Chinese Napa Cabbage Salad

http://allrecipes.com/recipe/14321/chinese-napa-cabbage-salad

Alterations: Do not add seasoning packet, add in shredded or chopped chicken. (2 breasts.) Use half the butter. Add only 2 Tbsp sugar, and 1.5 Tbsp soy sauce. And add 3/4 tsp salt and pepper.

This was very good!

Chinese Chicken Salad

Chinese Chicken Salad

2 cups shredded leftover chicken, or pieces.
1 small napa cabbage (aka chinese cabbage)
soy sauce
2 T black bean sauce
1/2 tsp chili garlic sauce/paste
a few peanuts thrown in (I had chili-lime peanuts so it worked well)
sesame seeds
cilantro
sesame seed oil to saute chicken
green onions
garlic
ginger

Mince garlic and ginger (large clove of garlic and equal amount of ginger), saute in 1/2 tsp sesame oil. Add chicken and soy sauce (a couple tablespoons maybe?), then the other sauces, both of which are in the asian aisle. Mix it up. If you have other veg you want to add that needs to be cooked/softened, put it in.

When done with saute, add to thinly sliced napa cabbage, and mix in cilantro, chopped green onions, sesame seeds, and peanuts. Toss together in a large bowl.

I really loved this meal. DH seemed to like it too.

I also put in some spiralized gold beet, that I sauteed with the chicken, but that was just because I needed to use it up. It just took on the flavors of the dish.

Notes: The last two times I made this the flavor has been a little too strong/salty. I'm not sure which seasoning is overpowering it, so I may try a different recipe next time.

Cabbage Carrot Casserole

http://allrecipes.com/recipe/228366/cabbage-carrot-casserole/

Cabbage Carrot Casserole

this was great.

Eggroll in a bowl / Cabbage and pork

http://www.mostlyhomemademom.com/2014/07/eggroll-in-bowl.html

I put in much less soy sauce than called for, and added pinto beans  and halved the meat (since I only had 1/2 lb. It was good. I served it with rice. Ila ate only rice, and Clyde ate nothing at all though:)

Cabbage Soup

http://www.tasteofhome.com/recipes/cabbage-soup
Cabbage Soup

This was good. I had to add an extra quart of liquid (I added it as beef broth) so added a 6 oz can of tomato paste so the tomato flavor wasn't too thin. The cabbage needed to cook for at least 1.5 hours before it was tender enough.

David and Ila both liked it.

Cabbage Saute

http://orangette.net/2009/01/the-best-we-can-hope-for/

This began to cook fast when i finally turned the stovetop onto high heat. I used coconut oil as the oil in the recipe. Also used Trader Joes chili sauce instead of the other thing they list. I sliced it with a big knife. It took probably 30 minutes to cook, but would have been faster if I hadn't had the heat only medium-high for the first 20 minutes.

This goes well with a "strong flavored meat" as david said. We had it with Beef and Cheddar sausages and it was good. I used 1/3 of a giant head of cabbage, and there was just a little bit of cabbage left at the end of the meal.

Pot Roast

I made pot roast for the first time. I used a 3 lb beef rump roast. I untied it and then realized why it was tied...because it was not all one piece. So it might have been better roasted because of that. But I attempted to sear it anyway and them put some water in with ti until it was about an inch from the top of the meat. Then I put cabbage wedges in the water, and a quartered onion (though I should have used 2 onions and only half a cabbage). Also added carrots, and two potatoes on top. I made sure that the cabbage was submerged, and everything else was not really submerged (except meat). It turned out well. I added herbs de province near the end. I put it in my 8 quart tri-ply steel pot and simmered 4 hours or so.

Colcannon

So I started out with this recipe http://www.simplyrecipes.com/recipes/colcannon/ but cooked the cabbage as described in this one: http://allrecipes.com/recipe/fabulous-colcannon-mashed-potatoes-and-cabbage/

So I made mashed potatoes with 2.25 lb of gold potatoes, with a little butter and some milk. Meanwhile I cooked 1/3 head of an extremely large cabbage in a skillet as described in allrecipes. I used bacon grease and a little garlic powder. I should have added more water too, as the spiny pieces were too crunchy. But the end result was good. I ate it with leftover gravy and then with butter another time, and both were good.

David said it might have been a 4 if the cabbage had been fully cooked.

Napa Cabbage Salad

http://www.foodandwine.com/recipes/napa-cabbage-salad
Napa Cabbage Salad

This recipe was ok. Not enough flavor.

Unstuffed Cabbage

This recipe is reminiscent of golompke, but turned out better. It is from the 15 minute meal low-carb cookbook by Dana Carpenter. David liked this a lot. The recipe author says she altered a recipe from the I Hate to Cook Cookbook. The original is called "The Colonel's Lady's Ham" and is shown here.

The leftovers were great in a GF tortilla.

