Skillet Colcannon

This recipe has comfort food written all over it! Skillet Colcannon is simply mashed potatoes and cabbage with few other delicious ingredients of course. Bits of bacon, scallion and ooey gooey cheddar cheese make this dish irresistible!

Skillet Colcannon

This recipe has comfort food written all over it! Skillet Colcannon is simply mashed potatoes and cabbage with few other delicious ingredients of course. Bits of bacon, scallion and ooey gooey cheddar cheese make this dish irresistible! 

  • Servings: 6-8
  • Difficulty: Easy
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Ingredients


4 Slices Of Bacon
2 Pounds Potatoes, I Use Yukon Gold Or Russet
2 Cups Cabbage, Chopped
1/2 Cup Onions, Diced
2 Cloves Garlic, Minced
2 Ounces Cream Cheese
1/2 Cup Milk
1/2 Teaspoon Salt
1/8 Teaspoon Black Pepper
1/2 Cup of White Cheddar Cheese, Shredded
1 Tablespoon Chives, Chopped

Directions


  1. Wash, peel, and cube potatoes. Place in large saucepan and cover with cold water; bring to boil over medium high heat and cook until potatoes are tender.
  2. In a 10-inch skillet, fry bacon until almost crispy. Drain bacon on paper towel; crumb or dice bacon when cooled. Drain bacon fat from skillet, reserving 4 teaspoons. Return skillet to heat; add 3 teaspoons of bacon fat to skillet. Add onions to skillet and sauté over medium-high heat for 4 to 5 minutes. Add the cabbage, salt and pepper; sauté another 5-6 minutes. Add the garlic and sauté for 1 minute or until garlic is fragrant. Remove skillet from heat; add bacon except for 1 tablespoon to use as garnish.
  3. Drain potatoes and mash potatoes with a potato masher. Add the cream cheese and milk; continue to mash until smooth, adding more milk, one tablespoon at a time, if needed. Fold the cabbage mixture into the potato mixture. Do not over stir. Using a pastry brush, grease the 10-inch skillet with 1 teaspoon of reserved bacon fat. Spoon the potato mixture into skillet.
  4. Bake in 375 degrees oven for 15 minutes. Remove skillet from oven and top with shredded cheese; return skillet to oven for another 10-12 minutes or until cheese and potato mixture is lightly browned. Garnish with reserved bacon and chives.

Caesar Cabbage Slaw

Give your Caesar salad a bit more crunch and ditch the romaine lettuce. Refreshing cabbage gives this Caesar salad a new twist. This recipe can be kept in the refrigerator for up to 5 days, which makes it great for meal prep!

Give your Caesar salad a bit more crunch and ditch the romaine lettuce. Refreshing cabbage gives this Caesar salad a new twist. This recipe can be kept in the refrigerator for up to 5 days, which makes it great for meal prep! 

  • Servings: 4
  • Difficulty: Easy
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Ingredients

2½ Tablespoons Olive Oil, Divided

¼ Cup Panko Breadcrumbs

½ Teaspoon Onion Powder

1 Garlic Clove, Minced Or Grated

1 Egg Yolk

1 Lemon, Juiced

1 Teaspoon Dijon Mustard

½ Green Cabbage, Sliced Thinly Or Shredded In A Food Processor

½ Cup Shaved Parmesan

Directions

  1. Heat ½ tablespoon olive oil in a large skillet over medium heat. When the oil just starts to smoke, add the panko and onion powder and cook, stirring, for 3 to 4 minutes, until golden.
  2. Season with salt and pepper and transfer to a bowl to cool.
  3. In a jar with a lid or a bowl with a whisk, combine the remaining 2 tablespoons olive oil, garlic, egg yolk, lemon juice, mustard, a bit pinch of salt and pepper to taste. Shake or whisk until fully emulsified. 
  4. Place the cabbage and half of the cheese in a large bowl and drizzle with the dressing. Toss to coat. 
  5. Top with toasted panko and remaining parmesan. 

One-Pot Caramelized Cabbage Soup

This wonderful cabbage soup is great to prepare during these cold months! It’s delicious, warm and comforting! Adding the baguette topped with parmesan cheese is a great addition to the soup.

This wonderful cabbage soup is great to prepare during these cold months! It’s delicious, warm and comforting! Adding the baguette topped with parmesan cheese is a great addition to the soup.

