1 tablespoon vegetable oil
3 medium carrots, peeled and sliced
1 medium onion, thinly sliced
1 large leek, sliced crosswise and cleaned thoroughly
3 cups coarsely chopped cabbage
2 cups sliced fresh button mushrooms
4 cups vegetable broth
3 cups water
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup quick-cooking barley

In a 6 quart sauce pot, heat the oil over medium heat. Add the carrots, onion, and leek; sauté for 5 minnutes. Add the cabbage and mushrooms; cook for 1 min. Add the broth, water, salt, and pepper and bring to a boil over high heat. Stir in the barley. Reduce the heat to low. Cover the soup and simmer until the barley and vegetables are tender, about 15 minutes. Serve immediately.

Tips:  Pop your favorite whole-grain rolls or biscuits in the oven as you cook the soup for a perfect pairing.

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5 slices bacon
2 tablespoons olive oil
4 bone-in pork loin chops (about 1 3/4 pounds)
1 1/4 teaspoon salt
3/4 teaspoon ground black pepper
flour for dredging
1 large onion, finely chopped
3 cloves garlic, finely chopped
1 medium head green cabbage (about 1 1/2 pounds), cut in half, cord, and sliced crosswise into shreds (about 10 cups)
2 large carrots, cut into thin slices on the diagonal
2 large apples (about 1 pound), peeled, cored, and thinly sliced
3 small Bay leaves
1/2 cup hard cider or dry French vermouth

How to Make

In a large skillet, cook the bacon over medium heat until browned and crisp. Drain the bacon on paper towels. Pour out all but 2 tablespoons of bacon drippings and add the olive oil to the skillet. Set the pan aside.

Season the pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper and dredge the pork chops in the flour. Heat the skillet of drippings over medium heat. Add the pork chops and cook on both side until browned – about 8 minutes. Remove the chops from the skillet and set aside.

Add the onion and garlic to the skillet. Cook, stirring, until the onion softens – about 3 minutes. Add the cabbage, carrots, apples, Bay leaves, hard cider, remaining 1 teaspoon salt, and remaining half teaspoon pepper. Stir well to combine, cover, and bring the mixture to a boil and cover the pan and place the chops on top of the cabbage mixture. Recover and return to a boil. Reduce the heat to medium and cook until the chops are tender – about 20 to 25 minutes.

Chop the reserve baking coarsely and sprinkle over the pork and cabbage. Remove the bay leaves before serving.

Tips: Serve with your favorite cornbread for a 1 dish meal. Save bacon drippings to use in your cornbread in place of butter.

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Serves 6

3 to 4 dried shiitake mushrooms
1/2 cup rice wine
1/2 cup hot water
2 ounces dried mung bean thread noodles, approximately 2 bundles
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, chopped
1/2 teaspoon peeled and minced fresh ginger
1/4 pound Chinese sausage or chorizo, diced
1/4 pound chicken breast, diced
3 teaspoon soy sauce
2 tablespoons oyster sauce
2 cups chicken stock
1/4 teaspoon freshly ground black pepper
8 ounces fresh thin, round egg noodles
1 carrot, peeled and cut into matchsticks
1 stalk celery, thinly sliced
2 cups finely shredded Napa cabbage
1 green onion, sliced

How to Make

Place dried shiitake mushrooms in a bowl with rice wine and hot water. Soak mushrooms 15 to 20 minutes until softened. Remove mushrooms from bowl, reserving the soaking liquid. Remove and discard woody stems and sliced mushroom caps thinly. Set aside.

Soak mung bean thread noodles in warm water for 5 minutes until softened. Drain water and set noodles aside.

Heat olive oil in a large skillet over medium heat. Sauté onion, garlic, and Ginger for 1 minute, making sure that the garlic does not burn. Add sausage and chicken. Continue sautéing another 4 to 5 minutes, until chicken turns opaque. Add soy sauce, oyster sauce, chicken stock, reconstituted mushrooms, mushroom soaking liquid, and black pepper. Reduce heat to a low simmer for 5 minutes until chicken is cooked through. Add the egg noodles and bean thread noodles, making sure that they are completely submerged in the cooking liquid. Simmer 5 to 7 minutes until noodles are tender. Add carrots, celery, and Napa cabbage. Toss all ingredients together so that they are well combined. Garnish with sliced green onion.

