Cabbage Lovers Cabbage Quickie Recipes
STUFFED CABBAGE
This recipe calls for freezing a head of cabbage overnight to soften the leaves to wrap around a beef and rice mixture.
Provided by Barb
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 13h10m
Yield 8
Number Of Ingredients 7
Steps:
- Place cabbage head in freezer and freeze overnight. Remove from freezer, thaw and peel away leaves.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the beef, egg, onion, rice, salt and pepper. Mix together well. Take a small handful and form into a small roll or ball. Place into the center of a cabbage leaf. Fold the sides of the leaf over and roll the ball up into the leaf. Place seam side down in baking dish. Continue until all of the filling is used up.
- Mix together the soup with a 1/2 can water; pour over stuffed cabbage.
- Bake uncovered at 350 degrees F (175 degrees C) for 1 hour; baste often with the sauce.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 19.6 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 4.3 g, Protein 14 g, SaturatedFat 5.1 g, Sodium 287.9 mg, Sugar 8.3 g
CABBAGE LOVER'S CABBAGE QUICKIE
I'm doing the nutrisystem diet, and since cabbage is listed as a "salad vegetable" and the amount is unlimited, this has become my saving grace. It truly is delicious. I made this up in desperation and it's wonderful.
Provided by BogeysMom
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Spray a heavy skillet with the nonstick spray.
- Put the whole bag of shredded cabbage in the skillet and sprinkle with generous amount salt and pepper.
- Stir and toss until wilted and just beginning to brown a bit.
- Serve hot.
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- Gyoza (Japanese Pan-Fried Dumplings) Juicy on the inside, crispy and golden brown on the outside, gyoza are such a treat to make at home. The filling is as simple as mixing juicy minced pork with cabbage (or napa cabbage), garlic, and ginger.
- Okonomiyaki (Japanese Savory Cabbage Pancake) This popular Japanese street food is absolutely sensational! Okonomi means ‘as you like it’ and Yaki means ‘grill’, and it’s exactly what the name says – you can cook up the savory pancake in any way you can imagine.
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- Boil the water in a small pot for 30 minutes. To be the most beneficial, the water you use should be free of chlorine and other additives. Boiling will rid the water of most undesirable elements, but you can also run your water through a filter or leave it sitting out at room temperature for 24 hours.
- Put the chopped cabbage and the water into a blender. Use a large blender so the blender is only about 2/3 full. If you fill the blender to the top, the ingredients may not blend thoroughly enough.
- Blend the cabbage and water together at low speed. Stop when the water is green-tinted, with noticeable chunks of cabbage still floating around. This should only take one or two minutes.
- Blend the mixture on high for 10 seconds. Do not allow the mixture to blend at high speed for much longer than that. There should still be a few small pieces of cabbage floating around in the juice.
- Pour the mixture into a 1-quart (1 liter) jar. Make sure there is at least 1 inch (2.5 centimeters) between the surface of the cabbage mixture and the rim of the jar.
- Tightly seal the jar with plastic wrap. If the jar you use has a lid, that will also work well. For an even tighter seal, stretch plastic wrap over the mouth of the jar and screw the cap onto the jar over the wrap.
- Allow the cabbage mixture to sit undisturbed at room temperature. Avoid allowing the temperature to drop much below 68 degrees Fahrenheit (20 degrees Celsius) or to rise above 78 degrees Fahrenheit (25.6 degrees Celsius).
- Let the cabbage mixture sit for 3 full days or 72 hours. The juice is fermenting, growing cultures that will help your digestive health.
- Place a mesh strainer over a clean, empty jar. Use a strainer with relatively small gaps, if possible, to separate as much of the mixture's liquid from the mixture's solid parts as possible.
- Pour the pulpy liquid through the strainer and into the second jar. Strain the liquid slowly to avoid accidentally spilling the juice or causing the strainer to get clogged with pulp.
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