Slow Cooker Cabbage Roll Casserole

We all enjoyed this, but it really needs even more than 8 hours, in my opinion.  The cabbage was still pretty firm at the 8-hour mark, even though my crockpot normally runs pretty hot.  I loved that I didn't have to cook the ground turkey beforehand, though.  That was absolutely wonderful.  I do hate browning ground turkey or ground beef.  Plus, I hate dirtying up an extra pan.  Overall, though, it was pretty good.  I would make it again, but I'd probably cook it for 9-10 hours instead.

SLOW COOKER CABBAGE ROLL CASSEROLE
(luckymommyto2boys ~ Amy ~ Food.com)

1 -1 1/2 lb lean ground turkey or 1 -1 1/2 lb extra lean ground beef
2 cups chopped onions
1/2 cup chopped green pepper
3 garlic cloves, crushed
1/4-1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme
1 small head green cabbage, coarsely chopped
1 (15 ounce) can diced tomatoes, undrained
1/2 teaspoon sugar
1 (15 ounce) can tomato sauce, can add another 8- 15 oz if you like more sauce

Spray crock pot with nonstick cooking spray.
Crumble the raw ground turkey (or beef) and spread along bottom of crock pot.
Add the onions, green pepper, garlic, salt, pepper, thyme and cabbage.
Pour the diced tomatoes over top.
Mix the sugar into the tomato sauce and pour over everything. If you like more sauce, add another 8-oz or 15-oz can of tomato sauce.
Cover and cook on low for about 8 hours or on high for about 4 hours.
When done, remove lid and stir to mix well.

Cabbage Lasagna

CABBAGE LASAGNA
(luckymommyto2boys ~ Amy)

1 head cabbage
1-1/2 lbs ground turkey
1 medium onion, chopped
1/4 tsp garlic powder
1/4 tsp oregano
1/4 tsp basil
32 oz spaghetti sauce
1 cup brown rice
2-1/4 cups mozzarella cheese, shredded

Cut cabbage into quarters. Peel, boil for 3 minutes, and drain.
Brown turkey with onion and drain. Mix with garlic powder, oregano, and basil.
Put 1/3 of cabbage leaves into bottom of crockpot. Cover with 1/3 of meat mixture, 1/3 cup of rice, 1/3 of spaghetti sauce, and 3/4 cup of cheese.
Repeat layers two more times.
Cook on low for 6-7 hours.
*Make sure to drain and dry all cabbage leaves.

Cabbage and Leek Griddle Cakes

Cabbage and Leek Griddle Cakes

Source Here

Serves 8

Bring these skillet cakes, akin to latkes, to your Easter, Passover or St. Patrick's Day table since they pair perfectly with ham, corned beef, brisket or lamb. Alternately, if you have leftovers from any of those, you can finely chop and use them in this recipe. Feel free to make one big cake instead or, for an appetizer, try goat cheese-topped mini versions.

Ingredients: 

• 3 cups thinly shredded organic green cabbage (about 6 ounces)
• 2 organic leeks, white and light green parts only, cut into thin matchsticks
• 1/4 cup whole wheat pastry flour or matzo meal
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 2 eggs, beaten
• Canola spray oil

Method: 

In a large bowl, toss together cabbage and leeks; squeeze firmly 4 or 5 times to wilt them slightly. Add flour or matzo meal, salt, pepper and eggs and stir until well coated. Heat a large skillet over medium heat and spray generously with oil. Working in batches, drop a generous 1/3 cup of the cabbage mixture into skillet, spreading it out to make 4-inch pancakes. Spray the tops with oil and cook, flipping once, until tender and deep golden brown, 8 to 10 minutes total; transfer to a plate as done.

Nutritional Info: 

Per Serving:Serving size: 1 pancake, 50 calories (15 from fat), 1.5g total fat, 0g saturated fat, 55mg cholesterol, 170mg sodium, 8g carbohydrate (2g dietary fiber, 2g sugar), 3g protein

Sauteed Brussels Sprouts with hazelnuts and dill

Sauteed Brussels Sprouts with Hazelnuts & Dill

(junquegrrl, from Mark Bittman)

1 lb. Brussels sprouts

¼ cup olive oil or 4 Tbs. butter

salt & pepper

½ cup chopped hazelnuts

1 Tbs. balsamic vinegar

¼ cup chopped fresh dill

Trim the woody stem end off the sprouts and slice thinly or shred – like you would cabbage. Put half the oil or butter in skillet over medium high heat. When oil is hot or butter has melted, add the shredded sprouts and ¼ cup water. Sprinkle with salt and pepper, turn heat down to medium and cover. Cook undisturbed for about 5 minutes, or until nearly tender.

Meanwhile, heat remaining oil or melt butter in a small skillet over medium heat. Add hazelnuts and cook, stirring constantly, until fragrant but just barely browned, about 5 minutes.

