Tag Archives: cabbage

Cabbage-roll Stuffing Casserole

9 Jun

Here is an easy, tasty way to use up lots of vegetables such as cabbage, kale, zucchini, chard, onions, peppers, turnips, or any combination thereof: Make a casserole using your favorite stuffing for cabbage rolls. Just shred or chop the vegetables and layer them in a slow cooker with whatever stuffing you choose; if using uncooked rice, be sure to add enough water, tomatoes or sauce (keeping in mind that the vegetables will release moisture). We usually make enough to last two meals.

Here is our recipe for Lebanese-style stuffing:
~1 pound local ground beef or lamb
~2-3 cups of long grain rice (depending on your family’s preference)
~1 Tbsp ground cumin
~1 tsp ground allspice
salt and pepper to taste

Mix the meat, spices and rice. Layer with vegetables and diced canned (or fresh in-season) tomatoes. You may add extra salt between the layers if you like. Slow cook on low all day; serve with plain yogurt. (You can also pressure cook it if you’re in a hurry.)


Asian Cole Slaw

9 Jun

Asian Coleslaw Recipe

The dressing on this salad is peanut-based. If you have a food allergy to peanuts, you can substitute tahini for the peanut butter (or leave it out all together), and toasted sesame seeds for the peanuts.


  • 1 Tbsp creamy peanut butter
  • 6 Tbsp vegetable oil
  • 1/2 teaspoon toasted (dark) sesame oil
  • 4 Tbsp seasoned rice vinegar (if seasoned rice vinegar is not available, add a teaspoon or two of sugar to regular rice vinegar)
  • 4 cups thinly sliced cabbage (Napa, green, purple, or a combination)
  • 1/2 cup grated carrots
  • 1/4 cup toasted, salted, shelled, peeled peanuts


  • Chopped fresh cilantro
  • Thinly sliced green onions or chives


1 Prepare dressing. Place peanut butter in a medium bowl. Add the vegetable oil and the toasted sesame oil and whisk until nicely smooth. Whisk in the seasoned rice vinegar and do a taste test. Depending on how you like your dressing, how salty your peanut butter is, how seasoned your rice vinegar is, you may want to add a little more vinegar, a little more sugar, or a little salt. (Makes about 3/4 cup of dressing.)

2 Toast the peanuts. Although the roasted peanuts from the store may already be cooked, you’ll get even better flavor with just a little toasting. Heat a small skillet on medium high heat and add the nuts to the pan. Do not ignore or the nuts can easily burn. Stir a little with a wooden spoon until the peanuts begin to get browned in spots and you can smell the toasting aromas. Remove peanuts from pan to a dish.

3 In a large bowl, toss the sliced cabbage, grated carrots, and peanuts together, and any other optional ingredients you care to add (like a little chopped cilantro or green onions). Right before serving, mix in the dressing.

Great with fish or burgers.

Serves 4.

Red Cabbage Slaw

1 Jun


•                The juice of one orange

•                The juice of one lime

•                1 Tablespoon red wine vinegar

•                1/2 small red onion, coarsely chopped or grated

•                1 cloves garlic, grated

•                1/4 cup fresh basil leaves

•                2 tablespoons chopped cilantro leaves

•                1 1/2 tablespoon honey

•                1/2 cup olive oil

•                Salt and pepper

•                1/2 head red cabbage, chopped or shredded


Combine the OJ, lime juice, onion and garlic, in a bowl and season with salt and pepper, to taste. Place cabbage, basil and cilantro in a large bowl and toss with the vinaigrette. Season with salt and pepper and let sit 30 minutes in the refrigerator before serving.

Dinner Last Night

5 Jan

BORSCHT — a Russian root-vegetable soup.
I make a vegetarian version using miso paste instead of beef stock. Serves 4.

Chop fine:
1/2 c. carrots, 1 c. onions; 2 c. peeled beets.
Barely cover with water, bring to boil, cover; simmer for 20 min.
Add: 1 Tbs. butter, 1 Tbs vinegar, 1 c. finely chopped cabbage, 1 c. water.
Simmer 15 more min. Meanwhile, stir 2 Tbs miso paste into 1 c water. Turn off heat and add this to soup. (Cooking destroys the B-vitamins in miso).
Garnish with minced parsley and a dollop of sour cream or plain yogurt. Serve with warm, hearty dark bread and cheese.

Dinner Last Night

14 Dec

Last night Paul and I had:

borsht – beet soup with carrots, leeks, beets, celery, cabbage and pork sausage

roasted garlic on toast