - peeled, cored and shredded
• 2 large carrots, shredded
• 1 firm pear, shredded
• 1/4 cup finely chopped cilantro
• 2 tablespoons olive oil
• 3 tablespoons orange juice
• 1 tablespoon lime juice
• sea salt and pepper to taste

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• place the cabbage, jicama, radish, apple, carrot, pear, and cilantro into a mixing bowl. sprinkle with olive oil, orange juice, lime juice, salt, and pepper. toss until evenly blended and serve.

bayou's mardi gras slaw

Ingredients

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

Recipe

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


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

Stuffed Cabbage Rolls

Ingredients

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

Recipe

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


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

Homemade Sauerkraut

Ingredients

• Servings: 8
• 1 cup water
• 1 cup distilled white vinegar, divided
• 1/2 onion, diced
• 1 head cabbage, cored and shredded
• 3/4 teaspoon sea salt
• 1/2 teaspoon celery seed
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• ground black pepper to taste

Recipe

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


• combine water, 1/2 of the vinegar, and onion in a pot over high heat; add cabbage, sea salt, celery seed, onion powder, garlic powder, and black pepper. pour the remaining vinegar over cabbage mixture. cover pot and bring water to a boil; cook mixture for about 3 minutes.
• stir cabbage mixture and return lid to pot; cook, stirring occasionally, until cabbage is tender and wilted, 10 to 15 minutes more.

Cabbage Roll Casserole

Ingredients

• Servings: 12
• 2 pounds ground beef
• 1 cup chopped onion
• 1 (29 ounce) can tomato sauce
• 3 1/2 pounds chopped cabbage
• 1 cup uncooked white rice
• 1 teaspoon salt
• 2 (14 ounce) cans beef broth

Recipe

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

Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large skillet, brown beef in oil over medium high heat until redness is gone. drain off fat.
• in a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. add meat and mix all together. pour mixture into a 9x13 inch baking dish. pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. stir, replace cover and bake for another 30 minutes.

Mie Goreng - Indonesian Fried Noodles

Ingredients

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

Recipe

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


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

Fried Cabbage

Ingredients

• Servings: 8
• 1 pound bacon, diced
• 2 onions, chopped
• 1 cup diced bell pepper
• 1 head cabbage, chopped

Recipe

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


• cook and stir bacon, onions, and bell pepper together in a skillet over medium heat until bacon is just starting to brown, about 10 minutes. add cabbage and cook, stirring frequently, until cabbage is tender and transparent, 20 to 30 minutes.

polish link sausage and cabbage

Ingredients

• Servings: 4
• 3 tablespoons butter
• 1/2 medium head cabbage, cut into chunks
• 1 (16 ounce) package kielbasa sausage, sliced into rounds
• 1 (12 fluid ounce) can
• ground black pepper to taste

Recipe

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


• melt butter in a pot over medium heat. cook and stir cabbage in the butter until tender, about 5 minutes. add sausage and to the cabbage; stir. season cabbage mixture with pepper. simmer mixture until the sausage casings begin to shrink, about 20 minutes. drain liquid from mixture before 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.

Rainbow Stir-fry

Ingredients

• Servings: 4
• 1 large yellow bell pepper, seeded and chopped
• 1/2 large red bell pepper, seeded and chopped
• 1/2 small head cabbage, chopped
• 1 small head purple cauliflower, chopped
• 1 small onion, diced
• 1 cup water
• 1/2 pound boneless chuck, cut into 1-inch cubes
• 2 tablespoons olive oil, divided
• 1 large orange - peeled, sectioned, and cut into large pieces
• 1 tablespoon grated orange zest
• 1 large green onion, chopped
• 1/3 cup teriyaki sauce
• 1 tablespoon oyster sauce

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• place the water, bell peppers, cabbage, cauliflower, and onion in a large pot over medium-high heat. cover and steam until the vegetables are tender, about 10 minutes. pound each piece of the chuck to 1/2 inch thick, cut into quarters. heat 1 tablespoon of olive oil in a skillet over medium-high heat. stir in beef, and cook, turning frequently, until browned on all sides; remove from pan.
• drizzle the remaining 1 tablespoon of oil into the pan and stir in the orange sections, zest, and green onion. cook for 2 to 3 minutes, stirring frequently. toss meat and vegetables together with the orange in the pan. stir in teriyaki and oyster sauce. continue cooking for an additional minute, stirring constantly.

