prep time: 20 minutes
cook time: 10 minutes
servings: 4
ingredients:
5 tablespoons olive oil
3 tablespoons soy sauce
4 cloves garlic - chopped
1 piece ginger - peeled and minced
1 1/2 pounds flank steak
2 tablespoons rice vinegar
2/3 small cabbage - cored and thinly sliced
2 carrots - peeled and grated
1/3 cup basil leaves - torn
salt
pepper
steps:
1. in a glass baking dish, whisk 2 tablespoons olive oil, 2 tablespoons soy sauce, garlic, and half of the ginger. add the steak; turn to coat. let marinate 15 minutes, turning halfway through.
2. in a large bowl, whisk together the rice vinegar, 2 tablespoons olive oil and the remaining soy and ginger. toss with the sliced cabbage, carrots, and basil; season with salt and pepper.
3. in a large cast-iron skillet, heat 1 tablespoon olive oil over medium. remove the steak from the marinade and cook to desired doneness, about 4 minutes per side for medium-rare. transfer the steak to a cutting board, tent loosely with foil, and let rest 5 minutes.
4. transfer the salad to a platter. thinly slice the steak against the grain. fan out the sliced steak on to of the salad.
- rachael ray magazine, july/august 2014
Showing posts with label cabbage. Show all posts
Showing posts with label cabbage. Show all posts
3.04.2015
7.07.2014
grilled chicken with whiskey barbecue sauce and spicy slaw
prep time: tbd
cook time: tbd
servings: 8
chicken ingredients:
1 1/4 cups ketchup
1 - 1 1/2 teaspoon hot sauce
2 tablespoon dark molasses
2 tablespoons dijon mustard
2 tablespoon whiskey
2 tablespoons worcestershire
1 tablespoon cider vinegar
1 large garlic clove - minced
6 chicken legs or small bone-in breast halves
1 tablespoon olive oil
slaw ingredients:
1 pound cabbage - cut into shreds
1/4 red onion - cut into long slivers
1/2 red bell pepper - cut into thin strips
2 tablespoon chopped cilantro
1/4 cup olive oil
2 tablespoons sugar
2 tablespoons champagne vinegar
1 tablespoon lime juice
1/2 teaspoon red chile flakes
1/2 teaspoon salt
1/4 teaspoon pepper
chicken steps:
1. combine ketchup, hot sauce, molasses, mustard, whiskey, worcestershire, vinegar and garlic in a medium saucepan. cover and simmer 45 minutes, stirring occasionally. add water if the sauce gets too thick to pour. let cool then transfer to a sealable container, saving some for basting. add chicken to the container and marinade at least 4 hours.
2. heat grill to 350 degrees. grill chicken until browned all over, about 15 minutes, turning occasionally. generously brush tops with remaining sauce and cook. repeat basting the chicken until well browned and cooked through.
slaw steps:
1. place cabbage, onion, pepper and cilantro into a large bowl and toss to combine.
2. combine oil, sugar, vinegar, lime, red chile flakes, salt and pepper in a bowl. pour oil mixture over the vegetables and toss to coat.
- unknown
cook time: tbd
servings: 8
chicken ingredients:
1 1/4 cups ketchup
1 - 1 1/2 teaspoon hot sauce
2 tablespoon dark molasses
2 tablespoons dijon mustard
2 tablespoon whiskey
2 tablespoons worcestershire
1 tablespoon cider vinegar
1 large garlic clove - minced
6 chicken legs or small bone-in breast halves
1 tablespoon olive oil
slaw ingredients:
1 pound cabbage - cut into shreds
1/4 red onion - cut into long slivers
1/2 red bell pepper - cut into thin strips
2 tablespoon chopped cilantro
1/4 cup olive oil
2 tablespoons sugar
2 tablespoons champagne vinegar
1 tablespoon lime juice
1/2 teaspoon red chile flakes
1/2 teaspoon salt
1/4 teaspoon pepper
chicken steps:
1. combine ketchup, hot sauce, molasses, mustard, whiskey, worcestershire, vinegar and garlic in a medium saucepan. cover and simmer 45 minutes, stirring occasionally. add water if the sauce gets too thick to pour. let cool then transfer to a sealable container, saving some for basting. add chicken to the container and marinade at least 4 hours.
2. heat grill to 350 degrees. grill chicken until browned all over, about 15 minutes, turning occasionally. generously brush tops with remaining sauce and cook. repeat basting the chicken until well browned and cooked through.
slaw steps:
1. place cabbage, onion, pepper and cilantro into a large bowl and toss to combine.
2. combine oil, sugar, vinegar, lime, red chile flakes, salt and pepper in a bowl. pour oil mixture over the vegetables and toss to coat.
- unknown
4.23.2014
grilled jerk breasts with slaw
prep time: tbd
cook time: tbd
servings: 2
slaw ingredients
10 medium brussels sprouts - finely sliced
1/2 head of white cabbage - finely sliced
1/2 head of purple cabbage - finely sliced
4 scallions - finely sliced
handful of parsley - finely sliced
juice of 1/2 lemon
1/4 cup white balsamic vinegar
1/4 cup olive oil
1 teaspoon dijon mustard
salt
pepper
chicken ingredients:
2 boneless, skinless chicken breasts
2 tablespoon spicy pimenton
1 tablespoon honey
2 tablespoons soy sauce
1 teaspoon dry thyme
1 teaspoon cayenne pepper
1 tablespoon olive oil
pinch of cinnamon
salt
pepper
slaw steps:
1. combine the brussels sprouts, cabbages, scallions, and parsley in a large bowl. in a separate small mixing bowl add the lemon juice, white balsamic vinegar, and dijon and slowly whisk together while drizzling in olive oil. season with salt and pepper. pour the dressing over the slaw and mix to combine.
chicken steps:
1. combine the pimenton, honey, soy sauce, thyme, cayenne pepper, and cinnamon in a large mixing bowl. whisk together with a fork while slowly drizzling in the olive oil. season with salt and pepper. add the chicken and rub the marinade evenly over the meat with your hands. refrigerate for an hour to overnight, making sure to remove from the fridge 15 - 20 minutes before grilling to bring the chicken back to room temperature.
