You’re probably saying, “Really, fried cabbage?"
I know I did!
We really like cabbage and bacon too ~ just like magic ~ I saw recipes for it everywhere, and knew immediately it was a "must try," with the operative word being bacon!
Showing posts with label Cabbage. Show all posts
Showing posts with label Cabbage. Show all posts
Fried Cabbage w/Crumbled Bacon and Onion
We really like cabbage and bacon too ~ just like magic ~ I saw recipes for it everywhere, and knew immediately it was a "must try," with the operative word being bacon!
Hungarian Pork Tenderloin with Roasted Potatoes and Cabbage
A chilly winter-time day calls for comfort food:
potatoes and cabbage roasted alongside
pork tenderloin for a tasty meal.
potatoes and cabbage roasted alongside
pork tenderloin for a tasty meal.
I’m a big fan of pork tenderloin, it’s an excellent cut of meat for cooking, simply because it’s versatile, fairly inexpensive, tasty and friendly with a wide variety of spices...
Stuffed Cabbage Rolls for a Comfy Winter Meal!
We are paying for last winters’ mild weather!
There’s no avoiding winter here since we’re just 40 miles northwest of Chicago. Winter barely started when Mother Nature wasted no time in putting us in the deep freeze and keeping us there for 2 weeks with highs in the single digits, not counting bone-chilling wind chills way below zero ~ it's about unbearable! A warm-up is on the way today ~ that translates, SNOW!
All of this cold weather leads me to dishes like this stuffed cabbage leaves, a great comforting winter dish!
I have a ton of food memories from when I was growing up, but stuffed cabbage rolls isn't one of them. I don’t recall ever eating them back then, and Bill says the same.
While the direct origin of cabbage rolls cannot be certain, its lineage can be traced back some 2,000 years ago to Jewish cooking, according to Gil Marks, author of the 2010 Encyclopedia of Jewish Food. Cabbage is not mentioned in the Bible, but it is referred to in the Talmud, he says where the rabbis praise the cabbage for “sustenance.” Though no one knows where the tradition of filling leaves originates, it appears in cultures around the world stretching from Europe and the Middle East to the jungles of the Amazon.
For example, the following names and some of the differences in their recipes…
Jewish “holishkls” is served during the fall harvest festival. The dish is made with raisins, brown sugar, lemon and tomato for a sweet and sour taste.
Lithuanians call it “balandeliai,” translating to “little doves.”
Ukrainian “holubtsi” is made with sauerkraut, and usually no meat, served with perogie.
The Polish version is “golabki,” meaning “little pigeon feet” and served with sauerkraut and sweet paprika.
Finland’s version is “kaalikaaryle,” and the cabbage rolls are browned before brazing.
But today in America, it is just simply stuffed cabbage, the exemplary comfort food that makes a complete meal.
Here’s the version we eat: a savory meat and rice filling wrapped up in tender cabbage leaves that’s slow-baked in a sweet-sour tomato sauce.
While these cabbage rolls are pretty tasty straight out of the oven, there even better the next day, so here’s hoping you’ll be lucky enough to enjoy the leftovers, should you try this recipe!
Yield: 6 servings
Stuffed Cabbage Rolls
These cabbage rolls are stuffed with lean ground beef and lean ground pork and rice. It's a comforting winter dish!
prep time: 30 MINScook time: 1 hourtotal time: 1 hours and 30 mins
Ingredients:
- 1 head cabbage
- For the Filling:
- 1/2 pound lean ground beef
- 1/2 pound lean ground pork
- 3/4 cup uncooked long grain rice
- 1/2 cup onion, chopped
- 1 large egg
- 1 1/2 teaspoons salt
- 1 teaspoon seasoned pepper
- 1/4 cup milk
- For the Sauce:
- 1 can (8 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes, undrained
- 3 tablespoons sugar
- 1 tablespoon vinegar
Instructions:
For the Cabbage:
Bring a large pot of salted water to a boil. Meanwhile, remove 10 to 12 whole outer leaves from the cabbage by cutting them off the core. (Reserve the remaining cabbage for another use.) Add the leaves to the boiling water and blanch until wilted, about 2 minutes. Transfer the leaves to a colander to drain.
Make the Filling:
Combine the filling ingredients in a bowl. Scoop out approximately 1/3 cup of meat mixture and form into a log shape.
Place filling in a cabbage leaf close to the core. Fold once, then grab both side and fold in, like a burrito. If the leaves are too small, overlap 2 leaves.
Arrange cabbage rolls snugly next to each other in a 9 x 13-inch baking dish.
Make the Sauce:
Combine sauce ingredients in a bowl and pour evenly over the cabbage roll.
