Cabbage Casserole

I have been trying with a minimum of success to share with you the recipes I made for the jewish holidays.  I look at my photos and unfortunately, in some cases, I have no idea what they are.  Kugels and casseroles have similar looks.  I am guessing, this is a cabbage casserole but I am not sure.  

What I am sure of is that it was delicious and went quickly.  I am finding more and more ways to make cabbage.  It is a versatile vegetable and mixes with many other ingredients.  Forget only using it for cole slaw.  It is a multi-"talented" veggie.

Cabbage Casserole  (adapted)

• 1/4   cup butter 
• 1  bag shredded cabbage (green or white)
• 1   large onion, finely chopped
• 3/4 cup milk
• 2  eggs, lightly beaten
• 1 cup panko crumbs
• 
  

  1/2  teaspoon salt
• 1/4 teaspoon black pepper

Method:

Preheat oven to 325 degrees F. Spray with cooking oil a one quart casserole dish.

Melt  butter in large saucepan. 

Add cabbage and onion; cook over medium heat until softened, about 20 minutes.

 Stir in milk; bring to boiling. 

Lower heat to medium-low; simmer for 5 minutes. 

Remove from heat and cool slightly.

Gently stir in eggs. 

Add 1/2 cup Panko crumbs, salt and pepper. 

Pour into prepared casserole dish. 

Sprinkle with remaining panko crumbs.

Bake in 325 degrees F oven for 30 minutes or until heated through and top is golden brown.

Eat and enjoy.

Asian Cole Slaw

I thought Asian Cole Slaw sound different and yummy but now I am not sure.  The soy sauce turns it brownish so it looks like it has been sitting around for months.  The flavor  is good especially with peanut butter in the mix.  Unfortunately, people don't gravitate toward it.

I would like to use this sauce again on something else.  It would be great with noodles or chicken or broccoli.


Asian Cole Slaw

Ingredients:

3 tablespoons Mirin
3 tablespoons  oil
2 tablespoons creamy peanut butter
1 1/2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon dried ginger
1/2 tablespoons minced garlic
3 cups thinly sliced green cabbage
1/2 red bell peppers, thinly sliced
1 carrots, shredded
1/2 teaspoon chopped cilantro

Method:

In a medium bowl, mix the Mirin, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.

In a large bowl, mix the green cabbage, red bell pepper, carrot, and cilantro. Toss with the peanut butter mixture just before serving.

Turkey Pad Thai Salad

The choice of dish for Eating With Ellie is a shrimp pad thai, something I can't have, being kosher.  I subbed in turkey to make the dish work and the turkey was a good fit.  Thanks to Glennis  for selecting this.

I had some cute problems making this dish.  I bought a bag of shredded cole slaw and when I went to get the components of the recipe, I discovered the cabbage was bad.  As a result,  I made a tiny faux salad to show you how it looked with slaw.  Then I made my own meal without the cole slaw and that is the other dish.

Without the slaw

When I had put it all together, I thought to myself, this would be better warm rather than as a cold salad.  I took the bowl and put it into the microwave for about a minute.  It was delicious.  I would make this  as a main course, a little heavier on the protein, served hot.

Ellie mentions, in the beginning of her book, Weeknight Wonders, that she gets these recipes to be under thirty minutes, by using her time wisely.  This is translated to using down time (pasta cooking, cake baking) to do another part of the recipe.  Unfortunately for me, this did not work, in this recipe, for me.

I, generally like to get everything prepared ahead of time and lined up to go which is not what Ellie prescribes.  I read this recipe through three times to break down the jobs.  It made little sense to me, the way it was presented, using time in the best way (supposedly).

I did cook the pasta first and while it was cooking, I got the ingredients for the dressing, as well as the herbs and the rest of the ingredients.  I shredded my carrots and julienned the basil, at this point so it would be with the remaining ingredients.

With the slaw

Somewhere in here, I cooked the eggs and readied them to go into the dish.  Ellie did not say whether to break the scrambled egg into small pieces but I did that. I did not find the directions clear but that could have been just me.

After this, I dumped everything into the dish and heated it.  Voila, I had myself a delicious meal.

