Category Archives: Cabbage

Eggplant Stir-fry with Ginger Lemon Rice

You’ll Need:
1 Eggplant, peeled and chopped
1 Orange Bell Pepper, chopped
1 medium Onion, chopped
2 Garlic Cloves, chopped
4-8 oz Mushrooms, chopped
4 Celery Stalks, chopped
half head Bok Choy, chopped
1-2 TBSP Cooking Oil of Choice
0.75-1.5 TSP Ginger Powder (Note: Use  2 TSP fresh Ginger if you have it.)

1 TBSP Sesame Seed Oil
1 Lemon
Salt
Pepper
1 TBSP Honey (optional)
1 cup Dried Rice (Jasmine is pictured here)

1. Cook rice according to directions and set a side, covered.
2. In a large skillet, add 1 TBSP cooking oil, eggplant, garlic, and onions, and cook for 15 minutes, stirring occasionally.
3. Add peppers, celery, fresh ginger*, and mushrooms, and cook for 8-10 minutes.
4. Add juice of half of a lemon, ~1 TSP ginger powder*, salt, pepper, and bok choy. Turn off heat. Stir mix to bury bok choy, allowing it to steep.
5. Add 1 TSP sesame seed oil.
6. Pour rice into a large bowl. Add 1-2 TSP sesame seed oil, dash of pepper, juice of half a lemon, 0.5-1 TSP ginger powder, and honey. Mix well.
7. Serve.

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Roasted Cabbage Wedges

Image by MarthaStewart.com

MarthaStewart.com has posted a recipe for Roasted Cabbage Wedges that I bet would be quite versatile. You could serve them plain, experiment with various seasonings, with dipping sauces or on a bun with other vegetables/bean spreads/burgers, etc.

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Creamy Avocado and White Bean Wrap

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Wraps are a nice change from afternoon sandwiches, and this one looks like a great addition to our menu. EatingWell.com has posted a wrap recipe using red cabbage, white beans, avocado and other items frequently found in our weekly boxes. … Continue reading

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Shepherd’s Pie {in a jar}

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Our Best Bite’s just posted a cute and simple St. Patty’s Day themed recipe, Shepherd’s Pie {in a jar}. Personally, if I was to make this, I’d sub the ground beef with pulled beef, use slices of this week’s carrots, … Continue reading

Cabbage and Purple Potatoes

You’ll Need:
Half Head of Cabbage
Half Onion
Half Bunch of Kale
1 lb Baby Purple Potatoes, baked and quartered
2 cloves Garlic
1 can Black Beans, rinsed

Saute onion and garlic for 5 minutes. Add cabbage, black beans and potatoes and continue to saute for 10 minutes. Remove from heat and add kale, salt and pepper. Allow to steep for 5 minutes before serving.

Note: This is a very filling dish.

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Crock Pot Cabbage Soup

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You’ll Need: 28 oz Diced Tomatoes (undrained)  or 6-8 Roma Tomatoes, diced 1 Onion, chopped 4 cloves Garlic, chopped/crushed 2 cups Carrots, chopped 4 Celery Ribs, chopped 2 cups Green Beans 1 head Cabbage, chopped 4 Yukon Potatoes, chopped 0.5 … Continue reading

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Savoy Cabbage and Carrots

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Much to my surprise, this turned out to be a head turner. (Who would have thought?!?) 1. Saute onion and garlic on medium-high heat until golden. 2. Add chopped cabbage and carrots. (Key is to cook with a lot of … Continue reading

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Cabbage and Potatoes

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Want an easy and simple dish to add to the dinner table (with a fabulously simple use for a makeover lunch the next day)??? Here’s what YOU can do with one of those heads of cabbage in today’s box! 1. … Continue reading

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Kale and Cabbage Coleslaw

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Making Kale Slaw is easy. Simply follow the recipe on this post, Grandma Mable’s Coleslaw, and add half a bunch of chopped kale. (It’s great, by the way.)

Savory Pastries Save the Day

I’ve previously posted a recipe inspired by the use of random veggies in need of attention wrapped in a croissant roll. I continue to hear friends ask about that recipe and even ask if I would post it again. Since I’m not exactly fond of reposting a previous recipe without changes, I thought I’d look up some photos from the numerous meals that have went unposted to date, and include NEW IDEAS of how to use what’s in your current box (or fridge) to create your own Savory Pastry. 🙂

Variation #1 Savory Turkey and Savoy Cabbage Pastries

1. Combine left over chopped turkey with sautéed cabbage, mushrooms, onions, garlic or other vegetables and herbs of choice.  (The smaller each ingredient is chopped the better.)

2. Add cottage cheese (or cream cheese).
3. Place two scoops of filling into center of square-shaped croissant roll dough.
4. Bake at 325-350 degrees Fahrenheit for 12-15 minutes.

Variation #2: Savory Chicken, Cabbage and Carrot Pastries
1. Combine chopped cooked chicken breast with sautéed cabbage, carrots, onion, mushrooms and garlic.


2. Add cottage cheese and stir thoroughly.
3. Place two scoops of filling into center of square-shaped croissant roll dough. 4. Bake at 325-350 degrees Fahrenheit for 12-15 minutes.

Original recipe is titled Savory Italian Pastries.