Vietnamese Cabbage Salad
4 cups shredded green cabbage
1 cup shredded purple cabbage or additional green cabbage
1/4 cup sliced chives or scallions
1/4 cup chopped cilantro
Chop and put into large bowl.
1/4 cup lime juice
2 tablespoons brown rice vinegar
1 tablespoon sesame oil
1 tablespoon palm sugar or agave nectar
1/2 tablespoon ginger, grated
1/2 teaspoon garlic, crushed
1/2 teaspoon sea salt
1/8 teaspoon cayenne
Mix ingredients together in a small bowl. Pour over cabbage and mix. Sprinkle 2 tablespoons of crushed roasted peanuts on top. Serve immediately.
Red Lentil Coconut Curry
1 large onion, minced
In large soup pot sauté in 1 Tbsp oil over medium high heat till transparent but not browned.
1 Tbsp garlic, minced
1 Tbsp ginger root, minced
2 tsp curry powder
½ tsp each ground turmeric, cumin, pepper
¼ tsp ground red pepper
¼ tsp ground cinnamon
2-3 bay leaves
Add to onions and reduce heat to medium low. Cook and stir constantly for 3 minutes: do not let spices and onions brown.
400ml can coconut milk
¼ cup soy sauce
1 cup tomato sauce
Add and simmer on low heat for 20 min, stirring often.
2 cups dried red lentils, rinsed
5 cups water
In saucepan, cook for 15 min. Add, with liquid, to soup pot.
1 med head cauliflower, cut into 1 ½ inch cubes
1 large potato, peeled and cut into 1 inch cubes
¼ head cabbage, cut in 1 ½ inch chunks
1-2 peas (optional)
Add to soup pot and cook over medium heat until just tender. If using peas, add at the end of cooking time. Serve over brown rice with toppings (optional): Indian chutney and pickles, fresh diced pears, roasted sunflower seeds, plain yogurt.
Combine salad ingredients in a medium size bowl.
Whisk all dressing ingredients in a small bowl and pour over salad. Toss well and garnish with crushed peanuts.
Smoky Bacon and Cabbage Pasta
4 strips bacon, chopped
1 small red onion, chopped
2 cloves garlic, minced
1 Pinch hot pepper flakes
1/4 cup dry white wine or chicken stock
1/4 tsp salt
1/4 tsp pepper
4 cups shredded cabbage
5 cups rotini pasta
2 tbsp grated Parmesan cheese
2 tbsp chopped fresh parsley
In skillet, brown bacon over medium-high heat; drain off fat. Add onion, garlic and hot pepper flakes; cook, stirring often, until golden, 3 minutes. Add wine, salt and pepper; bring to boil. Add cabbage; cover and cook until tender, about 6 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and return to pot, reserving 1/2 cup (125 mL) of the cooking liquid. Add cabbage mixture and reserved cooking liquid; toss to combine. Serve sprinkled with cheese and parsley.
Thai Sloppy Joes with Asian Slaw
2 tbsp olive oil
1/2 tsp lime zest
1 tbsp fresh lime juice
1 tsp sesame oil
1/2 tsp sugar
1/2 tsp soy sauce
1/2 sliced cabbage
1 shredded carrot
3 red radishes, trimmed and chopped
3 green onions, thinly sliced
2 tbsp finely chopped cilantro or parsley
Salt and pepper taste
1 lb ground beef (I used ground chicken)
1 small onion chopped
3 cloves garlic finely chopped
1 tbsp curry paste (red or green)
1 cup diced canned tomatos
1/4 cup ketchup
1/4 cup chopped cilantro or parsley
1 tbsp fresh lime juice
1 tbsp fish sauce
salt and pepper to taste
4 pieces lettuce
For the Asian slaw, whisk together oil, lime zest, juice, sesame oil, sugar and soy sauce in a medium bowl. Add cabbage, radishes, onions, cilantro (parsley) and toss well. Season with salt and pepper. Set aside
Heat a large skillet over medium high heat. Add beef and onion. Cook, stirring often until beef is no longer pink. Reduce heat to medium and continue to cook until onion is soft. Remove any excess fat. Stir in garlic and curry paste. Cook for about 1 minute.
Add tomatoes with their juices and ketchup. Bring to a boil, reduce heat and simmer, stirring occasionally until beef is thoroughly cooked and mixture has slightly, about 5 minutes. Remove skillet from heat and stir in cilantro, lime juice and fish sauce. Season with salt and pepper
Split buns in half and toast. Line bottom half of each bun with a lettuce leaf and top with beef mixture. Pile Asian slaw on top and put the bun top on.
Emeril’s Favourite Cabbage
A spicy, flavourful side dish—goes well with meat or pasta Serves 8-10
1/2 pound bacon, coarsely chopped
4 cups thinly sliced onions
1 1/4 teaspoons salt
1/4 teaspoon cayenne pepper
3/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar
3 bay leaves
1 head green or white cabbage (about 3 1/2 pounds), cored and thinly sliced
1 (12-ounce) bottle beer
Cook the bacon in a large, heavy pot or Dutch oven over medium-high heat, until browned and slightly crispy, about 5 minutes. Add the onions, salt, cayenne, black pepper, sugar, and bay leaves. Cook, stirring, until the onions are soft, about 5 minutes. Add the cabbage and stir to mix well. Cook, stirring, until the cabbage just begins to wilt or soften, 3 to 4 minutes. Reduce the heat to medium-low, and add the beer. Stir to mix.
Cover and simmer, stirring occasionally, for 1 hour. Remove the bay leaves. Remove from the heat and serve warm.