German Style Slaw

 

I love this slaw. It's easy to make, tastes great and only gets better the next day!

German-Style Slaw

2 packages of shredded cabbage (16 oz packages)
1 medium onion, finely chopped
3/4 cup sugar
3/4 cup cider vinegar
1 and 1/2 teaspoons celery seed
1 and 1/2 teaspoons salt
1/4 teaspoon coarse-ground black pepper
3/4 cup canola oil

Place cabbage into a large plastic or glass bowl. In a small saucepan, combine sugar, vinegar, celery seed, salt and pepper. Bring mixture to a boil. Add oil. Return to a boil and cook over medium heat, stirring constantly, until sugar is dissolved. Pour dressing over cabbage; toss to coat well. Cover and refrigerate at least 3 hours or overnight before serving.

Sweet Cole Slaw

 

SWEET COLE SLAW

Simple, tasty, and the perfect side any time of year.  You can make this with fresh cabbage and carrots, but I prefer the ease of buying a package of tri-color slaw.

Sweet Cole Slaw

1 bag of tri-color saw mix (16 oz)

1 cup mayonnaise

1 tablespoons sugar

2 tablespoons honey

1/4 teaspoon salt, optional

1 teaspoon coarse ground black pepper

2 teaspoons celery seeds

2 tablespoons minced onions (dehydrated, or finely minced fresh onions)

2 tablespoons Dijon mustard

2 tablespoons apple cider vinegar

Mix all ingredients together in a large bowl.  Add slaw mix and coat evenly.  Refrigerate 2-4 hours before serving.  Amount of slaw will reduce as it stores so you can add more slaw mix if needed.  If you want to make more, just keep your dressing ratios the same when increasing the amounts.

Simple Cookery Brats & Cabbage

 

This is a remake of a Bangers & Mash recipe.  I wanted to re-make this recipe without using mashed potatoes.  I love turnips and thought they would add some distinct flavor.  As an added benefit, I took made the leftovers into a hearty soup the next night!

Simple Cookery Brats & Cabbage

1 pkg brats – 5 links

1 large red onion, sliced in rings

1 head cabbage, chopped

6-8 turnips, peeled and diced

2 cups chicken broth or stock plus water

1 tablespoon olive oil

2 tablespoons spicy brown mustard

1/4 cup water

In large pot, combine cabbage, turnips, chicken broth and enough water to cover all.  Bring to a boil.  Reduce to simmer and cover.  Continue to simmer for 45 minutes or until cabbage reaches desired texture and turnips are fork tender.  If you like your veggies a little firmer, reduce cooking time. 

Meanwhile, cook brats according to package directions and remove from skillet.  Cover with foil to keep warm.  In same skillet, add olive oil.  Add onions, and cook over medium low heat until slightly browned.  Add water and mustard, scraping the bottom of the pan to make your ‘gravy’.  Remove cabbage mixture with slotted spoon to reserve cooking liquid.  Layer in a casserole or serving dish.  Top with onion mixture and brats. 

Bonus recipe for leftovers:

By reserving the cooking liquid, you have a delicious start to a hearty soup.  Dice any leftover brats and store overnight in cooking liquid.

Brat & Cabbage Soup

4 cups leftover cabbage, turnip, onion, brat mixture

1 small onion, chopped

1 tomato chopped

1 teaspoon olive oil

to taste – red pepper flakes, salt, pepper

1-2 cups chicken broth

Heat olive oil in skillet over medium heat.  Add onion and tomato.  Cook until tender.  Combine all ingredients in medium sauce pan – adding the desired amount of chicken broth depending on how thick you like your soup.  Bring to a boil.  Reduce to a simmer and continue to cook another 15 minutes. 

Simple Cole Slaw

SIMPLE COLE SLAW

Simple, tasty, and the perfect side any time of year.  You can make this with fresh cabbage and carrots, but I prefer the ease of buying a package of tri-color slaw.

Simple Cole Slaw

1 bag of tri-color saw mix (16 oz)

1 cup mayonnaise

3 tablespoons sugar

1/4 teaspoon salt

1 teaspoon coarse ground black pepper

2 teaspoons celery seeds

2 tablespoons minced onions (dehydrated, or finely minced fresh onions)

2 tablespoons Dijon mustard

2 tablespoons apple cider vinegar

Mix all ingredients together in a large bowl.  Add slaw mix and coat evenly.  Refrigerate 2-4 hours before serving.  Amount of slaw will reduce as it stores so you can add more slaw mix if needed.  If you want to make more, just keep your dressing ratios the same when increasing the amounts.

