|Crunchy Cabbage Salad with Spicy Peanut Dressing|
1 head Napa cabbage, thinly shredded
1/2 small head Red cabbage, thinly shredded
1 Carrot, peeled and julienned
1 cup Snow Peas, thinly sliced
1/4 cup fresh Basil leaves
1/4 cup Cilantro leaves
1 Avocado, diced
1/4 cup chopped roasted Cashews
2 tablespoons Black Sesame Seed
Spicy Peanut Dressing
2 tablespoons smooth Peanut Butter
2 tablespoons Rice-wine vinegar
1 teaspoon Sesame oil
1 teaspoon SoySauce
1 teaspoon Honey or Brown sugar
1/2 teaspoon Sriracha
1 clove Garlic, finely minced
1 teaspoon freshly grated Ginger
2 tablespoons Water
Combine the cabbages, carrots, snow peas, avocado and half the herbs in a large bowl.
Whisk together all the ingredients for the dressing in a separate bowl, adding more water to thin if necessary.
Toss the cabbage mixture with the peanut sauce and top with the reserved herbs, cashews and sesame seeds.
|Top Secret Grain Free Lasagna |
1 Head Cabbage
1 Jar (low-sugar) Marinara
1 lb. Ground Beef
1? cups Cottage Cheese
? cups Ricotta Cheese
6 oz. Cream Cheese
4 Garlic Cloves, minced
2 Eggs, whisked
1 tsp Dijon Mustard
2 Tbsp Chives, fresh or dried work
Salt & Pepper, to taste
1 cup Mozzarella Cheese
Brown hamburger and set aside.
Heat a large pot of salted water until boiling.
Wash and peel cabbage leaves off of head.
Cut out the ribs to keep the thickness of the cabbage consistent and place in boiling water.
Heat until just softened or about one minute.
Strain on a dry towel to get rid of any excess moisture. Continue until you have enough cabbage leaves for "noodles".
Mix cottage cheese thoroughly with salt and pepper in a bowl.
Place 1/2 cup marinara sauce in the bottom of a prepared 8 x 13 inch pan.
Top with one layer of cabbage "noodles".
Add 1/2 of the cheese mixture, 1/2 hamburger and 1/2 of the remaining pasta sauce.
Use a spoon to even out.
Top with "noodles" and repeat.
Finish the last layer of noodleÂ by pouring the rest of the pasta sauce over the top.
Bake at 350 degrees for 20 minutes.
Remove and add 1 cup of Mozzarella cheese and continue baking for another 20 minutes or until cheese is bubbly.
Remove from oven and let sit 10-15 minutes before serving.
|Vegetarian Okonomiyaki (Cabbage and Zucchini Pancake) with Spicy Mayo |
5 large eggs
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon sea salt
1/3 cup flour
2 cups shredded cabbage (shredded with a mandoline or very finely chopped)
1 cup shredded zucchini (from 1 zucchini), or more cabbage
1 bunch scallions, trimmed and chopped
Safflower or canola oil for frying
1-2 tablespoons toasted sesame seeds
Spicy Mayo Ingredients
1/2 cup mayonnaise
2 tablespoons soy sauce
1-2 teaspoons sriracha, depending on your preference for spice (start with 1 teaspooon)
Whisk the sauce ingredients together in a small bowl. Taste for balance of flavors, and adjust as needed. Then set aside.
In a large mixing bowl, whisk the eggs with the soy sauce, sesame oil, and salt. Gradually whisk in the flour, just until incorporated. Stir inthe cabbage, the zucchini, and the chopped scallions.
In a cast iron pan or other heavy skillet, warm about 1/4-inch of oil over medium-high heat. When hot, ladle about 1/5th of the batter into the skillet as you would for regular old pancakes, being sure to get both vegetables and batter into the pan. I usually make them about the size of a small dessert plate. Cook on each side for about 3 minutes or until golden brown. When done, transfer to a plate and keep warm under a towel while you make the rest. You might need to add a little more oil to the pan between pancakes.
To serve, drizzle with the sauce and scatter with sesame seeds. Serve with more sauce on the side. These are amazing hot and crispy but also extraordinarily good room temp or cold.
|Sauerkraut Cream Pie
1 cup Sugar
1/4 cup Light Brown sugar
2 tablespoons Cornmeal
1/2 cup Buttermilk
1/2 cup Milk
1 teaspoon Vanilla
1/2 cup finely shredded Sauerkraut (drained, if necessary)
1 10-inch Graham Cracker crust
Preheat oven to 350 degrees.
In a large bowl, whisk together the sugars and cornmeal.
Add the buttermilk, milk, eggs, and vanilla.
Mix until well combined. Fold in the sauerkraut.
Pour into prepared crust and bake for 45 minute or until "set" (even in the very center) and lightly browned.
Allow to cool completely on a wire rack.
|Stuffed White Cabbage
1 head Savoy Cabbage (approximately 2.25 lbs)
1/4 cup Parmesan, freshly grated
1/8 cup Pecorino (or aged Parmesan)
Nutmeg (to taste)
3 1/2 Tbl Butter
4 1/4 cups Vegetable stock
2 Bay leaves
Extra-virgin olive oil
Salt To taste
Pepper To taste
Remove the tough outer leaves of the cabbage, boil it in a large pot of salted water for a few minutes, drain it and gently spread open the leaves.
To make the filling, boil the potatoes and mash them with a fork while still hot. Add eggs, Parmesan, salt, pepper and nutmeg and blend well.
Place a little filling in the middle of the cabbage and close the innermost leaves, then spread the rest of the filling between the leaves, putting them back together as you work, until the cabbage is completely closed up again. Tie it closed with kitchen string.
Melt the butter with the olive oil in a saucepan, add the chopped onion and carrot, place the cabbage in the pan, add salt and pepper and then add the stock and the bay leaf.
Cover and cook slowly for about 30 minutes. Serve the cabbage cut in slices and dressed with gravy made by reducing the cooking liquid over a slow flame.