Sausage and Cabbage

I found this wonderful French sausage at Market of Choice cooked it with some cabbage and onions for the perfect fall meal!

  • 1 lb sausage
  • Olive oil
  • 1 onion, sliced thin
  • 3 cloves garlic minced
  • 1 medium head of cabbage, shredded
  • Salt and pepper
  • 1 tbsp red wine vinegar

Heat 1 tbsp of olive oil in a 12 inch skillet over medium low heat, cook until browned then flip and repeat. Remove from pan, add onions, cabbage, garlic and cover, stirring occasionally until wilted, about 10 min, stir in vinegar, season with salt and pepper. Return sausage to the pan, cover and cook for 5 minutes.

Serves 4.

Beet Lara

This recipe was inspired by Eating Well Magazine. I made a few minor changes, added some peanuts and made extra sauce! It is also great the next day as a salad!

  • 3 tbps black rice
  • ¾ c quinoa
  • 1½ c water plus 2 tbsp, divided
  • 1/2 c lime juice
  • 1/2 c chopped scallions
  • 1/4 c chopped fresh cilantro
  • 1/4 c fish sauce
  • 2 tsp coconut palm sugar
  • 1 tsp crushed red pepper
  • 2 tbsp canola oil
  • 1 lb red beets, peeled and chopped
  • 1 c shredded cabbage
  • 1 c sliced cucumber
  • 1 c Thai basil and/or mint leaves
  • 1 c shredded carrrott

Place rice in a large skillet over medium-low heat. Cook, stirring occasionally, until well-toasted and starting to pop, 5 to 8 minutes. Grind to a fine powder in a spice grinder or with a mortar and pestle. Set aside.

Combine quinoa and 1½ c water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.

Combine the remaining 2 tbsp water, lime juice, scallions, cilantro, fish sauce, brown sugar and crushed red pepper in a small bowl.

Heat oil in the skillet over medium-high heat. Add beets and cook, stirring, until almost tender, about 4 minutes. Add the ground rice and ½ of the sauce. Cook, stirring, until fragrant and the liquid is absorbed, about 2 minutes.

To serve, divide the quinoa among 4 bowls and top with the beet larb, cabbage, cucumber, herbs and carrot. Drizzle with the remaining sauce.

Egg Roll Bowl

This one is from Skinny Taste – Fast/Slow cookbook. It’s one of the fast ones 🙂

Ingredients:

1 lb ground pork

3 tbsp soy sauce

½ small onion, chopped

2 garlic cloves, minced

1 tbsp grated fresh ginger

2½ c finely sliced napa or green cabbage

2 c finely sliced baby bok choy

½ c shredded carrots

5 oz sliced shiitake mushrooms

1 tbsp rice wine

½ tsp toasted sesame oil

2 scallions, sliced, for garnish

2 tablespoons chopped peanuts

Heat oil in a large skillet. Add onion, garlic, ginger and Pork, cook until Pork is cooked through, breaking up with a spoon. Add remaining ingredients except peanuts and scallions, cook for 4 minutes and serve topped with peanuts and scallions.

Serves 4

Char Grilled Pork Paties with Asian Slaw

These pork patties are packed with flavor! They make great leftover lunches. Thank you Patrica Wells – your recipes are the best.

Ingredients:
1 lb ground pork
4 shallots, sliced thin
8 scallions, sliced thin
4 stalks lemongrass, bottom third only
2 cloves garlic
2 tbsp ginger
1 tbsp vietnamese fish sauce
1 tsp red pepper flakes
Vegetable oil

Combine lemongrass, garlic, ginger in a food processor and chop fine. Combine remaining ingredients except the oil in a bowl and form into 12 patties. 

Spray the grill and cook over medium high heat for 8 minutes, turning 1/2 way through.

Asian Slaw
2 tbsp toasted sesame oil
2 tbsp rice wine vinegar
1 tbsp sot sauce
1 tsp grated ginger
12 oz cabbage, chopped
12 oz grated carrot

Combine and serve.

Serves 6.

Asian Tacos

This recipe is from Bon Appetit with a few changes. Another great one for a weeknight meal!

1 1-inch piece ginger, peeled, finely grated
4 garlic cloves, finely grated
1 lb hot Italian sausage, removed from casing
1 tbsp neutral oil
6 oz shiitake mushrooms, thinly sliced
6 c very thinly sliced Napa cabbage
2 tbsp seasoned rice vinegar
2 tbsp soy sauce
1 bunch green onions, sliced thin
⅓ c thinly sliced chives
1 tsp toasted sesame oil
2 tsp sesame seeds
8 flour tortillas
Hoisin sauce and Sriracha

Heat 2 tbsp  oil in a large skillet, over medium-high and cook garlic, ginger and sausage mixture, breaking up with a wooden spoon, until browned, crisp, and cooked through, 6–8 minutes. Using a slotted spoon, transfer sausage mixture to a clean bowl.

Increase heat to high and cook mushrooms in the fat in the skillet, tossing often, until browned and starting to release their juices, about 4 minutes. Add cabbage and cook, tossing often, until cabbage is wilted and tender, about 4 minutes. Drizzle in vinegar and soy sauce and cook, tossing, until liquid is mostly reduced and skillet is dry in spots, about 2 minutes.

