Braised Stuffed Cabbage

Braised Stuffed Cabbage
Recipe type: Side dish
Cuisine: Delicious!
 

This dish is best as a side dish, but it is VERY festive and absolutely delicious! You’ll be fighting for the last roll.
Ingredients
  • 1 cabbage (Savoy is best): 8 leaves
  • 1 Tbsp unsalted butter
  • 2 Tbsp Driftless Sunflower Oil (or EVOO)
  • 1-2 Onions, finely chopped (approx ⅔ c.)
  • 2 tsp dried Rosemary, coarsely chopped OR ground smaller if you have a mortar & pestle.
  • 2 large cloves Garlic, minced
  • 1 celery stick, chopped OR 1-2 Tbsp of Celeriac, minced
  • Approx 1 c. toasted pecan pieces
  • 1-1 ½ c. cooked rice
  • ½ c. craisins OR cranberries (fresh or frozen)
  • Salt and Pepper, to taste
  • 2 c. vegetable or chicken stock
  • 2 Tbsp balsamic vinegar
  • 2 tsp honey

Instructions
  1. Bring large pot of salted water to boil.
  2. While it is heating up, remove the central core of the cabbage. Take off any “icky” outer leaves. When water is boiling, put whole cabbage in for 1-2 minutes, flip if needed for full water contact half way through. When it’s wilty, then it’s done.
  3. Drain and refresh until cold water. Drain well. Take each leaf and pat dry before stuffing.
  4. Preheat oven to 350F.
  5. Heat butter & oil in a medium sized pan, add onion. Brown onions, about 5 minutes.
  6. Add rosemary and celery/celeriac/. Lightly salt the mix. Cook for another 5 minutes.
  7. Add minced garlic. 2-3 more minutes.
  8. When it is fragrant, add cooked riced and toasted pecans until everything is well incorporated and rice has a “glistening” appearance. Take off of heat and add craisins/cranberries.
  9. Spoon the stuffing into the cabbage leaf, roll up/fold to enclose the filling. Use between ¼-⅓ c of filling per cabbage leaf. It varies based on how big the leaf is.
  10. Put in an oiled, shallow baking dish. ** A 9 x 13 pan is a little big, but perfect if you are doing a 1 ½ batch (12 cabbage rolls)*** Make sure the seem is facing down on the pan. Fill up your pan with remaining cabbage rolls.
  11. Mix 2 c. stock, 2 Tbsp balsamic vinegar & 2 tsp. Honey together and pour into the pan.
  12. Cover with foil.
  13. Bake at 350F for 1 hour. Take foil off, bake for an additional 15 minutes.

 

Colcannon

Colcannon
Cuisine: Irish
 

Ingredients
  • 7-10 medium to large potatoes
  • Kosher salt
  • 6 Tbsp butter
  • 2 Onions, chopped
  • 2 garlic cloves, thinly sliced
  • 3 c. shredded cabbage
  • 1 ¼ c. milk
  • ½ c. heavy cream
  • Freshly ground black pepper
  • 1 scallion, thinly sliced (optional)

Instructions
  1. Boil Potatoes until tender, about 30-40 min.
  2. Melt 4 Tbsp butter in large saucepan over medium heat.
  3. Add onions until soft, about 8-10 min. Add garlic and cook until fragrant. Add 2 c. cabbage and cook until wilted, stirring often.
  4. Add milk and cream and bring to a simmer.
  5. Add potatoes and remaining 1 c. cabbage, then coarsely mash.
  6. Season with salt and pepper.
  7. Transfer to serving bowl. Top with remaining 2 Tbsp butter and sprinkle with scallion (optional).

 

Larb with Cabbage Cups

Larb with Cabbage Cups
Recipe type: Entree
Cuisine: Laos
 

This is a fun way to eat your cabbage and meat. Great, delicious flavors and who doesn’t love eating with their hands!?
Ingredients
  • ½ c. raw skin-on peanuts
  • 2 Tbsp. Driftless Sunflower Oil (or a neutral oil)
  • 4 garlic cloves, chopped coarsely
  • 1 lb ground pork, beef or lamb (or combo!)
  • Kosher salt
  • 1 medium onion, thinly sliced into rings
  • 1-4 Cayenne Peppers, deseeded and deveined
  • (***1 was a nice spice for this Midwest girl, add more if you like it spicy***)
  • 2 lemongrass stalk, bottom third only, tough outer layers removed, thinly sliced
  • 2 Tbsp. Fresh lime juice
  • 1 Tbsp +1 tsp fish sauce
  • ¼ – ½c. torn mint leaves
  • ¼ head of sweetheart cabbage, halved crossways, leaves separated
  • Cooked short-grain rice and lime wedges for serving

