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Romanian Stuffed Cabbage Rolls

Romanian Stuffed Cabbage Rolls

We sure can tell you this: Romanians do know their food! And now you can try one of the best things their cuisine has to offer. These stuffed cabbage rolls are made of beef, pork, and rice and they’re cooked in a clay pot to preserve their delicious flavor. You can flavor them with some nice, smoked pancetta.

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Ingredients Needed for Romanian Stuffed Cabbage Rolls

¼ cup white wine vinegar
salt
lemon salt
1 medium-sized cabbage
1 teaspoon olive oil
1 onion, chopped
2 tablespoons of rice
½ cup canned tomatoes
8 ounces of ground beef
8 ounces of pork mince
1 egg
1 teaspoon thyme
1 teaspoon pepper
1 teaspoon allspice
1 teaspoon paprika
2 tablespoons of tomato paste
salt
7 ounces of pancetta
bay leaves
dried dill
1 cup tomato paste

For the polenta:

1 cup cornmeal
4 cups of water

How to Make Romanian Stuffed Cabbage Rolls

  1. Fill a saucepan halfway with water and bring it to a boil. Add the white wine vinegar, salt, and lemon salt.
  2. Bring the water to a boil and add the cabbage. Cover with a lid and simmer it for the next 5 minutes. Take out the cabbage when ready.
  3. Heat the olive oil in a skillet over medium heat. Add the onion and cook it until translucent.
  4. Add the rice, canned tomatoes, and cook for 3-4 more minutes.
  5. Add the minced meat in a large bowl.
  6. Add the egg, and season with thyme, pepper, allspice, paprika, and tomato paste. Add the cooked onion and season with salt. Mix with a spatula until smooth.
  7. Peel the cabbage leaves one by one and lay them on a wooden board.
  8. Fill them with around 1 tablespoon of mixture. Wrap them on the sides, carefully securing the filling.
  9. After you finish the meat mixture, chop the remaining cabbage leaves and thinly slice the pancetta.
  10. Lay the cabbage rolls in a large clay pot. Add pancetta, dried dill, and dried thyme in between the cabbage rolls.
  11. Cover with boiled water and tomato paste. Cover the clay pot.
  12. Cook the cabbage rolls for the next 2 hours at 380 degrees F/190 degrees C.
  13. For the polenta:Add the water in a saucepan and heat it over medium heat.
  14. Bring it to boil and slowly add the cornmeal.
  15. Vigorously whisk until the mixture thickens for around 5 minutes.
  16. Serve the cabbage rolls with the polenta and with some topped sour cream.
Cabbage and Carrot Salad with Anchovy Dressing

Cabbage and Carrot Salad With Anchovy Dressing

For this summer delight toss white and red cabbage together with a carrot. Match it with a tangy dressing with mustard and apple cider vinegar. Soften this up a bit with milk and olive oil. For a special flavor add anchovies into the mix. Want a veggie version? Leave the anchovies out.

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Ingredients Needed for Cabbage and Carrot Salad With Anchovy Dressing

For the dressing:

1 cup milk
4 garlic cloves
salt
pepper
1 tablespoon Dijon mustard
4 anchovies fillets
1 tablespoon apple cider vinegar
1 tablespoon olive oil

For the salad:

5 ounces of white cabbage, shredded
5 ounces of red cabbage, shredded
1 medium carrot, shredded
1 medium red onion, julienne sliced
1 tablespoon fresh parsley, chopped
pumpkin seeds, optionally (for garnishing)

How to Make Cabbage and Carrot Salad With Anchovy Dressing

  1. For the dressing:Add the milk and garlic to a pot. Season with salt, then simmer for 20 minutes on low heat while stirring.
  2. Transfer to a mixer bowl. Add the mustard, anchovy, apple cider vinegar, and olive oil. Season with salt and pepper and mix until smooth. Set aside.
  3. For the salad:Add the white and red cabbage, carrot, onion, parsley, and anchovy dressing to a bowl. Mix them together using two spatulas.
Red Cabbage, Chili and Mushroom Hot Dog

Red Cabbage, Chili and Mushroom Hot Dog

You just stumbled upon a colorful and delicious home-made hot dog like no other. Grill mushroom and zucchini slices together with a green chili. Then mix shredded cabbage with mayonnaise. Use these and juicy slices of cherry tomatoes to upgrade your regular hot dog.

