MAYO-FREE COLESLAW

~ Easy Peasy Foodie

SALAD
1 lb. cabbage, finely sliced
1 lb. red cabbage, finely sliced
4 large carrots, shredded
4 green onions, sliced (reserve a few slices for garnish, if desired)

DRESSING
1/2 c. olive oil
1/4 c. apple cider vinegar
1/4 c. Dijon
1 t. salt
1 t. pepper

Put salad ingredients in serving bowl and set aside. Put dressing ingredients in lidded jar and shake until thoroughly combined.

Pour dressing over salad and mix thoroughly. Garnish with reserved green onions, if desired.

Notes: I prefer to make my coleslaw with chunkier pieces of cabbage instead of finely slicing it. If you like serving coleslaw with pulled pork, try this slow cooker honey pork roast. 

THAI SESAME RED CABBAGE & CARROT SALAD

~ Bowl of Delicious

DRESSING
2 T. lime juice
2 T. fish sauce
1 T. honey
1 1/2 t. toasted sesame oil
1-inch piece fresh ginger, minced or grated

SALAD
4 c. shredded red cabbage
4 carrots, grated
2 T. roughly chopped fresh basil
2 T. roughly chopped fresh cilantro
2 T. roughly chopped fresh mint
sesame seeds and extra herbs (optional garnish)

Whisk dressing ingredients together in large serving bowl. Add all salad ingredients, then toss until mixed thoroughly. Garnish with sesame seeds and extra herbs just before serving.

Notes: The dressing is delicious and would be good on a variety of salads or vegetables. We garnish this salad with toasted sesame seeds, which I don't consider optional. Head over to Bowl of Delicious, linked above, if you need tips on using a vegan fish sauce.

EGG ROLL NOODLE BOWL

~ Taste of Home

1 T. sesame oil
1/2 lb. ground pork
1 T. soy sauce
1 garlic clove, minced
1/4 t. turmeric
1/4 t. pepper
1/2 t. salt
1 t. ground ginger
6 c. shredded cabbage
2 large carrots, shredded
4 oz. rice noodles
3 green onions, thinly sliced
soy sauce, optional garnish

In a large skillet, heat oil over medium-high heat, then add pork and cook until browned. Mix in soy sauce, garlic, turmeric, pepper, salt, and ginger. Add cabbage and carrots, stirring occasionally until tender.

Cook noodles according to package directions, then drain and toss with pork mixture. Sprinkle with green onions before serving.

Notes: I prefer to let each person serve their own noodles and meat mixture instead of combinging them in a serving dish. It's good over rice if you don't have rice noodles on hand and cilantro makes a great substitute for green onions. 

BEANS & GREENS

~ Frugal Living NW

2 T. olive oil
2-3 c. cubed potatoes, 1/2" or smaller (sweet, red, or brown)
1/2 c. diced onion
2 garlic cloves, minced
1-2 c. white beans (garbanzo, great northern, or navy)
2 c. finely shredded greens (cabbage, kale, spinach, or chard)
salt, to taste
1/2 c. shredded cheese (parmesan, swiss, mozzarella, or goat)

Heat oil in a skillet over medium-high heat. Add cubed potatoes and cook stirring occasionally, for 10-15 minutes or until lightly browned and mostly cooked.

Add onions and cook 5 minutes, stirring often. Add garlic and beans, cooking for 5 minutes. Add cabbage and salt, then cook and stir a few minutes until cabbage is slightly wilted but still has some crunch and color.

Remove from heat and sprinkle with cheese.

Notes: If you don't have a large enough skillet, then remove the potatoes when they are done cooking, cook the remaining ingredients separate from the potatoes, then combine everything in a serving dish after after cooking. If you combine everything in a crowded small pan, then nothing will brown or get crispy. 

Photo notes: I've never posted multiple pictures of a recipe before, but I want to show the different ways we've made this. First - yams, navy beans, cabbage, and swiss. Second - russets, garbanzo beans, cabbage, and parmesan . Third - red potatoes, navy beans, spinach, and parmesan.

SAUTEED CABBAGE

~ Bethany Weathersby

olive oil
cabbage, thinly sliced
seasoned salt

Drizzle some oil in the bottom of a skillet and heat on high. Add sliced cabbage and stir occasionally until crisp-tender and beginning to brown. Sprinkle with seasoned salt and toss to mix before serving.

