all things food
This cabbage stir fry is like a tasty symphony of flavors in your mouth. You get that crispy cabbage, a little kick from sriracha, a touch of sweetness from maple syrup, and the savory umaminess from soy sauce. Plus, it’s super quick to make! If …
This cabbage stir fry is like a tasty symphony of flavors in your mouth. You get that crispy cabbage, a little kick from sriracha, a touch of sweetness from maple syrup, and the savory umaminess from soy sauce. Plus, it’s super quick to make! If you’d like to explore quick and easy stir fry entrees,...
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This crisp and refreshing apple slaw is the perfect easy side dish for weeknight meals or potlucks during the fall season.
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This light, crunchy, and refreshing Apple Slaw recipe takes just a few minutes to put together and makes a huge amount of slaw for well under a dollar a serving. It’s one of my favorite slaw recipes because it’s incredibly versatile and can be served as a main dish (I love it topped with Roasted Chicken) or as a side dish for a quick weeknight meal. It also travels really well, so it’s an excellent option for your next potluck. The best part? It holds up beautifully throughout the week.
Apple Slaw is a cold chopped salad. Crunchy sliced apples, carrots, green onions, and shredded cabbage are tossed in a creamy dressing, creating the perfect addition to any weeknight meal or backyard BBQ.
Serve this tangy slaw topped with roasted chicken for a light lunch. Or use it as topping on a Pulled Pork or Pulled Chicken sandwich. I also love it served as a side for BBQ Ribs paired with Corn On The Cobb.
Store Apple Slaw in an airtight container and refrigerate up to 5 days. Do not freeze, as it will change the texture of the cabbage. Always mix the slaw a few times and taste for salt before serving.
See how we calculate recipe costs here.
Mix 1/3 cup mayonnaise, 2 tsp Dijon mustard, 2 tsp honey, 2 Tbsp apple cider vinegar, 1/4 tsp salt, and 1/8 tsp pepper to make a dressing.
Shred or slice one small cabbage into 2 by ⅛-inch strips. Shred or slice two carrots into 2 by ¼-inch strips. Peel and core two apples, then shred or slice them into 2 by ⅛-inch strips and keep them in water with lemon juice or vinegar added, so they don’t brown. Cut three green onions on the diagonal into 1/8-inch thick slices.
Mix the apples and vegetables with the dressing in a large bowl. If necessary, add more salt to taste.
Keep the apple slaw refrigerated until ready to serve. Mix before serving, and add more salt to taste.
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This creamy, crunchy, and tangy Green Goddess salad is as delicious as it is easy to make, plus it’s ridiculously budget-friendly.
The post Green Goddess Salad appeared first on Budget Bytes.
This Green Goddess Salad recipe is so good every time I take a bite, I feel like screaming, “I can’t believe this is cabbage!”. If you’re looking for a delicious and refreshing salad that’s super easy to make and ridiculously budget-friendly (you will never pay for bagged salad again), then you need to try Green Goddess Salad. The creamy, herb-packed Green Goddess Dressing it’s made with is to die for.
Green Goddess Salad is believed to have been created in the 1920s in San Francisco as an homage to an actor in the play The Green Goddess. It’s usually a mixture of leafy greens and a zesty, herbaceous Green Goddess Dressing.
My recipe for Green Goddess Salad uses cabbage as the primary green, so this salad keeps well, making it a perfect choice for potlucks. Though I keep things simple to keep this recipe budget-friendly, this salad is often served with croutons and grilled shrimp or chicken. Here’s what you’ll need to make Green Goddess Salad:
This salad keeps really well. Though you can mix the dressing into the greens and refrigerate the salad for up to 5 days, the flavors mellow considerably. If you’re going to premix, I recommend giving it a good stir, tasting the greens, and adding a few pinches of salt and maybe a crack or two of black pepper before serving. I do not recommend freezing this salad, as the textures of the greens will change considerably as they thaw.
This is a perfect salad to bring to a get-together because it travels really well. Its herbaceous tangy notes make it a perfect pairing for lighter dishes like Easy Fish Tacos with Cumin Lime Slaw, Salmorejo, Tuna Patties, or Chicken Lettuce Wraps. But it is also hearty enough to pair with bolder flavors like BBQ Ribs, Sausage Kebabs, Roasted Chicken, and Classic Homemade Meatloaf.
See how we calculate recipe costs here.
Rinse 1 fennel bulb under cool water. Slice the fennel bulb in half from root to stem. Trim off the stem, reserving the fennel fronds to use in the Green Goddess Dressing. If you’ve purchased pre-made dressing, use the fennel fronds as garnish.