  • Servings: 6
  • Difficulty: Easy
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Ingredients

2 Tablespoons Unsalted Butter

½ Large Green Cabbage, Shredded 

1 Large Yellow Onion, Sliced Thinly

3 Garlic Cloves, Minced 

½ Cup Dry Red Wine

2 Sprigs Fresh Thyme

2 Bay Leaves 

4 Cups Beef Or Vegetable Stock

½ Baguette, Sliced Into ½-Inch Rounds

1 cup shredded Gruyere Or Parmesan Cheese

Salt And Pepper To Taste

Directions

  1. In a large cast-iron skillet, melt the butter over medium heat. Add the cabbage, onions, garlic, thyme sprigs, and bay leaves, cover the pot, reduce the heat to medium-low and cook, stirring occasionally to avoid burning, for 45-60 minutes or until very soft and tender. 
  2. Stir in the wine and bring to a simmer until most of the wine is evaporated. Add the broth and return to a simmer to heat through.  Season to taste with salt and pepper and remove the thyme sprigs and bay leaf. 
  3. Meanwhile, place the bread on a baking sheet and broil on low for about 5 minutes, until crisp but not dark brown. Watch carefully to avoid burning. 
  4. Cover the soup in the skillet with toasted bread. Cover the bread with shredded cheese and lace under the broiler for 2-3 minutes or until the cheese is melted and bubbly. Watch carefully to avoid burning. Serve hot. 

Almond Cabbage Salad

This Crunchy, Delectable salad is the perfect side dish for any meal! Alongside it being Delicious, Cabbage has a handful of great Health Benefits due to it being packed with Vitamins and Nutrients!

This Crunchy, Delectable salad is the perfect side dish for any meal! Alongside it being Delicious, Cabbage has a handful of great Health Benefits due to it being packed with Vitamins and Nutrients! 

  • Servings: 8
  • Difficulty: easy
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Ingredients

1 Head of Cabbage

2 Green Onions

1 Cup Sliced Almonds (toasted)

1 Orange Juiced

1 Tablespoon Celery Seed

1 Tablespoon Salt

1 Tablespoon Mustard Seed

1 Cup Brown Sugar

1 Cup Red Wine Vinegar

3/4 Cup Olive Oil

Directions

1.      Shred Cabbage and chop green onions, place in a large mixing bowl.

2.      Mix olive oil, red wine vinegar, brown sugar, juice from one orange, mustard seed, celery seed and salt in a separate mixing bowl and stir until sugar dissolves.

3.      Toast almonds in oven on 350 degrees for 10 minutes, stirring mid way.

4.      Combine dressing and a few minutes prior to serving. Chill to marinate flavors if desired.

5.      Add almonds when ready to serve.

Cauliflower Fried Rice

This is a great low carb alternative for you rice aficionados. The taste and texture is phenomenal and makes a great replacement to the standard ordinary daily carb side dish. Trust me, you will definitely like the cauliflower rice!

This is a great lower carb alternative to you rice aficionados. The taste and texture is phenomenal and makes a great replacement to the standard ordinary daily carb side dish. Trust me, you will definitely like the cauliflower rice!

  • Servings: 4
  • Difficulty: easy
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Ingredients

1 Head Cauliflower, Cut into Florets

1 Tablespoon Soy Sauce

2 Teaspoons Rice Vinegar

1 Garlic Clove, Minced

1 Tablespoon Minced Ginger

1 Teaspoon Sesame Oil

1 Tablespoon Canola Oil

1 Bell Pepper, Sliced Thinly

1 Cup Shredded Purple Cabbage

1 Cup Shelled Edamame

1 Lime, Juiced

2 Scallions, Minced

White Sesame Seeds, for Garnish

        

Directions

  1. Place the cauliflower in a food processor and pulse to break it down into cauliflower “rice”.
  2. In a small bowl, combine the soy sauce, rice vinegar, ginger, garlic, and sesame oil.
  3. Heat the canola oil in a large skillet over medium heat. When hot, add the bell pepper and cook, stirring, until softened, about 4 minutes. Stir in the cauliflower, purple cabbage, edamame, and sauce mixture and cook until heated through about 3 more minutes.
  4. Squeeze in the lime juice and garnish with scallions and sesame seeds to serve.

Napa Cabbage Fresh Rolls

A springtime treat for the vegan in you. A delight that brings color and flavor to the plate and palette. Plus the almond sauce takes it to the next level.

napa cabbage rolls

A springtime treat for the vegan in you. A delight that brings color and flavor to the plate and palette. Plus the almond sauce takes it to the next level.