I can't wait to see what the other members of the group have made this week.  Join me at Eating with Ellie to find out.  If you would like to make this dish do so and link up to this page.  We would love to have you join us.
                                            

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Yummy Bok Choy Salad

As I explore new vegetables, I find that I like them. I don't quite understand this. How did I get through life without bok choy, kale, asparagus and purple carrots? There is a whole new world out there and as a great grandmother, I am now discovering it. " Better late than never," definitely fits.

OK, you guessed. I bought bok choy with no plans for it and I made this yummy salad. I definitely did not want a salad. I wanted cooked bok choy but I asked my hubby to get me a recipe and he brought me a salad. Being fair, I decided to make it. It turned out to be one of the best salads, I have made.

This is an Allrecipes.com dish which you can find here. Of course, I altered the recipe. It is much more fun to be creative when you cook. I do remember the days when each word of a recipe had tremendous meaning. Now, it is change in the middle of everything and make a completely different recipe, using one of the ingredients.

I did use the dressing in this recipe and we like it and I can see using it on broccoli, green beans, rice ...... use your imagination.

Yummy Bok Choy Salad

Ingredients

1/2 cup olive oil

1/4 cup white vinegar

1/3 cup white sugar

3 tablespoons soy sauce

2 bunches baby bok choy, cleaned and sliced

1 bunch green onions, chopped

2 cups shredded cabbage

1/2 orange pepper, chopped

1/8 cup slivered almonds

Method:

Mix together olive oil, white vinegar, sugar, and soy sauce. 

Combine the bok choy, green onions, almonds, bell pepper and cabbage in a salad bowl. Toss with dressing, and serve.

Eat and Enjoy.

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Cabbage Pancakes

I have discovered that using cabbage in unusual ways results in making delicious dishes.  I decided to look up recipes for cabbage pancakes and found many.  Two appealed to me, the one below and another that was a partial potato latke and a partial cabbage latke combined.  I hope to make it also.

These pancakes were delicious and served with a little soy sauce mixed with a bit of honey, even better.

Cabbage Pancakes (adapted from Healthy Recipes)

Ingredients

Pancakes:

16 0unces shredded coleslaw

1 red onion, sliced

2 tablespoons gluten-free flour

4 large eggs

1 tablespoon reduced-sodium soy sauce

¼ teaspoon black pepper

1 tablespoon minced garlic

olive oil for frying

Method:

Heat a large skillet (I have a huge electric skillet, I used ).  Add olive oil.

Scoop the mixture into the griddle with an ice cream scoop . 

Flatten with a spatula.

Cook 3-4 minutes on each side, until browned on both sides. 

Eat and enjoy.

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Monday Peeks

25 Fabulous Macaroni and Cheese Recipes --- If you or anyone in your family like Mac and Cheese, here are several different and delicious ways to make it.  For a change of pace that your family will love, pick one and see what happens.
                    
For these and many more, stop off at Buzz Feed Community.

Golden Beet in Citrus Sauce at Gluten-Free A-Z.  Beets often, don't have a good reputation, but they are delicious and easy to make and this recipe sounds like it could change any negative ideas about beets.  Visit Judee to find out how to make it. 
                                                
Sarah is a member of our Wednesdays with Donna Hay group and each week, she turns our recipes into something even better by ricing vegetables of making noodles out of veggies.  Take a look at her 
Zucchini noodles with Rocket, Lemon and Capers.  If that is right for you, check out some of her other recipes for more ideas how to turn starches into vegetables for a lighter, healthier meal.


                                                             

We must have a dessert and this one is easy and it does look yummy.  It is a simple no bake cookie from Annie's Home.
                                               

And my very own Monday Peek is Cabbage Kugel. We are  used to potato and lukshen kugels but not too many people make cabbage kugel and they don't know what they are missing out on.  I suggest, you try it.

                                                 

Cabbage Kugel

I don't think this tastes like cabbage.   We didn't expect to love this but we did.  I shouldn't be surprised since I was brought up on a sweet and peppery cabbage and noodle dish which has always been a favorite.  I don't love cole slaw but I do like it and I really enjoy stuffed cabbage.  I think, other people's taste is getting to me.  Bottom line - people took a piece with trepidation and then took another with enthusiasm.

