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cabbage

Recipes with Cabbage

Slow Cooker Corned Beef & Cabbage Soup

Add to ❤ Favorites Ingredients for 6-8 servings 6 cups low-sodium chicken broth* 2 pounds corned beef, trimmed of excess fat and cut into large chunks** 1 1/2 pounds Yukon gold potatoes, chopped (do not peel) 3 carrots, peeled and diced (8-9 ounces) 2 stalks celery, diced (any leaves may be included) 1 medium yellow onion, peeled and diced 1 small head green cabbage (or half a large), quartered, stem removed, and chopped (1 1/2 pounds or 5-6 cups chopped) 1 bay leaf and/or 2 sprigs of fresh thyme Kosher salt and freshly-ground black pepper Optional for serving: chopped fresh parsley or a sprig of fresh thyme Read the Instructions here  

Chicken Bulgogi With Cabbage

Add to ❤ Favorites Ingredients for 4 servings 1 pound boneless chicken thigh or breast 1 cup cabbage, roughly chopped For the marinade ¼ cup soy sauce 2 tablespoons brown sugar 2 teaspoons gochujang (Korean chili paste) optional 1 tablespoon mirin or rice wine 1 tablespoon garlic, minced 2 teaspoons sesame oil 2 teaspoons ginger, peeled and grated freshly ground black pepper 1 teaspoon sesame seeds Read the Instructions here  

Crunchy Salad with Cilantro Orange Vinaigrette

Add to ❤ Favorites Crunchy Salad with Cilantro Orange Vinaigrette ~ Chopped veggie salad with serious crunch factor in a tangy yet slightly sweet cilantro orange vinaigrette. Ingredients for 4-6 servings Cilantro Orange Vinaigrette 3 tbsp apple cider vinegar 1/2 cup FRESH orange juice (or similar) 1/4 cup extra virgin olive oil 1 tbsp honey; +/- depending on desired sweetness 2 tbsp finely chopped fresh cilantro Salt; to taste* 1/8 tsp black pepper; to taste, plus more** Crunchy Salad 1-12 oz package Broccoli Slaw (Broccoli, carrots, and red cabbage) 1-6.75 Kale and Brussel Sprouts mix (omit the dressing, just use the veggies and the seeds/cranberries if offered) 3 cups chopped purple cabbage (1 small head approximately) 2 cups chopped fresh broccoli crowns (1 medium head) 1/2 cup pepitas (shelled pumpkin seeds) 1/3 cup sunflower seed kernels 1 cup dried cranberries (sweetened or un) Read the Instructions here  

Fish Taco Cabbage Bowl

Add to ❤ Favorites Ingredients for 4 servings 3 large or 4 small fillets Tilapia or other mild white fish 2 tsp. + 2 tsp. olive oil 2 tsp. Szeged Fish Rub(or use other fish rub of your choice) 1 tsp. ground cumin 1/2 tsp. chile powder 1 medium head green cabbage, thinly sliced 1/2 medium head red cabbage, thinly sliced 1/2 cup thinly sliced green onion guacamole, for serving (completely optional) Dressing Ingredients: 1/2 cup mayo (Or use a mix of mayo and Fat Free Greek Yogurt if you’d like a lighter option.) 2 T fresh-squeezed lime juice (I used my fresh-frozen lime juice) 2 tsp. Green Tabasco Sauce (more or less to taste) salt or Vege-Sal to taste (I used about 1/2 tsp. Vege-Sal.) Read the Instructions here  

Chicken and Cranberry Salad with Lemon Poppy Seed Dressing

Add to ❤ Favorites This dressing is incredibly simple and not too-too sweet. If you prefer a creamy lemon poppy seed dressing, you can always sub half of the oil with mayonnaise or Greek yogurt. And as always, you can always taste and adjust the sweetness to your liking. Ingredients for 4 servings LEMON POPPY SEED DRESSING ¼ cup neutral salad oil 2 Tbsp fresh lemon juice ½ Tbsp honey ¼ tsp sugar ½ Tbsp Dijon mustartd ¼ Tbsp poppy seeds ⅛ tsp onion powder ¼ tsp salt SALAD ½ head cabbage, shredded (about 6 cups) Salt, as needed 1 cup cooked chicken, diced or shredded ½ cup sliced almonds ½ cup dried cranberries 3 green onions, sliced Read the Instructions here