Recently in cabbage Category

Sumi Salad This sweet and salty coleslaw is a classic Cummings family favorite. Made with bagged coleslaw mix, it is really easy to throw together and makes a perfect side dish to teriyaki chicken. 1 large cabbage, chopped or one bag of coleslaw mix
3-4 green onions, chopped
1/4 c. sliced almonds, toasted
1/4 c. sunflower seeds, salted and toasted
1 packages ramen noodles - crumbled with no mix
Dressing:
2 T. sugar
1/4 c. rice vinegar
1/2 tsp. salt
1/2 tsp. pepper
2 T. vegetable oil (you can add a tsp of sesame oil if desired)

Crush noodles in package before opening. Mix cabbage, noodles, onions and nuts in large bowl. Pour dressing on top and toss well.

From: Cummings Family
Green salad with Dates, Smoked Almonds, and Goat Cheese This salad has a lot of ingredients, but it is well worth the work. Smoked almonds and chopped dates add strong smoky/salty/sweet flavors to the crunchy lettuce, cabbage, and celery mix. Beans, chickpeas, and shredded precooked chicken provide protein, and crumbled goat cheese acts as a creamy accent. A simple red wine vinaigrette is included in the recipe, but feel free to improvise - just about any vinaigrette will do. Made ahead of time on Sunday, it makes for a easy, healthy work lunch and will last for nearly a week properly stored in the fridge. For a vegetarian version, just omit the chicken. Salad:

1 head romaine lettuce, shredded
1 head leaf lettuce, shredded
1/2 small head red cabbage, shredded very fine
3-4 stalks celery, chopped

Toppings:

Cooked chicken, shredded
1/2 cup dried dates, pitted and chopped in quarters
1/2 cup smoked salted almonds, roughly chopped
1 12-ounce can chickpeas and/or 1 12-ounce can kidney beans, rinsed and well drained
4 ounces goat cheese crumbled
Kosher salt and freshly cracked black pepper
Optional: 6 shallots OR 1/2 red onion, finely chopped
Avocado

Dressing:

1/4 c. red wine vinegar
2 Tbs. mustard
1/2 Tbs. honey or fruit jam
1 tsp garlic powder
2 Tbs. olive oil


To make ahead: Mix the salad ingredients (washed and thoroughly dried) together. Store in large plastic containers lined with paper towels. Top with the finely chopped shallots or red onion, dates, almonds, and legumes.

Per serving: Toss with the goat cheese, top with chicken and/or avocado, and season to taste with salt and pepper. Add dressing to taste

Whisk the jam/honey, mustard, and seasoning together. Add vinegar, stir well, and slowly add oil while whisking until emulsified.

Original Recipe

In Oregon there is a chain of German restaurants called Gustavs that makes amazing cabbage rolls. These aren't them, but they're still delicious. They are quite a bit of work, though, so allot 1 1/2-2 hours total cooking time.

1/2 lb. ground turkey
1/2 lb. pork sausage
1 small onion, chopped
1 14.5 oz can diced tomatoes
2/3 c. water
1/3 c. uncooked long grain rice
1/2 tsp dried oregano or thyme, crushed
8 medium to large cabbage leaves
1/4 c. shredded Swiss cheese (1 oz)
1 15 oz can tomato sauce
1 tsp. sugar
1/2 tsp dried oregano or thyme, crushed
1/4 c. shredded Swiss cheese (1 oz)

In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice, 1/2 tsp. oregano, and 1/4 tsp black pepper. Bring to boiling, reduce heat. Simmer, covered, for 20 minutes or until rice is tender.

Trim veins from cabbage leaves. Immerse leaves, 4 a a time, into boiling water for 2-3 minutes or until just limp.

Stir 1/4 c. Swiss cheese into the meat mixture. Place about 1/3 c. of the meat mixture on each cabbage leaf. Fold in the sides. Starting at an unfolded edge, carefully roll up each leaf, making sure folded sides are included in the roll.

For the sauce: in a small bowl stir together tomato sauce, sugar and 1/2 tsp oregano. Pour 1/2 of the tomato mixture into a 2-quart. square baking dish. Arrange cabbage rolls on the tomato mixture. Spoon remaining tomato mixture over cabbage rolls. Bake, covered. in a 350 degree oven for 35-40 minutes or until heated through. Sprinkle with remaining cheese, bake until cheese is melted.

4 servings: 353 cal, 16 g. fat per serving

From: Better Homes and Gardens Cookbook

There are few fried foods that are truly worth the fat and calories to me. This is one of them. The filling can be made ahead of time for convenience, assembly is best done with multiple helpers. Serve with soy sauce and/or apricot jam for dipping.

1 lb. ground pork
1 pkg. shitake and/or portabella mushrooms, chopped
½ c. diced water chestnuts
1 ½ c. bamboo shoots
2 c. napa cabbage-add last
chives
shredded carrot
garlic
2 tbs. soy sauce
1 tbs. cornstarch
1 tsp. salt
½ tsp. pepper
1 pkg. eggroll skins
1 egg
vegetable oil
Cook pork, drain. Add onion, chives, veggies, spices, cornstarch towards the end of cooking.
Use 2 tbs. filling per eggroll, roll up, seal with beaten egg. Fry in hot oil and drain