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Ingredients Needed for Red Cabbage, Chili and Mushroom Hot Dog

4 slice zucchini
2 mushrooms
1 green chilis, halved
2 ounces of red cabbage, shredded
1 teaspoon mayonnaise
2 bread rolls
2 cherry tomatoes
2 cooked hot dog sausages
1 tablespoon broccoli sprouts
ketchup for serving

How to Make Red Cabbage, Chili and Mushroom Hot Dog

  1. Grill the zucchini slices, mushrooms, and halved chili. Set aside.
  2. Add the red cabbage and mayonnaise to a small bowl. Mix them until even.
  3. Horizontally cut a bread roll in half. Add some cabbage mixture, 1 chili half, 2 zucchini slices, 2 – 3 mushroom slices, and 1 sliced cherry tomato. Also, add 1 hot dog sausage and broccoli sprouts. Garnish with ketchup. Do the same for the other bread roll and the remaining ingredients.
Skillet Rice and Red Cabbage Egg-Wrap

Skillet Rice and Red Cabbage Egg-Wrap

Skillet rice is always savory and delicious. When sautéed with other vegetable goodies it borrows aromas from them. So, onion, broccoli, olives, and basil, they all have their say in this. The texture is a combination of slightly crispy red cabbage and creamy rice. And the egg wrap only enhances the whole thing. Believe us.

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Ingredients Needed for Skillet Rice and Red Cabbage Egg-Wrap

1 tablespoon vegetable oil
½ small onion, chopped
2 ounces of broccoli florets
1 green chili, sliced
salt
pepper
1 cup red cabbage, chopped
1 ounce black olives, pitted and sliced
3 fresh basil leaves, chopped
½ cup cooked rice
3 eggs, whisked

How to Make Skillet Rice and Red Cabbage Egg-Wrap

  1. Heat the oil in a skillet over low heat. Add the onion and stir for a few seconds. Add the broccoli and do the same. Add the chili, season with salt and pepper and stir them in.
  2. Add the red cabbage, stir for a few seconds, then add the olives, basil, and stir them in, too. Add the cooked rice. Cook and stir for up to 1 minute. Transfer the cooked mixture to 2 serving bowls.
  3. Heat the same skillet over low heat and add one whisked egg. Rotate the skillet so that the batter spreads evenly.
  4. Cook on both sides until golden and spotty brown, or for approximately 1 minute. Set the crepe aside. Do the same for the other whisked egg.
  5. Place a flat plate upside down over one of the rice mixture bowls, then turn over. Remove the bowl and you’re left with a rice mixture lump on the plate. Cover this with one egg crepe. Do the same for the other rice mixture bowl.
vegan soup with cabbage and cherry tomatoes

Vegetarian Soup With Cabbage and Cherry Tomatoes

Care to try a vegetarian detox soup? It’s low in protein and pretty low in fat, so you might find that it doesn’t make you feel heavy after you have it. This is perfect for a lunch appetizer or an easy dinner. But there’s a tiny, yet ‘pleasant’ problem: you’ll definitely want more.