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3/4 pound mahi-mahi fillets
1/4 cup miso sofrito

Broth

One 4-inch piece lemongrass
2 teaspoons peeled and minced fresh ginger
1 cup sliced button mushrooms
4 to 5 dried shiitake mushrooms
2 tablespoons lycium, dried berries
6 cups fish or shrimp stock
1 tablespoon fish sauce
1 tablespoon soy sauce
1/4 teaspoon freshly ground black pepper
3 leaves Napa cabbage, chopped
1 green onion, finely chopped

How to Make

For Miso Sofrito

Melt 1 tablespoon butter in a large sauté pan over medium–high heat. Add 1 thinly sliced yellow onion, approximately 1 cup. Stir and cook for about 8 to 10 minutes until browned and well caramelized. Add one minced garlic cloves and 1 small diced tomato. Sauté for 5 to 7 minutes until the tomato softens. Stir in 1/2 cup miso paste and stir to combine. Cook another 2 to 3 minutes. Cool and store in an airtight container in the refrigerator for up to 2 weeks. Yields 1 cup.

Smear the miso sofrito on one side of the mahi-mahi fillets. Set the fish aside.

Place the lemongrass, Ginger, fresh and dried mushrooms, lycium, fish or shrimp stock, fish sauce, soy sauce, and pepper in a medium soup pot (3 to 4 quarts). Cover the pot and simmer the broth for 15 minutes. Remove and discard the lemongrass. Add the cabbage in the mahi-mahi fillets to the pot. Cover and simmer for 5 to 7 minutes, until the mahi-mahi is cooked. Ladle the soup into bowls and sprinkle the chopped green onion for garnish.

Tips: For a vegetarian version, substitute firm tofu for the mahi-mahi and vegetable stock for the fish stock.

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The origin of this cabbage recipe is Turkish and is also known as Lahana Firinda in Turkey.

Yield: Makes 4 to 6 Servings

Ingredients
one quarter cup butter
2 onions, finely chopped
12 ounces lean ground lamb
one large cabbage, shredded
half teaspoon salt
1 teaspoon red cayenne pepper
2 tablespoons fresh breadcrumbs
1 teaspoon tomato paste
1 cup beef stock or broth
3 ounces feta cheese, crumbled
2 eggs
1 cup milk

How to Make
melt butter in a large saucepan. Add onions; sauté until slightly browned. Add lamb; cook 5 min., stirring to break up meat. Stir in cabbage, salt and red pepper; simmer 30 min. Butter a large shallow casserole dish; sprinkle breadcrumbs over bottom and sides. Spoon cabbage mixture into prepared casserole. In a small bowl, stir tomato paste into stock or broth; pour over cabbage mixture. Cook over medium heat until most of the liquid has evaporated; set aside to cool slightly. Preheat oven to 350°, sprinkle cheese over cabbage mixture. In a small bowl, beat eggs; beat in milk. Pour over casserole. Bake 45 min.

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3-pound boneless beef brisket
1 small head cabbage (about a pound), cut into 8 wedges
1 large sweet potato (about 3/4 pound), peeled and cut into 1-inch pieces
1 large onion, cut into 8 wedges
1 medium Granny Smith apple, cored and cut into 8 wedges
2 cans (10 3/4 oz each) Cream of Celery Soup
1 cup water
2 tsp caraway seed (optional)

1. Season the brisket with your favorite seasonings, or just salt and pepper, if desired.

2. Put the brisket in a 6-quart slow cooker. Top with the cabbage, sweet potato, onion and apple.

3. Stir the soup, water and caraway seeds (if desired) in a medium bowl. Pour mixture over the brisket and vegetables in the slow cooker.

4. Cover and cook on LOW for 8 to 9 hours, or on HIGH for 4 to 5 hours, until the meat is fork tender.

5. Remove the brisket from the cooker to a cutting board and let it stand for 10 minutes before slicing. Thinly slice brisket across the grain and put on a serving platter. Remove the vegetables and fruit with a slotted spoon and put on platter. Pour the juices from the cooker into a gravy boat and serve with brisket.

TIPS: Pair with your favorite dinner bread or Texas toast and you have a meal fit for a king!

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1 medium head cabbage, thinly sliced
1 cup water
1/4 cup olive oil
1 cup dry white wine
Salt
A generous pinch of dried red pepper flakes
4 Italian sausages, sweet or hot
handful of grape tomatoes or cherry tomatoes

Start by cutting the cabbage into halves and remove the core. Then slice the cabbage into thin strips. Place them on the pan or skillet. To cook, add oil, water, wine and season it with salt & pepper. If you want it spicy then you can add red pepper flakes as well. Cover over medium heat.

While that’s happening, Pour olive oil on a pan and brown the sausages on all sides. Cut the tomatos in half then cook them in the sausage oil. After browning the sausage and lightly cooking the tomatoes add them both and the rest of the content to where the cabbage is. Cover it up and cook it until the sausage are cooked thoroughly. The cabbage should be soft. The whole process should take about 20 minutes. bon appetit!

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• CABBAGE AND SAUSAGES

Here’s a great recipe I found on simply recipe. Elise mentioned that she use to have this in her old neighborhood in san fran. at a Hungarian restaurant. They went out of business but she was kind enough to share this recipe with her readers.

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