Cabbage Kugel - adapted from Culinary Kosher

Ingredients:

2 tablespoons olive oil

1 bag shredded cabbage

1 carrot, shredded

1 very large onion, diced

salt and pepper to taste

1 tablespoon sugar

3 eggs, slightly beaten 

1/4 cup olive oil

1/4 cup potato starch 

Method:

Heat olive oil in a large skillet.

Add onion and cook for about ten minutes until soft and golden.

Add shredded carrot and shredded cabbage.  Mix together and cook for an additional ten minutes.

Add the salt, sugar, and pepper. 

In a medium sized bowl, beat the eggs,  the oil and potato starch.

Add the cabbage mixture and mix well. 

Pour into 9x13 pan and bake at 350 for about 50 minutes.

Eat and enjoy.

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Weekend Potluck 

Nutty Cabbage & Shallot Stir Fry

Until the week before Passover (Pesach), Operation Clean-Up is going on and I am clearing out any cabinet with food in it (including refrigerator and freezer).  

This is an example from an old post of how I throw, whatever I can find in my kitchen, together to create a new dish.

I found in my hydrator, a half of a package of shredded cabbage which had to be used up or it would land in the garbage and that is not where food belongs.  I have tons of recipes using cabbage but I was not in the mood for making any of them.  What else could I find?

In my onion drawer, there were two shallots.  Sounded good to me.  There was a bag of golden raisins and another of cashews in the cabinet.  So far, so good.  A moment of thinking and I decided on a simple stir fry.

Nutty Cabbage & Shallot Stir Fry

Ingredients:

1 tablespoon olive oil

2 shallots, sliced thin

2 cups shredded cabbage (you could use cole slaw mix)

1/2 cup (pecans or cashews), chopped

1 tablespoon brown sugar

black pepper to taste

 Method:

Heat olive oil in a medium skillet.

Add shallots and cook for 5 minutes.  Add cabbage and cook for an additional 5 minutes.  Finally, add the nuts and cook for  2 - 3 minutes.  

Add brown sugar and black pepper and mix in to cabbage mixture.

Time to eat and enjoy.

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Japanese Style Savory Vegetable Pancakes with Chicken - EwE

This week,  for Eating with Ellie, I got to choose the recipe and I couldn't resist these Japanese Style Savory Vegetable Pancakes with Chicken.  I am not sure why she calls them vegetable pancakes with chicken.  Once there is chicken, we no longer consider them vegetable or at least, I don't.

I loved these.  The taste and the texture were pleasing.  they were good with or without the sauce which was easy to make.

I did sub in chicken for the shrimp which is not kosher, therefore not allowed for us.  I cut two cutlets into small pieces (one half inch) and browned them in a little olive oil.  I added them to the rest of the ingredients at the end.

Japanese Style Savory Vegetable Pancakes with Chicken - adapted ingredients.

This has 2 chicken cutlets
1 bag of shredded cabbage
4 large scallions, chopped
2 medium carrots, shredded
eggs
gluten-free flour
low sodium soy sauce
toasted sesame oil
oil for cooking the pancakes

For the sauce:  ketchup, Worcestershire sauce, soy sauce  (it is tasty)

I want to makes these again and I don't think, I would change a thing in the adapted recipe. They are easy to make and except the cooking time which is stretched out because you can only cook a small number of pancakes, at one time, everything goes smoothly.  A success story for out home.

Please stop at our group page and see what the other members have done with this recipe, especially if you are a shrimp lover.  I don't know what the shrimp tasted like in this dish but I do know, the chicken was a winner.

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Peanut Butter Noodle Salad - Nigella

I found this wonderful recipe on Bon Appetit, a blog, not the magazine.,  Go take a look and see for yourself. I knew it would be a hit and even though, I was missing some of the ingredients, I went ahead and put it together. What a success!!!!

It was easy to make and delicious to eat. For the original recipe, go to the source and get all the details.

Of course, it doesn't hurt that this is a recipe, originally from Nigella Lawson, one of my favorites. What I like about her is the way she writes her books, with cute phrases, hints and interesting pieces of information.  It is like reading a novel with fantastic recipes included.

This recipe is from a few years ago and I see that she has a new recipe for this salad that looks interesting too.  It is on Food Network.

