Archive for April, 2010

Cabbage & Carrot Salad

Tuesday, April 13th, 2010

Cabbage & Carrot SaladThis is a very healthy and easy salad to make. Great for lunch time and light snacking.

Makes 4 servings | Time: 15 minutes

  • 1 pound Napa or Savoy cabbage, cored and shredded
  • 2 carrots, peeled and grated
  • 2 or 3 scallions, minced
  • 1/4 to 1/3 cup peanut (preferred) or canola oil
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon soy sauce
  • Salt and freshly ground pepper to taste
Start by combining the vegetables in a bowl. Then mix the oil, lime juice and soy sauce.
The original recipe says you can add salt but I think the soy sauce is good enough.
Add fresh ground black pepper if you wish. Toss the veggies and dressing then serve
Original recipe from:

Sweet & Sour Cabbage Wedges

Tuesday, April 13th, 2010

Sweet & Sour Cabbage WedgesServes 4
Prep time: 5 minutes
Total time: 25 minutes

  • 2 tablespoons olive oil
  • 1/2 head green cabbage, quartered through the core
  • 1/2 cup cider vinegar
  • 2 tablespoons sugar
  • course salt and ground pepper

Start by putting olive oil in a pan (skillet can be used) over medium heat. Then add the cabbage and cook it until it’s golden brown. Around 3 minutes per each side. Then add vinegar, sugar and 1.5 cups of water. Bring to a simmer. Cook the cabbage until it is tender. You can use a chopstick or fork to test it. Cook about 12 to 15 minutes then serve with salt and pepper. You can also replace the salt with soy sauce.

Original recipe from:

Pork with Layered Cabbage

Tuesday, April 13th, 2010

Pork with Layered CabbageA light, healthy meal!

  • 2 pounds of sauerkraut
  • 1 large head green cabbage
  • 2 tbsp olive oil
  • 1 cup finely chopped onions
  • 1/4 tsp of finely chopped garlic
  • 1 lb ground lean pork
  • 1/4 cup rice, cooked in boiling salted water (yielding 3/4 cup cooked)
  • 2 lightly beaten eggs
  • 2 tbsp sweet Hungarian paprika
  • 1/8 tsp marjoram
  • 1 tsp salt
  • freshly ground pepper
  • 1 cup water mixed with 1 cup tomato puree
  • 1 cup sour cream
1 Rinse the sauerkraut in cold water. If needed, soak in cold water 10-20 minutes to
reduce sourness. Squeeze dry and set aside. In a large saucepan, bring to a boil
enough salted water to cover the cabbage. Add the cabbage, turn the heat to low and
simmer 8 minutes. Remove the cabbage and let it drain while it cools enough to
handle. Pull off 16 large unbroken leaves and lay them on paper towels to drain and
cool further.

2 In a 10-inch skillet, saute the onions and garlic in olive oil, until the onions are lightly
colored. In a large mixing bowl, combine the pork, rice, eggs, paprika, marjoram, the
onion-garlic mixture, salt and a few grindings of black pepper. Mix well with a fork or
wooden spoon.

3 Place 2 tablespoons of the stuffing in the center of one of the wilted cabbage leaves
and, beginning with the thick end of the leaf, fold over the sides, then roll the whole leaf
tightly, as you would a small bundle. Repeat with more leaves until all the stuffing has
been used.

4 Spread the sauerkraut on the bottom of a 5-quart casserole and arrange the cabbage
rolls on top of it. Add the water mixed with the tomato puree. Bring the liquid to a boil,
then cover the pan tightly and cook the stuffed cabbage over low heat for 1 hour.
Transfer the rolls from the casserole to a warm plate. Stir in the sour cream to the
sauerkraut. Simmer another 5 minutes. Lift the sauerkraut onto a serving platter with a
slotted spoon. Arrange the cabbage rolls on the sauerkraut and pour some of the
sauce over them. Serve the rest of the sauce in a sauceboat.

Serves 4-6.Original recipe from:

Korean Cabbage

Tuesday, April 13th, 2010

Korean CabbageAlso called Korean Kimchee/Kimchi

  • 1 cup of water and add 1 tablespoon coarse sea salt or kosher salt
  • 2 heads of Napa cabbage and cut into quarters or 2-inch wedges
  • 1 bulb garlic, cloves separated and peeled
  • 1 (2-inch) piece of ginger root
  • 1/4 cup fish sauce or korean salted shrimp
  • 1 asian radish, peeled and grated
  • 1 bunch of green onions, cut into 1-inch lengths
  • 1/2 cup korean chili powder
  • 1 teaspoon of sugar

Start by dissolving the 1 cup of salt in a 1/2 gallon of water then soak the cabbage in the salt water for 3 to 4 hours. Then combine the garlic, ginger and korean salted shrimp (fish sauce) in a food processor (blender) until it’s chopped finely. Then in a large bowl combine the radish, scallions, mustard greens, garlic mixture, chili powder, 1 tablespoon of salt and sugar. Gently toss everything but wear a plastic glove! Next remove the cabbage from the water and rinse it well. Drain the cabbage in a colander and squeeze as much water from it. Grab the cabbage and stuff radish mixture between leaves by working from outside in from largest to the smallest leaf. Don’t stuff it too much and make sure the radish mix fills the leaves by wrapping tightly around the rest of the cabbage. Divide the cabbage in quart or gallon jars. Let it sit for 2 or 3 days in the fridge.

Original recipe from: