Tags: Cabbage, Cooking, CooksRecipes, Food, recipes, Slaw, Spices, Splenda, Sweet 'n Sour Slaw
Just wanted to pass along a perfect Slaw for the Spring Season, Sweet ‘n Sour Slaw. It’s from the CooksRecipes website which has a large selection of recipes for all tastes and cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html
Sweet ‘n Sour Slaw
This snappy cabbage slaw has a sweet, tangy dressing flavored with mustard and celery seeds.
1/2 cup Splenda® Granulated No Calorie Sweetener
1/2 cup cider vinegar
1/4 cup cold water
1 teaspoon salt
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
8 cups shredded cabbage
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 tablespoon chopped pimento pepper
1 – In a jar with lid, combine Splenda® Granulated Sweetener, vinegar, water, salt, mustard seed and celery seed. Cover tightly and shake vigorously until sugar is dissolved. Chill dressing for several hours or overnight.
2 – In a large bowl, toss together the cabbage, celery, green peppers, pimento and dressing until evenly coated. Cover and chill until serving.
Makes 6 servings.
Tags: Cabbage, Coleslaw, Cooking, Food, Mayonnaise, One of America's Favorites, recipes, Side Dishes, Vinaigrette Salad Dressing
Coleslaw (also known as cole slaw or simply slaw) is a salad consisting primarily of finely shredded raw cabbage and dressed most commonly with a vinaigrette salad dressing. Prepared in this manner, coleslaw can be pickled for up to four weeks if it is stored in an airtight container. Another way to make coleslaw is to use foods that already contain vinaigrette: mayonnaise, for example, is commonly used.
Coleslaw is frequently served as a side dish in traditional meals in many countries, and can be seen in major fast food chains as well.
There are many variations of the recipe, which include the addition of other ingredients such as red cabbage, pepper, shredded carrots, onion, grated cheese, pineapple, or apple, mixed with a salad dressing such as mayonnaise or cream. A variety of seasonings, such as celery seed, may be added. The cabbage may come in finely minced pieces, shredded strips, or small squares. Other slaw variants include broccoli slaw, which uses shredded raw broccoli in place of the cabbage. Cream, sour cream, or buttermilk are also popular additions. Buttermilk coleslaw is most commonly found in the southern United States.
In the United States, coleslaw often contains buttermilk, mayonnaise or mayonnaise substitutes, and carrot, although many regional variations exist, and recipes incorporating prepared mustard or vinegar without the dairy and mayonnaise are also common. Barbecue slaw, also known as red slaw, is made using ketchup and vinegar rather than mayonnaise. It is an essential part of “Lexington style” North Carolina barbecue.
Coleslaw is generally eaten as a side dish with foods such as fried chicken and barbecued meats and may be accompanied by French fries or potato salad as another side dish. It also may be used as a sandwich ingredient, being placed on barbecue sandwiches, hamburgers, and hot dogs along with chili and hot mustard. A vinegar-based coleslaw is the signature ingredient to a Primanti Brothers sandwich. Coleslaw also is used on a variant of the Reuben sandwich, with coleslaw substituting for the sauerkraut; the sandwich is commonly called a Rachel to differentiate it from the Reuben.
According to The Joy of Cooking (1997), raw cabbage is the only entirely consistent ingredient in coleslaw; the type of cabbage, dressing, and added ingredients vary widely. Vinaigrette, mayonnaise, and sour cream based dressings are all listed; bacon, carrots, bell peppers, pineapple, pickles, onions, and herbs are specifically mentioned as possible added ingredients.
Tags: Baking, Cabbage, Cauliflower, Cooking, Food, Honey, Jennie - O Extra Lean Boneless Turkey Breast Tenderloins, Jennie - O Turkey Recipe of the Week, Onions, recipes, Roasted Turkey and Cauliflower Rice Salad, Soy sauce
This week’s Jennie – O Turkey Recipe of the Week is Roasted Turkey and Cauliflower Rice Salad. Made with rthe always delicious JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins. The kicker to this recipe is you’ll be replacing the Rice with Cauliflower, so a healthy recipe just got healthier! You can find this recipe at the Jennie – O website which has a huge selection of delicious and healthy recipes. Make The Switch! Enjoy and Eat Healthy. https://www.jennieo.com/
Roasted Turkey and Cauliflower Rice Salad
If you love the rice salad trend you’ll love this guilt-free version, which replaces rice with finely chopped cauliflower. Topped with a flavorful Ginger-Soy stir fry, your taste buds won’t notice the switch, but your waistline just might!
