Sweet Pepper Slaw

Here is a fun twist on a cole slaw.  It uses traditional cabbage blend plus sweet bell peppers and a sweet onion.  The dressing is a combination sweet/sour reminiscent of the dressing used for a classic three-bean salad. 

Sweet Pepper Slaw

Serves 8

Ingredients:

7 oz Cabbage, Shredded (I use a 1/2 bag of classic preshred with carrots included)

1 Medium Sweet Onion - diced fine

1/2 Pound Sweet Bell Peppers - diced fine.

2 Tablespoons White Vinegar

2 Tablespoons White Sugar

1 Tablespoon Oil (canola, olive oil . . .your choice)

1/8 Teaspoon of Ground Black Pepper

Note:

1. For the peppers - I used a combination of red, yellow and orange mini bell peppers. 

2. To dice, I actually ran the (cleaned) onion and (cleaned) bell peppers through my food processor.  Use a course chop.

Instructions:

1.  Combine the cabbage, onion and peppers in a large bowl.

2.  Prepare the dressing by mixing together the vinegar, oil, sugar and black pepper in a small bowl.   Whisk until well combined. 

3.  Pour the dressing over the slaw mix and toss until well combined.  Cover and let sit in the fridge for at least an hour to let the cabbage soften and the flavors marry. 

Mu Shu Pork

Mu Shu Pork or Moo Shu Pork?  Not sure which is correct, but I'm going with Mu Shu and I give this recipe all-my-thumbs up!  I love a good crockpot meal . . .and this one is pretty dang easy.  Typically, Mu Shu Pork is served with thin pancakes and you fill them with the pork mixture.  In this easy Americanized version, we'll use tortillas instead.  Flavor-wise, this is rich with garlic and uses hoisin sauce.  You can typically buy hoisin sauce in the Asian section of your grocery store and is a staple in many Asian dishes.  Combining that with the mushrooms (which I love) and with cabbage (which I love) and pork = yum.

Mu Shu Pork

Serves 4

Ingredients:

1 Pound Boneless Pork Chops

1-8 oz Container of Fresh Mushrooms

1-16oz Bag of Shredded Cabbage 

1/2 Cup Hoisin Sauce

6 Cloves Garlic, Minced

2 Tablespoons Sesame Oil

2 Tablespoons Low-Sodium Soy Sauce

1 Tablespoon Cornstarch

Green Onion, Sliced - for garnish

Tortillas

Step 1:  In a small bowl, mix together the hoisin sauce, garlic, sesame oil, soy sauce and cornstarch.  Set aside.

Step 2:  In a crockpot, add the pork chops.  Place the mushrooms on top of the pork chops.  Pour the sauce from step 1 over the mushrooms.  Now add the cabbage.

Step 3:  Cook on low for 6 hours.  Your pork chops should be tender enough to shred with two forks - give everything in the crockpot a good stir before serving to combine.

Step 4:  Serve with tortillas and green onions to garnish.

Unstuffed Egg Roll Bowl

A while back a coworker came back upstairs to our cubefarm with a box of food smelling delicious.  She had been down to the cafeteria and I asked what she had retrieved.  Answer:  Unstuffed Egg Roll.  Say what???  All the yummy egg roll fixin's in a bowl?  Yes, please!  This, I knew, was something I could accomplish at home.  Enjoy.

Un-Stuffed Egg Roll Bowl

Serves 4-6

Ingredients:

1 to 1.5 Pounds Ground Pork or Chicken

1 Bag Shredded Cabbage with Carrot Blend

8 oz Mushrooms, Fresh/Sliced

2 and 1/2 Tablespoons Soy Sauce

2 Cloves Garlic, Finely Minced

1 Teaspoon Fresh Grated Ginger

1 Tablespoon Chinese Rice Wine or Dry Cooking Sherry

1 Teaspoon Sesame Oil

Ground Black Pepper to Taste

Optional:  Crispy Wonton Strips, Chinese Mustard and/or Sweet n Sour Sauce

Instructions:

Step 1:  In a large non-stick skillet, add the meat and mushrooms.  Cook over medium high heat until meat is browned.

