My Camper Kitchen

Posts Tagged ‘Cabbage’

Photo By Carolyn Davidson Hicks

1, 12 oz bag of Summer Garden Blend by Dole
(green and red cabbage, radishes, carrots, romaine and green onions)
1/2 cup of mayo
1/4 cup of raisins
1/4 cup of chopped celery
1/4 cup of chopped sweet onion
4 tablespoons of apple cider vinegar
1 tablespoon of sugar
1 dash of lemon juice
1 tablespoon of mustard seeds

Directions:

Mix well and refrigerate for a couple of hours before serving!

Photo By Carolyn Davidson Hicks

This is a recipe I adapted from a recipe from the Caribbean Islands, and, it is usually mixed into a stir fry! I toned down the heat a bit, lol’s

Photo By Carolyn Davidson Hicks

Ingredients:
1/2 cup of light brown sugar
1/2 medium white tops of green onions, finely diced
2 cloves garlic, minced
1 small red Jalapeno diced very small (remove seeds and stem)
1 small green bell pepper finely chopped
1 teaspoons grated fresh ginger
1 heaping tablespoon prepared honey mustard
1 teaspoon white wine vinegar (Pompeian Gourmet White Wine Vinegar) Premium quality works best!
1 teaspoon sea salt
Several grinds of fresh black pepper
1, 11.3 oz Jumex Guava Nectar
1/4 cup of Pineapple Nectar
1/4 cup of Papaya Nectar
1/4 honey

Directions:
In a sauce pan, heat the Quava Nectar on medium heat. Slowly add the brown sugar and onion, garlic, jalapeno, ginger, mustard, vinegar, salt, and pepper; stir and cook until it is thick, dark and fragrant.  Stir every few minutes so the mixture does not scortch or burn. Allow the liquid mixture to reduce about 1/4 before turning off. Allow to cool before using.

Note: We love to serve this sauce over cabbage!  1 small head of Savoy (green cabbage)  and 1 small Purple head of cabbage, cut across the head in 3″ wide ribbons. Steam the cabbage until tender. Place 1 quartered red and 1 quartered green cabbage on plate and drizzle with the hot and spicy Guava sauce and serve immediately. This sauce works great on white meat such as pork chops, chicken breast, a flaky white fish and/or Shrimp!

Ingredients

Instructions

1. On the stove top, cook rice and set aside.
2. Remove the stem from the cabbage and peel each individual leaf back.
3. Steam cabbage leaves for 60 seconds and then place in a bowl of ice cold water. Set aside.
4. In a pan, cook onions until onions are clear in color.
5. In a large bowl, add ground beef, eggs, salt, pepper, cooked onions and rice.
6. Mix well.
7. Taking one cabbage leaf at a time, add a spoon or more of the meat mixture. Using your hand, gather the meat on one end of the cabbage leaf and then roll the leaf.
8. Layer the cabbage rolls into the bottom of a crock-pot. Layering as you add until all the meat mixture is used.
9. In a bowl, mix the tomato soup, Worcestershire and V8 juice.
10. Pour the mixture on top of the cabbage rolls.
11. Cook on LOW for 4 hours.

Ingredients:

1 onion
1 carrot
1 celery stick
2 garlic cloves
1 tbsp olive oil, plus extra to serve
5 small potatoes, peeled and cut into small cubes
1 cup chicken or vegetable stock
8 bacon strips crumbled
a quarter medium Savoy cabbage

Chop the onion, carrot, celery and garlic. Heat the oil over a medium heat in a large saucepan. Add the vegetables and potatoes, season well, then reduce the heat and cover the pan. Gently cook for about 5 mins until starting to soften, then add the stock, turn up the heat and bring to the boil. Simmer for 5 mins more, or until all the vegetables are tender.
While the soup is cooking, grill or fry the bacon until crisp, then crumble. Shred the cabbage, discarding the core. Add the Savoy to the soup mixture. Simmer for a few mins until the cabbage is just tender, then season to taste and serve topped with the bacon.

Photo By Carolyn Davidson Hicks

We have cooked this recipe many times and it always turns out great! We’ll post a photo soon!

Ingredients:
12 large cabbage leaves
1 pound ground beef
3/4 cup cooked rice
1/2 cup finely chopped onion
2 cloves garlic, minced
1 egg
2 teaspoons salt
1 teaspoon pepper
1/2 cup milk

Sauce:
1 cans (8 ounces ) tomato sauce
1 can (14.5 ounces) diced tomatoes, undrained
3 tablespoons sugar
2 tablespoons vinegar
1/2 cup water
2 tablespoons arrowroot mixed with 1/4 cup hot water
2 tablespoons Hot Sauce (optional)

Directions:

Drop cabbage leaves into boiling salted water; cover and cook for 3 minutes. Drain well. Combine ground beef, rice, onion, egg, and salt, pepper, and milk. Mix well and divide into 12 portions. Place a portion into the center of each cabbage leaf. Roll leaf around filling; fasten with toothpick. Place in a baking dish.

For sauce, combine tomato sauce, tomatoes, sugar, vinegar, and 1/2 cup of water and pour over cabbage rolls. Bake covered in a preheated 350 degree oven 40 to 45 minutes. Remove rolls and discard toothpicks. Place pan with juices over medium heat and stir cornstarch and water mixture into the sauce; bring to a boil and cook and whisk until thickened. Pour thickened sauce over cabbage rolls or serve on the side.

Photo By Carolyn Davidson Hicks

Ingredients:

1 pounds lean ground beef
1 tablespoon oil
1 large onion, chopped
1 clove garlic, minced
1 large bell pepper finely chopped
2 small cabbages chopped, 1 green 1 purple
1 cup of carrots, ripple cut
4 small diced red potatoes
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1 1/2 cups water
1 teaspoon ground black pepper
1 teaspoon sea salt

Preparation:
In a large pan, heat oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender. Add the garlic and continue cooking for about a minute.

Add the chopped cabbage, tomatoes, tomato sauce, bell pepper, black pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender. Yield: Serves about 8