2. heat a grill pan over medium-high heat. drizzle about a tablespoon of olive oil into the pan. when the pan is hot, add the breasts to the pan and cover with handle. grill for about 5 minutes on each side until cooked through. serve with the coleslaw.
- goop, march 2014
cook time: tbd
servings: 2
slaw ingredients
10 medium brussels sprouts - finely sliced
1/2 head of white cabbage - finely sliced
1/2 head of purple cabbage - finely sliced
4 scallions - finely sliced
handful of parsley - finely sliced
juice of 1/2 lemon
1/4 cup white balsamic vinegar
1/4 cup olive oil
1 teaspoon dijon mustard
salt
pepper
chicken ingredients:
2 boneless, skinless chicken breasts
2 tablespoon spicy pimenton
1 tablespoon honey
2 tablespoons soy sauce
1 teaspoon dry thyme
1 teaspoon cayenne pepper
1 tablespoon olive oil
pinch of cinnamon
salt
pepper
slaw steps:
1. combine the brussels sprouts, cabbages, scallions, and parsley in a large bowl. in a separate small mixing bowl add the lemon juice, white balsamic vinegar, and dijon and slowly whisk together while drizzling in olive oil. season with salt and pepper. pour the dressing over the slaw and mix to combine.
chicken steps:
1. combine the pimenton, honey, soy sauce, thyme, cayenne pepper, and cinnamon in a large mixing bowl. whisk together with a fork while slowly drizzling in the olive oil. season with salt and pepper. add the chicken and rub the marinade evenly over the meat with your hands. refrigerate for an hour to overnight, making sure to remove from the fridge 15 - 20 minutes before grilling to bring the chicken back to room temperature.
2. heat a grill pan over medium-high heat. drizzle about a tablespoon of olive oil into the pan. when the pan is hot, add the breasts to the pan and cover with handle. grill for about 5 minutes on each side until cooked through. serve with the coleslaw.
- goop, march 2014
4.07.2014
turkey meatball & cabbage soup
prep time: tbd
cook time: tbd
servings: 4 - 6
soup ingredients:
1/2 pound shiitake mushrooms
2 tablespoons olive oil - divided
4 cloves garlic - peeled and smashed
1 pound cabbage - chopped
1/4 cup chinese cooking wine
5 cups homemade chicken broth
3 whole green onions - roots trimmed and cut in half
chopped fresh cilantro - garnish
meatball ingredients:
1 pound ground turkey
2 tablespoon finely chopped green onions
2 tablespoons chopped fresh cilantro
1 tablespoon grated fresh ginger
2 teaspoon sesame oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoon olive oil
soup steps:
1. preheat the oven to 425 degrees. put the shiitake mushrooms on a sheet pan and drizzle one tablespoon olive oil over the top. using your hands, toss the mushrooms to coat well and place them in the oven to bake. cook, moving them occasionally, until they are dehydrated and crispy, about 20 minutes. remove the mushrooms from the oven and set aside.
2. in a large stockpot, set the remaining 1 tablespoon olive olive over medium-high heat. when the oil is rippling, add the garlic and cabbage, turning to prevent burning. cook until all the cabbage is wilted and the garlic is beginning to stick to the bottom of the stockpot.
3. add the wine, scraping up any brown bits, and stir until the wine is nearly evaporated. pour in the chicken broth and bring soup to a boil. reduce heat to low and cover.
meatball steps:
1. put the ground turkey, green onions cilantro, ginger, sesame oil, salt and pepper in a large bowl and use your hands to combine well. shape the mixture into small meatballs and set aside.
2. heat the olive oil in a large saute pan over medium-high heat. when oil is hot, drop in the meatballs and brown, about 2 minutes per side. carefully place meatballs in the soup broth.
3. add green onions on top and cover, cooking until the meatballs are cooked through and the cabbage is very tender, about 3 minutes.
4. spoon into bowls and garnish with a roasted mushrooms and cilantro.
- coco + kelley, march 2014
cook time: tbd
servings: 4 - 6
soup ingredients:
1/2 pound shiitake mushrooms
2 tablespoons olive oil - divided
4 cloves garlic - peeled and smashed
1 pound cabbage - chopped
1/4 cup chinese cooking wine
5 cups homemade chicken broth
3 whole green onions - roots trimmed and cut in half
chopped fresh cilantro - garnish
meatball ingredients:
1 pound ground turkey
2 tablespoon finely chopped green onions
2 tablespoons chopped fresh cilantro
1 tablespoon grated fresh ginger
2 teaspoon sesame oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoon olive oil
soup steps:
1. preheat the oven to 425 degrees. put the shiitake mushrooms on a sheet pan and drizzle one tablespoon olive oil over the top. using your hands, toss the mushrooms to coat well and place them in the oven to bake. cook, moving them occasionally, until they are dehydrated and crispy, about 20 minutes. remove the mushrooms from the oven and set aside.