Cover with foil and bake in 350° oven for about 1 to 1-1/2 hours, until meat is cooked through.
Bring a large pot of salted water to a boil. Meanwhile, remove 10 to 12 whole outer leaves from the cabbage by cutting them off the core. (Reserve the remaining cabbage for another use.) Add the leaves to the boiling water and blanch until wilted, about 2 minutes. Transfer the leaves to a colander to drain.
Make the Filling:
Combine the filling ingredients in a bowl. Scoop out approximately 1/3 cup of meat mixture and form into a log shape.
Place filling in a cabbage leaf close to the core. Fold once, then grab both side and fold in, like a burrito. If the leaves are too small, overlap 2 leaves.
Arrange cabbage rolls snugly next to each other in a 9 x 13-inch baking dish.
Make the Sauce:
Combine sauce ingredients in a bowl and pour evenly over the cabbage roll.
Cover with foil and bake in 350° oven for about 1 to 1-1/2 hours, until meat is cooked through.
Enjoy!
Mustard Slaw
Mustard is my favorite condiment. Bill and I had lunch at Red Robin yesterday, where he watched me smear my burger with mustard. He told me that’s as bad as putting ketchup on a hot dog, which I would never do.
Grandpa always spread his bread with mustard, so I learned about mustard at an early age. But then, I always loved Miracle Whip spread on white bread for an after school snack too…
Speaking of Red Robin ~ have you been there lately and noticed a $1.99 charge on your bill for Entertainment Tax? Seriously now!
Anyway, if you like mustard, here’s your slaw ~ that’s the secret ingredient with this fantastic slaw.
Mellow yellow mustard gives the slaw just enough bite; without overpowering the slaw, like a pungent spicy hot mustard.
Adding the combination of mayo, a little sugar, half-and-half, celery seed, and a splash of vinegar makes the dressing creamy, sweet and tangy, having a very balanced flavor.
Purchase a bag of shredded cabbage mixture to eliminate your doing the doing the shredding and/or to save time.
This slaw is perfect with burgers, fish sandwiches or on pulled pork sandwiches.
You will be hooked from the first bite, and hopefully your mustard naysayers will too!
This is pretty tasty slaw!
Mustard Slaw
Printable recipe
Ingredients:
5 cups white cabbage, shredded
1 cup red cabbage, shredded
1 carrot, shredded
1 small onion, finely chopped
½ cup half-and-half
3 tablespoons yellow mustard
3 tablespoons cider vinegar
2 tablespoons mayonnaise
1 clove garlic
1 teaspoon celery seed
1 teaspoon kosher salt
Method:
Mix vegetables in a large bowl.
Blend everything else in the blender or whisk well.
Pour over cabbage and toss.
Makes 6 cups
ENJOY!
Grilled Spicy Cod Tacos with Tomato Salsa
Cod fish is sometimes referred to as the “Chicken of the Sea,”
as it’s a mild flaky fish that easily takes on the flavors of its
seasonings.
Instead of deep-frying the cod for our fish tacos, I coated the fish with a spicy ancho chile rub and Bill grilled them to perfection. The fillets were on the thin side so they would grill quickly, while he used a grill basket to enable flipping them easily, without breaking.
Instead of deep-frying the cod for our fish tacos, I coated the fish with a spicy ancho chile rub and Bill grilled them to perfection. The fillets were on the thin side so they would grill quickly, while he used a grill basket to enable flipping them easily, without breaking.
These tacos pack more than just a little heat, thanks to ground ancho chile pepper and jalapeño peppers. They’re later tempered with cabbage, and tomato salsa when you eat them, but use a light touch, if heat isn’t your thing.
I make my own salsa, as most store bought salsa contains cilantro, and that only gets through my kitchen door by mistake.
 |
| Ready to grill! Mmmmm! |
This is comfort food with no feeling guilty eating it!
Spicy Cod Tacos with
Tomato Salsa
For the cod fillets:
1 pound cod fillets
1 tablespoon olive oil
½ teaspoon dried oregano
2 teaspoons smoked paprika
1 teaspoon ground ancho chile pepper
1 teaspoon garlic powder
1 teaspoon ground coriander
½ teaspoon salt
1 teaspoon coarse ground black pepper
8 flour tortillas
Garnish:
1 cup shredded white cabbage
Tomato salsa, recipe below
Bermuda onion, chopped
Sour cream
Method:
In a small bowl, combine oregano, paprika, chile pepper, garlic powder, coriander, salt and black pepper.
Sprinkle mixture over fish fillets, and rub to coat.
Heat grill on high.
Place fish in grill basket or grate and brush with olive oil, turn grill down to medium-high.
Grill about 10-12 minutes until fish flakes easily with a fork.
