Cabbage soup from FOK cooking course

This soup was very good, made with the broth from the prior task (137-138).  I started with very little chili flakes, because sometimes those prove too hot.  But then I added more of those and black pepper to give it a hot and sour taste.  Making the broth took 90 minutes of simmering, but if you start with that already done, the cabbage soup itself is pretty quick.  

It was pretty easy to remove the seeds from canned whole tomatoes.  

Ingredients

• 1/2 onion 
• 1 to 2 garlic cloves 
• 1 large carrot 
• 6 cups cabbage 
• 1 cup canned whole tomatoes (seeded) 
• 1/4 tsp chilli flakes (or to taste) 
• 6 cups vegetable stock 

Description

To prepare your mise en place, slice the onion into small dice and emince the garlic. Peel the carrot and cut into medium-dice. Remove the core from the cabbage and cut into chunks about 3/4" -inch x 1 1/2 "-inch. Remove the seeds from the whole tomatoes (fresh or canned) and roughly chop. Gather the chili flakes and set everything aside. 

Place the stock into a large pot and warm to heat through. While the stock is warming, begin cooking the soup. 

Step 2: Preparing the Soup

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Ingredients

• sea salt, (to taste) 
• 1/4 tsp freshly ground black pepper 
• 5 sprigs fresh thyme 
• 1 bay leaf 
• 1 tbsp apple cider vinegar 
• 1 tbsp Dijon mustard 
• 2 tbsp Italian parsley (to finish) 

Description

To make the soup, heat a large, heavy-bottomed pot over medium heat. Once hot, add the carrots and onions to the pot, moving around the pan allowing the sugars to be released until the onions are slightly golden and translucent, about 3-4 minutes. You want to not brown the onions too much, and only want them translucent. Add 1/4 cup water or vegetable stock to deglaze and pick up those sugars to caramelize onions and continue.

You may need to lower the heat. Add the chili flakes and garlic and cook for about 1 minute, making sure the garlic doesn't brown. 

Add the cabbage and a pinch of salt and let sweat for approximately 10 minutes, stirring from time to time until softened. Once done, add the stock, tomatoes, salt and pepper and bring to a simmer. 

As the soup comes to a simmer, gather the herbs and seasonings. Add the thyme and bay leaf to the soup and let simmer for about 15 minutes or so to infuse. 

To finish the soup, add the dijon mustard, check the carrots and simmer for another 10 minutes or so until cooked through and tender. 

Roughly chop the parsley. Taste the soup for seasoning, finish with more sea salt if desired, pepper or apple cider vinegar.

Ladle into bowls and serve. 

Air Fryer Egg Rolls

 https://blog.myfitnesspal.com/air-fryer-egg-rolls/

These were easy to do, and browned nicely in the air fryer.  We omitted the turkey, so there was only enough for 4 rolls.  I might try vegetarian crumbles next time around! 

Air Fryer Egg Rolls

Ingredients

• 1 tablespoon toasted sesame oil
• 2 medium garlic cloves, minced
• 2 cups (170g) green cabbage, shredded
• 1 small carrot, shredded
• 1/4 cup (20g) green onions, chopped
• 8 ounces (227g) ground turkey (93% lean)
• 1 tablespoon reduced-sodium soy sauce
• 1/4 teaspoon white or black pepper
• 8 (24-gram) egg roll wrappers

Directions

Heat a medium non-stick skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic; cook 30 seconds, stirring constantly. Add cabbage and carrot, saute 2 minutes. Add the green onions and turkey, and saute until turkey is cooked through, 3–4 minutes. Remove from heat; stir in soy sauce and pepper.

Place an egg roll wrapper on a dry work surface with the corners set vertically (pointing up and down like a diamond shape). Moisten all edges of the wrapper with water. Spoon about 1/4 cup of filling horizontally across the center of the wrapper. Fold in the left and right corners of the wrapper, and roll up. Repeat with remaining wrappers and filling.

Preheat the air fryer, if necessary, to 400°F (200ºC). Coat an air fryer basket with cooking spray. Arrange 4 egg rolls in a basket in a single layer, and coat lightly with cooking spray. Air-fry until browned and crisp, 7–8 minutes, turning over after 4 minutes. Repeat with remaining egg rolls.

Serves: 8 | Serving Size: 1 egg roll

Nutrition (per serving): Calories: 144; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 25mg; Sodium: 277mg; Carbohydrate: 18g; Dietary Fiber: 2g; Sugar: 3g; Protein 9g

Nutrition Bonus: Potassium: 128mg; Iron: 7%; Vitamin A: 30%; Vitamin C: 14%; Calcium: 8%

Asian slaw with ginger peanut dressing

https://www.onceuponachef.com/recipes/asian-slaw-with-ginger-peanut-dressing.html

7/14/19


This is similar to the recipe posted for kale with a lime based dressing.
This one is cabbage with a peanut oil and vinegar dressing.

Waiting for it to marinate but it was fairly simple and tasted good right from the start!

Ended up being delish!  Looked a bit soggy after a few hours.  May need to reserve part of the dressing next time, if there might be leftovers.  Posted on lady docs:


This slaw is really delicious! It is adapted from onceuponachef.com.  I was looking for a recipe to use the cabbage I received in my Hungry Harvest basket this week.  This only used 1/3 of the head for 4 cups of shredded cabbage.  Any suggestions what to do with the rest?