2. in a large stockpot, set the remaining 1 tablespoon olive olive over medium-high heat. when the oil is rippling, add the garlic and cabbage, turning to prevent burning. cook until all the cabbage is wilted and the garlic is beginning to stick to the bottom of the stockpot.
3. add the wine, scraping up any brown bits, and stir until the wine is nearly evaporated. pour in the chicken broth and bring soup to a boil. reduce heat to low and cover.
meatball steps:
1. put the ground turkey, green onions cilantro, ginger, sesame oil, salt and pepper in a large bowl and use your hands to combine well. shape the mixture into small meatballs and set aside.
2. heat the olive oil in a large saute pan over medium-high heat. when oil is hot, drop in the meatballs and brown, about 2 minutes per side. carefully place meatballs in the soup broth.
3. add green onions on top and cover, cooking until the meatballs are cooked through and the cabbage is very tender, about 3 minutes.
4. spoon into bowls and garnish with a roasted mushrooms and cilantro.
- coco + kelley, march 2014
4.04.2014
cabbage and onion
prep time: tbd
cook time: 40 - 50 minutes
servings: 6 - 8
ingredients:
4 cups flour
1/2 cup whole wheat flour
2 1/2 teaspoon salt + more as needed
12 tablespoons unsalted butter - chilled and cubed
1/4 cup olive oil + more as needed
1 large spanish onion - halved and sliced
1 1/2 pounds savoy cabbage - cored and sliced
pepper
2 teaspoon cider vinegar
1/3 cup dry bread crumbs
5 large garlic cloves - finely chopped
1 1/2 tablespoons thyme leaves
8 ounces fontina cheese - grated
2 ounces diced smoked ham
1 large egg yolk
steps:
1. combine flours and 1 1/2 teaspoons salt in a large bowl. using a pastry cutter, cut in butter until it forms coarse crumbs. add 1 - 1 1/2 cups very cold water, working it in a few tablespoons at a time, until mixture just comes together. form dough into a ball, cover with plastic, and refrigerate for at least 1 hour or overnight.
2. heat 2 tablespoons oil in a large skillet over medium-high heat. add the onion and cook, stirring occasionally, until soft and lightly browned, about 10 minutes.
3. add 1 tablespoon oil and stir in cabbage, a handful at a time, waiting for each addition to wilt slightly before adding more. season with 1 teaspoon salt and some pepper. cook until cabbage is tender and any liquid has evaporated, about 7 - 10 minutes. stir in vinegar and cook until evaporated, scraping up any browned bits from the bottom of the skillet. transfer mixture to a bowl. taste and add more salt, vinegar or both, as needed.
4. add remaining 1 tablespoon oil to skillet and stir in bread crumbs, garlic and thyme. cook until bread crumbs begin to color, about 1 minutes. scrape into bowl.
5. heat oven to 425 degrees. oil a large baking sheet. on a floured surface, roll out dough into a 17 x 12-inch rectangle. transfer to the baking sheet. with the long side facing you, spread half the bread crumbs evenly over right half of dough, leaving a 1/2-inch border. top with half the cheese, then cover cheese with half the cabbage mixture. repeat layers. sprinkle ham over the top.
6. dab edges of dough with water. fold left half over filling and using the tines of a fork to seal edges. brush crust with egg yolk. cut several slits in the center of the top crust. bake until crust is golden brown and firm, 40 - 50 minutes. cool for at least 15 minutes.
- new york times, march 2014
cook time: 40 - 50 minutes
servings: 6 - 8
ingredients:
4 cups flour
1/2 cup whole wheat flour
2 1/2 teaspoon salt + more as needed
12 tablespoons unsalted butter - chilled and cubed
1/4 cup olive oil + more as needed
1 large spanish onion - halved and sliced
1 1/2 pounds savoy cabbage - cored and sliced
pepper
2 teaspoon cider vinegar
1/3 cup dry bread crumbs
5 large garlic cloves - finely chopped
1 1/2 tablespoons thyme leaves
8 ounces fontina cheese - grated
2 ounces diced smoked ham
1 large egg yolk
steps:
1. combine flours and 1 1/2 teaspoons salt in a large bowl. using a pastry cutter, cut in butter until it forms coarse crumbs. add 1 - 1 1/2 cups very cold water, working it in a few tablespoons at a time, until mixture just comes together. form dough into a ball, cover with plastic, and refrigerate for at least 1 hour or overnight.
2. heat 2 tablespoons oil in a large skillet over medium-high heat. add the onion and cook, stirring occasionally, until soft and lightly browned, about 10 minutes.
3. add 1 tablespoon oil and stir in cabbage, a handful at a time, waiting for each addition to wilt slightly before adding more. season with 1 teaspoon salt and some pepper. cook until cabbage is tender and any liquid has evaporated, about 7 - 10 minutes. stir in vinegar and cook until evaporated, scraping up any browned bits from the bottom of the skillet. transfer mixture to a bowl. taste and add more salt, vinegar or both, as needed.
4. add remaining 1 tablespoon oil to skillet and stir in bread crumbs, garlic and thyme. cook until bread crumbs begin to color, about 1 minutes. scrape into bowl.
5. heat oven to 425 degrees. oil a large baking sheet. on a floured surface, roll out dough into a 17 x 12-inch rectangle. transfer to the baking sheet. with the long side facing you, spread half the bread crumbs evenly over right half of dough, leaving a 1/2-inch border. top with half the cheese, then cover cheese with half the cabbage mixture. repeat layers. sprinkle ham over the top.
6. dab edges of dough with water. fold left half over filling and using the tines of a fork to seal edges. brush crust with egg yolk. cut several slits in the center of the top crust. bake until crust is golden brown and firm, 40 - 50 minutes. cool for at least 15 minutes.