UN-STUFFED CABBAGE ROLL SOUP

~ Sugar-Free Mom

2 T. olive oil
2 garlic cloves, minced
1/2 c. chopped onion
1/2 c. chopped shallots
2 lb. ground beef
1 t. dried parsley
1/2 t. dried oregano
1 t. salt
1 t. pepper
16 oz. marinara sauce
2 c. riced cauliflower (about 1/2 head)
5 c. beef broth
8 c. sliced cabbage (about one large head)

Heat olive oil and garlic over medium-high heat. Add onion and shallots; cook until softened. Add ground beef and cook until no longer pink. Mix parsley, oregano, salt, pepper, and marinara sauce into beef mixture. Stir in riced cauliflower and stir until coated.

CROCKPOT DIRECTIONS
Pour beef mixture into crockpot. Stir in broth and cabbage. Cook on high 3 hours or low 6 hours.

STOVETOP DIRECTIONS
Stir in broth and cabbage, then simmer on low for one hour or until cabbage is tender.

Makes about 13 cups.

Notes: I've only made this on the stovetop because I don't see any sense in getting two pots dirty, but the crockpot version would be great if you weren't going to be home during the hour leading up to dinner. If you follow the Sugar-Free Mom link at the top of the post, you can get nutritional information for the soup and a link to her homemade marinara sauce. I use this marinara recipe when I have some in the freezer and have used only ground beef, only ground venison, and a 50/50 split of the two.

SESAME GARLIC BEEF TACOS

~ Better Homes and Gardens magazine - March 2015

TACOS
8 white or yellow corn tortillas
1 lb. ground beef
2 T. toasted sesame oil
2 cloves garlic, minced
1/4 c. soy sauce
3 T. packed brown sugar
3 T. rice vinegar
1 T. water
1/4 t. crushed red pepper
quick pickled cucumbers and slaw (see below)
lime wedges (optional)

QUICK PICKLED CUCUMBERS & SLAW
1/4 c. vinegar
2 T. sugar
1/2 t. salt
1 c. very thinly sliced cucumber
1 c. shredded red cabbage

Preheat oven to 350 degrees. Stack tortillas and wrap in foil. Heat in oven for 10 minutes.

Meanwhile, in a large skillet, brown beef over medium-high. Drain fat, then remove beef from pan and set aside.

Reduce heat to medium, then add sesame oil and garlic to skillet. Cook 30 seconds or until garlic is lightly browned. Stir in soy sauce, brown sugar, rice vinegar, water, and crushed red pepper. Bring to a boil, then reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally. Return beef to skillet until heated through.

To make slaw, whisk vinegar, sugar, and salt together in a medium bowl.  Add cucumber and cabbage, then let stand at least 15 minutes and up to 6 hours.

T serve tacos, spoon seasoned beef onto warm tortillas. Use a slotted spoon to top beef with pickled cucumbers and slaw. Garnish with lime wedge.

Notes: Our corn tortillas fall apart, even when warmed, but it still tastes good. You could serve this with rice instead of tortillas, though, if you want something less messy and more convenient, or just eat it all with a fork like we do. We use bottled lime juice because we always have it on hand. If you like this, then you may also like Korean beef and rice. It has a similar ingredient list for seasoning the beef, but skips the veggie topping. 

GREEK CABBAGE SALAD

~ Kalyn's Kitchen

1/2 large head or 1 small head green cabbage, very thinly sliced
4 oz. crumbled feta
2-3 T. fresh thyme leaves
1/4 c. olive oil
3 T. red wine vinegar
pepper

Place cabbage in serving bowl. Top with feta and thyme. Whisk oil and vinegar together and use to dress salad. Season to taste with pepper. Serve immediately or place in refrigerator to wilt for a few hours.

Notes: I leave the dressing separate from the salad and let people dress their own servings so that leftovers are still crisp the next day. 

ASIAN SPAGHETTI & CHICKEN MEATBALLS

~ Better Homes and Gardens

1 egg, lightly beaten
3/4 c. panko bread crumbs
2 T. soy sauce
1 T. finely chopped cilantro
3 garlic cloves, minced
1 t. grated fresh ginger
1 t. sesame oil
1 lb. ground chicken
1 T. vegetable oil
8 oz. uncooked angel hair
1 1/2 c. chicken broth
1 medium red bell pepper, cut into bite-sized strips
1/2 c. shredded carrot
1 c. green or Napa cabbage
2 green onions, sliced
1/4 c. roasted cashews, coarsely chopped
cilantro sprigs
Asian chile sauce
limes, cut into wedges

In a large bowl, combine egg, bread crumbs, soy sauce, cilantro, garlic, ginger, and sesame oil. Add chicken and mix well. Shape into 1 1/2-inch meatballs. In a very large skillet, heat oil over medium-high heat. Add meatballs and cook 10-12 minutes, or until browned and cooked through, turning occasionally. Remove from skillet and cover to keep warm.

