This was delicious. I always boil my cabbage first!
1 cabbage, cut into wedges
6 bacon slices, coarsely chopped
Cherry tomatoes, halved
2 scallions, thinly sliced
1 oz. crumbled blue cheese
1/4 c. mayonnaise
1/4 c. olive oil
2 t. white wine vinegar
Boil cabbage in water for about 5 minutes. Remove from water and set aside.
Cook the bacon in a skillet until crispy. Drain on paper towels.
Spray the cut sides of the cabbage with cooking spray. Grill until charred. Transfer to a cutting board and chop. Place it in a bowl.
Add the scallions, bacon and tomatoes.
In a separate container, add the blue cheese, mayo, oil, vinegar, salt and pepper.
Drizzle over the cabbage and serve.
Easy and delicious!
6 carrots, cut into chunks
2 onions, chopped
3 lb. corned beef brisket with seasoning packet – RINSED
12 oz. beer
2 T. yellow mustard (or 1 T. Dijon)
1/4 c. brown sugar
1 c water
1 cabbage, cut into wedges
Combine carrots and onions in a crock pot. Place the corned beef in and sprinkle the seasoning packet over it. Pour beer over the brisket and spread mustard on top. In a small bowl, mix together the brown sugar and water. Pour it over the brisket. Cover and cook on low for about 9 hours (or until fork tender).
Remove the brisket and keep warm. Add the cabbage to the crock pot and cook for about 30 minutes.
Return the brisket to the crock pot and warm it up altogether.
Slice the brisket thinly and serve with the vegetables and mustard on the side.
This recipe was so extremely easy to make! It’s perfect for those nights when you just have no time to cook! The most time-consuming part was dicing the onions! I used a bag of shredded cabbage – this saved a bunch of time! And I also used bottled minced fresh garlic – one more thing that I really hate doing! I kicked it up a notch by adding a touch of chili paste and I think that made it just perfect!
1 package of shredded cabbage
2 cans of tuna packed in oil (I like the oil packed tuna, but you can use water-packed, too) – break up the chunks.
1/2 cup diced red oniom
1 tsp. Minced garlic
1/3 cup chicken broth
Red pepper flakes
Pepper, garlic powder, onion powder
Chili paste to taste (optional)
Saute the onion, garlic and red pepper flakes in a bit of olive oil until they are golden.
Add the cabbage and cook until the cabbage begins to wilt.
Season with the seasonings.
Add the broth and cook until it has evaporated.
Add the tuna and warm through.
Mix in the chili paste.
Cabbage rolls are a great Dash friendly meal, but I find them cumbersome to make. Instead, why not take all the regular ingredients and just put them together without stuffing the cabbage leaves? Yes, it’s not as pretty, but it’s just as tasty! I promise!
1 to 1 1/2 lbs. ground meat (you can use whatever you like)
2 sausages, cut up
I onion, chopped fine
1 garlic clove, minced
1 head of cabbage, shredded
2 cans diced tomatoes
1 cup tomato sauce
Salt & pepper to taste
Chicken broth, as needed
Saute onion and garlic in some olive oil under tender and starting to brown. Add the ground meat and sausage and cook until meat is no longer pink.
Add the shredded cabbage, tomatoes, tomato sauce, salt and pepper. Cover and simmer for 20 to 30 minutes until cabbage is tender. If it dries out, add some chicken broth and continue cooking until the cabbage is done.