Cashew Cabbage For Veganuary

Since I don’t think the word “celebrate” fits here I won’t use it. As I am understanding it, Veganuary is where you swap out some meals containing meat for vegan options.

This is a wonderful idea because you get to try new things and you just may find out you like them. As for me, I love all food and if you saw me in the flesh it’d be very apparent. So if you throw most any food my way, I’m sure to eat it. And for the record there’s some vegetarian/vegan dishes I’m crazy about.

Here you are substituting cashews for any meat. And yes, you can add some meat to this for those days you just feel like it or want to use up any leftovers. But trust me here, this tastes awesome with the cashews. The nutty flavor is perfect and you won’t miss the meat. Honest.

Love Egg Rolls?

Then you are bound to love this cashew cabbage. It tastes just like egg roll filling. In fact, if ever you make egg rolls use this recipe. I’ll tell you I was pretty surprised when I first made this. I adapted this recipe from one I found on Facebook that was posted by Just A Pinch. The original contained some ingredients I didn’t have on hand and didn’t think would “go” with the other ingredients. Therefore, I just kept to the basics. Had no fresh mushrooms on hand so I used canned button ones–haters can leave these out.

Shredding And Cutting

Truthfully, I find using a chef’s knife to shred cabbage a heck of a lot easier than any other home method, but if you have access to a commercial slicing machine like they have in the deli, use that.

When it comes to the carrot and making matchsticks, again I find using the knife more efficient, This can be done in a food processor but then you have all those parts to clean.

Just an FYI but when this dish is done, taste it. I used low-sodium soy sauce and didn’t add any salt because of the salt on the cashews. I haven’t been much into salt since my late husband’s heart surgery where he had to eat a reduced-sodium diet, but this needed a pinch of salt for my taste and maybe yours too. You can use regular soy sauce too–I will in future,

The Recipe

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Cashew Cabbage

Just like egg roll filling but vegan

Prep Time25 minutes mins

Cook Time15 minutes mins

Course: Main, Main Course, Main/Side, vegetarian dishes

Cuisine: Asian

Keyword: cashew cabbage, egg roll filling, vegan meals with cashews

Servings: 4

Calories: 345kcal

Author: Judith Hannemann

Ingredients

• 2 tbs oil
• 1/2 cup thinly sliced onion
• 1 carrot and cut into matchsticks
• 2 ribs celery thinly sliced
• 1 cup sliced mushrooms
• 1 cup cashews
• 1/4 cup white wine
• 1/3 cup soy sauce low-sodium preferred
• 1 1/2 lbs shredded cabbage
• 2 tsp sesame oil
• 1/2 tsp garlic powder

US Customary - Metric

Instructions

• Heat a large deep skillet or wok over medium-high heat. Add the onion, celery and carrot. Stir fry for about 5 minutes.
• Next add the mushrooms and cashews and stir fry for 3 minutes.
• Add the wine, soy sauce, sesame oil, garlic powder and cabbage. Toss to blend then reduce heat to low, cover and simmer until the cabbage is wilted.

Notes

Based on 4 servings as a main course

Nutrition

Serving: 1serving | Calories: 345kcal | Carbohydrates: 26g | Protein: 11g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Sodium: 1130mg | Potassium: 718mg | Fiber: 7g | Sugar: 10g | Vitamin A: 2724IU | Vitamin C: 65mg | Calcium: 97mg | Iron: 4mg

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Keto Friendly Pork Chops

In the interest of full disclosure, I don’t follow any specific diet. I’m old and fat and likely to stay that way.

However, I have many friends who follow a keto eating plan. I have to say that when they post pics of the food they made or recipes they plan to cook, they always look so good that they are recipes I would make for myself.

One friend told me that these would certainly fit in with her dietary plan so just in case you’re looking for a ket0 friendly pork chops recipe, here it is.

Gourmet In Less Than 30 Minutes

Delicious as this dinner is, it takes less than 30 minutes to make.

Everything is pretty much quick cooking–even the cabbage because it’s cut roughly but very small.

The thin pork chops are also quick cooking. However, you can use thicker pork chops, but naturally, they will take a tad longer to cook. And resist the urge to overcook pork. I’m guilty of this too and constantly have to remind myself not to do that. Pork is safe to eat at an internal temperature of 140F/60C.

Use A Good Mustard

You’ll get the best flavor and results when you use a good-quality mustard.