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Ingredients Needed for Vegetarian Soup With Cabbage and Cherry Tomatoes

1 red onion, diced
1 carrot, sliced
½ small zucchini, cubed
1 celery stick, chopped
1 garlic clove, diced
4 ounces of cabbage, shredded
6 ounces of cherry tomatoes
3 cups of vegetable stock
salt
pepper
½ cup canned white beans
1-ounce filini pasta
¼ cup red wine
¼ cup grated vegetarian parmesan-like cheese, for serving

How to Make Vegetarian Soup With Cabbage and Cherry Tomatoes

  1. Add the red onion, carrot, zucchini, celery, garlic, cabbage, cherry tomatoes, and vegetable stock to a medium-sized cooking pot, over low heat and bring it to a boil.
  2. Add the canned white beans, filini pasta, and red wine. Simmer for about 30 minutes. Season with salt and pepper in the process. Check if all the veggies are cooked through.
  3. Serve with some grated vegetarian parmesan on top.
crispy pork with red cabbage tomato salad

Crispy Pork With Red Cabbage Salad

Fried food and fresh veggies are like those opposites that attract each other. Like in this case, where the crispy texture of the cornflake-coated fried pork goes very well with the red cabbage and cherry tomato salad.

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Ingredients Needed for Crispy Pork With Red Cabbage Salad


For the marinated meat:

1 red chili, chopped
1 green chili, chopped
1 teaspoon brown sugar
½ teaspoon salt
1 tablespoon soy sauce
12 ounces of pork neck, sliced

Coating and frying the pork:

1 cup cornflakes, crushed
1 cup flour

For the egg wash:

2 eggs
2 tablespoons of milk
vegetable oil for frying

For the salad:

½ red cabbage, chopped
1 cucumber, sliced
1 tomato, wedged
8 yellow cherry tomatoes, halved
1 spring onion, chopped
salt
lime juice
1 tablespoon vegetable oil

How to Make Crispy Pork With Red Cabbage Salad

For the marinated meat:
    Coating and frying the pork:
    1. For the egg wash:
      Mix the milk and the eggs together in a third bowl.
    2. Coat each piece of meat with flour, egg wash, and finally, with crushed cornflakes. Fry them in vegetable oil over medium heat until golden brown.
    For the salad:
    1. Serve the fried pork with salad.
Seared Duck Breast with Caramelized Pear and Cabbage

Seared Duck Breast With Caramelized Pear and Cabbage

Want to cook a special dinner for Valentine’s Day? Why not try some delicious duck breast? It is one of our favorite meats, and that is because you can cook it in all kinds of dishes, whether fast Asian stir-fries or classy French meals. For this recipe, we’ve paired it with some bacon-flavored cabbage and one caramelized pear.

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Ingredients Needed for Seared Duck Breast With Caramelized Pear and Cabbage


For the duck breast:

1 pound duck breast
salt
pepper
1 garlic clove
2 fresh thyme sprigs

For the cabbage:

1 teaspoon vegetable oil
2 bacon slices, chopped
1 teaspoon fresh thyme
½ medium-sized cabbage, shredded
salt
pepper
¼ cup water
½ cup heavy cream

For the pears:

1 ounce butter
2 tablespoons of brown sugar
2 star anise
1 tablespoon balsamic vinegar
1 pear, halved

How to Make Seared Duck Breast With Caramelized Pear and Cabbage

  1. Place the duck breast on your wooden board skin-side up. Make a few scores over the skin, in a crisscross pattern. Rub both sides of the meat with salt and pepper.
  2. Heat a skillet over medium-high heat and place the duck breast skin-side down. Add garlic and thyme to the pan. Cook the duck breast for 6 minutes, and then flip it over and continue cooking it for 4 minutes.
  3. Heat the vegetable oil in a skillet over medium heat and add the chopped bacon. Add the fresh thyme and cabbage. Season with salt and pepper.
  4. Stir for 1-2 minutes, and add the water and heavy cream. Cook for 5 minutes, to reduce the extra liquid.
  5. Next, heat the oil in a skillet over medium heat, add the butter in it and melt it. Melt the brown sugar and add the star anises and balsamic vinegar.
  6. Stir, until the sauce turns dark-brown and small bubbles start appearing on its surface.
  7. Add the halved pear and sprinkle caramel over it using a teaspoon.
  8. Thinly slice the duck breast and serve it with the cabbage and caramelized pear.
cabbage salad with salmon and soy sauce marinade

Cabbage Salad With Salmon and Soy Sauce

Treat yourself to a flavorful meal tonight, that also has a low-calorie level. Salmon is always an option for a light and tasty meal, and it works very well in this Asian-inspired salad, that has red cabbage, carrots, soy sauce, sesame seeds, a few oranges, and a slight touch of ginger for an extra punch.