8 ounces JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins
1 medium head cauliflower, cut into 1½-inch pieces
1 tablespoon canola oil
1 (2-inch) piece ginger, thinly sliced
2 cloves garlic, sliced
4 green onions, chopped
1 red bell pepper, chopped
1 cup thinly sliced purple cabbage
2 tablespoons HOUSE OF TSANG® Ginger-Flavored Soy Sauce
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon Dijon mustard
garnish: chopped toasted almonds, cilantro leaves
1) Cook turkey tenderloins as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Slice and set aside.
2) In food processor, process cauliflower until finely chopped.
3) Heat oil in large skillet over medium-high heat. Cook cauliflower 3 minutes or until lightly browned. Stir in ginger, garlic, green onions and bell pepper and cook 2 minutes. Add cabbage and toss until lightly wilted.
4) In small bowl, whisk together soy sauce, olive oil, honey and mustard. Drizzle desired amount of dressing over salad. Garnish with almonds and cilantro leaves, if desired.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
Saturated Fat 1g
Tags: Baking, Bison, Cabbage, Cooking, CORNED BUFFALO BRISKET WITH COLCANNON, Food, Grilling, Kale, Mashed Potatoes, recipes, Wild Idea Buffalo Recipe of the Week, Wild Idea Corned Buffalo Brisket
This week’s Wild Idea Buffalo Recipe of the Week is CORNED BUFFALO BRISKET WITH COLCANNON. It’s one of many delicious recipes found on the Wild Idea Buffalo website. Also at the site you’ll be able to order the Wild Idea Corned Buffalo Brisket used to make this week’s dish, and you can purchase any of the delicious and healthy cuts of Buffalo. It’s Wild Idea Buffalo, check it out soon! Enjoy and Eat Healthy! http://wildideabuffalo.com/
CORNED BUFFALO BRISKET WITH COLCANNON
Our heat and eat Corned Buffalo Brisket just might be the very best thing that we make! All the corned brisket flavor, but made with our 100% grass-fed/grass-finished bison and no added nitrites. Here are the very simple heating recommendations and my recipe for Colcanon. You will love this!
Ingredients for Corned Brisket:
1 – In a heavy pan over medium high heat, add beer and package contents.
2 – Bring to a boil, cover and reduce heat to low and allow to heat through. About 7 minutes.
3 -Transfer Corned Brisket to cutting board and pull apart in pieces or slice.
Colcannon (Irish mashed potatoes with cabbage or kale.)
A great twist on your standard mashed potatoes and a great way to get some extra veggies in. Note: I used both cabbage & kale for a greener outcome and I also pureed a second time in my smoothie blender, which produced green potatoes. If you do not puree greens twice, your potatoes will be a very pale green with pieces of vegetables, which is equally delicious and pretty.
2 – lbs. butter potatoes or golden potatoes, washed
½ – lb. cabbage or kale, sliced
¼ – cup parsley sprigs
4 – green onions, chopped
½ – cup hot milk
3 – tablespoons butter
, melted, plus more for serving
2 – teaspoon salt
1 – teaspoon black pepper
1 – Place potatoes in pot of boiling water and simmer until fork tender, about 30 minutes. Drain all but 1 inch of water from the pot and continue to cook uncovered until water is gone and pan bottom is dry.
2 – Allow the potatoes to cool a bit for easy handling and then pull the skins off the cooked potatoes while they are still warm.
3 – While potatoes are cooking, in another pot, bring about 2 cups of salted water to a boil. Add cabbage or kale, cover and simmer until tender. About 5 minutes. Add parsley and green onions and continue to simmer for two minutes.
4 – Drain vegetables in a colander. Press vegetables with the back of a spoon to release water. Place cabbage mixture in blender or food processor with ¼ cup hot milk and process until finely chopped.
5 – Place the potatoes in a mixing bowl and mash with a potato masher. Then add ¼ cup hot milk, melted butter, salt and pepper, and mix until fluffy.
6 – Add the cabbage puree and mix until just incorporated. Reheat if needed before serving. Pass with extra butter.
Tags: Amish Coleslaw, Cabbage, Coleslaw, Cooking, Diabetes, Diabetic Dish of the Week, Food, Mustard, Onion, recipes, Sugar
This week’s Diabetic Dish of the Week is Amish Coleslaw. Thank you to Carla for passing this one along to me!