Definitely reach for the imported variety and get the whole grain one too. You won’t be sorry.

But never overlook a house brand. This comes with some trial and error but the best tasting smooth dijon I tasted is that big box store that begins with a “W’s” house brand. Yes, it is very VERY good.

And now a word about the butter. Yes, it’s optional, but I encourage you to use it. The secret to many great restaurant dishes is the addition of bits of butter in a sauce. Butter seems to meld all flavors together wonderfully. It never disappoints.

The Recipe

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Pork Chops with Creamy Dijon Cabbage

Fancy but very quick and easy.

Prep Time10 minutes mins

Cook Time30 minutes mins

Course: Dinner, Main, Main Course

Cuisine: American

Keyword: cabbage with dijon mustard, keto friendly pork chops, one pot pork chop dinners

Servings: 4

Calories: 482kcal

Author: Judith Hannemann

Ingredients

• 4 loin pork chops about 1 pound total
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbs olive oil divided
• 1/2 cup finely diced onion about 1/2 large onion
• 4 cups rough chopped green cabbage about 1 pound
• 1 tbs butter optional
• 3/4 cup heavy whipping cream
• 2 tbs Dijon mustard
• 2 tbs fresh lemon juice
• 1/4 tsp white pepper or to taste

US Customary - Metric

Instructions

• Pat the pork chops dry and season with salt and pepper.
• In a large skillet over medium-high heat, heat the oil until shimmering. Add the chops and cook until browned on one side, about 4 minutes. Turn the chops and cook until browned on the other side, about 3 minutes. (If the chops are browning too quickly, lower the heat.) Transfer the chops to a plate and cover to keep warm.
• Add the onion to the skillet and stir, cooking until the onion is softened and nearly translucent, 6 to 8 minutes. Stir in the cabbage and cook until the cabbage is tender, 5 to 8 minutes. Add the butter, if using, and toss to coat the cabbage. (If the chops are lean, butter will enhance the flavor.) Transfer the cabbage mixture to a serving platter and cover to keep warm.
• Lower the heat to medium. Add the cream and mustard to the skillet and stir until the mustard is fully incorporated, about 1 minute. Add the lemon juice and white pepper; stir to combine
• Add the chops back to the skillet. Lower the heat to medium-low and simmer until the sauce thickens slightly, about 5 minutes, basting the chops with the sauce.
• Place the chops on top of the cabbage on the serving platter. Drizzle the chops and cabbage with the remaining sauce, garnish with the parsley and serve.

Nutrition

Serving: 1serving | Calories: 482kcal | Carbohydrates: 8g | Protein: 31g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 159mg | Sodium: 496mg | Potassium: 692mg | Fiber: 2g | Sugar: 3g | Vitamin A: 813IU | Vitamin C: 30mg | Calcium: 75mg | Iron: 1mg

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Stuffed Cabbage: The Ultimate Comfort Food

There’s lots of ways to make stuffed cabbage. Every family has their own way of making it, but one thing is always the same. It’s pure comfort food!

Stuffed cabbage is a great winter dish because whether you cook it in the oven or on the stovetop, it’s warming to both the house and your senses. What could be better than a nice big plate of these on a cold mid-winter night. There’s not much that can beat a good stuffed cabbage for that feat.

The Effort Is Worth It

Anyone who has followed this site for a while knows that recipes that require a lot of fuss and bother are ones I usually won’t make–because many times it’s not worth the investment of time–or I try to streamline the preparation to make it less “involved.” I’m also terribly lazy in my old age.

I’m not implying that this recipe is complicated; it’s not. It just requires a bit of prep that’s not hard, but it does take time. And also if you’ve followed me for a while, you know that if I tell you that something is worth the extra steps, it’s worth it. At least to my way of thinking.

My mother used to make this recipe and we all loved it because it was a bit different from the standard recipe. I had a hankering for it so I took the plunge. One thing my mother didn’t do was pre-cook the cabbage. This extra step is worth it because the cabbage leaves won’t break apart as they do when they are raw. It’s also easier to roll up. You can save the remaining half-cooked head to make a cabbage side dish later in the week.

Mom also didn’t saute the onions before putting them in the meat. I do and it improves the flavor immensely. I also mix beef and pork which gives a delicate flavor and I use a flavorful rice. That’d be either basmati or jasmine.