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Ingredients Needed for Cabbage Salad With Salmon and Soy Sauce

1 carrot, thinly sliced
1 orange, peeled
¼ red cabbage
1 red onion, thinly sliced
1 tablespoon honey
1 ½ tablespoons of soy sauce
½ teaspoon white wine vinegar
½ teaspoon white sesame seeds
½ teaspoon black sesame seeds
2 garlic cloves, crushed
ginger, shredded
1 teaspoon olive oil
10 ounces of salmon, 2 fillets
½ medium-sized lettuce

How to Make Cabbage Salad With Salmon and Soy Sauce

  1. Cut the carrot into sticks, peel the orange, shred the red cabbage, slice the red onion into roundels.
  2. Prepare the soy sauce vinaigrette. Add the honey in a small bowl. Next, add the soy sauce, white wine vinegar, and sesame seeds. Crush the garlic and add it to the vinaigrette. Peel and shred a piece of ginger (0.6-inch/1.5 cm). Stir and set aside.
  3. Heat the olive oil in a skillet over medium-high heat. Lay the salmon fillets skin-side down and cook them for 4 minutes. Flip the salmon and drizzle 1 teaspoon of soy sauce mixture over the fillets. Cook for 3 more minutes.
  4. Prepare two plates. Chop the lettuce and place them on the plates, then add equal quantities of cabbage, carrots, onion rings, orange pieces, and the salmon fillets. Drizzle the remaining soy sauce vinaigrette on top of the salad.

Roasted Zucchini Sticks With Cabbage and Veggie Salad

You can easily make these roasted zucchini sticks by slicing the veggies thinly, and coating them with flour, breadcrumbs, and parmesan. Next, cook them in the oven for just under half an hour, if you’re looking for some extra crisp. And, if you’re going for light meals, serve them next to a fresh and simple cabbage and veggie salad!

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Ingredients Needed for Roasted Zucchini Sticks With Cabbage and Veggie Salad

1 zucchini
2 eggs, whisked
½ cup flour
½ cup breadcrumbs
1 ounce parmesan, shredded
salad :
½ cabbage head, shredded
¼ red cabbage head, shredded
2 spring onions s, chopped
1 chili, sliced
8 cherry tomatoes, halves
1 lime, halved
2 tablespoons of olive oil
½ teaspoon sugar

How to Make Roasted Zucchini Sticks With Cabbage and Veggie Salad

  1. Preheat the oven to 360°F/180°C.
  2. Slice the zucchini into sticks, approximately 4 inches (10 cm) length.
  3. Add the shredded parmesan into the whisked egg mixture.
  4. Coat the zucchini sticks with flour, then eggs and parmesan mixture, then breadcrumbs.
  5. Line a baking tray with parchment paper and place the zucchini sticks on it.
  6. Roast them in the oven for the next 25 minutes.
  7. In the meantime, you can take care of the salad.
  8. Add all of the vegetables in a large salad bowl. Pour the olive oil, lime juice, and add a slight hint of sugar.
  9. Mix the salad and season it with salt.
  10. Serve it with the roasted zucchini sticks.

Bacon, Cabbage and Mushroom Stir-Fry

Do you feel like eating something nourishing and easy to make? Then stir-frying is the best cooking technique for you! Just throw some mushrooms and veggies in the skillet and cook them on high heat, stirring once in a while so you don’t burn them. Complete the dish with some crispy fried bacon. And you’re ready to go!