PENNSYLVANIA COLE SLAW

PENNSYLVANIA COLE SLAW

• 1 head young cabbage
• 1 small red pepper, seeded & chopped
• ½ cup cream
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ cup sugar
• ½ cup vinegar

Beat cream, sugar, vinegar and salt together thoroughly until the dressing is like whipped cream. Discard outer leaves of cabbage. Shred the rest finely.  Combine with pepper and dressing just before it is ready to serve.  

Coleslaw with Green Peppers

This is a quick and easy slaw recipe with green peppers.  Perfect for Summer - Enjoy!

COLESLAW with GREEN PEPPERS

Shred a head of cabbage fine and place in salted water for one-half hour. Drain well and then add

Two green peppers, chopped fine,

One cup of mayonnaise,

One tablespoon of salt,

One tablespoon of paprika,

One-quarter cup of vinegar.

Mix and refrigerate overnight before serving.

Baked Cabbage

This comfort food favorite is a delicious way to use up leftover ham. 

Baked Cabbage

1 cabbage, chopped
1 medium onion, sliced
2 tablespoons butter
1/2 cup bread crumbs
1/2 cup chopped ham
2 eggs, beaten
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/2 cup chicken broth
1/2 cup cheddar cheese, shredded

Pre-heat oven to 350.  Heat butter in a skillet over medium high heat.  Add onion and cabbage.  Cook until onion is tender.   Mix breadcrumbs, ham, eggs, salt, black pepper and cayenne with cabbage mixture.  Pour into large casserole dish.  Pour in chicken broth and top with cheddar cheese.  Bake at 350 degrees for 30-45 minutes or until slightly browned on top.

Turkey Pastrami Casserole

The inspiration for this casserole came from a Reuben dip I tried at a party.  It was so good, everyone was wanting to know who made the Reuben casserole!  Have you ever tried turkey pastrami?  It’s actually very flavorful, but a little goes a long way.  I was trying to think of something to do with the leftovers when I remembered the Reuben dip and decided to use the pastrami in place of corned beef. 

Turkey Pastrami Casserole

1 cup sliced & chopped turkey pastrami

1 medium onion, chopped

1 can (16 oz) sauerkraut, drained

1/2 cup ketchup

1/4 cup Kraft miracle whip

2 tablespoons sweet pickle relish

4 slices provolone cheese

1/4 teaspoon coarse ground pepper

Pre-heat oven to 350 degrees.  Combine pastrami, onion, kraut, ketchup, miracle whip, and relish.  Mix well and pour into large casserole dish.  Top with cheese slices and sprinkle with pepper.  Bake 30-35 minutes or until cheese begins to brown.

Brats & Cabbage

 

This is a remake of a Bangers & Mash recipe I saw recently.  I wanted to re-make this recipe without using mashed potatoes.  I love turnips and thought they would add some distinct flavor.  As an added benefit, I took made the leftovers into a hearty soup the next night!

Simple Cookery Brats & Cabbage

1 pkg brats – 5 links

1 large red onion, sliced in rings

1 head cabbage, chopped

6-8 turnips, peeled and diced

2 cups chicken broth or stock plus water

1 tablespoon olive oil

2 tablespoons spicy brown mustard

1/4 cup water

In large pot, combine cabbage, turnips, chicken broth and enough water to cover all.  Bring to a boil.  Reduce to simmer and cover.  Continue to simmer for 45 minutes or until cabbage reaches desired texture and turnips are fork tender.  If you like your veggies a little firmer, reduce cooking time.  Meanwhile, cook brats according to package directions and remove from skillet.  Cover with foil to keep warm.  In same skillet, add olive oil.  Add onions, and cook over medium low heat until slightly browned.  Add water and mustard, scraping the bottom of the pan to make your ‘gravy’.  Remove cabbage mixture with slotted spoon to reserve cooking liquid.  Layer in a casserole or serving dish.  Top with onion mixture and brats. 

Bonus recipe for leftovers:

By reserving the cooking liquid, you have a delicious start to a hearty soup.  Dice any leftover brats and store overnight in cooking liquid.

Brat & Cabbage Soup

4 cups leftover cabbage, turnip, onion, brat mixture

1 small onion, chopped

1 tomato chopped

1 teaspoon olive oil

to taste – red pepper flakes, salt, pepper

1-2 cups chicken broth

Heat olive oil in skillet over medium heat.  Add onion and tomato.  Cook until tender.  Combine all ingredients in medium sauce pan – adding the desired amount of chicken broth depending on how thick you like your soup.  Bring to a boil.  Reduce to a simmer and continue to cook another 15 minutes. 

Simple Cabbage & Pepper Casserole

 

Here’s a picture of the casserole I made with the leftover cabbage & pepper side dish from my last post.  I added shredded chicken breast and a can of cream of chicken soup.  Then I topped it with some cheddar cheese and French’s onions.  I baked it at 350 degrees for about 30 minutes or until   bubbly.  So, the  next time you have leftover veggies, consider making them into a casserole for dinner the next night.  With a little planning, you can stretch your meals and spend less time in the kitchen.