Step 2:  Add the remaining ingredients to the pan - Cabbage, Soy Sauce, Garlic, Ginger, Rice Wine and Sesame oil.  Continue to cook over medium high heat until the cabbage becomes wilted to your desired consistency.  Add black pepper to taste.

Step 3:  To serve, divide among bowls and top with crispy wonton strips.  Garnish with mustard or sweet and sour sauce as desired.

Note:  You can easily make this dish gluten free and/or vegetarian easily or low-carb.  To make gluten free - be sure to use a gluten free soy sauce and omit the wonton strips.  To make vegetarian, omit the meat and sub either tofu or use additional veggies of choice.  Low Carb?  Omit the wonton strips.

Oriental Slaw

This is one of my all-time favorite salads and is always potluck favorite.  Shredded cabbage, oriental flavors, onion, almonds and crunchy ramen noodles.  There are many versions of this salad - here is mine.  What makes it better than the other recipes?  I toast my almonds.  I use Nature's Seasoning + the seasoning packet from the ramen.  Those are just the first few differences.  Give it whirl - you will love it!

Oriental Slaw

Serves Several

Ingredients:

1 Pkg Cabbage, Pre-Cut

1 Pkg Oriental Ramen Noodles

1/2 Sliced Almonds, Toasted

1/2 Cup Sesame Oil

1/4 Cup Vinegar

1/4 Cup Sugar

1 Bunch (5-6) Green Onion, cleaned and sliced

2 Teaspoons Nature's Seasoning

Step 1:  In a large bowl, combine the seasoning packet from the ramen noodles along with the vinegar, oil, sugar and Nature's Seasoning.  Mix well.

Step 2:  Add to the bowl the cabbage, toasted almonds and green onion.  Stir well to combine and incorporate the dressing.

Step 3:  Crunch up the ramen noodles.  Add to the salad and stir.  Serve immediately.  OR, if you prefer to make ahead - prepare everything except this last step.  Reserve the noodles and add them to the salad right before serving it (unless you prefer soggy noodles . . .which are okay too).

Crockpot Unstuffed Cabbage Rolls

If you love cabbage rolls, here is an easy way to get all those great flavors in the crockpot . . .without having to roll them up!  Please note, you can make this recipe with ground turkey or ground beef - both are very tasty.

Crockpot Unstuffed Cabbage Rolls

Serves 6+

Ingredients:

1 and 1/2 LBS Ground Turkey or Ground Beef

3/4 Cup Rice 

2 LBS Cabbage (1 medium-sized head)

1 (14.5) oz Can of Diced Tomatoes

1 Large Onion

4 Cloves of Garlic

3 Teaspoons Nature's Seasoning (or use 1/2 salt, 1/2 pepper)

2 Tablespoons Parsley

1 Tablespoon Marjoram

1 (14.5 oz) Can of Low-Sodium Chicken Broth

2 Tablespoons Lemon Juice

Step 1:  Clean and dice the onion.  Add to a large bowl.  Also to the bowl, add the meat, uncooked rice, Nature's Seasoning, parsley, and marjoram.   Mince the garlic and add that to the bowl as well. Mix well.  Set aside.

Step 2:  In medium bowl or large measuring cup, combine the tomatoes, lemon juice and broth.  Stir and set aside.

Step 3:  Wash the cabbage.  Peel the outer leaves off and discard.  Remove the core and discard.  Cut the cabbage into thin slices.  Set aside.

Step 4:  Assembly.  Spray your crockpot with non-stick cooking spray (or use a crockpot liner).  Place 1/2 the meat mixture in the crockpot and spread out (doesn't need to be perfect).  Place 1/2 the cabbage on top of the meat layer.  Pour about 1/2 the tomato mixture over the cabbage.  Now, repeat these steps.  Place the last of the meat on top of the cabbage layer.  Distribute the best you can.  Add the remaining cabbage and then pour the remaining tomato mixture over the cabbage.  