Peanut Butter Noodle Salad adapted from Nigella Lawson

Ingredients:

Dressing 

2 tablespoons olive oil

1 tablespoon sesame Oil

1 teaspoon garlic flavored rice vinegar

1 tablespoon soy sauce

2 teaspoons chili sauce

2 tablespoons peanut  butter

Salad

12 ounces thin white rice noodles

2 cups shredded cabbage

4 scallions, thinly sliced

sesame seeds - a generous sprinkling

1/2 green bell pepper, thin sliced

1/2 orange bell pepper, thin sliced

1/2 cup carrots, thin sliced

Cook noodles according to package instructions. Drain and put aside.

In a small bowl, combine the ingredients for the dressing. Mix until it is well blended. If necessary, heat peanut butter in microwave for a 10 seconds so that it is easier to incorporate. 

Slice all the vegetables, slicing as thin as possible with a sharp knife. Cut the green pepper strips in half. 

Place half the noodles in a serving dish. Cover with vegetables and mix. Add the remaining noodles and mix, once again. Pour dressing over and mix well enough to coat the noodles and vegetables.

Sit down and feast on the flavors and the crispy vegetables.

Eat and enjoy.

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Cabbage Muffins

Over the years, I have made many kind of muffins but not enough of the savory ones.  When I came across this recipe in "The Best of the Family Table", I jumped to make them.  The recipes in this book come from a weekly magazine, called Mispacha which means Family.  One section in it is dedicated to cooking and recipes and I have found that there are some original and tasty ones there.

Cabbage is one of those veggies that I think, you either love or hate.  I love it in almost any form.  It is great in salads, soups, baked goods, side dishes and mains.  It can be mixed with a variety of other ingredients.

Cabbage is a cruciferous vegetable.  I included a list from the World's Healthiest Foods.  Sometimes it is hard to understand how vegetables are related, certainly not by taste or crunchiness.  I read that originally cruciferous veggies were chosen by their appearance of a cross (crucifix) but that has been changing.

Cruciferous Vegetables
Arugula
Bok choy
Broccoli
Brussels sprouts
Cabbage
Cauliflower
Chinese cabbage
Collard greens
Daikon radish
Horseradish
Kale
Kohlrabi
Land cress
Mustard greens
Radish
Rutabaga
Shepherd's purse
Turnip
Watercress

Cabbage is a very healthy vegetable. It is the vegetable highest in Vitamin A, darotenoids, Vitamin C, folic acid and fiber. Sounds good to me. Please go to the site above to get more detailed information on cabbage. You just might eat more of it after reading the article.

Cabbage Muffins  adapted from The Best of Family Table

Ingredients:

1 lb  white shredded cabbage or coleslaw mix 

4 onions, diced and sautéed 

8 eggs 

2 cups gluten-free flour

3/4 cup water 

1/3  cup oil 

2 soup bouillons

pepper, to taste 

white sesame seeds, for topping

Method:

Preheat oven to 350°F 

Mix all ingredients together well by hand in a large bowl. 

Spray muffin tins with nonstick cooking spray and fill with cabbage mixture. 

Decorate tops of muffins with white sesame seeds as shown. Bake for 30 minutes.

Eat and enjoy.

This recipe appeared in Mishpacha Magazine, May 2012.

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Sauteed Apples, Squash and Cabbage

I am back to using what is in the house for our meals.  I looked around and found a bag of cabbage and used that as my basis for the following recipe.  What goes with cabbage?  Apples popped into mind.  I like to shred some apples for cole slaw, sometimes and I am sure they will be good with cabbage.  Now, what to do to make the recipe better and a little different which is when I thought of the butternut squash I had with no plans as to how to use it.

Sauteed Apples, Squash and Cabbage

Ingredients:

1 tablespoon butter

1 - 2 tablespoons olive oil

4 large tart apples - peeled and cubed

2 cups cubed butternut squash, peeled

about 12 ounces of shredded cabbage

1/2 cup shredded carrot

2 tablespoons brown sugar

1/2 teaspoon cinnamon or 1/2 teaspoon five spice seasoning

1/2 teaspoon black pepper

Method:

In a large skillet or saucepan, melt butter over medium heat.  Add the olive oil and heat together.

Add cabbage and carrots and mix together over medium heat until cabbage is coated.  

Add the squash and apples and cook for 5 minutes.