The Gravy

Funny enough, the gravy is very simple. It’s sour cream, tomato paste and water. You could add a nice herb flavor–such as thyme or dill if you like–but it’s not necessary. If you can get sun-dried tomato paste, use that instead of the regular for more depth of flavor.

The Recipe

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Russian Stuffed Cabbage

Flavorful stuffed cabbage in a creamy sauce

Prep Time30 minutes mins

Cook Time45 minutes mins

Course: Dinner, Main, Main Course

Cuisine: Russian

Keyword: cabbage rolls, russian stuffed cabbage, stuffed cabbage recipe

Servings: 6

Calories: 439kcal

Author: Judith Hannemann

Ingredients

• 1 medium head green cabbage
• 1 lb lean ground beef
• 3/4 lb ground pork
• 2 1/2 cups cooked rice
• 2 onions chopped, divided
• 1 clove garlic finely minced
• 2 carrots grated
• 1 1/2 tsp salt
• 3/4 tsp pepper
• 1 tbs oil

Sauce:

• 3 tbs tomato paste
• 3 tbs sour cream
• 1 cup water
• Salt & Pepper to taste

US Customary - Metric

Instructions

• Cut the core from the cabbage. Fill a large pot 1/3 way full with water and bring to a boil. Place cabbage in boiling water, cover and cook for about 10 minutes. Remove cabbage and let it cool enough to handle it easily. Carefully separate about 12 leaves, drain and set aside.
• Add oil to a large skillet over medium heat. add half the onion and saute until it begins to get soft. Remove from heat; set aside.
• Mix the beef, pork, cooked rice, garlic, cooked onions, salt and pepper in a large bowl.
• Remove the thick rib from each cabbage leaf and place about 1/2 cup of filling in each leaf. Fold in sides then roll up so meat is entirely covered. Repeat with each leaf.
• Mix the sauce ingredients in a small bowl.
• In the same skillet you cooked the onions, brown the cabbage rolls. Top with remaining onion and shredded carrots. Pour sauce over rolls, bring to boil. Cover and reduce heat to medium-low and cook for about 45 minutes.
• Remove cabbage rolls to a platter and keep warm. Reduce sauce by half over medium-high heat, about 5 minutes. Pour over cabbage rolls.

Video

Nutrition

Serving: 1serving (2 rolls) | Calories: 439kcal | Carbohydrates: 35g | Protein: 31g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 91mg | Sodium: 777mg | Potassium: 913mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3705IU | Vitamin C: 62mg | Calcium: 106mg | Iron: 4mg

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Not only is this kielbasa and cabbage skillet dinner delicious, it’s great to look at too!

Quick Cabbage Skillet Dinner

This cabbage and kielbasa dinner gets to the table very quickly. It’s pretty to look at too! So it pleases the eye as well as the palate.

Actually, this is one of those meals that you can make “light” or “rich.” Either way, it has great taste.

Lighten It Up

You can lighten this up without greatly affecting the flavor.

I usually make this with one stick of butter because I like cabbage that has a nice buttery flavor. However, when I’ve been low on butter, I’ve made it with a mere 2 tablespoons and it tastes just fine. You can also substitute olive oil for the butter.

Using reduced-fat or turkey kielbasa will further reduce the fat.

So if you’re watching your weight or you just want to eat a tad healthier, you’ll be delighted with these substitutions.

Add More Veggies

I tend to keep this meal simple as far as the veggies are concerned since I love the flavor of cabbage. My version only has the cabbage, some julienne carrots and onion.

But if you have leftover veggies, toss them in as well. It’s a great way to use them up.

Potatoes would make a nice addition too. Whatever you think would blend well with cabbage is good. Make it to suit your individual taste.

Another benefit of adding more vegetables is it will extend the meal to make more servings.

Vegetarian or Vegan Too

There are quite a few soy-based sausages that taste very good. I’ve tried them and I couldn’t tell that it was meatless!

Vegetarians can substitute the soy-based sausages and use the butter, but vegans can omit the butter and use olive oil and make it totally vegan. I hear vegan butter tastes pretty good so you might try that. Not having tasted it, I cannot judge, but if you like it, feel free.

The Recipe

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Kielbasa & Cabbage Skillet

Not only is this kielbasa and cabbage skillet dinner delicious, it’s great to look at too!

