Cole Slaw

Having originated in western Europe, cabbage is a very sturdy vegetable which was domesticated about 200 years ago. Prior to that time, cabbage was picked wild as a medicinal herb. Used in coleslaw, soups, salads, casseroles, sauerkraut and a variety of side dishes, cabbage is low in calories and big in flavor. Instead of lettuce, try cabbage in salads, sandwiches, wraps or tacos, particularly in hot weather.

Cole Slaw

1 cup mayonnaise

1 tbsp mustard

1 tsp red wine vinegar

1 packet of stevia (sweetener)

1.5 tbsp celery salt

black pepper to taste

1 medium size cabbage head, shredded

1 carrot, shredded

half red onion (to taste), diced

Dice vegetables, mix together, and set aside.

Prepare cole slaw dressing to taste and mix with vegetables. Serve cold.

NOTE: Stevia is a natural sweetener with no calories. If desired, substitute sugar or Splenda to taste.

Serve as a side dish with sandwiches or any warm meal.

Sautéed Cabbage

Cabbage

Having originated in western Europe, cabbage is a very sturdy vegetable which was domesticated about 200 years ago. 

Prior to that time, cabbage was picked wild as a medicinal herb. 

Used in coleslaw, soups, salads, casseroles, sauerkraut and a variety of side dishes, cabbage is low in calories and big in flavor. 

Instead of lettuce, try cabbage in salads, sandwiches, wraps or tacos, particularly in hot weather.

Sautéed Cabbage

One head Cabbage, chopped.

One large onion, chopped (if desired).

Place olive oil in warmed pan, adding cabbage & onion.

Season lightly as desired.

Serve as a side dish with hot dogs, or on sandwiches. Very good with sausage or pork chops.

Stuffed Cabbage Leaves - Mexican Style

Easy Enchilada Sauce

Compilation of Recipes, some courtesy of Emeril Lagasse

Photos from Jack’s Kitchen

Show: The Essence of EmerilEpisode: Quick Mexican Sauces

Ingredients

• 3 tablespoons vegetable oil

• 1 tablespoon flour

• 1/4 cup chili powder

• 2 cups chicken stock

• 10 ounces tomato paste

• 1 teaspoon dried oregano

• 1 teaspoon ground cumin

• 1/2 teaspoon salt

Directions

In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 

minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir 

to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and 

smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.

Chicken Stuffing

• Cook Time Approximately 15-30 minutes

• Yields 12 rolled, stuffed cabbage leaves, 12 servings

Ingredients

• 3 tablespoons olive oil

• 1 whole chicken, boiled in seasonings and deboned.

• Salt and pepper

• 2 teaspoons cumin powder

• 2 teaspoons garlic powder

• 1 teaspoon Mexican Spice Blend

• 1 red onion, chopped

• 2 cloves garlic, minced

• 1 cup frozen corn, thawed

• 1 whole green bell pepper, coarsely chopped

• 1 whole red bell pepper, coarsely chopped

• 4 canned chipotle chiles, seeded and minced

• 1 (28-ounce) can stewed tomatoes

• 1/2 teaspoon all-purpose flour

• 1 1/2 cups enchilada sauce

Directions

Boil chicken until cooked completely. Store broth for future recipes. Set chicken aside to cool slightly, 

while chopping other vegetables for the recipe, or making a salad to go with meal. Debone and shred 

chicken, tossing it with the seasonings. Set aside. 

Sauté onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. 

Add canned tomatoes, sauté 1 minute.

Add shredded chicken to sauté pan, combine with vegetables. Dust the mixture with flour to help set.

Blanch cabbage leaves. Spoon 1/4 to 1/3 cup chicken mixture in each cabbage leaf. Roll over filling, 

place 6-8 stuffed cabbage leaves in each pan with seam side down. Top with enchilada sauce (and 

optional cheese).

Bake for 20-25 minutes in a preheated 350 degree F oven until cabbage leaves are hot (and cheese 

melts). If desired, garnish with cilantro, scallion, sour cream, sliced olives and chopped tomatoes before

 serving. Serve with Spanish rice and beans, or suitable vegetable and salad.

Purple Cabbage and Apple side dish

Purple Cabbage and Apple side dish

adapted from Melissa d'Arabian

photo from Jack’s kitchen

This recipe is super delicious and easy to make!

Ingredients:

1 small Purple Cabbage, shredded or finely chopped

1 Granny Smith Apple, cored and peeled, sliced thinly and cut in half

2 tbsp olive oil

1 tsp fennel seeds

Salt & Pepper to taste

2 tbsp apple cider vinegar

Method:

In a large saute pan, warm olive oil over medium heat. Add the cabbage, apples, fennel and salt and pepper, to taste, and saute until the cabbage softens and wilts about 20 minutes. Add vinegar, stir, and place in serving bowl.

NOTE: Melissa’s original recipe calls for deglazing with red wine and then stir in a splash of cider vinegar. Transfer to a serving bowl and serve.

NOTE: We substituted olive oil for butter.

Healthy Easy Corned Beef

adapted from The Food Network

Ingredients:

4 pounds lean raw corned beef brisket

3 tablespoons “pickling spice” (ours was included with brisket)

1 pound large carrots,

1 1/4 pounds large potatoes

2 or more small-to-medium onions

1 head Savoy or regular cabbage, cut into wedges

prepared horseradish, if desired

1/3 cup sour cream

4 pounds lean raw corned beef brisket

3 tablespoons “pickling spice” (ours was included with brisket)

1 pound large carrots,

1 1/4 pounds large potatoes

2 or more small-to-medium onions

1 head Savoy or regular cabbage, cut into wedges

prepared horseradish, if desired

1/3 cup sour cream

Directions

Place the corned beef in a large slow cooker and scatter the pickling spices on top. Add enough hot water (4 to 5 cups) to cover the meat by at least 1 inch, put the lid on the slow cooker and cook on high, 7 to 8 hours.

Remove the meat from the slow cooker and keep warm. Meanwhile, boil one cup of cooking liquid in a small skillet until reduced by half, about 10 minutes. Mix with the horseradish and sour cream in a small bowl.

Cut carrots, favorite potatoes (unless using tiny new potatoes) celery, and other other vegetables your family enjoys into bite-size pieces or slightly larger. In steamer, layer carrots, onions and celery on the bottom, creating a bed for the cabbage quarters. Include cut potatoes and turnips if your family enjoys them on the bottom of the steamer. After meat is cooked and is “resting”, steam veggies until desired doneness.

Slice the corned beef and serve with the steamed vegetables, cabbage and sauce; reserve about a quarter each of the meat and vegetables and 1 1/2 cups cooking liquid for Corned Beef Hash, if desired.