spicy cabbage

Ingredients

• Servings: 4
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon onion powder
• 1 teaspoon salt
• 2 tablespoons butter
• 1 small onion, sliced
• 3 cloves garlic, minced
• 1 small head cabbage, finely shredded

Recipe

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


• combine chili powder, thyme, smoked paprika, oregano, cayenne pepper, cumin, onion powder, and salt in a bowl.
• melt butter in a large skillet over medium heat; cook and stir onion in hot butter until translucent, about 5 minutes. add garlic and cook until soft, about 2 minutes; stir shredded cabbage into onion and garlic. cook and stir cabbage mixture until cabbage starts to soften, about 5 more minutes.
• stir spices into cabbage mixture and cook, stirring often, until spices are evenly mixed in and cabbage is tender, 3 more minutes.

kale and cabbage soup

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


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

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.

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.

fort worth fish tacos

Ingredients

• Servings: 8
• fish:
• 8 (3 ounce) fillets tilapia
• 2 teaspoons salt
• 2 teaspoons hot pepper sauce
• cilantro cream sauce:
• 4 ounces cream cheese, softened
• 2 tablespoons chopped fresh cilantro
• 1/2 cup mayonnaise
• 1 (5.3 ounce) container plain greek yogurt
• 1 tablespoon lime juice
• batter:
• 1 cup flour
• 1 teaspoon salt
• 1 teaspoon garlic powder
• cayenne pepper to taste
• 1/4 teaspoon ground black pepper
• 1 cup dark
• 3 cups peanut oil for frying
• for the tacos:
• 8 (8 inch) flour tortillas
• 1/4 medium head cabbage, finely shredded
• 1 (8 ounce) jar prepared salsa
• 1/4 cup chopped fresh cilantro
• 2 small limes, quartered

Recipe

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


• place tilapia fillets on plate and sprinkle with salt and hot sauce; cover and refrigerate while making cilantro cream sauce.
• combine cream cheese, 2 tablespoons cilantro, mayonnaise, and yogurt in a small bowl or large measuring cup; mix well. stir lime juice into cream sauce. cover and refrigerate.
• whisk flour, salt, garlic powder, cayenne, and pepper in a bowl until thoroughly combined; whisk in to make a smooth batter.
• heat oil in a large, deep frying pan to 375 degrees f (190 degrees c).
• remove fish from refrigerator; dip in batter and fry fillets 3 at a time in the hot oil, turning when golden (approximately 2 minutes on each side, depending on the thickness). transfer to paper towels to drain; set fish on a covered plate to keep warm. repeat with remaining fillets.
• wrap tortillas in a clean kitchen towel and heat in the microwave until warm, about 20 seconds. assemble tacos by placing a fish fillet on a warm tortilla. top with shredded cabbage, a dollop of cilantro cream sauce, a spoonful of salsa, and a sprinkle of chopped cilantro. serve each taco with a lime quarter for squeezing.

Chicken Spring Rolls

Ingredients

• Servings: 20
• 1 quart oil for deep frying
• 2 (10 ounce) cans chunk chicken, drained and flaked
• 1 small onion, grated
• 1/2 cup finely shredded cabbage
• 1 small carrot, grated
• 1/4 cup barbeque sauce
• 1 dash hot pepper sauce
• 1 dash soy sauce
• 1 dash worcestershire sauce
• 1 (14 ounce) package spring roll wrappers

Recipe

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


• heat oil in a deep-fryer or large, heavy saucepan to 375 degrees f (190 degrees c).
• in a medium bowl, mix together chicken, onion, cabbage, carrot, barbeque sauce, hot pepper sauce, soy sauce and worcestershire sauce.
• place approximately 1 tablespoon of the chicken mixture in the center of spring roll wrappers. moisten fingers with water, and wet the edges of the wrappers. roll around the filling. press seams to seal.
• in small batches, deep fry the spring rolls 3 to 5 minutes, or until golden brown. drain on paper towels.

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.