Cabbage-beyond soup and slaw

I made Sweet and Sour Cabbage tonight and it was quite good. Instead of beef meatballs, I used extra lean ground turkey sausage and instead of brown sugar, I used Splenda blend. I also added vinegar at the end - we like our sweet and sour to be sweet but still have that sour bite.

http://allrecipes.com/Recipe/Grandma-Elaines-Unstuffed-Sweet-and-Sour-Cabbage/Detail.aspx?evt19=1

Love me some cabbage! I usually chop and saute with splash of olive oil and minced garlic, but I'll be trying some of these great ideas. Thanks for sharing everyone.

I like using it instead of lettuce for "lettuce wraps". It's crispier, thicker, and more durable. Plus, I love the way it tastes with the meat. I also love to put it on my turkey tacos

That's a terrific idea! Gonna try it. Thanks!

You've heard of the trinity..onion, celery, and bell pepper? Well I do the quatro and add bacon to it or any other smoked meat. just about 5-6 slices of turkey bacon, chopped or turkey smoked kebisa( 1/2 of one link sliced ) to one head of green cabbage. I saute the meat with the trinity until the meat is browned and crisp. (The meat makes its own oil.) Then I throw in rinsed, drained, de-cored and cut up cabbage and stir fry for about 5 minutes, season with salt , blk pepper and crushed red pepper flakes (to taste), then turn heat down to low and cover and cook for 20 minutes until tender. The flavors are awesome! Mix up the green pepper with yello w and red for a festive look!

I also use the Quatro for baked beans, pork and beans, mac and cheese out of the box, and any stir-fried veggies.

Made this tonight.... really good.
Chicken Yakisoba

Serves: 6
Ingredients
½ head green cabbage 1 medium yellow onion
2 medium carrots 1 small crown broccoli
2 inches fresh ginger 1 large chicken breast
2 Tbsp vegetable oil 2 (3 oz.) packages ramen noodles seasoning packets discarded
¼ cup soy sauce 1 tsp sesame oil (optional)
2 Tbsp ketchup ¼ cup Worcestershire sauce
1 Tbsp sugar (up to) 1 Tbsp sriracha hot sauce

Instructions
1. Before you begin, prepare the meat and vegetables for stir frying. Peel the ginger with either a vegetable peeler or the side of a spoon and then grate it with a cheese grater. Peel and grate the carrots with a large holed cheese grater. Remove the core from the cabbage and cut into thin strips. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips.
2. Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, sauté for about 30 seconds to one minute (it’s okay if it sticks to the pan but don’t let it burn). Add the chicken strips and cook until they are no longer pink (about five minutes).
3. Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (about 5-10 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking.
4. In a small bowl, combine the soy sauce, Worcestershire sauce, ketchup, sriracha, and sugar. Use only ½ tsp of sriracha if you don’t want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles; stir to coat everything in the sauce, and heat through (just a few minutes).

That sounds awesome! I have avoided the rice and meat all together. I put 2 containers of sliced mushroom in a blender with onions, bellpepper, celery, and garlic. Once it's blended I let it sit for about 30 minutes so that all the seasonings can marinate together. Then I put it in a pot with a little olive oil and brown it. The I put it in a pot that is cooking on a low temp that has v8 juice chopped cabbage, and spinach. Then I let it cook for about 25 minutes! According to MFP it is only 98 calories a cup! That is what I call my cabbage roll soup.

I red or green saute it with a little onion in healthy oil. Then when it is tender, serve drizzled with a little vinegar or butter if you prefer.

Pork is great with cabbage too.

Inside Out Egg Roll
Source: Soup Spice Everything Nice
Serves 3-4

Ingredients

1 Tbsp canola oil
1/2 a roll of reduced fat pork or turkey breakfast sausage
1 or 2 garlic cloves, grated
1" piece of ginger, grated
1 bag (16 oz.) Cole slaw mix
Soy sauce (reduced sodium) to taste
1/8 tsp. Chinese five-spice powder
Salt, white pepper and red pepper flakes to taste

Optional garnishes:
Green onions, sliced
Toasted sesame seeds
Fried Chinese noodles

Directions

Sauté sausage in oil until brown. Add garlic, ginger, and slaw mix; saute until it starts to reduce in size. Add soy sauce, five spice powder, salt and peppers to taste. Sauté a little longer and serve. Garnish with any or all garnishes from above.

:drinker:

You've heard of the trinity..onion, celery, and bell pepper? Well I do the quatro and add bacon to it or any other smoked meat. just about 5-6 slices of turkey bacon, chopped or turkey smoked kebisa( 1/2 of one link sliced ) to one head of green cabbage. I saute the meat with the trinity until the meat is browned and crisp. (The meat makes its own oil.) Then I throw in rinsed, drained, de-cored and cut up cabbage and stir fry for about 5 minutes, season with salt , blk pepper and crushed red pepper flakes (to taste), then turn heat down to low and cover and cook for 20 minutes until tender. The flavors are awesome! Mix up the green pepper with yello w and red for a festive look!

I also use the Quatro for baked beans, pork and beans, mac and cheese out of the box, and any stir-fried veggies.

What she said,one of our favs.I usually add a Tbl or so of rice vinegar the last few mins,or when done. Stir & serve.

Bump for later