Adam Cooks: Hearty Cabbage Skillet Supper

Adam found this in the local newspaper, but here's a link to the recipe from a local TV station.



Ingredients:
2 tablespoons vegetable oil
2 yellow onions, thinly sliced
1 package (16 ounces) coleslaw or 6 cups finely shredded cabbage
¼ to ½ cup chicken broth
1 apple, peeled if desired, diced
4 precooked sausages
1 teaspoon caraway seeds
1/2 teaspoon salt
Freshly ground pepper

Directions:
Heat oil in a large skillet over medium-high heat; add onions. Cook, stirring often, until onion softens, about 3 minutes. Add cabbage, ¼ cup of the broth and apple. Cover; reduce heat to low. Simmer 5 minutes.

Stir in caraway seeds, salt and pepper to taste. Arrange cooked sausages over cabbage. Add more of the broth if needed. Cover; cook 5 minutes. Uncover; cook until broth is reduced, about 2 minutes; do not let vegetables burn.

Comments:
Adam's on this new health kick so he thought this might be a good, healthy dinner option. He made this himself and it turned out pretty well. He used turkey sausage to up the healthy factor. I'm not a fan of cabbage and could have done without the caraway (yuck!) but overall, a success. Whatever makes him happy...

Asian Burgers

From Taste of Home



Ingredients:
2 tablespoons soy sauce
1 tablespoon sesame oil
1 can (8 ounces) sliced water chestnuts, drained and chopped
1 cup fresh bean sprouts
1/2 cup finely chopped fresh mushrooms
1 celery rib, finely chopped
4 green onions, finely chopped
1 teaspoon pepper
1/2 teaspoon salt
2 pounds ground beef
4 teaspoons canola oil
1/2 cup mayonnaise
1 tablespoon prepared wasabi
8 sesame seed hamburger buns, split
3 cups shredded Chinese or napa cabbage

Directions:
In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into eight patties.

In two large skillets, cook burgers in oil over medium heat for 5-6 minutes on each side or until a meat thermometer reads 160°.

Meanwhile, combine mayonnaise and wasabi; spread over buns. Serve burgers on buns with cabbage.

Comments:
Hmm. I kind of "De-Asian-ified" this a bit. Left out the water chestnuts (Adam doesn't like), mushrooms (I don't like) and wasabi (don't have, not worth buying just for this.) I also (obviously) took the lazy way out and used pre-shredded, bagged cabbage. Other than that I stuck to the plan. They were good. Nice crunch from the celery and cabbage with just a hint of soy in the background.

Eastern Shore Crab Slaw

From Everyday with Rachael Ray



Ingredients:
1/2 pound green cabbage, finely shredded
1/2 pound red cabbage, finely shredded
1/2 cup mayonnaise
Juice of 1/2 lemon
1 teaspoon celery seeds
Two 6-ounce cans crabmeat, drained
2 hard-boiled eggs, coarsely chopped
Salt and pepper

Directions:
In a large bowl, combine the green and red cabbage. In a small bowl, combine the mayonnaise, lemon juice and celery seeds; add to the cabbage and toss well. Add the crabmeat and eggs and toss; season with salt and pepper.

Comments:
This is pretty much a brainless recipe. Especially when you cheat and use coleslaw mix in bag. And make your husband hard-boil his own eggs. I don't do hard-boiled eggs so I don't even really know how to go about it. And I hate the smell. But I took one for the team so this could be made correctly.

Adam really liked it although I think my short-cut coleslaw mix thing might have thrown the balance of meat to cabbage out of whack. Still, no complaints. Hopefully he eats the leftovers.

Quinoa & Vegetable Saute

From Clean Eating Summer 2008. Doesn't look like they post recipes online.



Ingredients:
quinoa
water (used chicken stock)
canola oil
red onion
bell pepper (left out)
green cabbage
herbes de Provence
salt
peas
tofu

Comments:
Adam mentioned quinoa a while back as some kind of miracle food that is a great nutritional staple and we should eat it every day. So I finally got around to finding a recipe to make with it. Adam determined they look like baby fish eyes. How appetizing. The taste is not extraordinary, but I suppose that's not really the point. This recipe as a whole was ok. I think I'd cut the tofu into smaller chunks next time as it seemed to kind of take over the whole dish. Also, the picture in the magazine? Doesn't look like they even cooked it. Kind of misleading.

Wontons (what a boring name. They're PORK wontons)

From Taste of Home Annual Recipes 2002



Ingredients:
ground pork
shredded cabbage
bean sprouts
onion
eggs
salt & pepper
wonton wrappers

Comments:
I actually followed this recipe. I even bought ground pork, where I would usually sub turkey. Ok, so I did omit the sauce and cooked them up in the deep fryer rather than an electric skillet (which I just realized I don't even own!) but they turned out just fine. I generally fall victim to the "overstuffing the wonton" curse, but this time they turned out pretty good even with a few bulging ones. As Adam declared, "a keeper."

Shrimp Pot Stickers

From Cooking Light March 2008



Ingredients:
shredded cabbage
green onions
carrots
soy sauce
sesame oil
salt
shrimp
wonton wrappers
cornstarch
water
canola oil

Comments:
These are really called GINGER-Shrimp Pot Stickers but since Adam dislikes ginger I just left that out. I also nixed the dipping sauce. This is another very easy recipe since you dump the filling ingredients into the food processer and push a button. That's kind of hard to screw up. The first batch were, perhaps, a bit mushy because I didn't let the oil heat up long enough. Oh well. They still tasted good (or so Adam tells me because, hey, seafood, don't eat that.)

Bacon and Cabbage Home Fries

From Everyday with Rachael Ray April 2008



Ingredients:
potatoes
bacon
onion
cabbage
EVOO
salt & pepper

Comments:
I'm not usually a fan of cabbage but this recipe disguises it with bacon. Yum. Anyway, simple to make (did you see the short ingredient list?) and pretty tasty. Adam suggested that next time maybe swapping the potatoes out for some gnocchi might be interesting. I agree so that's probably what I'll do.