Easy Apple Coleslaw

Ingredients

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

Recipe

Preparation Time: 25 mins Ready Time: 25 mins


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

Polish Cabbage Noodles

Ingredients

• Servings: 5
• 1 medium head shredded cabbage
• 2 red onions, cut into strips
• 1/2 cup butter
• 1 (16 ounce) package wide egg noodles
• salt to taste
• ground black pepper to taste

Recipe

• cook pasta in a large pot of boiling salted water.
• meanwhile, heat butter or margarine in a skillet over medium heat. saute cabbage and onions until tender.
• drain pasta, and return to the pot. add cabbage and onion mixture to the noodles, and toss. season with salt and pepper to taste.

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.

simple golabki

Ingredients

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

Recipe

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


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

Slow Cooker Carrot Chicken

Ingredients

• Servings: 8
• 4 pounds skinless, boneless chicken breast meat
• 1 medium head cabbage, quartered
• 1 pound carrots, cut into 1 inch pieces
• water to cover
• 4 cubes chicken bouillon
• 1 teaspoon poultry seasoning
• 1/4 teaspoon greek-style seasoning
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

• rinse chicken and place in slow cooker. rinse cabbage and place on top of chicken, then add carrots. add enough water to almost cover all. add bouillon cubes and sprinkle liberally with poultry seasoning. add greek seasoning to taste (as you would salt and pepper). cook on low for 8 hours or on high for 4 hours.
• to make gravy: when you're nearly ready to eat, pour off some of the juice and place in a saucepan. bring to a boil. dissolve cornstarch in about 1/4 cup water (depending on how thick you like your gravy). add to saucepan and simmer all together until thick. if desired, season with additional greek seasoning. serve gravy over chicken and potatoes, if desired.

Fabulous Colcannon (mashed Potatoes And Cabbage)

Ingredients

• Servings: 8
• 3 pounds potatoes, peeled and cut into chunks
• 1/4 cup milk
• 2 tablespoons mayonnaise
• 1/4 cup unsalted butter
• 4 slices bacon, chopped
• 1 onion, diced
• 1 clove garlic, minced
• 1/4 teaspoon cayenne pepper
• 1/2 head cabbage, sliced into thin strips
• 1/2 cup water
• salt and ground black pepper to taste
• 2 cups fully cooked ham, cut into bite-size pieces

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 1 hr 5 mins


• place potatoes into a large pot and cover with salted water. bring to a boil, set heat to medium-low, and simmer until tender, about 20 minutes. drain potatoes and transfer to a large mixing bowl.
• stir milk, mayonnaise, and butter into potatoes. mash with a potato masher until smooth.
• cook and stir bacon in a large skillet over medium heat until fat is rendered, 3 to 5 minutes.
• stir onion, garlic, and cayenne pepper into bacon and drippings and cook, stirring often, until onions are translucent, about 5 minutes.
• stir cabbage and water into onion mixture until cabbage is wilted, about 5 more minutes. season with salt and black pepper.
• fold cabbage mixture into mashed potatoes.
• cook and stir ham pieces in the same skillet used for cabbage mixture until lightly browned, 3 to 5 minutes.
• stir cooked ham into mashed potato and cabbage mixture until combined.

Peppery Coleslaw With Cucumbers And Celery

Ingredients

• Servings: 6
• 1/2 small head cabbage, shredded
• 1/2 cucumber, chopped
• 1 stalk celery with leaves, finely chopped
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/2 cup mayonnaise
• 1 tablespoon white vinegar
• 1/4 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon coarsely ground black pepper

Recipe

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


• mix cabbage, cucumber, celery, cilantro, and parsley in a bowl. whisk mayonnaise, vinegar, onion powder, salt, and black pepper in a separate bowl; stir dressing into slaw until thoroughly mixed. chill for 1 hour before serving.

ukrainian red borscht soup

Ingredients

• Servings: 10
• 1 (16 ounce) package lamb sausage
• 3 medium beets, peeled and shredded
• 3 carrots, peeled and shredded
• 3 medium baking potatoes, peeled and cubed
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 (6 ounce) can tomato paste
• 3/4 cup water
• 1/2 medium head cabbage, cored and shredded
• 1 (8 ounce) can diced tomatoes, drained
• 3 cloves garlic, minced
• salt and pepper to taste
• 1 teaspoon white sugar, or to taste
• 1/2 cup sour cream, for topping
• 1 tablespoon chopped fresh parsley for garnish

Recipe

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


• crumble the sausage (if using) into a skillet over medium-high heat. cook and stir until no longer pink. remove from the heat and set aside.
• fill a large pot halfway with water(about 2 quarts), and bring to a boil. add the sausage, and cover the pot. return to a boil. add the beets, and cook until they have lost their color. add the carrots and potatoes, and cook until tender, about 15 minutes. add the cabbage, and the can of diced tomatoes.
• heat the oil in a skillet over medium heat. add the onion, and cook until tender. stir in the tomato paste and water until well blended. transfer to the pot. add the raw garlic to the soup, cover and turn off the heat. let stand for 5 minutes. taste, and season with salt, pepper and sugar.
• ladle into serving bowls, and garnish with sour cream, if desired, and fresh parsley.

