Cabbage Success Food

CABBAGE SUCCESS

Steps:

• Melt butter in a large saucepan over low heat. Add the milk, and cook for about 5 minutes, or until hot. Stir in the brown sugar until dissolved. Stir in cabbage and onion, and season with salt and white pepper. Simmer over medium heat until sauce is creamy, and the onion is tender.

MEDITERRANEAN CABBAGE SALAD (NO MAYO COLESLAW)

Steps:

• Make the mustard vinaigrette. In a small bowl, whisk together the Dijon mustard, lime juice, garlic, olive oil, and spices.
• Make the salad. In a large mixing bowl, combine the cabbage, carrots, onions, red bell pepper, radishes, parsley and dill. Season with salt. Add the sumac. Add the toasted almonds. Toss gently to combine.
• Pour the vinaigrette all over and toss to combine.
• If you have the time, give the salad 30 minutes to 1 hour for the flavors to meld.

VEGAN TEX-MEX CABBAGE CASSEROLE

Steps:

• Preheat the oven to 350 F.
• Place the Sauce Spice/Herb Ingredients into a small bowl, mix well to combine, set aside.
• In a large ceramic/enamel lined skillet, Dutch oven, or non-stick skillet, add the diced onions, jalapeno pepper, and bell peppers, sauté over medium-high heat for 7 to 9 minutes to soften the veggies.
• Add the minced garlic and tomato paste, sauté for 30 seconds, stirring constantly.
• Then add the thinly sliced cabbage, and the remaining Base Ingredients (broth and water). Stir well, place the lid on the pan and cover and sauté/steam over medium-high heat for 5 to 7 minutes to wilt the cabbage.
• In the meantime, place all the Sauce Ingredients and the Sauce Spice/Herb Mix into a bowl, whisk well to combine the ingredients, then place into the skillet. Mix well and stir to incorporate all the ingredients.
• Add the black beans, pinto beans, and corn, stir well, simmer for 5 minutes.
• Create a cornstarch slurry by combining the cornstarch and water together in a small bowl, whisk to remove any lumps, then add to the skillet.Increase the heat, stir to thicken. Cook for several minutes, then remove from the stove.
• Place the crisp corn tortillas into a plastic bag and crush/break them into small pieces by using your hands (or quickly pulsing in a food processor).
• Place 1 ½ cups of the crushed corn tortillas onto the bottom of a deep 9 x 13 casserole dish.Then add the cabbage skillet mixture, then sprinkle the remaining 1 cup of crushed tortillas on top. (Optional: Dot the top with pickled jalapeno slices).
• Place into a preheated 350 F oven and bake uncovered for 25 minutes.
• Remove from the oven and allow to set for 15 minutes to allow the flavors to marry.Serve and enjoy!

CABBAGE SUCCESS

Steps:

• Melt butter in a large saucepan over low heat. Add the milk, and cook for about 5 minutes, or until hot. Stir in the brown sugar until dissolved. Stir in cabbage and onion, and season with salt and white pepper. Simmer over medium heat until sauce is creamy, and the onion is tender.