Instructions
  1. Preheat oven to 350. Toast peanuts on rimmed baking sheet, tossing halfway. When nuts are golden brown, 6-8 min, they are done. Let cool. Coarsely chop and set aside.
  2. Heat oil in large saucepan. When oil is shimmering, add garlic.
  3. Cook, smashing garlic down on cloves to break into smaller pieces for about 3 min. Push garlic to side, add ground meat and a pinch of salt. Cook, smashing and stirring meat and garlic together until no clumps remain and meat is no longer pink (about 4 min).
  4. Mix in onion, chiles, lemongrass, lime juice, fish sauce and half of peanuts.
  5. Let larb cool slightly, then stir in mint. Taste and season with more salt if needed.
  6. Transfer larb to a large bowl. Serve with cabbage, rice, lime wedges and remaining peanuts.
  7. ***If you want a crunch, eat cabbage raw. If you want to use the cabbage like a tortilla, blanch the outer leaves to make them more pliable.***

 

Summer Veggie Asian Stir Fry

Summer Veggie Asian Stir Fry
Author: 
Recipe type: Entree
Cuisine: Asian
 

This recipe saved my bacon a few times during the last months of pregnancy and early months of having a newborn. It makes a GREAT healthy freezer meal kit. I typically quadruple the recipe if I’m doing the freezer meals – having 4 quick and easy meals that my sweet husband or I can throw together in the midst of toddler chaos is wonderful. When you are putting your kits together, make sure you freeze your meat and the sauce in separate small bags and then you can put them into a large gallon sized freezer bag that the chopped veggies go in.
Ingredients
  • 1-2 chicken breast/porkchop/steak, etc – long thin slices (optional)
  • 4c. vegetables, cut into large bite-sized pieces (broccoli, bok choy, carrots, green beans, onion, mushrooms, snow peas, summer squash, swiss chard, zucchini, etc)
  • 1 Tbsp. Driftless Sunflower Oil
  • Sauce:
  • ½ c. soy sauce
  • ½ c. chicken broth
  • 1 Tbsp. Non-GMO Cornstarch
  • 1 Tbsp. Honey
  • 1 tsp. Sesame seed oil
  • 1 tsp. Rice wine vinegar
  • 2” piece of ginger – grated into paste
  • 2 cloves garlic – minced or grated

Instructions
  1. Mix sauce up, set aside.
  2. If choosing to put meat in, cook meat of choice and set aside.
  3. Chop up veggies.
  4. Start sauteeing veggies in oil (start with onions and carrots and putting in veggies according to cook times).
  5. When veggies are almost done, add meat (if using) and put in sauce, cooking for another 2-4 minutes.
  6. Serve over rice.

 

Thai Peanut Rainbow Salad

This Thai Peanut Rainbow Salad is just about the prettiest salad we’ve ever made! Plus, it’s easy AND delicious. Check it out:

Thai Peanut Rainbow Salad
 

Ingredients
  • Thai Chicken Salad Ingredients:
  • 3 cups shredded cooked chicken or tofu/tempeh/mock duck
  • 2 cups shredded purple cabbage
  • 1 cup shredded green cabbage
  • 1 avocado, diced
  • 1 mango, peeled, pitted and diced
  • 1 (large) carrot, shredded
  • 1 cup red beet, shredded
  • ¼ cup red onions, chopped
  • ¼ cup chopped cashews or peanuts
  • Peanut Dressing Ingredients:
  • ½ cup natural peanut butter
  • 2-3 tablespoons hot water
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons honey
  • ¼ teaspoon sesame oil
  • juice of 1 lime
  • pinch of red pepper flakes

Instructions
  1. Whisk all of the dressing ingredients together until combined. If the dressing is too thick, add hot water a teaspoon at a time until it reaches the consistency you desire.
  2. Toss all salad ingredients together until combined.
  3. Drizzle with dressing or toss to combine, then serve immediately (otherwise the beets will bleed red all over your salad!).

 

Creamy Bacon Garlic Cabbage

This hearty and mighty delicious Creamy Bacon Garlic Cabbage recipe is a winter favorite! Try it for yourselves:

Creamy Bacon Garlic Cabbage
 

Ingredients
  • 4 slices bacon
  • ¼ cup butter
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • ½ sour cream
  • 3 cloves garlic, minced
  • 1 medium head savoy cabbage, cored and shredded

Instructions
  1. 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.
  2. Whisk the butter, flour, and salt into the drippings in the same pan.
  3. Stir in the cabbage and garlic, and cook, stirring occasionally, over medium heat until cabbage is tender, about 15 minutes.
  4. Crumble the bacon; stir the bacon pieces and sour cream into the cabbage mixture.

 

Indian-Style Cabbage, Radish and Peppers

Craving some quick and delicious Indian food? Check out this Indian-Style Cabbage, Radish and Peppers recipe for a simple way to indulge in some amazing flavors.

