Cabbage, Pancetta, and Potatoe Soup

This soup will warm you on a cold winters day.

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.

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


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.

Asian Slaw


This is a tasty slaw with Asian flare. It also will keep overnight in the fridge for lunch the next day.


  • 1 head of shredded cabbage
  • 2 grated carrots
  • 2 TBSP toasted sesame oil
  • 2 TBSP rice vinegar
  • 1 TBSP soy sauce
  • 2 TBSP sesame seeds

Combine oil, vinegar and soy sauce in a small jar. Toss with remaining ingredients.

Serves 6. 2 WW PP.

Braised Cabbage and Pork Belly

Trader Joes Pork Belly is perfect for a quick weeknight meal. I braided some cabbage and served it up crispy with some mustard – yum!

1 small head of cabbage sliced 1/4 inch thick
1 package of pork belly, sliced 1/4 inch thick
1 tsp mustard seeds
Salt and pepper
2 c chicken stock

In a large pot, bring chicken broth, mustard seeds and cabbage to a boil, reduce heat to low and cover. Cook for 30 minutes.

Heat a non stick skillet over medium high heat. Add the pork and cook until crispy on both sides.

Serve cabbage and pork with mustard.

Serves 4.

Asian Slaw

An Asian take take on coleslaw – thanks to Patricia Wells for another great recipe.

2 TBSP toasted sesame oil
2 TBSP rice wine vinegar
1 TBSP soy sauce
1 tsp grated ginger

1 lb cabbage, shredded
1 c carrot, shredded
4 green onions, sliced thin
1/4 c cilantro, chopped

Combine dressing in a bowl. Toss with remaining ingredients.

Serves 8.

Grilled Chicken with Lime and Salad

This one is from “a change of appetite” by Diana Henry – the best part is there are plenty of leftovers for lunch during the week.

12 boneless chicken thighs
Zest and juice of 6 limes
1 TBSP red chili flakes
3 TBSP soy sauce
1/2 TBSP fish sauce
6 cloves garlic, minced
2 TBSP dried mint
2 TBSP rice vinegar
1 TBSP super fine sugar
1/2 TBSP fish sauce
Juice of 1 lime
2 tsp ginger syrup
2 TBSP peanut oil
10 radishes, sliced thin
1/4 cabbages, sliced thin
1 carrot, shredded
1/2 c cilantro, torn
1/4 c mint, torn
2 1/2 c arugula

Cut chicken into smaller pieces. Combine marinade ingredient in a shallow bowl or zip lock bag, add chicken and marinade over night.

When ready, heat grill on high and cook chicken for 3 minutes per side, till cooked through.

Confine dressing in a small jar, shake to combine.

Toss salad ingredients together. Dress what you will eat and serve with chicken.

Serves 6.

Roasted Cabbage and Carrots


I decide to try something different his year on St Patty’s Day. Instead of the traditional corned beef and mushy veggies, I roasted mine and topped them with a little vinaigrette – amazing!

1 head of cabbage, sliced into 1/2 steaks
2 bunches of thin carrots
Caraway seeds
Olive oil spray
Salt and pepper

2 tsp Dijon mustard
2 tsp white balsamic vinegar
1 tsp lemon juice
Salt and pepper
3 TBSP minced fresh chives
2 TBSP olive oil

Preheat oven to 425. Spray a large baking sheet with olive oil.

Place the sliced cabbage and carrots on the baking sheet, spray with olive oil, then salt and pepper and caraway seeds. Roast for 20 – 25 minutes.

Combine Vinaigrette ingredients in a small jar.

Serve cabbage and carrots with a drizzle of Vinaigrette.

Tropical Slaw


This coleslaw is perfect with kalua pork! It would also be great with bbq meat. I used bagged slaw mix to speed things up. Be sure to let it chill for at least an hour so the flavors feta chance to mix.

4 c shredded cabbage
1 c pineapple, diced or crushed
3/4 c raisins
3/4 c shredded coconut
1/2 c slivered almonds
1/2 c canola oil
1/4 c apple cider vinegar
Juice of 2 limes
Salt and pepper

Combine in a large bowl.

Serves 8.

Black Bean Tacos


Another crazy day leads to another quick and tasty meal. The slaw part holds up great overnight for tasty leftovers.

2 cans of black beans, drained
1 small can of diced peppers
1 onion, diced
1/2 head cabbages, shredded
2-3 limes juices
1 TBSP canola oil
1/4 c cilantro, minced
1 small red onion, thinly sliced
5 green onions, minced
Mexican cheese
Tortilla shells

In a medium pan heat 2 tsp canola oil, cook onions for 3 minutes. Add beans and peppers, cook for 10 minutes.

In a large bowl, toss lime juice, oil, cabbage, cilantro and onions.

Heat tortillas, fill with beans, slaw and top with cheese and avocado.

Serves 4.