1 medium head cabbage, cored and shredded
1 medium onion, finely chopped
1 cup Splenda Granulated No Calorie Sweetener
1 cup vinegar
1 teaspoon sea salt
1 teaspoon celery seed
1 teaspoon Splenda Granulated No Calorie Sweetener
1 teaspoon prepared mustard
3/4 cupextra light olive oil
In a large bowl, toss together the cabbage, onion, and 1 cup Splenda Granulated Sweetener. In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon Splenda® Granulated Sweetener, mustard and oil. Bring to a boil, and cook for 3 minutes. Cool completely, then pour over cabbage mixture, and toss to coat. Refrigerate overnight for best flavor.
Makes 8 servings.
Tags: Cabbage, Chowder, Cooking, Food, recipes, Reuben Chowder, Spices, Swiss cheese, Wild Idea Buffalo Recipe of the Week, Wild Idea Corned Buffalo
This week’s Wild Idea Buffalo Recipe of the Week is a Reuben Chowder. The name, Reuben Chowder, just sounds like a Comfort Food dream! Made with Wild Idea Corned Buffalo along with Cabbage, Onions, Swiss Cheese, Spices, and more! This is sure to please. You can find this recipe and purchase the Wild Idea Corned Buffalo all on the Wild Idea Buffalo website. http://wildideabuffalo.com/
These combined ingredients are pretty hard to beat. A spoonful of goodness in every bite!
Ingredients: (4 to 6 servings)
1 – tablespoon butter
2 – stalks celery, chopped
½ – onion, chopped
½ – teaspoon caraway seed, crushed or chopped
½ – teaspoon salt & pepper, each
2 – cups vegetable stock or broth
2 – potatoes, cooked, peeled, and cut (*Microwave works great for this)
1 – tablespoon cornstarch
4 – cups milk
3 – ounces Swiss cheese, chopped
3 – cups cabbage, chopped
2 – cups Wild Idea Corned Buffalo, cubed or pulled
1/2 – lemon, juiced
½ – teaspoon cayenne pepper
1 – In a heavy bottomed soup pot over medium high heat, melt butter and add celery, onion, caraway, and salt and pepper. Cook for about 5 minutes, stirring occasionally.
2 – Add the broth and the potatoes and bring to a boil. Reduce heat and simmer until vegetables are tender.
3 – Transfer the vegetables to a food processor or large blender, along with the cornstarch, 2 cups of the milk, and the cheese. Pulse process until well blended. (*Optional: I blend again in my smoothie blender for a super creamy texture.)
4 – Return soup to pan over medium heat and stir in the remaining 2 cups of milk. Bring the base to a boil, stirring constantly.
5 – Add the cabbage and the Corned Buffalo and stir to incorporate. Bring to a boil again stirring constantly. Reduce heat to low, cover, and cook until cabbage is tender, about 10 minutes, stirring occasionally.
6 – Wisk in lemon juice, cayenne, and season to taste with salt and pepper.
7 – To serve, ladle desired amounts of soup into bowls and top with shredded cheese, croutons, and green onions.
Preparation: Toss all ingredients on a baking sheet and toast under the broiler, third rack down, and toss occasionally until lightly browned.
Tags: Baking, Cabbage, Cauliflower, Cooking, Cooking Tips, Food, Grilling, Kitchen Hints, recipes, Vinegar
To cut down on odors when cooking cabbage, cauliflower, etc., add a little vinegar to the cooking water.
Tags: Cabbage, Cabbage Rolls in Tomato Sauce, Cooking, Food, recipes, Spices, Wild Idea Buffalo Recipe of the Week, Wild Idea Ground Bison
Buffalo always makes it better, just like these Cabbage Rolls! It’s this week’s Wild Idea Buffalo Recipe of the Week by Jill O’Brien. Enjoy! http://wildideabuffalo.com/
Cabbage Rolls in Tomato Sauce
By: Jill O’Brien
I remember my grandma Mosey making these like it was yesterday. She would always, brown the meat before stuffing the leaves, and have noted that option at the bottom. Additional ingredients, such as chopped olives and artichokes can be added too. Enjoy!