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Everyday Meals, Pork, skillet dinners, vegetarian dishes

Cuisine: German

Keyword: cabbage, kielbasa, skillet dinner

Servings: 4

Calories: 256kcal

Author: Judith Hannemann

Ingredients

• 1 pkg 16 oz fully-cooked kielbasa
• 1/2 cup unsalted butter divided
• 1 small onion chopped
• 1/2 cup julienne carrots see NOTES
• 1/4 cup chicken stock
• 1/2 head savoy cabbage see NOTES
• Salt to taste optional

Instructions

• Cut kielbasa into 1/4-inch slices. Coarsely shred cabbage.
• Melt 2 tbs of the butter in a large skillet over medium-high heat. Add kielbasa and brown on both sides; remove from pan.
• Melt the remaining butter in the same pan. Add the onion and saute until onion is translucent.
• Add the cabbage and the carrots. Toss well to coat the veggies with the butter. Pour in the chicken stock. Reduce the heat, cover and cook for about 10 minutes or until the cabbage is crisp-tender.
• Place the kielbasa back in the pan and heat through. Taste to see if you need any salt. Add if you need it.

Notes

You can buy julienne carrots—they are sold where the baby carrots are sold in the produce section of the store.

I used savoy cabbage but any cabbage can be substituted.

Nutrition

Serving: 1serving | Calories: 256kcal | Carbohydrates: 11g | Protein: 3g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 62mg | Sodium: 59mg | Potassium: 300mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3493IU | Vitamin C: 45mg | Calcium: 64mg | Iron: 1mg

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Kicked-Up Coleslaw

If you have any raw cabbage left over from St. Patty’s day, here’s a way to use it up.

This cole slaw is marvelous.  Don’t be fooled by the amount of garlic powder–it’s not a typo.  It uses a lot, but the taste is divine.

Ordinarily, I don’t use shredded carrot.  Genuine cole slaw doesn’t contain carrot.  I know many restaurants and cooks do use it, and it’s pretty good, but it wasn’t ever part of the original recipe.  I just happen to have some leftover carrots–surprise–so I used some.

Not your usual cole slaw

What I change up in here is, of course, the addition of garlic powder.  I also sub cider vinegar for the regular white.  It tastes great with malt vinegar too (the main vinegar used in UK and on chips or as we call them, french fries).  I don’t add mustard in the dressing but I do use Old Bay Seasoning.  The Old Bay is what makes it SING–along with the combo of the garlic powder.

I prefer shredding with my tried-and-true 8-inch chef knife because it really SHREDS.  I find a food processor’s shredding blade sadly inadequate, but if your mileage varies and you prefer that, by all means.  A mandoline will work–sorta–until you get down to the base of the piece of cabbage.  Then you have to shred with the knife anyway.  I started out this time using my mandoline, since it get sad from not being used so much, but had to end up with the knife so I just did the rest of the cabbage that way.  I do have to clean the mandoline–but that’s another story

Aaaaannnd–it’s served with THIS

 

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Kicked-Up Cole Slaw

This cole slaw is marvelous.  Don’t be fooled by the amount of garlic powder–it’s not a typo.  It uses a lot, but the taste is divine.

Prep Time15 minutes mins

Total Time15 minutes mins

Course: salads, Side Dish

Cuisine: American

Keyword: cabbage salads, coleslaw recipe

Servings: 8 -10

Calories: 220kcal

Author: Judith Hannemann

Ingredients

• 5-6 cups shredded cabbage
• 1/4 cup shredded carrot
• 1 cup mayonnaise
• 1 tbs water
• 2 tbs cider vinegar
• 1 tbs garlic powder
• 2 tbs sugar
• 1/2 tsp kosher salt
• 1 tsp Old Bay Seasoning
• 1/4 tsp black pepper

US Customary - Metric

Instructions

• Place shredded cabbage and carrots in a large bowl.
• Mix remaining ingredients in a small bowl. Pour over cabbage and mix well to coat. Coleslaw may appear "dry," but water will release as it sets (pickles).
• Cover and refrigerate for at least 2 hours. The longer it sits, the more it "pickles" and there will be plenty of juice.
• Serves 8-10 as a side dish

Nutrition

Serving: 1serving | Calories: 220kcal | Carbohydrates: 7g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 335mg | Potassium: 105mg | Fiber: 1g | Sugar: 5g | Vitamin A: 736IU | Vitamin C: 16mg | Calcium: 24mg | Iron: 1mg

Kicked-Up Coleslaw

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