creamed cabbage

Ingredients

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

Recipe

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


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

Hearty Cabbage-rutabaga Slow Cooker Soup

Ingredients

• Servings: 6
• 1/4 large head cabbage, chopped
• 1/4 large rutabaga, diced
• 1 1/2 cups uncooked orzo pasta
• 1/2 large onion, finely chopped
• 1 whole head garlic, peeled and minced
• 3 tablespoons chopped fresh dill
• 6 cups water
• 2 cups vegetable broth

Recipe

Preparation Time: 25 mins Cook Time: 5 hrs

Ready Time: 5 hrs 25 mins


• place cabbage, rutabaga, orzo pasta, onion, garlic, dill, water, and vegetable broth in a slow cooker.
• cover the cooker and cook on low until vegetables are tender and soup is thickened, 5 to 9 hours.

Spicy Peach Coleslaw

Ingredients

• Servings: 6
• dressing:
• 1/4 cup mayonnaise
• 1 1/2 teaspoons dijon mustard
• 1 tablespoon asian chile pepper sauce (such as sambal oelek)
• 1/2 lemon, juiced
• 2 tablespoons rice vinegar
• 1 tablespoon vegetable oil
• 1/2 teaspoon white sugar
• salt to taste
• 1 pinch cayenne pepper, or to taste
• coleslaw:
• 1/2 (2 pound) cabbage - quartered and thinly sliced
• 2 fresh peaches, pitted and chopped
• 1 tablespoon thinly sliced fresh chives
• 1 teaspoon thinly sliced fresh chives for garnish (optional)

Recipe

Preparation Time: 15 mins Ready Time: 45 mins


• whisk mayonnaise, dijon mustard, asian chile sauce, lemon juice, rice vinegar, vegetable oil, and sugar in a bowl until dressing is smooth. season with salt and cayenne pepper.
• place cabbage into a large bowl; add peaches and 1 tablespoon chives. lightly toss until combined. pour dressing over coleslaw and stir until coated.
• cover coleslaw with plastic wrap and chill until flavors have developed and cabbage is slightly softened, about 30 minutes. adjust seasoning, mix again, and sprinkle with 1 teaspoon chives before serving.

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.

fish tacos

Ingredients

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

Recipe

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


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

Cabbage 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.

ashley's chicken katsu with tonkatsu sauce

Ingredients

• Servings: 2
• sauce
• 1/2 cup worcestershire sauce
• 1/4 cup ketchup
• 2 tablespoons soy sauce
• pepper to taste
• chicken
• 2 cups vegetable oil, for deep-fat frying
• 1/2 cup all-purpose flour
• 1/2 cup panko bread crumbs
• salt and pepper to taste
• 1 egg, beaten
• 2 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
• 1 green onion, thinly sliced

Recipe

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


• for the sauce, stir together the worcestershire sauce, ketchup, and soy sauce, and a pinch of pepper to taste. set aside.
• heat oil in deep-fryer to 350 degrees f (175 degrees c).
• place flour and panko bread crumbs separate plates and season with salt and pepper. place the beaten egg in a medium bowl. dip flattened chicken pieces first into flour, then egg, and lastly bread crumbs.
• fry breaded chicken breasts in preheated oil until golden brown and no longer pink in center, about 8 minutes. transfer to a paper towel-lined plate to absorb excess oil. slice chicken into thin strips and top with a drizzle of sauce and a sprinkling of sliced green onions. serve remaining sauce on the side for dipping.