Assemble tacos:
Use a fork to break cod into flakey pieces and place on warmed (I warm them in the micro) tortillas. Top with shredded cabbage and tomato salsa.
Use a fork to break cod into flakey pieces and place on warmed (I warm them in the micro) tortillas. Top with shredded cabbage and tomato salsa.
While fish is cooking, make salsa:
Tomato Salsa
6 plum tomatoes, peeled and seeded
¼ cup chopped onion
1 jalapeño, chopped (for less heat, discard ribs and seeds)
1 garlic clove, minced
2 tablespoons lime juice
Salt and pepper, to taste
Method:
Chop tomatoes and place in a medium bowl.
Add remaining ingredients to tomatoes and combine well.
Let stand for 15 minutes to develop flavor and adjust seasonings if necessary.
Refrigerate or let stand at room temperature for 2 hours.
Spoon over tacos.
4 servings
ENJOY!
Add remaining ingredients to tomatoes and combine well.
Let stand for 15 minutes to develop flavor and adjust seasonings if necessary.
Refrigerate or let stand at room temperature for 2 hours.
Spoon over tacos.
4 servings
ENJOY!
Easy Coleslaw Dressing
It doesn’t get much easier than this, nor taste much better!
We eat a lot of slaw in
the summer with grilled meat, and this easy recipe for the dressing is my
favorite. I use olive oil mayonnaise and Splenda.
Add the full amount of pepper; it may seem like a lot, but it’s not too “peppery.” The spices are subtle, being perfect for slaw.
Add the full amount of pepper; it may seem like a lot, but it’s not too “peppery.” The spices are subtle, being perfect for slaw.
Mmmm... Maybe, the next time I make potato salad, I will toss it
with this dressing!
Easy Coleslaw Dressing
Ingredients:
½ cup low-fat mayonnaise
1 tablespoon sugar or Splenda
1 tablespoon cider vinegar
1 teaspoon coarse-ground black pepper
¼ teaspoon salt
¼ teaspoon dry mustard
¼ teaspoon celery seed
2-3 cups mix of green and red cabbage*
1 small onion, chopped
1 teaspoon coarse-ground black pepper
¼ teaspoon salt
¼ teaspoon dry mustard
¼ teaspoon celery seed
2-3 cups mix of green and red cabbage*
1 small onion, chopped
METHOD:
In a large bowl, whisk first 7 ingredients.
In a large bowl, whisk first 7 ingredients.
Add cabbage and onion, toss well.
Refrigerate for 4 hours.
Toss again before serving.
Serves 2-4
*Or one bag of prepared slaw mix from the produce section.
Refrigerate for 4 hours.
Toss again before serving.
Serves 2-4
*Or one bag of prepared slaw mix from the produce section.
ENJOY!
Baked Pork Chops w/Apples and Cabbage
This dish is delicious with the sweetness of apples harmonizing with the cabbage and pork; absorbing all the good flavors.
It can be a one-pot meal if that’s what you like, or after
browning the chops, assemble all in a baking dish.
I prepared the pork and accompaniments in an ovenproof
paella pan; cast iron would be fine too.
To avoid drying out, it may be necessary to add more stock during
baking. However, do not add too much; or,
excluding the pork, all will turn to mush.
It’s a good dinner for this time of year, and I will be
adding a little caraway seed the next time!
Oh, mashed potatoes on the side would be a wonderful thing!
Baked Pork Chops w/Apples and Cabbage
Ingredients:
1 tablespoon butter
3-4 boneless loin pork chops
1/3 cup unsalted chicken stock
3 tablespoons cooking sherry
1 tablespoon packed brown sugar
1 teaspoon salt
½ teaspoon seasoned pepper
1 medium onion, sliced
1 small head cabbage, large chop
2 large Honeycrisp apples, cored and sliced
Method:
Preheat oven to 350 degrees.
Heat a large oven-proof skillet over medium-high heat, add
butter, swirling until it melts.Add pork chops to pan and cook for 3 minutes per side, until browned.
Remove from pan and set aside.
In skillet, stir together next 5 ingredients, through
pepper. Add onion, cabbage and apples, combining well.
Return chops to skillet, cover and transfer to oven.
Roast for about 1 hour, until apples and cabbage are tender and pork has reached desired doneness.
Add more liquid, if needed, as it bakes.
ENJOY!