Slice around the triangle-shaped core of each fennel bulb half. Place each half in a bowl of water to prevent the fennel from browning. Then chop each fennel half into 1/4-inch thick slices. Finally, cut the fennel slices into 1/4-inch dice. (Squares of fennel slices that are 1/4 inch by 1/4 inch.) Keep the diced fennel in the water until ready to use.
Remove the roots from 4 green onions and then slice in 1/8-inch slices on the diagonal. Rough chop 1 cup of Italian Parsley leaves.
Slice 1 green cabbage in half, and cut around the core. Next, cut each cabbage half into 1/4-inch thick slices. Then cut each slice into 1/4-inch strips. Finally, cut each strip into 1/4-inch dice. You should have about 10 to 12 cups of chopped cabbage.
Place the cabbage, onions, Italian parsley, fennel fronds, and fennel in a large bowl. Top with 2 cups of Green Goddess Dressing. Toss the greens in the dressing.
The dressing will add loads of flavor to the greens, but it will also extract some of their water. So taste them about ten minutes after adding the dressing, and if necessary, add salt and pepper to taste. If you are preparing the salad ahead of time, give it a big stir before serving, and add more salt and pepper if necessary. I hope you enjoy this one as much as we did! Beth and I both couldn’t stop eating it!
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Let me introduce you to one of the BEST salads ever! This Cabbage Salad may not sound that exciting, but it is one of my all-time favorite salads. The colors, flavors, and textures are SO good. I love everything about it and whenever I make it for frie…
Let me introduce you to one of the BEST salads ever! This Cabbage Salad may not sound that exciting, but it is one of my all-time favorite salads. The colors, flavors, and textures are SO good. I love everything about it and whenever I make it for friends and family, they beg for the recipe.… If you’re not familiar with cabbageware (yes, you read that correctly), we’ll fill you in. Cabbageware is any ceramic—dinnerware, drinkware, snackware, you name it—that’s designed to look like, well, cabbage. That’s right: The same textured, leafy gree…
If you're not familiar with cabbageware (yes, you read that correctly), we'll fill you in. Cabbageware is any ceramic—dinnerware, drinkware, snackware, you name it—that's designed to look like, well, cabbage. That's right: The same textured, leafy greens you'd find in the grocery store or at a farmers' market are replicated in the form of mugs, bowls, plates, serving platters, and even egg cups.
This trend has been around since the 18th century, according to Suzanne Harrison, a Sotheby's porcelain and ceramics specialist. In a 2013 article from the Wall Street Journal Harrison explained, “Pottery and porcelain table wares in naturalistic forms such as fruits and vegetables were widely produced in England and Europe throughout the 18th and 19th centuries.” It wasn't until the 1960s that the produce-obsessed pottery movement came to the United States.
What’s that? You’re craving kimchi but don’t want to run to the store or wait a week for it to ferment? We’ve got you. This QUICK kimchi-inspired slaw combines cabbage, apple, and carrot in a tangy, optionally spicy dressing.
It’s the perfect companion…
What’s that? You’re craving kimchi but don’t want to run to the store or wait a week for it to ferment? We’ve got you. This QUICK kimchi-inspired slaw combines cabbage, apple, and carrot in a tangy, optionally spicy dressing.
It’s the perfect companion for all your favorite Korean (and Korean-inspired) dishes, including bibimbap and Korean-style cauliflower wings. Plus, it’s ready in 20 minutes with just 10 ingredients. Let us show you how it’s done!
Quick Cabbage Apple Slaw (Korean-Inspired) from Minimalist Baker →
These delicious Cabbage Rolls are stuffed with ground meat and rice then baked in a simple tomato sauce for an easy comfort meal.
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My name is Olena and I would love to share my grandma’s cabbage rolls that I grew up eating in Ukraine as a kid. Her cabbage rolls recipe is very simple using basic ingredients. My only change is I add a tablespoon of Italian seasoning which adds so much flavor to the cabbage rolls. I have also tried to add pot roast seasoning to the filling and cabbage rolls were to die for with a bit of a heat kick!
Cabbage rolls are a dish where tender cabbage leaves are wrapped around meat and rice filling, then baked in tomato sauce. Cabbage rolls are a staple in many Eastern European cuisines and recipes vary greatly. Some prefer to use fermented cabbage leaves, and some like to add more rice than meat or use just rice in the filling. There are cabbage rolls even with buckwheat and barley. In our household, we like Ukrainian cabbage rolls on a meaty side, with both meat and rice in the filling, served with lots of flavorful tomato sauce.
And on busy weeknights, Ukrainians often make unstuffed cabbage rolls which are more of a casserole type of dish made in one pot.
To make cabbage rolls, I recommend using a combination of ground beef and ground pork for maximum flavor. However, you can use only ground beef or only ground pork, if that’s all you have on hand.
If you would like to make cabbage rolls more lean, feel free to mix ground chicken or ground turkey with more high fat content ground meat like ground beef or ground pork. Cabbage rolls made with only poultry will turn out dry.
