Cabbage Burgers

 

These are amazing!

Ingredients

 1-1.5 lbs of hamburger

1 purple onion

1 yellow onion or green onions

1 head of cabbage

4 - 8 slices of you favorite cheese

Optional toppings:

Candied Jalapenos (highly recommended)

pickles

Mustard

Salsa

Radishes

Cucumbers

Banana peppers

Green Chilis

Try most anything

Directions:

Slice your head of cabbage into 1/2 to 3/4 inch slices. Put the slices on a cookie sheet and put a little olive oil on each slice. (You can spread the extra cabbage around the cookie sheet and season it too. It is delicious even if it burns a little.) Then put some seasonings on the cabbage with garlic salt or roasted garlic herb. Put them in the oven at 425 while it preheats. Don't cook it more than 4 minutes. Take it out and put a quarter inch thick slice of purple onion on each cabbage slice. Dice a yellow onion or some green onions and mix them into the the hamburger. Mix a half teaspoon of salt and pepper and a tablespoon of Worcestershire sauce into the hamburger. Make 4 patties and place them on the cabbage/purple onion. Return it to the oven to cook the hamburger. I'd say about 10 to 12 minutes until browned. 

Remove for the oven and let the artist in you take over. Put a generous helping of candied jalapenos (my choice) or any other optional toppings of your choice . Then add cheese, I like two slices. I have used Gouda, Provolone, and Munster. The picture shows provolone with an extra slice of cheddar on top. Return to the oven for 3 or 4 minutes. Then take it out and enjoy. The juice from the hamburger favors everything below it. It is pretty amazing.  

Corned Beef and Cabbage

Ingredients: 
4 c. hot water
2 T. apple cider vinegar
2 T. sugar
1/2 tsp. pepper
1 lg onion,quartered
3 lb corned beef brisket
8 small potatoes, quartered
1 head cabbage, wedged
5-8 lg. carrots, cut 1"

Directions: 
Combine first five ingredients in a 6 quart crock pot and mix well.  Place corned beef and contents of spice packet into the mixture.  Scatter the potatoes and carrots over the top and along the sides. Cook on high heat setting 4 hours.  Remove the lid and scatter the cabbage wedges over the top.  Cover and continue cooking on low for 3-4 hours longer or until beef is tender. To serve, carve the beef into slices against the grain and serve with the vegetables.  Spoon some liquid on top of the beef to keep it moist.

Thai Chicken/Shrimp Wanton cups

Meat:
2 Chicken breasts, cut into small pieces
1 lb mini shrimp
stir fry sauce/ Asian spices
Fry meat till done and season with sauce and spices.

Slaw:
1 bag of fine coleslaw
Sesame Asian dressing

Salsa:
2 mangoes, diced
2 avocados, diced
1/2 red onion, diced
1 large tomato, diced
1/2 cucumber, diced
1/3 c. cilantro, chopped
2-3 Tbls. lime juice
salt and pepper to taste


Press wanton wrappers into a sprayed mini cupcake pan and bake until crisp.  Fill with chicken or shrimp, then coleslaw drizzled with dressing, then mango salsa. Enjoy!

Wonder Soup

Ingredients:

•   1/2 head of cabbage, chopped ( I use a bag of mixed cabbage)
• 1 cup celery, diced
• 1 cup white or yellow onion diced
• 1 cup carrots diced
• 1 green bell pepper, diced
• 2-3 cloves garlic, minced
• 4 cups chicken broth
• 14 oz can basil, oregano, garlic diced tomatoes
• 1 teaspoon oregano
• 1 teaspoon basil
• 1/2 teaspoon red pepper flakes
• few shakes of black pepper
• 1/2 teaspoon salt (optional)

Directions:

1. Heat 2 tablespoons of olive oil in a large pot over medium hear
2. Add celery, onions, carrots, and bell peppers
3. Saute until slightly tender
4. Stir in garlic
5. Pour in chicken broth
6. Stir in tomatoes and cabbage
7. Bring to a boil and then reduce heat
8. Cook until cabbage is tender
9. Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)
10. Taste broth and adjust seasoning if needed
11. Serve and Enjoy!

Cabbage Patch Soup

Ingredients:

1 1/2 lbs ground beef
4 celery ribs, chopped
1 medium onion, chopped
7 c. chopped cabbage
2 cans kidney beans, rinsed
1 quart chopped tomatoes
3 c. beef broth
1 15oz. can tomatoe sauce
4 large carrots, chopped
1/2 tsp. sugar
salt/pepper to taste

Directions:

In a large sauce pan, cook the beef, celery and onion over medium heat until meat is no longer pink; drain.  Add the remaining ingredients; bring to a boil.  Reduce heat; cover and simmer for 1 hour or until cabbage and carrots are tender.  Yield:  3 1/2 quarts