A Twisted St. Paddy’s Day Side Dish: Potato and Cabbage Bake
Growing up on a farm in Ohio, and later in Louisville, my
family never had occasion to celebrate St. Patrick’s Day. That all changed years later, after
marrying and moving to “Chicagoland.”
 |
| The Chicago River goes green for St. Patrick's Day |
45 pounds of vegetable dye colors the Chicago River a
brilliant emerald green as it courses through the center of the city, in honor
of St. Patrick’s Day. Chicago is
packed with a plethora of Irish pubs and restaurants and there is no shortage
of fun and plenty of sights to behold…
It was a memorable St. Patrick’s Day for us years ago when we took our then young teenage boys into the city for dinner. Revelers, imbibing plenty of green suds, were plentiful everywhere. It was an “education,” for sure that our sons laugh about now and will never forget. After hurriedly eating, we headed out to a Bulls basketball game ~ ‘twas the “Michael Jordan era!!!”
Potatoes and cabbage, that popular pairing, is always abundant on St. Patrick’s Day and here’s a twist on it to get your Irish on:
This is a simple delicious dish, packed with cabbage, chunks of potatoes, mushrooms, Vidalia onion and green bell pepper; a generous amount of seasonings and Parmesan round it out, while vegetable broth aids in steaming the veggies to tenderness.
It was a memorable St. Patrick’s Day for us years ago when we took our then young teenage boys into the city for dinner. Revelers, imbibing plenty of green suds, were plentiful everywhere. It was an “education,” for sure that our sons laugh about now and will never forget. After hurriedly eating, we headed out to a Bulls basketball game ~ ‘twas the “Michael Jordan era!!!”
Potatoes and cabbage, that popular pairing, is always abundant on St. Patrick’s Day and here’s a twist on it to get your Irish on:
This is a simple delicious dish, packed with cabbage, chunks of potatoes, mushrooms, Vidalia onion and green bell pepper; a generous amount of seasonings and Parmesan round it out, while vegetable broth aids in steaming the veggies to tenderness.
To take it up a notch ~ fry several strips of bacon crispy, and
toss on top of the finished dish as garnish.
It’s a delicious nutritious side dish ~ perfect for St. Paddy’s Day!
It’s a delicious nutritious side dish ~ perfect for St. Paddy’s Day!
Potato and Cabbage
Bake
Ingredients:
6 small red potatoes, peeled and quartered
½ head of cabbage,shredded
8 ounces mushrooms, sliced
1 Vidalia onion, sliced
1 bell pepper, cut into chunks
1 tablespoon olive oil
½ cup low-sodium vegetable broth
1 tablespoon Penzy’s Sunny Paris seasoning
1 teaspoon McCormick’s Seasoned Pepper
2 tablespoons grated Parmesan cheese
Cooking spray
½ head of cabbage,shredded
8 ounces mushrooms, sliced
1 Vidalia onion, sliced
1 bell pepper, cut into chunks
1 tablespoon olive oil
½ cup low-sodium vegetable broth
1 tablespoon Penzy’s Sunny Paris seasoning
1 teaspoon McCormick’s Seasoned Pepper
2 tablespoons grated Parmesan cheese
Cooking spray
Method:
Preheat oven to 375 degrees.
Mix all ingredients in a large bowl.
Coat a large baking dish with non-stick cooking spray.
Arrange the vegetables in the dish.
Tightly cover with aluminum foil.
Bake for 1 hour or until potatoes are fork tender.
Serve
Mix all ingredients in a large bowl.
Coat a large baking dish with non-stick cooking spray.
Arrange the vegetables in the dish.
Tightly cover with aluminum foil.
Bake for 1 hour or until potatoes are fork tender.
Serve
ENJOY!
Cabbage in Mustard-Caraway Sauce
The distinct anise-like taste of caraway fuses perfectly
with cabbage.
Bill and I both like cooked cabbage and I was happy to see
this recipe in the American Heart Association Cookbook. The spicy mustard, yogurt and
seasonings round out the sauce smoothly, making this cabbage a tasty side dish for most any meat.
Try this, if you’re a fan of cabbage too!
Cabbage in Mustard-Caraway Sauce
Ingredients:
8 cups coarsely chopped cabbage
For the sauce:
2 cups fat-free, low sodium
chicken broth
½ - 1 tablespoon spicy brown
mustard
2 teaspoons cornstarch
½ teaspoon caraway seeds
¼ cup fat-free or light plain
yogurt
¼ teaspoon grated lemon zest
¼ teaspoon salt
¼ teaspoon pepper
Method:
Steam the cabbage for 5 minutes,
until tender-crisp, drain, set aside.
Meanwhile, in a medium saucepan,
whisk together the sauce ingredients.
Cook for 2-3 minutes on low, until
thickened.
Add cabbage and stir until well
coated.
Cook for 2-3 minutes, or until
heated through, don’t overcook.
ENJOY!
Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for
great tips and delicious easy recipes!
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DINNER PARTY
Jules-Alexandre Grun
ᴡᴏᴏ ʜᴏᴏ!!!