Yes, you can make cabbage rolls ahead of time. You can roll cabbage rolls, assemble in a single layer in a baking dish, cover with plastic wrap and refrigerate for up to 48 hours. Or just use the Dutch oven if you have enough space in your refrigerator. Then bake with tomato sauce mixture as per recipe.
You can also cover the baking dish with a few layers of plastic wrap and aluminum foil and freeze cabbage rolls for up to 3 months. You will have to fully defrost frozen cabbage rolls before baking. Thaw them in the fridge for 24 hours.
To freeze cooked cabbage rolls leftovers, bake and cool them completely. Transfer cooked cabbage rolls and sauce, leaving some room for expansion, to an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight.
Store cabbage rolls in an airtight container in the refrigerator for up to 5 days. To reheat cabbage rolls, microwave them for 2-3 minutes. You can also reheat them on the stove. In a small pot, add cabbage rolls and the sauce, cover and simmer on low heat for 10 minutes or until warmed through
Cabbage rolls are a one pot meal that has meat, starch and vegetables in it. In Ukraine, we serve cabbage rolls with generous amounts of sauce, topped with a dollop of sour cream and fresh dill. With a hunk of fresh rye bread or crusty bread like baguette for sopping up the juices. Ukrainian garlic bread will go so well with cabbage rolls as well.
See how we calculate recipe costs here.
Add a head of cabbage to a large pot with salted boiling water. Cook for 2 minutes.
Use a large fork to partially lift the cabbage from the water, then with a paring knife, remove the softened outer leaves. Place the cabbage back in the pot and repeat until all leaves are removed.
Preheat a large skillet on medium-high heat and add 1 Tbsp olive oil. Add two diced onions and four cloves minced garlic, and cook until translucent, stirring occasionally. Add one tablespoon Italian seasoning and cook for another 30 seconds, stirring a few times. Transfer the onions and garlic to a large bowl.
To the same bowl, add one pound of ground beef, one pound of ground pork, one cup of uncooked rice, 2 teaspoons of salt, and 1 teaspoon of ground black pepper and mix well using your hands.
Remove the thick stem on the cabbage leaves.
Lay the cabbage leaf flat and add 1/4 cup – 1/3 cup of the filling in the center.
Tuck in the sides and roll the cabbage up. Repeat with remaining ingredients, overlapping two smaller leaves if needed to hold the filling.
Place the cabbage rolls with the seam side down in a large Dutch oven.
Bake cabbage rolls for 90 minutes. Remove from the oven, let stand for 15 minutes and serve hot with sour cream and dill (optional).
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If you’ve ever felt left out by the lack of quality vegan options at a BBQ, consider those days over! Introducing the smoky, sweet, spicy flavors of BBQ in a sweet potato chickpea taco with cabbage, lime, and chipotle crema. It’s a plant-based wi…
If you’ve ever felt left out by the lack of quality vegan options at a BBQ, consider those days over! Introducing the smoky, sweet, spicy flavors of BBQ in a sweet potato chickpea taco with cabbage, lime, and chipotle crema. It’s a plant-based winner worthy of sharing with friends!
Satisfying, nourishing, and ready in just 30 minutes! Grab your tortillas — let’s make tacos!
These tacos begin with roasting chickpeas and cubed sweet potatoes in a BBQ-inspired spice mixture of smoked paprika, garlic powder, chili powder, maple syrup, salt, pepper, and optional cayenne!
We have tacos almost every week, thank you Taco Tuesday! But there really is no bad day to eat tacos. A few of our favorites include: ground beef tacos, cauliflower tacos, black bean tacos, shrimp tacos, and steak tacos. These Fish Tacos are also a cro…
We have tacos almost every week, thank you Taco Tuesday! But there really is no bad day to eat tacos. A few of our favorites include: ground beef tacos, cauliflower tacos, black bean tacos, shrimp tacos, and steak tacos. These Fish Tacos are also a crowd pleaser. They only take 30 minutes to make and… We know what you’re thinking: Cabbage soup isn’t sexy. But is it? Cabbage and fennel just met and they’re now inseparable. This soup is just the beginning of their love affair! Made with Italian seasonings, fresh fennel, and lentils, this soup is savor…
We know what you’re thinking: Cabbage soup isn’t sexy. But is it? Cabbage and fennel just met and they’re now inseparable. This soup is just the beginning of their love affair! Made with Italian seasonings, fresh fennel, and lentils, this soup is savory, nourishing, subtly spicy, and light yet satisfying!
Made in just 1 pot, it’s the perfect easy meal for a cozy weeknight in!
Nourishing Cabbage, Fennel & Lentil Soup (1 Pot!) from Minimalist Baker →