Cook pasta to desired tenderness, then drain and keep warm. Meanwhile, add broth to the skillet, scraping up browned bits, and bring to a boil. Add bell peppers and carrots. Reduce heat, cover, and simmer 3 minutes. Add cabbage, cover, and cook 1 minute. Add pasta and meatballs, tossing gently to mix. Divide among individual bowls and garnish with green onions, cashews, and cilantro. Serve with chile sauce and lime wedges.

Makes four servings.

Notes: The pasta and veggies are fine, but the meatballs are delicious! Sometimes I skip the pasta and veggies and serve the meatballs over rice instead. I've used all chicken or a 50/50 mix of ground turkey and ground chicken, regular bread crumbs or a mix of bread crumbs and oat powder (just oats that went through the food processor), and bottled lime juice instead of fresh, just because I like to make do with what I already have on hand. I've served it with spicy cilantro peanut slaw or spicy Asian zucchini slaw as side dishes, but the meatballs would would also be good with peanut butter pasta.

SPICY CILANTRO PEANUT SLAW

~ Kalyn's Kitchen

SALAD

1/2 large head cabbage, core removed

1/2 c. or more chopped peanuts

1/2 c. thinly sliced green onions

1/2 c. or more cilantro, chopped

salt & pepper (optional)

DRESSING

2 T. rice vinegar

1 T. sweetener (sugar, honey, agave nectar, etc.)

2 t. sesame oil

2 t. soy sauce

1 t. sriracha  sauce

1/4 c. canola or peanut oil

Cut cabbage half into 1/4-inch or smaller slices, then spin 90 degrees and cut 1/4-inch slices in the opposite direction until it's all finely chopped. Combine cabbage, peanuts, onions, and cilantro in serving bowl.

In a small bowl or jar, combine all dressing ingredients. Shake or stir until combined. Drizzle a little dressing over the salad at a time, stirring to disperse evenly, until the salad is as coated as you'd like it or just leave the dressing on the table so that people can dress their own portions. Serve immediately if you dressed the whole dish.

Notes: The name says this is spicy, but it's not ... and that's coming from someone with a low tolerance for spicy stuff.  

ROASTED CABBAGE WITH GARLIC

cabbage
oil
garlic, chopped or mashed
salt
pepper

Preheat oven to 400 degrees. Slice cabbage in 1-inch slabs from top to bottom and place on baking sheet. Using a pastry brush, apply a thin layer of oil to both sides of cabbage slices. Sprinkle or rub with garlic on one side, then sprinkle with salt and pepper. Roast for 30 minutes, turn slices over, then roast for another 30 minutes or until cabbage has reached desired tenderness.

Notes: I looked at a few different recipes online before making this, so you can just consider this as a guide and use whatever quantities suit your tastes.

POTATO & CABBAGE SOUP

~ Eat at Home

1 onion, chopped
2 garlic cloves, chopped
6 medium potatoes, scrubbed and chopped
4 carrots, chopped
1/2 head of cabbage, chopped
1 lb. smoked sausage, sliced
64 oz. chicken broth
2 bay leaves
1 t. thyme
salt and pepper, to taste
1/8 t. sugar
1 T. cider vinegar, optional

If making on the stove top, then saute onion and garlic in a small amount of oil until the onion is soft. Add remaining ingredients, except vinegar. Bring to a boil and cook 30 minutes or until potatoes are tender. Add vinegar, if desired.

If making in a crockpot, place all ingredients in crockpot and cook on high for 5-6 hours or on low for 7-8 hours.

Makes 4 quarts.

Notes: This is good with unpeeled russet, gold, or red potatoes. I skip the sugar because there's no need for it, skip the salt because there's plenty in the sausage, and dice the sausage so we can get a little in every bite.