Indian-Style Cabbage, Radish and Peppers
 

Ingredients
  • 1 sweetheart cabbage, cored and sliced into
  • ¼″ wide ribbons
  • 2 pasilla peppers, chopped
  • ½ your radish bunch, finely chopped
  • 3 cloves garlic, chopped
  • 3 tablespoons vegetable oil or ghee
  • 2 tablespoon black mustard seeds
  • 1 teaspoon cumin powder
  • 1 teaspoon turmeric powder
  • ½ – 1 teaspoon cayenne pepper
  • 2 teaspoon salt

Instructions
  1. Heat a large skillet or wok over a medium high heat.
  2. Add the oil, wait 10 seconds, and immediately add the mustard seeds. As soon as they start to pop, add the rest of the spices and any optional ingredients and stir-fry for 10 more seconds, being careful not to burn any of the seasonings.
  3. Add the cabbage, peppers, radish, garlic and salt, and stir-fry until the veggies are just cooked.
  4. Taste and adjust seasoning. Serve with rice or a scoop of yogurt.

 

Mexican Coleslaw

Looking for a fun way to spice up your dinner table? Look no further than out Mexican Coleslaw recipe – it’s easy, delicious and versatile.

Mexican Coleslaw
 

Ingredients
  • 6 cups green savoy cabbage
  • 2 chioggia beets
  • 1 pasilla pepper, diced
  • 1 green Italian Frying pepper, diced
  • 1 cup black beens, rinsed and drained
  • 2 ears sweet corn, grilled (optional), cooled and kernels cut off of cob
  • ½ of your bunch of parsley, minced
  • 1 jalapeno, seeds removed and finely diced
  • 2 cloves garlic, minced
  • ½ cup walla wall onions, minced
  • ½ – ⅔ cup mayo
  • ½ – ⅔ cup sour cream
  • ½ tablespoon each of: chili powder, cumin, paprika, chipotle powder (optional)
  • 4 Tbsp. lime juice

Instructions
  1. Shred your savoy cabbage and beets with a cheese grater or food processor with a shredder plate.
  2. In a large bowl, combine all the veggies, beans and parsley. In a separate small bowl, combine mayo, sour cream, spices, and lime juice.
  3. Add mayo mixture to coleslaw mixture and stir to combine.

 

Cabbage Beet-Green Slaw

Beet greens are a super delicious addition to almost any dish. Check out this Cabbage Beet-Green Slaw recipe and see for yourself:

Cabbage Beet-Green Slaw
 

Ingredients
  • 1 head sweetheart cabbage
  • 1 white onion
  • ¾ c. mayonnaise or veganaise
  • ¼ c. cider vinegar
  • 2 tbsp. sugar
  • 2 tbsp. Dijon mustard
  • 1 tsp. salt
  • ½ tsp. coarsely ground black pepper
  • 3 c. beet leaves (& some of your braising mix, if needed)

Instructions
  1. Thinly slice cabbage and discard tough ribs; place in large bowl.
  2. Cut onion lengthwise in half, then cut each half crosswise into paper-thin slices. Add onion to cabbage.
  3. In small bowl, with wire whisk or fork, mix mayonnaise, vinegar, sugar, mustard, salt, and pepper.
  4. Add to cabbage mixture and toss to coat well.
  5. Cover bowl with plastic wrap and refrigerate at least 3 hours before serving to allow flavors to blend.
  6. Meanwhile, cut beet leaves/braising mix into julienne strips; wrap with plastic wrap and refrigerate until ready to serve salad.
  7. To serve, toss julienne beet leaves with cabbage mixture.

 

Bubble and Squeak

A fun bubble and squeak recipe that everyone will love!

Bubble and Squeak
 

Ingredients
  • 1 pound potatoes, peeled and cut into chunks
  • 2 cups shredded cabbage
  • 1 carrot, grated
  • 1 kale top, finely chopped
  • 1 yellow onion, minced
  • 1 teaspoon prepared yellow mustard
  • ½ cup shredded sharp Cheddar cheese
  • salt and pepper to taste

Instructions
  1. Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, then simmer over medium heat until tender enough to pierce with a fork, about 10 minutes.
  2. Drain and mash potatoes, then set aside.
  3. Meanwhile, combine the cabbage, kale and carrot in another saucepan and add just enough water to barely cover the bottom of the pan. Cook over medium heat until tender, about 5 minutes.
  4. Drain off liquid and stir into the mashed potatoes along with the onion, mustard and Cheddar cheese.
  5. Season with salt and pepper.
  6. Shape the mixture into 4 patties.
  7. Heat a greased grill pan over medium-high heat. Place the patties on the pan and grill until heated through and golden brown, about 5 minutes on each side.
  8. Serve right away.