Tag: cabbage

Cabbage and Pear Slaw

This is a yummy slaw that complemented the chicken tacos really well. The pears are delicious with the cabbage…If you can’t find pears any more, pineapple will be a delicious addition…

½ cup plain kefir or buttermilk
2 tablespoons mayonnaise
Juice of one lemon
1 teaspoon honey
½ cup cilantro, chopped
1 to 2 teaspoons salt
½ small cabbage, shredded
1 pear, julienned

Mix the kefir, mayonnaise, lemon juice, honey, cilantro and salt in a small bowl. Transfer the shredded cabbage and pear in a serving bowl. Add the kefir mixture and mix well. Check for seasonings and let it sit for half an hour before serving.

Yakisoba Noodles with Mushrooms and Cabbage

Make this today… obviously any vegetable in season will do… try your favorites… I served it with roast chicken on top but it is fabulous meatless dish…

1 tablespoon Worcestershire sauce
2 teaspoons oyster sauce
1 teaspoon ketchup
1 teaspoon soy sauce
½ teaspoon honey

Mix the ingredients together and keep aside.

2 tablespoons peanut oil
Pack of shiitake mushrooms, sliced
1 medium onion, sliced
1 carrot, sliced
3 green onions, chopped
½ cabbage, cut into 1 inch squares
1 package (8 ounces) of soba noodles (cooked according to package instructions)

Heat a wok like pan with the peanut oil. Add the mushrooms and cook on high heat for 3 to 4 minutes. Add the onion, carrot, green onions and cabbage. Saute for another 3 to 4 minutes and add the cooked noodles. Mix well and add the sauce. Mix well and cook for another 3 to 4 minutes. Check for seasonings and serve.

Shredded Cabbage with Cilantro Dill Sauce

It is meatless Monday and St. Patrick’s Day is tomorrow.. so I have a cabbage dish for you- with a twist. Make it with your favorite corned beef!!!

2 tablespoons extra light olive oil
1 inch fresh ginger, grated
1 teaspoon cumin seeds
1 cup cilantro, chopped
1/2 cup dill, chopped
1/2 cup water
3 cups green cabbage, shredded
2 teaspoons ground coriander
Salt
½ cup cilantro, chopped

Transfer the cilantro, dill and water to a blender and blend till a smooth sauce is formed. Heat a medium saucepan with the oil. Add the ginger and cumin seeds. Saute for a minute on medium heat. Add the cilantro dill sauce and sauté for 2 to 3 minutes on medium heat. Add the cabbage, ground coriander and salt and sauté on high heat for 3 to 4 minutes, stirring constantly. Reduce to a simmer, cover with lid and cook for about 10 minutes. Take the lid off and sauté on medium heat for another 10 minutes or till the extra moisture cooks off. Check for seasonings and garnish with cilantro.

Coconut Cabbage with Peas

After getting back from Italy it took us a while to get back into our usual routine. We all love Italian food but once we got back, we craved other cuisines. We went to our favorite Chinese restaurant the next day and ate some Indian food out of the freezer for dinner.
I soon filled the fridge with groceries and started thinking about cooking again- it’s very hard to get back into it… Pasta kept coming to mind but I knew I wanted to make some vegetarian Indian food. We had consumed quite a bit of meat including salami and prosciutto and wanted to take a break.
While I was in Trader Joes, I picked up a pack of shredded cabbage. I usually never buy the packaged kind but then I get too lazy to buy the whole cabbage and shred it myself. My husband loves cabbage made a specific way with mustard seeds and curry leaves. I never end up making it because of my laziness. So, when I saw the packed cabbage, I picked it up and decided to make him happy.
It’s a very simple dish- the flavor is wonderful with the mustard seeds and curry leaves. I added some shredded coconut to give it a nice crunch and sweetness. I also added frozen peas to give the dish color. It took all of 20 minutes to make. I plan to serve it with lentils and freshly made rotis (Indian bread).
It is great to go on vacation and experience a different culture but it is fabulous to come home and eat food that reminds me of childhood….
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Sauteed Cabbage with Peas and Coconut

sauteed-cabbage-with-peas-and-coconut So, the Wilson Farm story continues- the last thing I bought from there was a green cabbage. Now, cabbage is not my favorite thing to eat but my husband absolutely adores it- and since he was right next to me while we were shopping, he insisted we buy it. He usually enjoys a sauteed cabbage dish that my sister-in-law makes for him but the problem is she lives about 3000 miles away in Seattle! So, the poor guy doesn’t get to eat the yummy preparation. Since I have never made it for him, I felt a little sorry and decided to give it a try-how hard could it be, I thought. My sister-in-law is a great cook so I had quite a task to tackle. I thought of calling her for the recipe but decided to put my own spin on it instead. I added peas and coconut to it which gave the dish a really nice sweetness. Once the dish was cooked, it screamed for a little lemon juice to balance all the flavors out- I was quite happy and it actually came out really delicious- even I enjoyed it! I have to say- I will eat anything that is cooked with mustard seeds, curry leaves and coconut!!! The real judge was my husband- well- I got two thumbs up! He really enjoyed it- a lot, he said! My daughter tried it reluctantly- but made a strange face- not a bad one though. I guess you can’t please everyone!!

3 cups green cabbage, shredded
3 tablespoons extra light olive oil
2 teaspoons mustard seeds
7-8 curry leaves
2-3 dry red chilies
2 Serrano chilies, deseeded and chopped
1 medium onion, chopped
2 teaspoons ginger, minced
½ cup shredded coconut (packaged is fine)
1 teaspoon turmeric
½ teaspoon cayenne pepper
2 teaspoons coriander powder
Salt to taste
1 cup frozen peas
Juice of half a lemon

In a large frying pan, heat the olive oil. Add the mustard seeds, red chilies and curry leaves. Cook on high heat for 30 seconds or till the seeds begin to sizzle. Add the onions, Serrano chilies and ginger. Saute for 5-6 minutes on medium high heat, stirring constantly. Add the cabbage and coconut, stirring constantly. Add the turmeric, cayenne pepper, coriander powder and salt. Stir and lower the heat and cover. Cook the dish covered for at least 20 minutes or till the cabbage is wilted and soft. Take the cover off and increase the heat. Add the peas and stir constantly for 7-8 minutes, careful not to burn. Adjust seasonings and add the lemon juice.