Remove skillet from heat and mix chives, sausage, and drizzle with sesame oil and sprinkle with sesame seeds.

Serve stir-fry with tortillas, hoisin sauce, and Sriracha for making individual wraps.

Serves 4.

Irish Tacos

This recipe is from the NYT and it is delicious! It’s a great way to mix up eating left over corned beef.

2 lbs corned beef
1 small head of green cabbage, cored and thinly sliced
3 carrots, peeled and sliced into julienne
3/4 c mayonnaise
3 tbsp sour cream
3 tbspcider vinegar
Salt and pepper
1 ½ tbsp hot sauce
12 to 16 flour or tortillas, warmed
Sliced fresh or pickled jalapeños

Warm the corned beef in its cooking liquid, or wrap it in foil and set on a sheet pan in a 350-degree oven for 20 minutes or so.

Make the coleslaw: Mix cabbage and carrots together in a large bowl.

In a separate bowl, whisk together mayonnaise, yogurt or sour cream, cider vinegar, salt, pepper and hot pepper sauce to taste.

Pour half the sauce over the cabbage and carrots and toss to coat thoroughly. Season to taste. Reserve remaining sauce.

When the corned beef is hot, remove from liquid or foil and use two forks to shred it. Serve with the warmed tortillas, sliced jalapeños, the slaw, remaining white sauce and some hot pepper sauce.

Serves 8.

Cabbage, Bacon and Potato Soup

Perfect soup for a cold winter night. This comes together in less than an hour. 

Ingredients:
6 oz bacon, cut into lardons
1 lb yellow flesh potatoes, cubed
3 celery ribs, sliced thin
1 leek, sliced thin
1 onion, sliced thin
5 cloves garlic chopped
1 quart chicken stock
10 oz savoy canbage, sliced thin
salt and pepper

In a large stock pot, cook the bacon over medium heat until crispy. Turn heat to low, add potatoes, celery, onion, leek and garlic and sweatcook covered until softened, 5 minutes. Add stock and bring to a boil, then reduce to a simmer. Cook 20 minutes until the potatoes are soft. Stir in cabbage and cook for 1 – 2 minutes.

    Serves 6.

    Cabbage, Pancetta, and Potatoe Soup

      
    This soup will warm you on a cold winters day.

    Ingredients:
    10 oz pancetta, cubed
    10 oz potatoes, cubed
    1 onion, sloced thin
    2 leeks, sliced thin
    8 cloved of garlic, sliced thin
    10 oz cabbage slided thin
    1 quart of chicken stock
    Salt and pepper

    In a large stock pot, cook pancetta over medium heat until crispy, add potatoes, onions, leek and garlic, stir to coat and cover, stirring occasionally until onions and leeks are softened. Add cabbage and stock and cook for 15 minutes until the potatoes are softened. Season with salt and pepper.

    Serves 6 – 8.

    Cabbage Soup

      
    This is the perfect healthy winter soup.

    Ingredientss
    1 lb ground beef
    1 large onion, sliced thun
    3 cloves garlic, finely chopped
    2 tsp smoked paprika
    2 tsp deied thyme
    2 28-ounce jar chopped tomatoes
    4 c chopped green cabbage
    6 c beef broth
    1 bay leaf
    Salt and pepper

    In a large dutch oven over medium heat, add ground beef and sauté until no longer pink, breaking the meat up into small pieces as you brown; add onions, garlic and spices and cook for 4 more munutes until softened.

    Add tomatoes, broth, bay leaf and cabbage; bring to a boil, reduce to simmer and cover, leaving the lid ajar slightly. Simmer for 30-minutes or until cabbage is tender and cooked through.

    Taste and adjust seasonings if needed; remove the bay leaf and serve immediately.

    Serves 6 – 8.

    Veal Meatballs with Cabbage and Tomato Sauce

      

    Ingredients:
    1 small head of cabbage, stemmed 5 minutes
    1 lb ground veal
    1/2 c parley
    1/2 c cilantro
    1/2 c rosemary leaves
    6 cloves garlic
    2 c cooked rice
    1 egg
    1/2 tsp salt
    Black pepper
    1/2 tsp ground nutmeg
    1/2 c grated parmigiano

    Preheat oven to 425.

    Tomato Sauce:
    2 28oz cans tomatoes
    1 TBSP salt
    several celery leaves
    6 cloves garlic
    3 bay leaves

    To make sauce, combine all ingredients in a medium pan and cook for 30 minites over medium heat. Remove bay leaves, purée with immersion blender, set aside.

    Chop steamed cabbage and place in the bottom of a baking dish.

    In a food processor combine veal, parsley, cilantro, rosemary, garlic, rice, egg, salt, pepper, nutmeg and half the cheese, process to blend. Form into meatballs and place on top of the cabbage. Cover with tomato sauce.

    Bake 25 – 30 minutes until meatballs cooked through and sauce is bubbling. 

    Serves 6 – 8.