Kimchi

So I made Kimchi. I followed this recipe: http://perfecthealthdiet.com/2013/03/shou-chings-moms-kimchi/

The napa cabbage I used was 3 lb. Daikon radish was a bit over 1 lb, and carrot also a bit over 1 lb. One bunch of green onion. Two cloves of garlic. And 1-2 tsp fresh grated ginger root (approx the same as the amount of garlic I used).

I did everything in the food processor, using the shredder attachment for radish and carrot, and the blade for the other stuff. I skipped the chili powder and instead put in 5 dried red "super chilies" to get pulverized with the other stuff by the blade. (The chilies are from a csa veggie box I got last fall. Each dried chili was about 2 inches long and narrow. They are pretty hot!)

Then I salted the cabbage as directed, but probably didn't put a whole teaspoon per layer. Then after everything was mixed I added a tiny bit more salt, just so it tasted "pleasantly salty".

I put it all into a 2 liter fido jar and left it to ferment 7 days on my counter (but it might have been 8 days..I forget exacly which day I made it!).

And that's all.

Notes for next time: push the carrot/daikon through the shredder next time so the shreds are bigger. They were a bit too fine the first time because I tried not to push them down much.

Golompke Beef

http://allrecipes.com/Recipe/Golompke-Beef-and-Cabbage-Casserole/Detail.aspx

This recipe has a lot of room to improve. I used 2 week expired cole slaw mix, so there was a slight fermented taste to it. I used leftover trader joes tomato soup, poured over leftover rice. I also put in a trader joes onion dip packet into the ground beef. I would use canned tomatoes next time, and maybe work on the seasonings. Has potential, will make again.

Update: Made again with 1/2 head (of an enormous cabbage). I added 1 tsp salt, garlic pwder, and tarragon. I used 2 cups tomato sauce and a 14 oz can of diced tomatoes instead of the soup and water. The dish was great this time! I did not precook the rice and it needed the full 1h 15m of time to cook. Also it could use 1.5 lb ground beef when it is a larger amount of cabbage like I used here.

Quick Cole Slaw

http://www.grouprecipes.com/37428/old-fashioned-cole-slaw.html

I made this to go with some sloppy joe leftovers. This is good on the side or as a part of the sandwich. It adds a nice crunch which I like, so I think it is great with the sandwich. David gave it a 3.5 mainly because he doesn't care much about cole slaw. But I think it was pretty good! Ila didn't care for it much thought. She threw it on the floor:)

I call this "quick" in the title because it uses store bought cole slaw (shredded cabbage and carrot).

Note, 8/2020: David liked it this time. I used "21 seasoning solute" from Trader Joes in lieu of salt/pepper/celery seed, primarily because it had celery seed in it and I didn't have any.

Cabbage Salad

After reading this post http://thestonesoup.com/blog/2008/05/a-cabbage-obsession/, I made this for lunch today. I grated the cabbage right into a bowl, just enough for me.

Grated cabbage
balsalmic vinegar
ev olive oil
raisins
walnuts

it was pretty good! I like the taste of cabbage. Mild and crunchy.

Chicken Posole

http://allrecipes.com//Recipe/easy-chicken-posole/Detail.aspx

This was so good. I love chicken posole! I altered the recipe by leaving out the water and only adding 2 quarts of chicken broth. I added a chopped green bell pepper which was a fantastic addition. Also, I put in 6 raw, skinless chicken legs at the beginning instead of shredded chicken breast. I used two cans of hominy.

Removing the skin beforehand is important so it doesn't get too greasy. This would work well with chicken thighs as well.

For next time:

I think for 2 quarts of broth, using 10 chicken legs would be better. Putting in extra garlic, two onions, two bell peppers, and a third can of hominy would be great.

Full Recipe:

2 quarts broth
10 chicken legs (skin removed)
2 onions
2 cans hominy (drained)
two bell peppers
4 T chili powder
2 t salt
1 t oregano
3 cloves garlic

saute chopped onions/garlic. Add everything except hominy and bell pepper. Simmer for 60-90 minutes. Add hominy and chopped bell pepper and cook another 15-30 minutes.

Variation:

I made half a recipe tonight. I used 1 qt broth, 1 can hominy, and halved the rest of the recipe. I put in 4 chicken legs with the skin removed. No green pepper. I had shredded green cabbage that we put into the soup as we ate it. It added a nice crunch and added some nutrition. I really liked the raw cabbage.

Cabbage and Crispy noodle salad

http://thestonesoup.com/blog/2010/09/pack-backers-do-you-overlook-this-wonderful-source-of-recipes-5-ingredients-10-minutes/

This was very fast. I used these Vietnamese style wheat noodles I saw at Safeway. They had a high fat content for pasta, so I assumed they were as close to "fried" as I could find at the moment. I left out the sugar because of DH's tastes. It was good. Very light, and DH kept snacking on the noodles long after the cabbage was gone. I added some chopped green onions as well.

Corned Beef and Cabbage

https://web.archive.org/web/20140721063507/https://allrecipes.com/Recipe/Slow-Cooker-Corned-Beef-and-Cabbage/Detail.aspx

This is a yummy dinner. The cabbage is really important. DH likes the cabbage and carrots more than the potatoes and onion.