BUFFALO SLAW

~ Lean and Green Meals

1 1/4 lb. ground beef
1/2 t. onion powder
1/2 t. garlic powder
1/4 t. salt
1/4 t. pepper
1 1/2 lb. cabbage, chopped
1 t. garlic, minced
2 T. sesame oil
2 T. soy sauce
2 T. Frank's hot sauce
1 t. apple cider vinegar
2 t. liquid Splenda
1/2 t. red pepper flakes (optional)

Brown ground beef in a large frying pan. Season with onion powder, garlic powder, salt, and pepper. Remove meat from pan and set aside, but leave oil in pan.

Add cabbage, garlic, and sesame oil to pan and cook until cabbage begins to brown. Add soy sauce, hot sauce, vinegar, Splenda, red pepper flakes, and seasoned meat to pan and heat for two minutes.

Makes six servings.

Notes: This is one of my all-time favorite things to eat! I always use extra lean ground beef and don't use Splenda, sugar, or any other sugar substitute. I vary the spice factor, using various amounts of hot sauce (Frank's, Tabasco, or chili garlic paste) and/or red pepper flakes, but always use less than called for and put more on the table for those who like a lot of spice. You can sub firm tofu for the beef to make it a vegetarian dish and use shredded brussels sprouts instead of cabbage if that's what you have on hand. Ground pork also works as a substitute for the ground beef. This is good plain, over rice, or with egg noodles. I sometimes cook a few batches of the meat part ahead of time and pop it in the freezer for an easy meal later on.

THAI QUINOA SALAD WITH GINGER PEANUT DRESSING

~ Ambitious Kitchen

SALAD

3/4 c. uncooked quinoa

1 1/2 c. water

1-2 c. shredded red cabbage

1 red bell pepper, chopped

1/2 red onion, chopped

1 c. shredded carrots

1/2 c. cilantro

1 c. edamame or chickpeas (optional)

1/4 c. sliced green onions

1/2 c. cashew halves or peanuts

lime wedges

DRESSING

1/4 c. all natural peanut butter

1 T. honey

2 t. freshly grated ginger

3 T. soy sauce

1 T. red wine vinegar

1 t. sesame oil

1 t. olive oil

In a medium-size saucepan, combine quinoa and water, then bring to a boil. Reduce the heat and cover, simmering until the quinoa is tender and the water is absorbed, about 15 minutes. Transfer to a large bowl and stir. Let cool for ten minutes.

While the quinoa is cooling, make dressing. Heat peanut butter and honey on stove top or in microwave until smooth and easy to stir. Remove from heat, if on stove, and add ginger, soy sauce, vinegar, sesame oil, and olive oil. Stir until mixture is smooth and creamy. 

If you'd like the quinoa to absorb more of the dressing, mix together now.  If you'd prefer to let people dress their own portions, then set the dressing aside.

Add cabbage, pepper, onion, carrots, cilantro, and edamame or chickpeas to quinoa and stir until well blended. Garnish with green onions and cashews, serve with lime wedges.  

Makes about eight cups if you use two cups of cabbage.

Notes: I mix all the ingredients together at the same time instead of saving some as garnish, include chickpeas that we previously cooked and froze, and use bottled lime juice instead of lime wedges. I think this salad is great as is, but I also love it served on a bed of spinach. You may want to cut back on the red onion, as many people find half an onion to be too much. We only use 1/4 of an onion.

SLOW COOKER ASIAN SHORT RIBS

~ Real Simple

8 (about 4 lb.) beef short ribs or 4 (about 3 lb.) flank ribs
4 medium carrots, peeled and halved crosswise
1 small green cabbage, quartered
1/2 c. soy sauce
1/3 c. brown sugar
1/4 c. rice vinegar
2 cloves garlic, minced
1 T. fresh ginger, grated
1/2 t. red pepper flakes
2 T. cornstarch
1 T. sesame oil
4 green onions, sliced

Place ribs in the bottom of crockpot, lay the carrots on top, then place cabbage quarters over carrots.  Combine soy sauce, sugar, vinegar, garlic, ginger, and red pepper in a separate bowl, then pour over meat and vegetables.  Cover and cook on high for 5-6 hours or on low for 7-8 hours, until the meat is tender and easily pulls away from the bone.

Transfer the cabbage, short ribs, and carrots to plates.  With a large spoon or ladle, skim the fat from the cooking liquied and discard. 

If the crockpot is on the low setting, then turn it to high.

In a small bowl, whisk together the cornstarch with 1 tablespoon of water until smooth.  Whisk into the cooking liquid and cook until thickened, 2-3 minutes.  Stir in the sesame oil.  Spoon the sauce over the short ribs and vegetables, the sprinkle with green onions.