This salad is cool and crunchy, a delicious way to eat your colors!  I found that after a few hours, the ingredients became a bit soggy.  If you think you may have leftovers, I would favor reserving some of the dressing to add at the next sitting.

Servings: 6 as a side dish


Ingredients:

FOR THE GINGER-PEANUT DRESSING

1/4 cup honey
1/4 cup vegetable oil
1/4 cup unseasoned rice vinegar
1 tablespoon low sodium soy sauce
1 teaspoon Asian sesame oil
1 tablespoon peanut butter (I like Skippy Natural No Need to Stir)
1/4 - 1/2 teaspoon salt
1 teaspoon Sriracha sauce (optional)
1 tablespoon minced fresh ginger
1 large garlic clove, minced


FOR THE SLAW

4 cups prepared shredded coleslaw
2 cups prepared shredded carrots
1 red bell pepper, thinly sliced into bite-sized pieces
1 cup cooked and shelled edamame
2 medium scallions, finely sliced
1/2 cup chopped salted peanuts (or you can leave them whole)
1/2 cup loosely packed chopped fresh cilantro


Directions:

1) In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved). Set aside.


2) Combine all of the slaw ingredients in a large mixing bowl. Add the dressing and and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary.  Serve cold.

This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days.

Make-Ahead Instructions: The dressing can be prepared up to 2 days ahead of time; store in a covered container in the refrigerator.

Unstuffed Cabbage - Vegetarian

In an attempt to share Jewish style recipes with vegetarian friends, I tried to adapt a few parts of three different vegetarian burger, stuffed cabbage and unstuffed cabbage recipes.  Some parts were successes, other parts not so much.  The sauce part of it definitely came out with that sweet and sour taste, familiar from mom's cooking, thanks to a combination of lemon, golden raisins, honey and brown sugar, each in moderation.  The 'meatballs', mostly made up of cannelloni beans and chickpeas, that I attempted to cook in tomato sauce -- sort of disintegrated.  But no great loss - they added to the texture of the sauce.  I decided against trying to steam large cabbage leaves and roll a vegetarian stuffing into them.  Too many opportunities to tear the leaves and have to start over again, and again....

The recipe I ended up with was mainly based on a post on allrecipes.com, called Grandma Elaine's Unstuffed Sweet and Sour Cabbage.  I tried switching out the meat part of it, but may need to either use faux meat crumbles to add to the sauce, or to make 'meat'balls.  The overall recipe takes about 3 hours, but most of the time its simmering on the stove and does not need any attention.  Stay tuned.

2/18/18 - The recipe below seemed good, with a sweet and sour tang, but I needed to freeze it.  When I defrosted it a few weeks later, it seemed to have lost its taste.  I needed to add a LOT of lemon and brown sugar to restore it, but my guests did seem to enjoy it.  I'll have to try it again without freezing.  Also, since the original 'meatballs' fell apart, I made different ones from www.karissavegankitchen.com - appropriately called Vegan Chickpea Meatball Recipe.  They were not bad, but didn't have enough taste.  I might try some fennel sautéed next time to add into the mixture.  I baked them separately and they seemed to have a firm enough outer crust, so they tolerated being reheated gently on the stove in the unstuffed cabbage.

1/29/19  Tried this again when I had lots of carrots to use.  Made the recipe as noted below, with Rao's as the tomato sauce, 2 medium onions, about 1 lb carrots sliced and one small green cabbage.  Ended up adding about 1 tsp of salt (total) and about 2 Tbsp of brown sugar, I think.  Very tasty!


Ingredients: 
1 large white onion
1 (28 ounce) can whole peeled tomatoes
1 (15 ounce) can tomato sauce
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
2 pounds green cabbage, cored, and cut into 3 inch chunks
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper

3+ tablespoons fresh lemon juice - to taste
1/3 cup golden raisins
1 tablespoon honey
1/3 cup packed brown sugar, or to taste

Directions:
1) Place the vegetable oil into a large pot over medium heat. Stir in the sliced onions, and cook until transparent, about 5 minutes.

2) Add the tomatoes and tomato sauce, using a spoon to slightly chop the whole tomatoes. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cover, and simmer for 20 minutes, stirring occasionally.

3) Stir the cabbage into the tomatoes. It will initially look like there is more cabbage than can be absorbed, but it shrinks substantially.  Cover, and simmer 1 hour until the cabbage is tender and mixes easily with the tomatoes.

4) At this point, I made a mixture meant to be chickpea burgers.  I suppose I could have cooked them separately coated with flour as instructed, but I added them to the tomato mixture as you would regular meatballs.  They fell apart --

5) Cover the pot and continue to simmer 45 minutes more. Stir in the lemon juice, and taste for seasoning, adding additional lemon juice if required. Stir in the raisins, and honey. Add the brown sugar, a little at a time, tasting after each addition. Cook mixture over medium heat 15 minutes more.

http://allrecipes.com/recipe/143362/grandma-elaines-unstuffed-sweet-and-sour-cabbage/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%201

http://www.amuse-your-bouche.com/easy-chickpea-burgers/