Crunchy Slaw

This crunchy slaw is a guaranteed crowd pleaser. Sweet, salty & crunchy~this is one of the best slaws you’ll ever eat!

Ingredients:

• For Slaw:
• 2 bags cabbage slaw (not angel hair--it doesn't hold up well)
• 1-2 packages ramen noodles (broken into small pieces--flavor packets discarded)
• 1-2 bunches green onions, thinly sliced
• ½-1 package Craisins
• 1-2 packages honey roasted almonds (or these fabulous homemade sugar glazed nuts)
• handful of slivered almonds, lightly toasted
• 1 package broccoli slaw (optional)
• sunflower seeds (optional)
• For Dressing:
• 1 cup canola oil (can mix with some EVOO if desired)
• 1 cup sugar
• ½ cup red wine vinegar
• 2 TB soy sauce
• salt & pepper to taste

Directions:

1. Slaw:
2. Layer all slaw ingredients in a bowl.
3. Add dressing, small amounts at a time, and toss well.
4. Dressing:
5. Add all dressing ingredients.
6. Shake well or blend for 30 seconds in a blender or Vita-Mix.
7. Keeps a week in the fridge.

Source:  familysavvy.com

Peking Cabbage And Chicken Wraps

Researchers believe cabbage can protect against heart disease and certain types of cancers. Mix it with brown rice, carrots, chicken and whole-wheat tortillas to round out this hearty meal.

Ingredients:

1/2 c brown rice
2 tsp dark sesame oil
4 scallions, sliced
1/4 lb snow peas, trimmed
1 c finely shredded red cabbage
1 c shredded carrot
2 Tbsp unseasoned rice vinegar
2 tsp grated fresh ginger
6 wheat tortillas (10"-12" diameter)
6 Tbsp hoisin sauce
2 c shredded cooked chicken breast

Directions:

1. COOK the rice according to the package directions. Set aside.
2. MEANWHILE, in a medium nonstick skillet, heat the oil over medium-high heat. Add the scallions and cook, stirring constantly, for 1 minute, or until wilted. Stir into the rice.
3. BRING a small pot of water to a boil. Add the snow peas and cook for 30 seconds. Drain and rinse with cold water until cool. Pat dry and cut lengthwise into thin strips. In a medium bowl, combine the snow peas, cabbage, carrot, rice vinegar, and ginger.
4. TO assemble the wraps, lay the tortillas on a work surface. Spread each with 1 tablespoon hoisin sauce. Place one-sixth of the chicken in a strip along the bottom of each tortilla, 1" from the edges. Top with the rice and vegetable mixtures. Fold over the bottom edge of each tortilla to cover the filling. Fold the sides in and continue to roll up tightly, burrito style. Cut each in half crosswise with a serrated knife to serve.
NUTRITION (per serving) 279 calories, 5 g fat, 1 g saturated fat, 20 g protein, 44 g carbohydrates, 7 g sugar, 4 g fiber, 484 mg sodium


Source:  prevention.com

Roasted Cabbage

Ingredients:

1 t. olive oil
2 T. bacon bits,
2 T lemon juice
1 T. Worcestershire Sauce
1/4 t. salt
1/4 t. pepper
1 Cabbage, quartered, individually wrapped.

Directions:

Bake at 425 degrees for 20-30 minutes

Source:  howtoinstructions.com

Corned Beef And Cabbage Cooked In Crock Pot

Ingredients:

• 1  3 - 4  pound corned beef brisket with spice packet
• 1/2  small head cabbage, cut into 3 wedges
• 4   medium carrots, peeled, and cut into 2-inch pieces
• 1   medium onion, quartered
• 2   medium yellow potatoes, cut into 2-inch pieces
• 1/2  cup water

Directions:

1. Trim fat from meat. If necessary, cut brisket to fit into a 5- to 6-quart slow cooker. Sprinkle spices from packet evenly over meat; rub in with your fingers. Place cabbage, carrots, onion, and potatoes in the slow cooker. Pour water over vegetables. Top with brisket.

2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Transfer meat to a cutting board. Thinly slice against the grain. Serve vegetables with a slotted spoon. Makes 6 servings.

Source: recipe.com

Corned Beef And Cabbage Dinner

For many, corned beef and cabbage is a St. Patrick's Day tradition. Slow cooking tenderizes the brisket, which is the centerpiece of this one-dish meal.

Ingredients:

• 1  2 - 2 1/2 pound corned beef brisket*
• 1   teaspoon whole black pepper
• 2   bay leaves
• 3   carrots, quartered lengthwise
• 2   medium parsnips or 1 medium rutabaga, peeled and cut into chunks
• 2   medium red onions, cut into wedges
• 10 - 12   new potatoes (1 pound)
• 1   small cabbage, cut into 6 wedges (1 pound)

Directions:

1. Trim fat from meat. Place in a 4- to 6-quart pot; add juices and spices from package of beef. Add enough water to cover meat. Add pepper and bay leaves. Bring to boiling; reduce heat. Simmer, covered, about 2 hours or until meat is almost tender.

2. Add carrots, parsnips or rutabaga, and onions to meat. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Scrub potatoes; halve or quarter. Add potatoes and cabbage to pot. Cover and cook about 20 minutes more or until vegetables and meat are tender. Discard bay leaves. Remove meat from pot. Thinly slice meat across the grain. Transfer meat and vegetables to a serving platter. Makes 6 servings.

Note * If your brisket comes with an additional packet of spices, add it instead of the pepper and bay leaves called for in the ingredient list.

Source: betterhomesandgardens.com

Crunchy Napa Cabbage Salad

Dressing:

2 Thsp. soy sauce
1/4 cup cider vinegar
1/2 cup sugar
3/4 cup canola oil

Salad:

2 small heads or one large head of Nappa Cabbage, thinly sliced,
2 Tbsp. canola oil
2 packages Ramon noodles, crunched
1 Tbsp. sesame seeds
3-4 cloves of garlic, crushed
1/2 cup Sunkist Almond Accents

Directions:

In small sauce pan, combine soy sauce, cider vinegar, sugar and canola oil and simmer for 1 minute. Remove from heat and refrigerate. In small sauce pan, heat oil over low heat and add noodles, sesame seeds and garlic, Cooking for 2 minutes until golden brown. Stir frequently. In large salad bowl, toss noodle mixture and sliced cabbage together. Add dressing and sprinkle with Sunkist Almond Accents.