- new york times, march 2014
1.29.2014
cabbage and ricotta timbale
prep time: tbd
cook time: tbd
servings: 4
ingredients:
2 tablespoons unsalted butter + additional for baking dishes
1 medium onion - finely chopped
1 ssmall cabbage - cored and finely shredded
salt
2 tablespoons chopped fresh dill
2 hard-boiled eggs - chopped
pepper
4 eggs
3/4 cup ricotta
steps:
1. heat the butter over medium heat in a large, heavy skillet and add onion. cook, stirring often, until tender, about 5 minutes. add cabbage and salt to taste and cook, stirring often, until cabbage is tender but not browned, about 15 minutes. stir in dill, hard-boiled eggs and pepper. taste and adjust salt. remove form heat and allow to cool slightly.
2. preheat oven to 350 degrees. generously butter 4 1-cup ramekins or a 1 - 1 1/2- quart souffle dish. place the ramekins in a baking pan.
3. beat eggs in a large bowl and beat in ricotta. sir in cabbage mixture. add salt to taste and pepper. divide evenly among the ramekins. fill the baking dish with hot water to at least halfway up the sides of the ramekins.l bake individual ramekins for 40 - 45 minutes (a larger souffle for 50 - 60 minutes) until set and lightly colored. turn off the oven and prop open the door with a wooden spoon. leave for 10 minutes, then remove from the oven. let sit for another 10 minutes or longer. serve from the dish, or unmold.
- new york times, january 28
cook time: tbd
servings: 4
ingredients:
2 tablespoons unsalted butter + additional for baking dishes
1 medium onion - finely chopped
1 ssmall cabbage - cored and finely shredded
salt
2 tablespoons chopped fresh dill
2 hard-boiled eggs - chopped
pepper
4 eggs
3/4 cup ricotta
steps:
1. heat the butter over medium heat in a large, heavy skillet and add onion. cook, stirring often, until tender, about 5 minutes. add cabbage and salt to taste and cook, stirring often, until cabbage is tender but not browned, about 15 minutes. stir in dill, hard-boiled eggs and pepper. taste and adjust salt. remove form heat and allow to cool slightly.
2. preheat oven to 350 degrees. generously butter 4 1-cup ramekins or a 1 - 1 1/2- quart souffle dish. place the ramekins in a baking pan.
3. beat eggs in a large bowl and beat in ricotta. sir in cabbage mixture. add salt to taste and pepper. divide evenly among the ramekins. fill the baking dish with hot water to at least halfway up the sides of the ramekins.l bake individual ramekins for 40 - 45 minutes (a larger souffle for 50 - 60 minutes) until set and lightly colored. turn off the oven and prop open the door with a wooden spoon. leave for 10 minutes, then remove from the oven. let sit for another 10 minutes or longer. serve from the dish, or unmold.
- new york times, january 28
11.02.2012
babushka's manti
prep time: 1 1/2 hours
cook time: 20 minutes
servings: 4 - 6
ingredients:
4 cups flour
3 1/2 teaspoons salt + more to taste
2 eggs - room temperature
1 cup + 2 teaspoons warm water
1 pound lamb - coarsely ground
1 pound onions - finely chopped
1/2 cup white vinegar + more for serving
1/4 cup finely chopped cilantro
2 tablespoons beef or chicken stock
1/2 teaspoon pepper
1/2 teaspoon cumin
10 napa cabbage leaves (to line steamer)
steps:
1. in a large bowl, mix together flour and 2 teaspoons salt. make a well. crack eggs into the well and add water. using a fork, mix eggs and water into flour until it forms scraggly dough. knead dough with your hands until it's pliable and elastic, about 5 minutes. cover dough with a linen towel and let it rest for about 30 minutes.
2. meanwhile, in a large bowl, mix lamb, onions, vinegar cilantro, stock, 1 1/2 teaspoons salt, pepper and cumin until well combine.
3. divide dough into four equal parts. take one of the pieces and roll it out over a floured surface until it is about 1/16-inch thick. keep other pieces under a linen towel. using a 3 5/8-inch ring cookie cutter, cut out dumpling circles. life excess dough and place it under the towel.
4. place about 1 tablespoon of filling in center of each circle. keep a small bowl of cold water at hand. very lightly wet index fingers and run them around the edge of the dumpling circle. fold top of dumpling circle over bottom to form a half moon. crimp edges, pinching with thumbs and index fingers. repeat with remaining dough.
5. in a steamer lined with cabbage leaves, bring 1 1/2 inches of water to a boil. add as many dumplings as will fit without touching. cover and steam for about 20 minutes. transfer dumplings to a warmed plate. cover to keep warm while cooking the remaining dumplings.
- wall street journal, august 2012
cook time: 20 minutes
servings: 4 - 6
ingredients:
4 cups flour
3 1/2 teaspoons salt + more to taste
2 eggs - room temperature
1 cup + 2 teaspoons warm water
1 pound lamb - coarsely ground
1 pound onions - finely chopped
1/2 cup white vinegar + more for serving
1/4 cup finely chopped cilantro
2 tablespoons beef or chicken stock
1/2 teaspoon pepper
1/2 teaspoon cumin
10 napa cabbage leaves (to line steamer)
steps:
1. in a large bowl, mix together flour and 2 teaspoons salt. make a well. crack eggs into the well and add water. using a fork, mix eggs and water into flour until it forms scraggly dough. knead dough with your hands until it's pliable and elastic, about 5 minutes. cover dough with a linen towel and let it rest for about 30 minutes.