Add seasoning and brown sugar.  Mix in.

Transfer to a baking dish. Cover.  Cook at 350 degrees F. for 20 minutes.

Eat and enjoy.

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Cabbage Kugel

The first time, I made a cabbage kugel, it was with great trepidation. It just did not sound appealing. Then we sat down to eat it.  My daughter didn't want any but politely took a small piece.  All of a sudden, everyone was happy.  Everybody liked the dish and it disappeared quickly.  Who knew?

This time, I make it with confidence.  I tasted a bit and love it.  I am serving it for the Jewish holidays so I have not served it yet.

Cooking for the holidays is an experience,  We are having four families with kids.  Most of them will stay with us.  My daughter is taking two of the girls at her house.  That means, people sleeping in the bedrooms and the living room.  It means (forgive me) a long line to the bathrooms.  It means, food disappearing quickly.  It means cousins playing with cousins.  It means having the newlyweds in the midst of all of this.

Cooking six major meals (three days - two several course meals, each day with a third meal on the Sabbath) is a major deal.  I have been on my feet cooking since Sunday.  Tomorrow is salad day.  Tonight is desserts.  To me, it meant not eating any meals, only tasting.  Who has time to eat?

Both my daughter-in-law and daughter are bringing food and at that I have been up to all hours of the morning cooking, non-stop.   I don't think, I took pictures of some of the dishes (can you imagine not even thinking of doing that with a camera a few feet away?)

I have an upright freezer and it is filled with food for the meals plus what is in the refrigerator.  This is all surreal.  I would not believe it if it was not my home.  I do this every year, a few times a year and I still jump in with both feet and don't look back.

Taking into account that hubby has celiac and gets sick from garlic, there is little prepared, I could bring in so I don't even consider it.  

This is a major challenge and I love every minute of it.

If I remember the funny incidents after the holidays, I will share some of them with you.  A sense of humor is really important when doing this kind of cooking.  My therapy is the chopping.  I love it.

Here is the kugel and I say with joy that I highly recommend it.

Cabbage Kugel

Ingredients :

1/4 cup margarine

2 bags shredded cabbage
3 carrots, peeled and shredded

1 large onion, sliced

3 eggs

1/3 cup corn meal

2 tablespoons apple cider vinegar

1 tablespoon sugar

ground black pepper to taste

Method:

Preheat oven to 350 degrees F.

Grease a 9 x 13 baking dish.

Melt margarine in a large skillet over medium heat. 

Cook and stir cabbage and onion in the margarine until the vegetables are very tender and dark brown, 25 to 30 minutes.

Whisk eggs,corn meal, cider vinegar, sugar, and black pepper in a large bowl; allow mixture to rest for about 3 minutes.

Stir cabbage mixture and carrots into egg mixture until well mixed; pour mixture into prepared baking dish.

Bake kugel in the preheated oven until browned, about 30 minutes.

Eat and enjoy.

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Zucchini Cabbage Kugel

This is truly one of those dishes that resulted from what I could find in the kitchen.  I took a long look and realized that both hubby and I brought home zucchini, leaving me with 8 of them.  I had bought the cole slaw mix to make cole slaw but didn't get to doing it so I threw it into the mix. I scoured the refrigerator and found part of all three dips and I had no plans for them so in they went.  The rest  of the ingredients are usually in the house.  Putting all this together ended up with a great flavored dish despite how random, my choices were.

Zucchini Cabbage Kugel

Ingredients:

1 tablespoon olive oil
3 zucchini, shredded
1 large onion, diced
1 bag coleslaw mix
1 tablespoon fresh basil
3 eggs
1/4 cup dill dip
1/4 cup spinach dip
1/4 cup red pepper dip

Method:

Preheat oven to 350 degrees.

Heat oil in a medium sized skillet.

Add onions and cook for ten minutes, stirring every once in the while.

In large bowl, mix zucchini, sauteed onion, coleslaw mix and basil.

Add 3 eggs and combine.

Add the three dips and mix together.

Grease a casserole.

Add mixture.

Bake in 350 degree oven for 40 minutes.

Eat and enjoy.

Linked to: Real Food Recipe Round Up    In and Out of the Kitchen        Gluten Free & DIY Tuesdays    Fat Tuesdays