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Ingredients Needed for Bacon, Cabbage and Mushroom Stir-Fry

4 bacon
1 tablespoon vegetable oil
2 ounces of oyster mushroom, sliced
3 ounces of red cabbage, shredded
½ red bell pepper
2 spring onions
2 garlic cloves

How to Make Bacon, Cabbage and Mushroom Stir-Fry

  1. Heat a skillet and fry the bacon on both sides, until golden and crispy.
  2. Heat the vegetable oil in another skillet and add the mushrooms. Cook them until golden, about 3-5 minutes.
  3. Meanwhile, dice the red bell pepper and slice the green onions.
  4. Add the shredded red cabbage, red bell pepper, and spring onion in the pan. Stir-fry them at high heat for 5 minutes.
  5. Crush the garlic and add it to the skillet. Stir to flavor all the ingredients.
  6. When ready, serve the cabbage and mushrooms with bacon on top.

Beef, Cabbage and Corn Salad

Chinese cabbage has long been known as a health boosting vegetable. It’s rich in antioxidants, potassium, iron and has large amounts of vitamins A and C. Here is a nice idea for a salad, with a nice beef steak next to it. We’ve also added some cherry tomatoes, corn, and crunchy pine nuts for some extra texture. We think it’s a great alternative for when you want to keep it healthy and still enjoy an amazing meal!

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Ingredients Needed for Beef, Cabbage and Corn Salad

7 ounces of rump steak
1 lime
salt
pepper
1 tablespoon vegetable oil
1 chinese cabbage
parsley
6 cherry tomatoes
3 ounces of sweet corn
1 ounce pine nut
1 tablespoon olive oil

How to Make Beef, Cabbage and Corn Salad

  1. Place the beef on a wooden board and pour the juice of half a lime over it. Season it with salt and pepper on both sides.
  2. Heat the vegetable oil in a skillet over medium heat. Add the steak and cook it for 3 minutes per side if you prefer it medium. If you prefer serving your beef well done, cook it for 4-5 minutes per side.
  3. In order to make the salad, slice the Chinese cabbage and place it in a large bowl. Slice the cherry tomatoes in halves and mince the parsley. Add them in the salad bowl. Add the sweet corn and pine nuts. Pour the juice of half of lime, olive oil, and season with salt and pepper. Toss the salad.
  4. Slice the beef into strips and serve them on top of the salad!

Twisted Meat and Cabbage Pie

This is a dish that’s best to be served warm. The main attractions are the golden crunchy crust and perfectly cooked beef with cabbage, spring onion, and a variety of condiments.

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Ingredients Needed for Twisted Meat and Cabbage Pie

1 ½ cups of flour
2 tablespoons of sugar
1 tablespoon baking powder
½ cup milk
1 pound ground beef
¼ cabbage, diced
2 spring onions s, diced
1 tablespoon ginger
2 garlic cloves
1 tablespoon soy sauce
salt
pepper

How to Make Twisted Meat and Cabbage Pie

  1. Preheat the oven to 330 degrees F/165 degrees C.
  2. Add the flour, sugar, milk, and baking powder to a large bowl.
  3. Mix the elements together in order to make dough.
  4. Add ground beef, diced cabbage, diced spring onions, diced ginger, crushed garlic, soy sauce, salt, and pepper. Mix them together.
  5. Flour your workspace. Roll out the dough until you have a thin sheet.
  6. Add the ground beef mix in the middle of the dough.
  7. Fold the edges of the dough over the ground beef.
  8. Place the ground beef in dough in a large oven tray.
  9. Use the roller to flatten the beef in dough, until it becomes a circle.
  10. Add a small bowl to the middle of the circle.
  11. Cut triangle-shaped slices of the beef in dough.
  12. Twist each slice once.
  13. Cook in the oven for 40 minutes.
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