2. meanwhile, in a large bowl, mix lamb, onions, vinegar cilantro, stock, 1 1/2 teaspoons salt, pepper and cumin until well combine.
3. divide dough into four equal parts. take one of the pieces and roll it out over a floured surface until it is about 1/16-inch thick. keep other pieces under a linen towel. using a 3 5/8-inch ring cookie cutter, cut out dumpling circles. life excess dough and place it under the towel.
4. place about 1 tablespoon of filling in center of each circle. keep a small bowl of cold water at hand. very lightly wet index fingers and run them around the edge of the dumpling circle. fold top of dumpling circle over bottom to form a half moon. crimp edges, pinching with thumbs and index fingers. repeat with remaining dough.
5. in a steamer lined with cabbage leaves, bring 1 1/2 inches of water to a boil. add as many dumplings as will fit without touching. cover and steam for about 20 minutes. transfer dumplings to a warmed plate. cover to keep warm while cooking the remaining dumplings.
- wall street journal, august 2012
10.08.2012
pulled chicken sandwich with blue cheese coleslaw
prep time: tbd
cook time: tbd
servings: 4
bbq sauce ingredients:
2 cups ketchup
1 cup water
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon molasses
1 tablespoon honey
1 teaspoon hickery smoke seasoning
2 tablespoons dijon mustard
1/3 cup + 2 tablespoons brown sugar
1/2 tablespoon apple cider vinegar
1 tablespoon lemon juice
1/2 tablespoon pepper
blue cheese coleslaw ingredients:
1/3 cup mayonnaise
1 1/2 tablespoons apple cider vinegar
1/2 teaspoon pepper
1/3 cup crumbled blue cheese
1/4 cup buttermilk
salt
2 cups shredded cabbage
chicken sandwich ingredients:
2 pounds boneless chicken thighs
1 1/2 cup bbq sauce
4 sandwich rolls
bbq sauce steps:
1. place all ingredients in a sauce pan. bring to a boil and simmer for 30 minutes. add salt to taste.
blue cheese coleslaw steps:
1. mix together mayonnaise, apple cider vinegar, pepper, blue cheese and blue cheese. add cabbage.
2. salt to taste and add more blue cheese if needed.
chicken sandwiches steps:
1. place 1/2 cup of bbq sauce in a large skillet. sprinkle chicken with salt and pepper and add to skillet. cook over medium heat for about 5 minutes on each side.
2. reduce the heat to low, cover, and let chicken simmer for 20 minutes. remmove from heat and shred.
3. add more sauce to the chicken until it's moist and lightly sauced. place chicken on roll. top with coleslaw.
- circle b kitchen
cook time: tbd
servings: 4
bbq sauce ingredients:
2 cups ketchup
1 cup water
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon molasses
1 tablespoon honey
1 teaspoon hickery smoke seasoning
2 tablespoons dijon mustard
1/3 cup + 2 tablespoons brown sugar
1/2 tablespoon apple cider vinegar
1 tablespoon lemon juice
1/2 tablespoon pepper
blue cheese coleslaw ingredients:
1/3 cup mayonnaise
1 1/2 tablespoons apple cider vinegar
1/2 teaspoon pepper
1/3 cup crumbled blue cheese
1/4 cup buttermilk
salt
2 cups shredded cabbage
chicken sandwich ingredients:
2 pounds boneless chicken thighs
1 1/2 cup bbq sauce
4 sandwich rolls
bbq sauce steps:
1. place all ingredients in a sauce pan. bring to a boil and simmer for 30 minutes. add salt to taste.
blue cheese coleslaw steps:
1. mix together mayonnaise, apple cider vinegar, pepper, blue cheese and blue cheese. add cabbage.
2. salt to taste and add more blue cheese if needed.
chicken sandwiches steps:
1. place 1/2 cup of bbq sauce in a large skillet. sprinkle chicken with salt and pepper and add to skillet. cook over medium heat for about 5 minutes on each side.
2. reduce the heat to low, cover, and let chicken simmer for 20 minutes. remmove from heat and shred.
3. add more sauce to the chicken until it's moist and lightly sauced. place chicken on roll. top with coleslaw.
- circle b kitchen
10.03.2012
savoy, lime and cilantro coleslaw
prep time: 15 minutes
servings: 4 - 6
ingredients:
1 head savoy cabbage
4 scallions
1/2 bunch fresh cilantro, torn
1/2 cup sour cream
1/2 cup mayonnaise
1 1/2 tablespoons sugar
2 limes
salt
pepper
steps:
1. shave the cabbage with a sharp knife and mandolin to cut the cabbage into thin ribbons. cut the scallions long so they are similar shape to the cabbage. toss the cabbage, scallion and cilantro in a large salad bowl.
2. combine the sour cream, mayonnaise, sugar and zest of the limes in a medium bowl. season with salt and pepper and finish with a squeeze of lime juice. pour the dressing over the cabbage mixture and toss to combine.
- food network
servings: 4 - 6
ingredients:
1 head savoy cabbage
4 scallions
1/2 bunch fresh cilantro, torn
1/2 cup sour cream
1/2 cup mayonnaise
1 1/2 tablespoons sugar
2 limes
salt
pepper
steps:
1. shave the cabbage with a sharp knife and mandolin to cut the cabbage into thin ribbons. cut the scallions long so they are similar shape to the cabbage. toss the cabbage, scallion and cilantro in a large salad bowl.
2. combine the sour cream, mayonnaise, sugar and zest of the limes in a medium bowl. season with salt and pepper and finish with a squeeze of lime juice. pour the dressing over the cabbage mixture and toss to combine.