8 cabbage leaves
4 quarts water
1 tablespoon olive oil
1 pound ground bison
½ cup green or yellow onion, chopped
1 tablespoon oregano
1 teaspoon paprika
½ teaspoon allspice (optional)
2 teaspoon salt
1 tablespoon black pepper
1 cup rice, pre-cooked
2 15 ounce cans crushed tomatoes
2 tablespoon brown sugar
¼ cup lemon juice
2 teaspoon salt
1 tablespoon black pepper
1 tablespoon chopped garlic
1 – Mix all tomato sauce ingredients together over medium heat and let simmer for 10 minutes.
2 – Remove core from cabbage center.
3 -Bring water to a boil in stock pot, place cabbage in pot, turning cabbage occasionally. As able remove outside leaves from cabbage and place on a paper towel. Remove any stiff white core from leaves, for ease in rolling.
4 – Cover remaining cabbage and simmer for ten minutes. Remove cabbage, drain on paper towel and slice into strips when cool. Set aside.
5 – In a large bowl, mix oil, ground buffalo, onion, spices, prepared rice, and 1 cup of the tomato sauce together. Hands work best.
6 – Place a spoonful of meat mixture in the center of each cabbage leaf and roll.
7 – Place sliced cabbage in the bottom of a placing cabbage rolls on top, and cover with remaining tomato sauce.
8 – Bake in a 375* preheated oven for 30 minutes, covered.
Serve with wild & brown rice and crusty bread.
*Note: Meat mixture can also be browned first and then stuffed in cabbage leaves: In sauté pan over medium high heat, heat oil. Crumble in ground bison, onion and seasonings and brown. Remove from heat and stir in 1 cup of the tomato sauce and rice. Continue with step 6. Reduce cooking time to 20 minutes. Mixture can also be used with grape leaves, for the making of “Dolmades”.
Tags: Cabbage, carrots, Coleslaw, Cooking, CooksRecipes, Diabetes, Diabetic Dish of the Week, Food, Peanuts, recipes, Spicy Thai Coleslaw
This week’s Diabetic Dish of the Week is Spicy Thai Coleslaw. It’s from the CooksRecipes website which is loaded with delicious and healthy recipes for all tastes or cuisines, enjoy! http://www.cooksrecipes.com/index.html
Spicy Thai Coleslaw
A unique coleslaw pairing shredded cabbage, tomatoes and carrots in a spicy-sweet dressing. Dry roasted peanuts add a touch of Thai. Make it easy by using bags of shredded cabbage and carrots.
1 medium head green cabbage, finely shredded
3 tomatoes, seeded, chopped
3 carrots, peeled, shredded
1/4 cup fish sauce*
1 large lime
4 teaspoons Equal® Spoonful**
2 cloves garlic, minced
1 teaspoon dried red pepper flakes
1/4 cup dry roasted peanuts
1/4 cup chopped fresh coriander (optional)
For Dressing, whisk all ingredients until combined. Refrigerate, covered, 1 hour to allow flavors to blend.
For Salad, gently toss all ingredients in large salad bowl. Add dressing and toss to combine.
Makes 8 servings.
*Found in Oriental section of most grocery stores.
**May substitute 2 packets Equal sweetener.
Nutritional Information Per Serving (1/8 of recipe): calories 76, protein 4 g, carbohydrate 12 g, fat 3 g, cholesterol 0 mg, sodium 743 mg.
Tags: Cabbage, Condiment of the Week, Cooking, Food, One of America's Favorites, recipes, Salads, Sauerkraut, Spices
Sauerkraut (/ˈsaʊərkraʊt/; German pronunciation: [ˈzaʊ.ɐˌkʁaʊt] ( listen)) is finely cut cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage.
Fermented foods have a long history in many cultures, with sauerkraut being one of the most well-known instances of traditional fermented moist cabbage side dishes. The Roman writers Cato (in his De Agri Cultura) and Columella (in his De re Rustica) mentioned preserving cabbages and turnips with salt.
Sauerkraut took root mostly in Eastern European and Germanic cuisines, but also in other countries including the
Netherlands, where it is known as zuurkool, and France, where the name became choucroute. The English name is borrowed from German where it means literally “sour herb” or “sour cabbage”. The names in Slavic and other East European languages are not cognate with German sauerkraut, but have similar meanings: “fermented cabbage” (Belarusian: квашаная капуста, Czech: kysané zelí, Polish: kiszona kapusta, Lithuanian: rauginti kopūstai, Russian: квашеная капуста, tr. kvashenaya kapusta, Ukrainian: квашена капуста) or “sour cabbage” (Bulgarian: кисело зеле, Czech: kyselé zelí, Hungarian: savanyúkáposzta, Russian: кислая капуста, tr. kislaya kapusta, Serbian: kiseli kupus, Slovak: kyslá kapusta, Ukrainian: кисла капуста, Romania: varză murată). In Poland name kwaszona kapusta (“soured cabbage”) is also used, but it indicates that cabbage might have been fermented in less traditional way.
