Tag Archives: cabbage

Hot and Sour Cabbage Soup – Vegan Awesomeness!

6 Feb

Just warning ya’, this soup is really spicy. It will open up your stuffy nose in one bite! However, we loved it. It was quick, easy, and chocked full of veggies. We are trying to eat healthier these days which has included eating a vegetarian or vegan dinner at least 2 night a week. I’m eating vegan everyday for lunch but it seems so much harder to do at night, especially in the winter. Vegetarians can eat cheese, which is the ultimate comfort food! I could be a full time vegetarian tomorrow but going all out vegan would be incredibly difficult for me. No cheese or eggs? Seriously, those are my two favorite foods in the entire world. Hands down.

But having said that, this soup was perfectly satisfying. If I could find/make up vegan recipes that were as filling and delicious as this one, I’d have such an easier time! If you have any vegan recipes or suggestions, please post them below. I’d love to try some of them.

Hot and Sour Cabbage Soup

Time: 25 minutes
Servings: 4
Level: Easy

1/2 tbsp. oil
1/2 onion, chopped finely
1/2 head of cabbage
1 carrot, chopped
8 oz. can of tomatoes (I used 1/2 of a 15 oz. can of fire roasted tomatoes but regular tomatoes will do)
4 c. water
1/4 c. soy sauce
1/3 c. Seasoned Rice or Salad Vinegar
1 tsp. red chili flakes, but be careful if you don’t like spicy dishes!
1/2 tsp. salt
1 tsp. black pepper

Over medium heat, add oil and onion to a large soup pot. Saute until golden brown. Blend tomatoes in a blender until smooth. Remove cabbage core and chop into bite sized slices and pieces. Add blended tomatoes and remaining ingredients. Bring to a boil, cover, then turn heat down to medium low. Simmer for 20 minutes or until cabbage and carrots are tender. Yum!

Tips
-You could add some pressed cubed tofu if you’re a fan… I’m not… I want to be, but I’m not.

Oriental Pork and Cabbage Stir Fry

20 May

I wanted to cut down on the carbs tonight so I decided to try using cabbage in place of noodles or rice when making my stir fry. It worked out great! We didn’t miss the noodles or rice at all.

As I’ve said before, I LOVE stir fry. It is one of the easiest ways to incorporate a ton of vegetables into a perfectly simple one-dish dinner.

You should try this version and see if you like it as much as we did. I can’t wait to eat the leftovers tonight. That is, if my husband doesn’t eat all of the leftovers for lunch!

Oriental Pork and Cabbage Stir Fy

Servings: 4
Time: 20 minutes
Level: Easy

ground pork (it only took about 1/2 lb. or less)
1 head of cabbage
2 radishes, chopped
1 handful of broccoli, chopped
1/2 – 1 c. vegetables, frozen (I used an Oriental veggie mix from the freezer section)
1/3 c. sweet green peas, frozen
1 tbsp. water
3 tbsp. low-sodium soy sauce
sprinkle of red pepper flakes
sprinkle of garlic powder
sprinkle of ginger powder
sprinkle of curry powder
1/3 c. cashews or peanuts
1 tbsp. Sriracha

In a skillet over medium-high heat, cook meat until no longer pink.

Add cabbage and water directly to the skillet with cooked meat. Stir frequently, until cabbage begins to wilt. Add soy sauce and all vegetables.

Sprinkle mixture with spices, enough for your tastes, and continue to stir until cabbage is wilted a little more and vegetables are cooked.

Add nuts and Sriracha and stir until heated throughout.

Yum!

Tips
– Try using cubed or ground chicken or shrimp instead of pork.
– Try adding a little Chinese Five Spice to the ground pork mixture.
– Use different vegetables. Whatever you have on hand would work! Carrots and red bell peppers would have been great in mine! Bean sprouts, anyone? Yum!
– Leave out the meat or add tofu for a great vegetarian dish.

Chicagoed Cabbage – Inspired by Friends and Cabbage Rolls

5 Mar

A few nights ago I wanted to make traditional cabbage rolls. You know, cabbage stuffed with rice and ground beef and simmered in tomato soup… I had never made them before and after hearing a coworker talking about them at lunch, I though I should try them. After all, I had a head of cabbage in the fridge that needed to be used ASAP!

BUT, earlier that day, I got a phone call. What I heard on the other end was nothing at all what I was expecting. Two of my most AMAZING friends from Chicago heard some upsetting news earlier in the day and ever since I spoke with them, I could NOT get the two of them off my mind.

When I got home and opened the freezer to grab some ground beef, I noticed a zip-loc bag of leftover cooked roast in the back. I saved it because I hate throwing things away but I hadn’t used it yet because it wasn’t enough to make a meal.

This got me thinking. With my friends very much still on my mind, I decided to forgo the traditional cabbage roll and make something Chicago inspired. I grabbed the small chunk of roast and one beef hot link. I defrosted both. Roast and beef hot links…very reminiscent of Mr. Beef’s Italian Beef, wouldn’t you say?

What began to unfold looked like it was going to turn out a complete disaster. I stuck with the cabbage roll theme and added cabbage and a can of Rotel instead of tomato soup. I also added one of my FAVORITE ingredients of all time. Giardiniera.

Giardiniera is from the Italian word giardiniere, meaning gardener. It’s pretty hot, so of course, we love it! Giardiniera is a mix of sport peppers, carrots, celery, red bell peppers, olives and banana peppers. It is soaked in a brine and packed in pure olive oil. How can you go wrong? Delish!

My nervousness continued as I cooked. Although the dish was beginning to smell delicious, I had never played around with Italian beef flavors and cabbage.

What ended up on our plates was ridiculously good. We were full all night, Jason loved it, and I think I’ll be making it again one day soon.

I love and adore my friends. I know God will take care of them, no matter what. This recipe is dedicated to them both.

Chicagoed Cabbage

Time: 20 minutes
Level: Medium
Servings: 4

1/2 head of cabbage, chopped
1/2 c. roast, cooked and chopped or shredded
1 beef hot link, sliced
1/3 c. giardiniera
1 can Rotel
1/2 c. rice, cooked

Mix all ingredients, except rice,  together in a deep skillet. Cover and simmer for about 10-12 minutes, or until cabbage is wilted and tender. Stir the mixture a few times during simmer. Serve over a small bed of rice. Yum!

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