When sprouts are ready (nearly tender, as above), uncover and raise the heat back to medium-high. Cook, stirring occasionally, until any remaining water has evaporated and the sprouts are fully tender, another 5 to 10 minutes. Stir in the vinegar, garnish with nuts and their cooking oil/butter and dill, and serve.

[note: Bittman says this basic preparation can also be done with shredded cabbage, snow peas, snap peas, green beans, chicory… and that mint is also good instead of dill. But this the only version I’ve tried, and it is luscious. My husband said the leftovers were also delicious tucked into an omelet the next day.]

Black Bean Tacos with Feta And SLaw

Black bean Tacos with Feta & Slaw
OP???

2 cans of black beans, drained
1 tsp. ground cumin
red pepper flakes or cayanne pepper, to taste(optional)
salt & pepper, to taste
2 teaspoon of olive oil
2 tablespoons fresh squeezed lime juice
2 cups cabbage or coleslaw mix
4 green onions, sliced thin
yellow or corn tortillas
1 container of feta cheese
hot sauce or salsa

Partially mash the beans in the bowl. Add and mix the cumin, salt & pepper and red pepper/cayenne pepper(optional). Heat a skillet with cooking spray on medium heat. Add the beans and cook until beans are warm. Mix cabbage/slaw with lime juice, olive oil and salt and pepper in bowl. Serve beans in warm tortillas. Top with green onions, slaw, hot sauce/salsa and feta!

Roasted Cabbage Ideas

My favorite is thinly sliced with olive oil and fennel seeds and roasted.

Roasting it is pretty delicious. There are several ways to do it, but I generally cut it into 1 inch strips, add a little oil or butter, spread on a baking sheet, and roast at 450. When it's starting to brown, stir it around and continue roasting until fairly well browend.

Baja Fish Tacos

Baja Fish Tacos

Sandy~Bettyinthekitchen

1 lb filets of white fish (cod, halibut, tilapia, orange roughy)
lemon pepper seasoning

8 warm corn tortillas (wrap in towel and microwave)

Sour Cream Sauce
1 cup sour cream (thinned with 2 T milk)(can substitute 1/3 cup each lite sour cream, lite mayonnaise and non-fat yogurt - really yummy!)
Pico Pica sauce or any red pepper sauce to taste
6 radishes, minced

Garnish
shredded cabbage (use a mixture of purple and green)
cilantro sprigs, optional
Cheddar, Chihuahua, Cotija or Jack cheese, shredded
salsa fresca or pico de gallo

Heat a non-stick skillet with a small amount of oil. Dry the fish fillets then sprinkle with lemon pepper and pan fry about 3 minutes per side. Set aside and keep warm.

Meanwhile, prepare the sour cream sauce and chill.

To serve, fold tortilla in half and layer with fish, cheese, sour cream sauce, salsa and cabbage.

Makes about 4 servings.

Pico de Gallo
1/2 cup diced white onion
1 cup diced roma tomatoes, seeded
3 sprigs chopped cilantro
1 jalapeno--finely chopped
1/2 tsp garlic salt
juice of one lemon (or lime)

Grilled Cabbage

Grilled Cabbage - (luckymommyto2boys ~Amy~Food.com)

·

· 1 head cabbage

· 4 teaspoons butter

· 4 slices bacon

· 1 teaspoon salt

· 1/2 teaspoon garlic powder

· 1/4 teaspoon pepper

· 2 tablespoons grated parmesan cheese

Spice mix

1. Cut cabbage into four wedges.

2. Place each wedge on a piece of doubled heavy-duty aluminum foil.

3. Spread cut sides with butter.

4. Mix spices together in a small container and sprinkle all of the mixture equally over each wedge.

5. Wrap bacon around each wedge.

6. Fold foil around cabbage, sealing each wedge tightly.

7. Grill cabbage, covered, over medium heat for 40 minutes or until the cabbage is tender, turning twice.

Diet Soup

Diet Soup

kbrockwell

1 onion, chopped

1 bell pepper, chopped (I used yellow)

1 lb. baby carrots, sliced

1 can Rotel tomatoes

1 can chicken broth

water - maybe 2 qts.? (sorry, I don't measure it, I just fill the pot almost halfway)j

1 envelope Lipton Savory Garlic & Herb soup/dip mix

1 tbsp sugar

chicken bullion (optional)

about 8 oz. frozen shelled Edamame

2 zucchini, peeled, halved & sliced

1/4 (or less) of a cabbage, chopped

Bring everything except the last 3 ingredients to a boil & cook for about 15 minutes. Add the edamame, zucchini & cabbage & simmer another 15 minutes or so - I check & make sure the carrot is soft enough. I add chicken bullion if it needs a little more flavor (if I used too much water).

It IS spicy because of the Rotel, but I love it like that.