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.

Super Easy Polish Cabbage Rolls

Ingredients

• Servings: 1
• 2/3 cup uncooked white rice
• 1 1/3 cups water
• 1 large head cabbage
• 2 tablespoons butter
• 1 onion, finely chopped
• 1 1/2 pounds ground chicken
• 2 eggs
• 4 cloves garlic, pressed
• salt and ground black pepper to taste
• 1 pinch dried marjoram
• 2 (8 ounce) cans tomato sauce

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). grease a 9x13 baking dish.
• bring the rice and water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes. allow rice to cool slightly.
• meanwhile, bring a large pot of water to a boil. remove the core from the cabbage, and place cabbage in the boiling water. remove the outer leaves as they soften. set leaves aside.
• heat butter in a skillet over medium heat, and cook and stir the onion until softened and translucent, about 5 minutes. stir together the cooked onion, ground chicken, cooked rice, eggs, garlic, salt, pepper, and marjoram in a bowl.
• place about 1/4 cup of the meat mixture in the center of each cabbage leaf. roll leaf and tuck ends in to enclose filling. secure each roll with a toothpick if necessary. place rolls into prepared baking dish. pour tomato sauce over the rolls.
• bake, covered, in the preheated oven until the meat in the rolls is no longer pink, 45 to 60 minutes. an instant-read thermometer inserted into the center of casserole should read at least 160 degrees f (70 degrees c).

Slovak Stuffed Cabbage

Ingredients

• Servings: 8
• 1 pound ground beef
• 1 pound ground lamb
• 1 onion, chopped
• 1 teaspoon salt
• black pepper to taste
• 1 teaspoon chopped fresh parsley
• 1/2 cup cooked brown rice
• 1 1/4 teaspoons garlic salt
• 2 (10.75 ounce) cans condensed tomato soup
• 27 ounces sauerkraut, drained
• 1 (29 ounce) can diced tomatoes
• 1 medium head cabbage
• 5 slices bacon
• 2 tablespoons white sugar
• 3 cups water

Recipe

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

Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). bring a pot of water to a boil.
• mix beef and lamb together. stir in onion, cooked rice, parsley, salt, pepper, garlic salt and 1/2 can of tomato soup. mix well.
• core head of cabbage, place in boiling water and boil until partly cooked. separate leaves and trim stems. reserve about 24 to 32 whole leaves. cut remaining leaves and line the bottom of large roasting pan.
• lightly pack a small handful of the meat mixture and place in the center of a cabbage leaf. fold top part of leaf over mixture, then fold in the sides and roll until mixture is completely encased. lay rolls on top of torn cabbage leaves in pan. place sauerkraut evenly over rolls. lay bacon on top of sauerkraut. sprinkle with 1 to 2 tablespoons of sugar. mix chopped tomatoes and soup with water and pour over rolls. add additional water to reach top of cabbage rolls.
• bake at 350 degrees f (175 degrees c) for 1 1/2 hours or until cooked through.

yuppie kolcannon

Ingredients

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

Recipe

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


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

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.

cabbage and noodles

Ingredients

• Servings: 8
• 1 (8 ounce) package egg noodles
• 3 tablespoons butter
• 1/2 pound bacon
• 1 onion, chopped
• 1 small head cabbage, chopped
• 1 dash garlic salt

Recipe

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


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. stir in the egg noodles; return to a boil. cook, uncovered, stirring occasionally, until the noodles are cooked through, but still firm to the bite, about 5 minutes. drain; return to the pot and stir in the butter.
• meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate.
• place the onion into the skillet with the bacon grease, and cook and stir over medium heat until the onion begins to soften, about 2 minutes. stir in the cabbage, and cook and stir until wilted, about 5 minutes. chop the bacon, add it to the skillet, and cook until the cabbage is tender, about 10 minutes. stir in the noodles, and continue cooking just until heated through.

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.

asian fish with vegetables

Ingredients

• Servings: 2
• 4 cups shredded savoy cabbage
• 1 medium red pepper, cut in slivers
• 6 sliced scallions, with green
• 2 (4 ounce) fillets mahi mahi or flounder
• sauce:
• 2 large garlic cloves, crushed
• 1/3 cup dry-roasted unsalted peanuts, crushed in blender
• 2 tablespoons grated fresh ginger
• 1/3 cup water
• 1 teaspoon cornstarch
• 3 tablespoons reduced-sodium soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon rice vinegar
• 1 cup mirin
• garnish:
• 1/4 cup chopped cilantro (or parsley)
• 1 lime

Recipe

• spread vegetables over bottom of shallow microwave-safe dish. top with fish. in a small bowl, combine sauce ingredients; pour over all.
• cover tightly with microwave plastic wrap, and microwave on high 8-10 minutes. vegetables will be crisp-tender.
• place each filet on a plate; spoon vegetables and sauce around fish. garnish with cilantro and a squeeze of lime juice. serve with brown rice.