- food network
10.31.2011
elk cabbage rolls
prep time: tbd
cook time: 60 - 90 minutes
servings: tbd
ingredients:
1 large head of cabbage
4 - 6 cups of cooked white rice
1/2 cup olive oil
salt and pepper
2 28-ounce cans tomato sauce
1 medium onion - chopped
steps:
1. fill a large pot with water and bring to a boil. add cabbage and boil for ten minutes or more. remove from heat, drain and set aside to cool.
2. in the meantime mix the rice, meat, onion and salt and pepper as needed.
3. blend the olive oil, tomato sauce and salt and pepper to taste (one half teaspoon course ground pepper or more ).
4. take each leaf of cabbage and stuff with the meat mixture, roll up and place in a large glass casserrole dish or other bakeing pan. pour the tomato sauce blend over all the cabbage rolls and bake in a pre heated 350 degree oven for 60 - 90 minutes covered.
- montana outdoor
cook time: 60 - 90 minutes
servings: tbd
ingredients:
1 large head of cabbage
4 - 6 cups of cooked white rice
1/2 cup olive oil
salt and pepper
2 28-ounce cans tomato sauce
1 medium onion - chopped
steps:
1. fill a large pot with water and bring to a boil. add cabbage and boil for ten minutes or more. remove from heat, drain and set aside to cool.
2. in the meantime mix the rice, meat, onion and salt and pepper as needed.
3. blend the olive oil, tomato sauce and salt and pepper to taste (one half teaspoon course ground pepper or more ).
4. take each leaf of cabbage and stuff with the meat mixture, roll up and place in a large glass casserrole dish or other bakeing pan. pour the tomato sauce blend over all the cabbage rolls and bake in a pre heated 350 degree oven for 60 - 90 minutes covered.
- montana outdoor
7.16.2011
lee's asian slaw
prep time: 20 minutes
servings: 4
ingredients:
1 small clove garlic - peeled and finely grated
1 1-inch rice of ginger - peeled and finely grated
1/4 cup rice wine vinegar
2 tablespoons soy sauce
1 tablespoon light agave nectar
1/2 teaspoon spicy toasted sesame oil
pepper
salt
2 cups finely shredded napa cabbage
2 cups finely shredded green cabbage
1 carrot - peeled and cut into thin matchsticks
1/2 red bell pepper - cut into thin matchsticks
4 scallions - thinly sliced
2 teaspoons toasted sesame seeds
steps:
1. whisk the garlic, ginger and rice wine vinegar together in a bowl and let the mixture sit for 5 - 10 minutes.
2. whisk the soy sauce, agave and sesame oil into the vinegar mixture and season to taste with salt and pepper
3. combine the cabbage, carrot, pepper and scallions together in a large bowl and toss with the dressing at the last minute, sprinkling the sesame seeds on top.
- goop, august 2009
servings: 4
ingredients:
1 small clove garlic - peeled and finely grated
1 1-inch rice of ginger - peeled and finely grated
1/4 cup rice wine vinegar
2 tablespoons soy sauce
1 tablespoon light agave nectar
1/2 teaspoon spicy toasted sesame oil
pepper
salt
2 cups finely shredded napa cabbage
2 cups finely shredded green cabbage
1 carrot - peeled and cut into thin matchsticks
1/2 red bell pepper - cut into thin matchsticks
4 scallions - thinly sliced
2 teaspoons toasted sesame seeds
steps:
1. whisk the garlic, ginger and rice wine vinegar together in a bowl and let the mixture sit for 5 - 10 minutes.
2. whisk the soy sauce, agave and sesame oil into the vinegar mixture and season to taste with salt and pepper
3. combine the cabbage, carrot, pepper and scallions together in a large bowl and toss with the dressing at the last minute, sprinkling the sesame seeds on top.
- goop, august 2009
7.14.2011
vietnamese salad
prep time: 20 minutes
servings: 4
dressing ingredients:
1/4 cup fresh lime juice
1 tablespoon rice wine vinegar
2 teaspoons soy sauce
1/4 cup fish sauce
1/4 teaspoon salt
1/4 teaspoon hot pepper sesame oil
2 tablespoons agave nectar
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons finely diced red onion or shallot
dressing steps:
1. mix all ingredients together.
salad ingredients:
4 large bok choy leaves - rough bottoms discarded, stems cut into 1/4" bias and leaves shredded
4 big leaves napa cabbage - shredded
1 bunch watercress - discard thick stems, roughly chopped
1 large carrot - peeled and cut into matchsticks
leaves from 8 stems (each) of basil, mint and cilantro - roughly chopped
1/2 small cucumber - thinly sliced on the bias
1 red thai chili - thinly sliced
1/2 cup roasted, salted peanuts - roughly chopped
vietnamese dressing
grilled fish, shrimp, tuna, chicken or tofu
salad steps:
1. toss the bok choy, cabbage, watercress, carrot, herbs, cucumber, chili and 1/4 cup of the peanuts together with enough dressing to coat. serve sprinkled with the remaining peanuts and chosen protein.
