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Cabbage - Food Processing

Update: 8/31/2017
1/ 5-Minute Spicy Stir-Fried Cabbagemins
When you need a quick side dish, this 5-minute Spicy Stir-Fried Cabbage does the trick! 54 calories and 1 Weight Watchers SmartPoint
Ingredients

 

 

Instruction

 

1. Heat the oils in a large skillet set over medium-high heat. Add the ginger and cook, stirring, for 30 seconds.

2. Stir in the cabbage and cook, stirring constantly, until the cabbage is just tender, about 2 minutes.

3. Stir in the chili garlic sauce and soy sauce (or tamari). Season to taste. Serve.

 

 

 

 

 

 

 

 

 

2/ Sautéed Cabbage and Kielbasa

All you need is a few simple ingredients to make this tasty sautéed cabbage and kielbasa! Your family will love this delicious comfort food.

Ingredients

  • 16 ounces kielbasa (smoked Polish sausage), sliced into 1/4" rounds
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 1 medium green cabbage, sliced thin, core removed
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • Salt & pepper, to taste

 

Instruction

 

  1. Heat oil in a large skillet on medium-high heat. Add the sausage and cook, stirring occasionally, until it's nicely browned (7-10 minutes). Turn the heat down to medium once it gets going. Remove the kielbasa from the pan and set aside once it's nice and crisp.
  2. Add the butter and onion to the pan. Cook for 3 minutes, stirring occasionally.
  3. Add the cabbage to the pan and cook uncovered for 10-15 minutes, stirring fairly often. The cabbage at the bottom of the pan will start to wilt after a few minutes and it will become easier to stir. The onions will also start to lightly brown and become more flavorful.
  4. Once the cabbage is tender-crisp and cooked to your liking, add the garlic and paprika. Stir until it's combined. Add in the sausage and cook for a couple more minutes until it's heated through. Season with salt & pepper to taste. Serve immediately.

 

 

 

 

3/Savory Cabbage Pancakes

 Savory Cabbage Pancakes are a fun and filling way to use up pantry leftovers. Fill them and top them with whatever your heart desires! 

 

 

INGREDIENTS

 

  • 2 extra large eggs 

  • 1/2 cup of water 

  • 1.5 Tbsp soy sauce 

  • 1 Tbsp toasted sesame oil 

  • 3/4 to 1 cup all-purpose flour 

  • 4-5 cups shredded green cabbage 

  • 1 carrot 

  • 3 green onions 

  • 2 Tbsp oil for frying 

TOPPINGS

  • 1/4 cup mayonnaise 

  • 2 Tbsp sriracha 

  • 1/2 Tbsp sesame seeds 

  • 2 green onions 

Instruction

 

  1. Remove any wilted leaves from the outside of the cabbage. Cut the cabbage into quarters and remove the core. Thinly slice or shred half of the cabbage, or until you have 4-5 cups shredded cabbage. Peel the carrot and shred it using a large-holed cheese grater. Slice the green onions.

  2. In a large bowl, whisk together the eggs, water, soy sauce, and sesame oil until smooth. Begin whisking in the flour, 1/4 cup at a time, until it forms a thick, smooth batter (about 3/4 to1 cup total flour).

  3. Add the cabbage, carrots, and green onion to the batter and stir until the vegetables are mixed and everything is evenly coated in batter.

  4. Heat 1/2 Tbsp oil in a non-stick or cast iron skillet over medium heat. Once hot, add 3/4 cup of the vegetable and batter mixture. Press it down into the hot skillet to form a circle, about 6 inches in diameter and 1/2 inch thick. Place a cover on the skillet to hold in the steam, which will help the cabbage soften as it cooks. Cook the pancake until golden brown on the bottom (3-5 minutes), then flip and cook until golden brown on the second side. Pile the cooked pancakes on a plate and cover with foil to keep warm until ready to eat. Add more oil to the skillet as needed as you cook the pancakes.

  5. To prepare the sriracha mayo, mix together 1/4 cup mayonnaise and 2 Tbsp sriracha in a small bowl. Drizzle the sriracha mayo over the pancakes just before serving, followed with a sprinkle of sesame seeds and sliced green onion.

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