Notes: We like to eat this over rice.

ROASTED CABBAGE WITH LEMON

~ Kalyn's Kitchen


1 medium-sized head of green cabbage
2 T. olive oil
3 T. lemon juice
salt and pepper

Preheat oven to 450 degrees. Spray a roasting pan with non-stick spray or olive oil.

Cut the cabbage into eight wedges, cutting through the core and stem end. Arrange wedges in a single layer on the roasting pan, leaving as much space as possible between wedges.

Whisk together the olive oil and lemon juice, then use a pastry brush to brush the top sides of each wedge with the mixture. Season generously with salt and pepper. Turn wedges over and repeat the process on the second side.

Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned. Then turn each wedge carefully and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining. Serve hot.

CABBAGE SOUP

~ allrecipes

5 carrots, chopped
3 onions, chopped
2 16 oz. cans whole peeled tomatoes, with liquid
1 large head cabbage, chopped
1 oz. (about 2 1/2 T.) dry onion soup mix
15 oz. can cut green beans, drained
2 qt. tomato juice
2 green bell peppers, diced
10 stalks celery, chopped
14 oz. can beef broth

Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender.

Makes about two gallons, but it will vary according to the size of all your fresh produce.

Notes: This makes a ton! If you won't eat it all in a few days and don't want to freeze any, then cut the recipe in half. I use diced tomatoes instead of whole because they're easier to eat, homemade onion soup mix, and frozen green beans instead of canned. Vegetarians can use vegetable broth instead of beef.

BAKED PORK SPRING ROLLS

~ allrecipes

1/2 lb. ground pork
1 c. finely shredded cabbage
1/4 c. finely shredded carrot
2 green onions, thinly sliced
2 T. chopped fresh cilantro
1/2 t. sesame oil
1/2 T. oyster sauce
2 t. grated fresh ginger root
1 1/2 t. minced garlic
1 t. chile sauce
1 T. cornstarch
1 T. water
12 (7 inch square) spring roll wrappers
4 t. vegetable oil

Preheat oven to 425 degrees. Cook pork over medium high heat until evenly brown. Remove from heat and drain.

In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce. In a separate bowl, mix cornstarch and water; set aside for sealing wrappers.

Place equal portions of the pork mixture in the center of each of the wrappers. Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, then rub over wrapper seams to seal.

Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil or spray with non-stick cooking spray. Bake 20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes

SAUERKRAUT HOT DOG TOPPING

~ Taste of Home

16 oz. can sauerkraut, drained and rinsed
1/4 c. sweet pickle relish
2 T. brown sugar
1 T. prepared mustard
1/2 t. caraway seed

Combine all ingredients in a saucepan and cook on low heat until heated through. Serve over hot dogs.

Notes: A single batch of this topping is perfect with a double batch of Seattle cream cheese dogs. 

HEARTY MEATLESS MINESTRONE

~ Taste of Home - February/March 2010

1 large onion, chopped
3 T. olive oil
2 celery ribs, chopped
2 medium carrots, chopped
1 c. chopped cabbage
1 medium green pepper, chopped
1 medium zucchini, chopped
6 garlic cloves, minced
3 1/2 c. water
2 14 1/2 oz. cans diced tomatoes, undrained
15 oz. can garbanzo beans or chickpeas, rinsed and drained
15 oz. can tomato puree
8 oz. can tomato sauce
3 T. dried parsley flakes
2 t. dried basil
2 t. dried oregano
1 t. salt
1/2 t. pepper
1/4 t. cayenne pepper
1/2 c. small pasta shells
fresh basil leaves and shaved Parmesan cheese, optional


In a Dutch oven, saute onion in oil for 2 minutes. Add the celery, carrots, cabbage, green pepper, zucchini and garlic; saute 3 minutes longer. Stir in the water, tomatoes, beans, tomato puree, tomato sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Stir in pasta; cook 12-15 minutes longer or until tender. Garnish each serving with basil and cheese if desired.

Notes: I use dried beans that I've previously cooked and frozen. We like this a little thicker, so I only use one can of tomatoes and replace the 1/2 cup of shells with 1 - 1 1/2 cups of fusilli.  Since tomato puree is significantly more expensive than other forms of canned tomatoes, I used a 15 oz. can of tomato sauce and a 6 oz. can of tomato paste instead of the puree and sauce called for.