Before frozen foods, refrigeration, and cheap transport from warmer areas became readily available in northern, central and eastern Europe, sauerkraut, like other preserved foods, provided a source of nutrients during the winter. James Cook always took a store of sauerkraut on his sea voyages, since experience had taught him it prevented scurvy.
During World War I, due to concerns the American public would reject a product with a German name, American sauerkraut makers relabeled their product as “Liberty cabbage” for the duration of the war.
During World War I, British and Commonwealth forces used the word Kraut, derived from the dish, as a derogatory term for the German people. During World War II, the term was picked up by American Forces.
In Belarusian, Russian and Ukrainian cuisine, chopped cabbage is usually pickled together with shredded carrots. Other ingredients may include whole or quartered apples for additional flavor or cranberry for flavor and better keeping (the benzoic acid in cranberries is a common preservative). Bell peppers also known to be added as they improve the looks of the completed dish. The resulting sauerkraut salad is typically served cold, as a zakuski or a side dish. There is also a home made type of very mild sauerkraut where white cabbage is pickled with salt in a refrigerator for only between three and seven days. This results in very little lactic acid being produced. Typically wider strips of 1 to 2 centimeters (1″) are used rather than the shredded cabbage used for traditional sauerkraut. This type is popular when eaten with zakuski.
Sauerkraut is used as a filling for Polish pierogi, Ukrainian varenyky, Russian pirogi and pirozhki. Sauerkraut is also
the most important ingredient in traditional soups, such as shchi (a national dish of Russia), kapusniak (Poland and Ukraine), kwaśnica (Poland), kapustnica (Slovakia), and zelňačka (Czech Republic). It is a common ingredient of Polish bigos (a hunter’s stew).
In Germany, cooked sauerkraut is often flavored with juniper berries or cumin seeds, apples and white wine are popular variations. Traditionally it is served warm, with pork (e.g. eisbein, schweinshaxe, Kassler) or sausages (smoked or fried sausages, Frankfurter Würstchen, Vienna sausages, black pudding), accompanied typically by roasted or steamed potatoes or dumplings (knödel or schupfnudel). Similar recipes are common in other Central European cuisines. The Czech national dish vepřo knedlo zelo consists of roast pork with knedliky and sauerkraut.
Sauerkraut is the main ingredient of the Alsatian meal choucroute garnie (French for “dressed sauerkraut”), sauerkraut with sausages (Strasbourg sausages, smoked Morteau or Montbéliard sausages), charcuterie (bacon, ham, etc.), and often potatoes. Usually it is cooked with Alsatian white wines.
Sauerkraut, along with pork, is eaten traditionally in Pennsylvania on New Years Day. The tradition, started by the Pennsylvania Dutch, is thought to bring good luck for the upcoming year. Sauerkraut is also used in American cuisine as a condiment upon various foods, such as sandwiches and hot dogs.
Many health benefits have been claimed for sauerkraut.
* It is a source of vitamins C, B, and K; the fermentation process increases the bioavailability of nutrients rendering sauerkraut even more nutritious than the original cabbage. It is also low in calories and high in calcium and magnesium, and it is a very good source of dietary fiber, folate, iron, potassium, copper and manganese.
* If unpasteurized and uncooked, sauerkraut also contains live lactobacilli and beneficial microbes and is rich in enzymes. The fiber and supply of probiotics improve digestion and promote the growth of healthy bowel flora, protecting against many diseases of the digestive tract.
* Sauerkraut has been used in Europe for centuries to treat stomach ulcers, and its effectiveness for soothing the digestive tract has been well established by numerous studies.
* Raw sauerkraut is distinctly different from store-bought, canned sauerkraut. While many food manufacturers can or jar their kraut using heat in order to extend shelf life, raw sauerkraut is lacto-fermented and is alive with good bacteria and probiotics. Raw sauerkraut is fermented over days or weeks at room temperature, packaged into jars with its own brine solution, then refrigerated to preserve the vitamins, enzymes, and beneficial bacteria without any heat. The lactic acid creates beneficial intestinal flora, balances stomach pH both directions, and helps break down proteins.