Step 5:  Cover and cook on low for 8 hours, until meat is cooked through and cabbage is wilted.

Seared and Roasted Cabbage

Cabbage.  Most people either love or hate it.  I am on the LOVE IT bandwagon.  Seriously, a good slaw can make or break lunch.  No joke.  But, let's talk about cooked cabbage . . .seared in a hot pan until the edges char a bit, then add a little broth or water and place in the oven to roast until tender.  SO YUMMY.  Once you make this, it will definitely go into your vegetable rotation.  It pairs excellently with a great roast.

Seared & Roasted Cabbage

Serves 4

Ingredients:

1 Small Head of Cabbage (Red or Green)

1 Tablespoon Olive Oil

1 Tablespoon Butter

Nature's Seasoning (or salt and pepper)

1 Cup Chicken Broth or Water

Step 1:  Preheat the oven to 375 degrees Fahrenheit.  For this recipe, you will be using the stovetop and the oven, so you will want to use a pan that can be transferred from the top of the stove and then into the oven.  

Step 2:  Prep your cabbage by washing it and then very carefully cut it into 4 wedges.  Leave the core in!

Step 3:  In a heavy duty fry pan, skillet or small dutch oven - heat the oil to medium.  Once heated, add in the cabbage.  Cook on one cut-side until deeply browned.  Turn the cabbage to the other cut-side and brown that side as well.  Once both sides of the cut wedges are browned, add the butter to the pan along with the broth (or water).  Season the wedges on all sides with the Nature's Seasoning or salt and pepper.

Step 4:  Place the pan in the oven, uncovered - and bake for 45 minutes to 1 hour.  

Boiled Corned Beef & Cabbage with Potatoes

Looking for an easy St. Patrick's Day dinner?  Here is my favorite way to serve corned beef, cabbage and potatoes.  This is a very uncomplicated way to cook everything in one large pot - and it turns out soooooo yummy.  And the leftovers are just as yummy.

Boiled Corned Beef & Cabbage with Potatoes

Serves 6 - 8

Ingredients:

2-3lb Corned Beef Roast

6-8 Small Red Potatoes (scrubbed clean - leave skin on)

1 Medium Onion (quartered)

1 Small head of Cabbage (cleaned and cut into wedges)

In a large stock pot or Dutch Oven, cover the roast with water and bring to boil.  Reduce heat and simmer for 1 hour.  Add potatoes and onion to the pot and cook for 20 minutes.  Add cabbage to pot and cook for 15 minutes.

To serve, remove roast and place on platter.  Slice to serve.  For the potatoes and veggies, drain before serving.  Enjoy!

Creamy Coleslaw

Comfort food.  That's where I rank this recipe:  Comfort Food.  Coleslaw is something I grew up with and was likely served weekly at our dinner table.  My mother grew her own cabbage in the summer.  During the winter, she bought cabbage at the store.  Regardless, it was a staple in our household.  She always made it the same way too:  sweet, creamy and a little tart.  No other coleslaw measures up to it (in my opinion).  The ingredients are simple and are likely things you usually have on-hand.  Enjoy!

Creamy Coleslaw

Serves 12 (1/2 cup serving size)

Ingredients:

5-6 Cups Shredded Cabbage (or 1 bag from the produce section at the grocery store)

1 Cup Mayonnaise

1/4 Cup White Vinegar

1/4 Cup Sugar

1 Teaspoon Celery Seeds (optional)

Paprika (optional / for garnish)

Step 1:  Prepare the dressing.  In a medium sized bowl, add the mayo, sugar and vinegar.  Stir together until well combined. If using celery seeds, add them and stir until combined.

Step 2:  Place cabbage in a large bowl.  Add the dressing and mix well with the cabbage. 

You can either serve this immediately or you can cover it and store in the fridge up to 1 day in advance of serving.  Before serving, sprinkle with paprika (optional).