Vietnamese Rice-noodle Salad

Ingredients

• Servings: 4
• 5 cloves garlic
• 1 cup loosely packed chopped cilantro
• 1/2 jalapeno pepper, seeded and minced
• 3 tablespoons white sugar
• 1/4 cup fresh lime juice
• 3 tablespoons vegetarian fish sauce
• 1 (12 ounce) package dried rice noodles
• 2 carrots, julienned
• 1 cucumber, halved lengthwise and chopped
• 1/4 cup chopped fresh mint
• 4 leaves napa cabbage
• 1/4 cup unsalted peanuts
• 4 sprigs fresh mint

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• mince the garlic with the cilantro and the hot pepper. transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. let the sauce sit for 5 minutes.
• bring a large pot of salted water to a boil. add the rice noodles; boil them for 2 minutes. drain well. rinse the noodles with cold water until they have cooled. let them drain again.
• combine the sauce, noodles, carrots, cucumber, mint and napa cabbage in a large serving bowl. toss well and serve the salad garnished with the peanuts and mint sprigs.

chicken borscht

Ingredients

• Servings: 12
• 2 pounds skinless chicken thighs
• 8 cups chicken stock
• 2 pounds potatoes, peeled and cut into 1 inch cubes
• 1 (16 ounce) can diced tomatoes (not drained)
• 3 large beets, peeled and shredded
• 1 large carrot, grated
• 2 cups shredded cabbage
• 1 large onion, chopped
• 2 cloves garlic, minced
• 5 tablespoons red vinegar
• 3 tablespoons tomato paste
• 1 bay leaf
• salt and ground black pepper to taste

Recipe

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

Ready Time: 2 hrs


• place chicken thighs in the chicken stock in a large pot. bring to a boil over medium heat, cover, and simmer until the chicken thighs are no longer pink at the bone, about 20 minutes. remove chicken, and set aside to cool. stir in the potatoes, tomatoes, beets, carrot, cabbage, onion, garlic, red vinegar, tomato paste, and bay leaf. cover and simmer until the potatoes are tender, about 30 minutes. meanwhile, chunk the chicken, and discard the bones. return the chicken thighs to the soup, and simmer uncovered for 20 minutes. season with salt and pepper.

southern cabbage for the pressure cooker

Ingredients

• Servings: 8
• 1 head cabbage, cored
• 3 slices bacon, cut into 1/2 inch pieces
• 1/4 cup butter
• 2 cups chicken broth
• salt and ground black pepper to taste

Recipe

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


• chop cabbage into 1- to 2-inch pieces.
• cook bacon in an open 8-quart pressure cooker over medium heat until tender, 4 to 5 minutes. do not crisp the bacon unless you just like it that way. add butter and stir until melted.
• place the chopped cabbage into the pot and pour in chicken broth. add salt and black pepper to taste and toss the cabbage until coated.
• secure the lid to your pressure cooker, place the regulator on top (depending on the type of pressure cooker you have), and turn the heat up to high. when the regulator begins to rock or the cooker reaches full pressure, lower the heat to maintain a gentle rocking motion (15 pounds per square inch). cook for 3 minutes.
• immediately remove the cooker from the heat and use the quick-release method recommended by your cooker's manufacturer to reduce the pressure. transfer cabbage to a serving dish and serve hot.

sweet russian cabbage soup

Ingredients

• Servings: 4
• 1 1/2 pounds ground lean beef
• 1 (14.5 ounce) can diced tomatoes
• 1 (8 ounce) can tomato sauce
• 4 cubes beef bouillon
• 2 medium carrots, shredded
• 1 onion, chopped
• 2 tablespoons white vinegar
• 1/2 cup white sugar
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2 quarts water, divided
• 3 cloves garlic, finely chopped
• 1 head cabbage, cored and cut into wedges

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• crumble the ground beef into a large pot. add the diced tomatoes, tomato sauce, beef bouillon cubes, carrots, onion, vinegar, sugar, salt and pepper. pour in 1 quart of water, and bring to a boil. stir to break up the beef while heating. once the soup comes to a boil, cover and simmer for 30 minutes over low heat.
• pour in another quart of water, and return to a slow boil. add garlic and cabbage. simmer for 25 minutes, until cabbage is tender. ladle into soup bowls to serve.