- goop, january 2010
servings: 4
dressing ingredients:
1/4 cup fresh lime juice
1 tablespoon rice wine vinegar
2 teaspoons soy sauce
1/4 cup fish sauce
1/4 teaspoon salt
1/4 teaspoon hot pepper sesame oil
2 tablespoons agave nectar
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons finely diced red onion or shallot
dressing steps:
1. mix all ingredients together.
salad ingredients:
4 large bok choy leaves - rough bottoms discarded, stems cut into 1/4" bias and leaves shredded
4 big leaves napa cabbage - shredded
1 bunch watercress - discard thick stems, roughly chopped
1 large carrot - peeled and cut into matchsticks
leaves from 8 stems (each) of basil, mint and cilantro - roughly chopped
1/2 small cucumber - thinly sliced on the bias
1 red thai chili - thinly sliced
1/2 cup roasted, salted peanuts - roughly chopped
vietnamese dressing
grilled fish, shrimp, tuna, chicken or tofu
salad steps:
1. toss the bok choy, cabbage, watercress, carrot, herbs, cucumber, chili and 1/4 cup of the peanuts together with enough dressing to coat. serve sprinkled with the remaining peanuts and chosen protein.
- goop, january 2010
7.11.2011
soft tacos with spicy marinated goose
prep time: tbd
cook time: tbd
servings: 8
ingredients:
1/4 cup extra virgin olive oil
1/3 cup soy sauce
2 tablespoons minced yellow onion
3 teaspoon bottled minced garlic
1 1/2 teaspoons sugar
1 teaspoon chili powder
1/2 teaspoon pepper
1/2 teaspoon oregano
1 boneless goose breast - skinned
1 cup chopped tomato
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1 tablespoon minced jalapeno pepper
1 teaspoon lemon juice
1/2 teaspoon salt
cook spray
8 6-inch white corn tortillas
1/2 cup crumbled feta cheese
1 1/2 cups finely shredded green cabbage
steps:
1. combine olive oil, soy sauce, onion, garlic, sugar, chili powder, pepper, oregano and goose in a large zip-top plastic bag; seal and marinate in refrigerator overnight, turning bag occasionally. remove goose from bag, reserving marinade.
2. combine tomato, green onions, cilantro jalapeno pepper, lemon juice and salt in a medium bowl.
3. prepare grill. place goose on grill rack coated with cooking spray, grill 10 minutes or until a thermometer registers 165 degrees, turning and basting frequently with marinade. let stand 10 minutes. cut goose diagonally across grain into thin slices. keep warm.
4. warm tortillas according to package directions. place 3 ounces of goose on each tortilla. top with 2 tablespoons tomato mixture, teaspoons cheese and 3 teaspoons cabbage.
- cooking light, october 2006
cook time: tbd
servings: 8
ingredients:
1/4 cup extra virgin olive oil
1/3 cup soy sauce
2 tablespoons minced yellow onion
3 teaspoon bottled minced garlic
1 1/2 teaspoons sugar
1 teaspoon chili powder
1/2 teaspoon pepper
1/2 teaspoon oregano
1 boneless goose breast - skinned
1 cup chopped tomato
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1 tablespoon minced jalapeno pepper
1 teaspoon lemon juice
1/2 teaspoon salt
cook spray
8 6-inch white corn tortillas
1/2 cup crumbled feta cheese
1 1/2 cups finely shredded green cabbage
steps:
1. combine olive oil, soy sauce, onion, garlic, sugar, chili powder, pepper, oregano and goose in a large zip-top plastic bag; seal and marinate in refrigerator overnight, turning bag occasionally. remove goose from bag, reserving marinade.
2. combine tomato, green onions, cilantro jalapeno pepper, lemon juice and salt in a medium bowl.
3. prepare grill. place goose on grill rack coated with cooking spray, grill 10 minutes or until a thermometer registers 165 degrees, turning and basting frequently with marinade. let stand 10 minutes. cut goose diagonally across grain into thin slices. keep warm.
4. warm tortillas according to package directions. place 3 ounces of goose on each tortilla. top with 2 tablespoons tomato mixture, teaspoons cheese and 3 teaspoons cabbage.
- cooking light, october 2006
5.23.2011
newport fish tacos
prep and cooking time: 30 minutes
servings: 4
ingredients:
1/4 cup sour cream
1/4 mayonnaise
2 tablespoons chopped cilantro
1 teaspoon chili powder
olive oil spray
1 tablespoon lime juice
1 teaspoon extra-virgin olive oil
1/2 pound fish fillets (cod, mahi-mahi, halibut)
4 tortillas
1 cup shredded cabbage
1/2 avocado - thinly sliced
4 lime wedges
1/4 cup onion - thinly sliced
1/2 cup shopped tomato
steps:
1. mix sour cream mayonnaise, cilantro and 1/2 teaspoon chili powder in a small bowl and refrigerate.
2. combine lime juice, oil and 1/2 teaspoon chili powder in a medium bowl. preheat broiler and spray broiler pan with olive oil. brush lime juice mixture over fish. place fish on broiler pans and cook 3 - 4 inches from the heat, for 5 minutes, until fish flakes easily with fork.
3. meanwhile, heat tortillas one at a time in a large nonstick skillet preheated over medium-high heat. cook for about 30 seconds on each side, or until hot and pliable. keep warm.
4. break fish into large flakes, and spoon into tortillas. top with cabbage, avocado slices and a scant tablespoon of the sour cream mixture. serve with lime wedges, onions and tomatoes.
- unknown
servings: 4
ingredients:
1/4 cup sour cream
1/4 mayonnaise
2 tablespoons chopped cilantro
1 teaspoon chili powder
olive oil spray
1 tablespoon lime juice
1 teaspoon extra-virgin olive oil
1/2 pound fish fillets (cod, mahi-mahi, halibut)
4 tortillas
1 cup shredded cabbage
1/2 avocado - thinly sliced
4 lime wedges
1/4 cup onion - thinly sliced
1/2 cup shopped tomato
steps:
1. mix sour cream mayonnaise, cilantro and 1/2 teaspoon chili powder in a small bowl and refrigerate.