  • Servings: 8
  • Difficulty: easy
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Ingredients

 

Almond Sauce

⅓ Cup Creamy Almond Butter

1 Garlic Clove, Minced or Grated

½  Teaspoon Sriracha

1 Tablespoon Soy Sauce

1 Lime, Juiced

1 Teaspoon Honey or Maple Syrup

Salt, to Taste

¼ Cup Chopped Almonds

 

Fresh Rolls

8 leaves napa cabbage

2 carrots, peeled and cut into small matchsticks or peeled into ribbons with a peeler

1 cucumber, sliced into matchsticks or peeled into ribbons with a peeler

½ red bell pepper, sliced thinly

½ yellow bell pepper, sliced thinly

4 scallions, sliced thinly

¼ cup basil leaves

Directions

  1. To make the almond sauce, add all ingredients except the chopped almonds to a small bowl and combine with a fork until smooth. Alternatively, you can add all of the ingredients except the chopped almonds into a food processor or blender and blend until smooth. Taste and adjust seasoning with more soy sauce, chili sauce, honey, and/or lime juice.
  2. Pull apart the cabbage leaves, rinse and pat dry. Lay the leaves flat on a working surface. Fill each leaf with a few strips of carrot, cucumber, and bell pepper. Sprinkle with herbs and scallions. Roll the cabbage leaves tightly and seal with a toothpick if necessary.
  3. Serve with almonds sauce in a bowl for dipping, topped with chopped almonds.   

Asian Cabbage & Mango Slaw

Who doesn’t love Mango? This quick and easy to prepare treat will definitely leave your taste buds wishing for more. We’ve found this one to be a crowd-pleaser.

Who doesn’t love Mango? This quick and easy to prepare treat will definitely leave your taste buds wishing for more. We’ve found this one to be a crowd-pleaser.

  • Servings: 4
  • Difficulty: easy
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Ingredients

½ cup chopped cashews

1 tablespoon fish sauce

2 tablespoons low-sodium soy sauce

2 teaspoons honey

1 tablespoon grated fresh ginger, about 1 inch of ginger

1 lime, juiced juice

2 tablespoons canola or avocado oil

1 tablespoon seasoned rice vinegar

½ head green cabbage, sliced very thinly or shredded in a food processor

4 stalks celery, sliced very thinly

1 mango, thinly sliced

½ English cucumber, peeled into ribbons with a peeler

½ bunch cilantro leaves, chopped

 

Directions

  1. Toast the cashews in a skillet over medium-high heat, tossing regularly, until starting to brown. Remove the cashews from the heat. 
  2. In a large bowl, combine the fish sauce, soy sauce, honey, ginger, lime juice, oil, and rice vinegar. Whisk to dissolve the honey. Add in the cabbage, celery, mango, cucumber, and cilantro and toss to coat the vegetables thoroughly in the dressing. Top with cashews to serve.

 

Napa Cabbage Fritters

I’m salivating just thinking about eating this. This is a great twist to the dumpling gang. The fritters aren’t just super yummy, but they’re also a fun meal to cook!

I’m salivating just thinking about eating this. This is a great twist to the dumpling gang. The fritters aren’t just super yummy, but they’re also a fun meal to cook!

  • Servings: 8
  • Difficulty: easy
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Ingredients

Fritters

2 eggs

1 tablespoon soy sauce

½ – 1 teaspoon sriracha or hot sauce, to taste

1 teaspoon kosher salt

½ cup water

1 cup all-purpose flour

1 small onion, sliced thinly

4-5 cups shredded napa cabbage

1 carrot, shredded

Neutral oil for frying

 

Dipping Sauce

3 tablespoons soy sauce

3 tablespoon rice vinegar

1 teaspoon sriracha

1 teaspoon honey or sugar

1 scallion, sliced thinly

 

Directions

  1. In a large mixing bowl, whisk together the eggs, soy sauce, sriracha, salt, and water. Add the flour in ¼ cup additions, mixing to incorporate fully before adding more. Fold in the onion, cabbage, and carrot.
  2. Heat ½ tablespoon oil in a large skillet over medium heat. When hot, add about ½ cup of fritter batter to the pan, forming a neat circle. Repeat with the remaining batter, working in batches so as not to overcrowd the pan. Place a cover on the skillet and cook for 3-5 minutes, until the underside is golden brown. Flip and brown the other side.
  3. Cover the fritters with aluminum foil to keep warm while you finish cooking.
  4. To make the dipping sauce, whisk together all ingredients in a small bowl.