Speaking of planning, how often to you go strictly by a shopping list? I try very hard to keep a list posted on the refrigerator and add items as I run low.  Somehow, though, I end up leaving it at home a lot of the time.  Or, I decide to make a quick stop on the way home and don’t have my list with me.  How cool would it be to have your personal grocery shopping list online?  Then it would be available anywhere or anytime you needed it!

I found a great site while on facebook.  It has a free grocery shopping list.  You can customize it by store or by your own personal brands.  List2Shop.com does it all for you.  They already have popular products split into different categories.  All you have to do is add your own items and customize your favorites.  Best of all – it’s free! 

Simple Cabbage & Peppers

 

There’s something warm and comforting to me when I cook noodles and cabbage.  I used a package of creamy chicken and noodles to flavor this side dish.  Then I used the leftovers in a casserole later in the week.

Simple Cabbage & Peppers

1 large head of cabbage, sliced

1 medium onion, diced

1 tablespoon canola oil

1 clove garlic, minced

1 each red, yellow and orange peppers, diced

1 pkg Creamy Chicken & Noodle Sides

1 cup water

Salt, Pepper, Garlic Powder to taste

Heat oil in large non-stick skillet over medium heat.  Add garlic and cook one minute.  Add cabbage and peppers.  Continue to cook about 5 minutes until cabbage is partially tender.  Add water and noodle mix.  Simmer another 10 minutes.  Add salt, pepper or garlic powder if desired.

Fried Cabbage

I love cabbage boiled with new potatoes. It's pure heaven, but sometimes I want something a little different. This dish says its 'fried' but that's really a trick to make you think you're cheating on your diet. I use a slice of bacon for flavor. You can omit that and just use olive oil instead.
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Fried Cabbage
.
1 slice bacon
2 tablespoons minced onion
1 tablespoon water
1 head of cabbage (or 6 cups shredded)
1/4 teaspoon salt, to taste
1/4 teaspoon black pepper
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Wash and prepare cabbage, coarsly chopping it. Cut up the bacon slice into small pieces. Combine bacon, water & onion in a large non-stick skillet. Cook over medium heat until onion is tender. Add cabbage. Sprinkle with salt & pepper. Reduce heat to a simmer and cover the skillet. Cook 2 or 3 minutes and then stir. Cook another 2 or three minutes, stirring again. When cabbage is pale green, but still slightly crisp, it's ready to be served.

German-Style Slaw

I love this slaw. It's easy to make, tastes great and only gets better the next day!

German-Style Slaw

2 packages of shredded cabbage (16 oz packages)
1 medium onion, finely chopped
3/4 cup sugar
3/4 cup cider vinegar
1 and 1/2 teaspoons celery seed
1 and 1/2 teaspoons salt
1/4 teaspoon coarse-ground black pepper
3/4 cup canola oil

Place cabbage into a large plastic or glass bowl. In a small saucepan, combine sugar, vinegar, celery seed, salt and pepper. Bring mixture to a boil. Add oil. Return to a boil and cook over medium heat, stirring constantly, until sugar is dissolved. Pour dressing over cabbage; toss to coat well. Cover and refrigerate at least 3 hours or overnight before serving.

Love Egg Rolls?

I love homemade egg rolls, but they take a lot of time. And, let's face it, deep-fried egg rolls are not so healthy. This simple dish takes all of the good things from the inside of an egg roll. You can add some fresh broccoli or your favorite fresh vegetable to make this recipe your own. It's also very good served over brown rice. I like to add some hot-mustard sauce or soy sauce on the side when serving.

Pork Stir-Fry

Ingredients:

6 boneless breakfast pork chops (these are sliced thinner than regular chops)
1 tablespoon canola oil
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
salt to taste
1 medium onion, chopped
2 packages of shredded cabbage/slaw mix (16 oz bags that include carrots)
1 can sliced water chestnuts (optional)
2 tablespoons rice vinegar
1 tablespoon soy sauce

Slice pork chops into thin strips or bite size pieces. In a small bowl mix pork, oil, black pepper, cayenne pepper and salt until the spices and oil coat all the pieces of pork. In a non-stick skillet over medium heat saute the pork until no longer pink. Add onion and continue cooking until tender and pork is browned. Add cabbage/slaw mixture & water chestnuts. Don't be alarmed that this looks like a lot of cabbage because it will cook down quickly. Add vinegar and soy sauce over cabbage. Continue stirring and cooking about 3-5 minutes over medium heat until cabbage is slightly tender. It will cook down to about half the amount you started with in the beginning.