2. combine lime juice, oil and 1/2 teaspoon chili powder in a medium bowl. preheat broiler and spray broiler pan with olive oil. brush lime juice mixture over fish. place fish on broiler pans and cook 3 - 4 inches from the heat, for 5 minutes, until fish flakes easily with fork.
3. meanwhile, heat tortillas one at a time in a large nonstick skillet preheated over medium-high heat. cook for about 30 seconds on each side, or until hot and pliable. keep warm.
4. break fish into large flakes, and spoon into tortillas. top with cabbage, avocado slices and a scant tablespoon of the sour cream mixture. serve with lime wedges, onions and tomatoes.
- unknown
3.17.2011
slow cooker corned beef and cabbage
prep time: tbd
cook time: 9 hours
servings: 4
horseradish ingredients:
1/2 cup heavy cream
1/4 cup sour cream
1/4 cup prepared horseradish - drained
dash hot sauce
salt
pepper
corned beef ingredients:
4 carrots
1 medium onion - cut in 4 wedges
4 - 6 potatoes - quartered
1 pound corned beef brisket
12-ounce bottle stout or dark ale
1 tablespoon corned beef spices or pickling spices (or spices that come with the brisket)
1 medium head cabbage - cut into 6 wedges
horseradish steps:
1. whip cream to soft peaks and fold in sour cream and horseradish. add a dash of hot sauce and season with salt and pepper to taste.
corned beef steps:
1. place carrots, onion and potatoes in the bottom of a large slow-cooker or crock pot. rinse the corned beef brisket and place over vegetables. add the bottle of stout, spices and enough water to just cover the meat. cover and cook on low for 8 - 9 hours.
2. remove the meat and vegetables from the pot and cover with foil to keep warm. increase heat to high and add cabbage. cook cabbage until softened but still crispy, 20 - 30 minutes.
3. slice brisket across the grain, serve with vegetables, mustard and horseradish sauce.
- food network
cook time: 9 hours
servings: 4
horseradish ingredients:
1/2 cup heavy cream
1/4 cup sour cream
1/4 cup prepared horseradish - drained
dash hot sauce
salt
pepper
corned beef ingredients:
4 carrots
1 medium onion - cut in 4 wedges
4 - 6 potatoes - quartered
1 pound corned beef brisket
12-ounce bottle stout or dark ale
1 tablespoon corned beef spices or pickling spices (or spices that come with the brisket)
1 medium head cabbage - cut into 6 wedges
horseradish steps:
1. whip cream to soft peaks and fold in sour cream and horseradish. add a dash of hot sauce and season with salt and pepper to taste.
corned beef steps:
1. place carrots, onion and potatoes in the bottom of a large slow-cooker or crock pot. rinse the corned beef brisket and place over vegetables. add the bottle of stout, spices and enough water to just cover the meat. cover and cook on low for 8 - 9 hours.
2. remove the meat and vegetables from the pot and cover with foil to keep warm. increase heat to high and add cabbage. cook cabbage until softened but still crispy, 20 - 30 minutes.
3. slice brisket across the grain, serve with vegetables, mustard and horseradish sauce.
- food network
10.29.2010
all day beer stew
prep time: tbd
cook time: 8 hours
servings: 6-8
ingredients:
12 ounce can of beer
1 cup beef bouillon
2 pounds tougher steak - cubed
3 tablespoons oil
1 large yellow onion - sliced
1 gala (or other sweet apple) - chopped
1/2 cup apple cider vinegar
2 pounds red potatoes - chopped
2 cups red cabbage - chopped
2 teaspoons dried leaf thyme
1 teaspoon bacon bits
1 teaspoon coarse ground black pepper
1 teaspoon salt
steps:
1. start the slow cooker on high. pour in the beer and bouillon.
2. in a large skillet, brown the steak chunks on all sides in 2 tablespoons of the oil starting on high heat. reduce the heat to medium when the meat is turned. transfer the meat to the slow cooker as it browns.
3. add the third tablespoon of oil and brown the onions and apple chunks until soft (about 7 minutes). add them to the pot.
4. deglaze the pan with the apple cider vinegar, letting it simmer enough to reduce to about 1/4 cup. scrape the pan and drippings into the pot.
5. add the rest of the ingredients to the slow cooker, reduce the heat to low, cover and cook 8 hours.
- slice of the wild, 2009
cook time: 8 hours
servings: 6-8
ingredients:
12 ounce can of beer
1 cup beef bouillon
2 pounds tougher steak - cubed
3 tablespoons oil
1 large yellow onion - sliced
1 gala (or other sweet apple) - chopped
1/2 cup apple cider vinegar
2 pounds red potatoes - chopped
2 cups red cabbage - chopped
2 teaspoons dried leaf thyme
1 teaspoon bacon bits
1 teaspoon coarse ground black pepper
1 teaspoon salt
steps:
1. start the slow cooker on high. pour in the beer and bouillon.
2. in a large skillet, brown the steak chunks on all sides in 2 tablespoons of the oil starting on high heat. reduce the heat to medium when the meat is turned. transfer the meat to the slow cooker as it browns.
3. add the third tablespoon of oil and brown the onions and apple chunks until soft (about 7 minutes). add them to the pot.
4. deglaze the pan with the apple cider vinegar, letting it simmer enough to reduce to about 1/4 cup. scrape the pan and drippings into the pot.
5. add the rest of the ingredients to the slow cooker, reduce the heat to low, cover and cook 8 hours.
- slice of the wild, 2009
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