Tag Archives: cabbage

Ditch the Boring Chicken Recipes

Break out of your chicken rut.  This is an easy one-dish meal that is cool and refreshing for those hot summer nights.  Combine simply grilled chicken breasts with a bag of crunchy coleslaw mix and liven it up with a pleasantly spicy, sweet, and salty dressing.

Vietnamese-Style Chicken Salad
Serves 4

Modified from Fine Cooking

3 – 4 green onions
1 jalapeno, chopped (seed, if you want less spice)
1 Tbsp sugar
freshly ground black pepper
1/4 cup rice vinegar
3 Tbsp fish sauce
about 1 lb boneless, skinless chicken breasts (pounded thin, 1/4 tp 1/2-inch thick)
kosher salt
10 oz package coleslaw mix (shredded cabbage and carrots)
1 cup fresh mint leaves, roughly chopped
1/4 cup fresh cilantro

Coarsely chop green onions.

 With a mortar and pestle, pound the green onions, jalapeno, sugar, and about 1/8 tsp pepper until the onions are soft and liquid is released.

Transfer to a large serving bowl, and stir in vinegar and fish sauce.

Lightly season chicken with salt and pepper and grill until cooked through.  Probably about 2 minutes for each side.

Let the chicken cool and then shred with your fingers or slice into long thin strips.

Toss the coleslaw mix into the vinegar mixture.

Add the chicken, mint, and cilantro, and combine well.

Serve at room temperature.

Leave a comment

Filed under Chicken, Salad

Don’t Show Up Empty-Handed

Are you lucky enough to get some weekend cookout invitations this summer?  Oh, good.  Let’s make sure you get invited back.

How’s that work, you ask?  Well, I always find that bringing food to the party is a good start.

It doesn’t need to be fancy.  In fact, simpler is usually better with a dish that has to travel.  And, you don’t want to be on your feet all morning just before you leave for the party.  Here’s something that might just fit the bill.

Basic Coleslaw
Serves plenty

1 large head of cabbage
1 – 2 carrots
1 cup of mayonnaise (low-fat is okay)
2 Tbsp sugar
2 Tbsp apple cider vinegar
1 Tbsp white vinegar
3 Tbsp canola oil
1 tsp mustard powder
1/4 tsp ground coriander
salt, to taste

Shred cabbage and carrots.  Or, use a bag of coleslaw mix, if you must.

Whisk together mayo (I use a mix of full-fat and low-fat), sugar, vinegars, and oil.

Add spices, and whisk smooth.

Pour over vegetables.

Stir gently to combine and fully coat the vegetables.

Store covered in refrigerator.  When ready to serve, stir again to bring up any dressing from the bottom of the container.

Leave a comment

Filed under Salad

Homemade Cole Slaw

As a side for the smoked chicken, my husband wanted to make some cole slaw.  I convinced him to make the dressing himself and not buy something ready made.  We were all very grateful.

Old-Fashioned Cole Slaw

1 head of cabbage, shredded finely
1 bunch of green onions, finely chopped
1/2 cup finely chopped carrots
1 tsp salt
2 tsp dry mustard
4 tsp sugar
1/2 tsp cayenne, optional
4 Tbsp flour
2 eggs
2 cups heavy cream
1/2 cup white vinegar

Finely shred cabbage.  We used our Oneida Polished Black Mandolin Interchangable Slicer, which is a very useful kitchen tool.

Add chopped green onions and carrots.

Into a double boiler or heavy-bottomed saucepan, add salt, dry mustard, sugar, cayenne, and flour.

Start heating and slowly stir in eggs, cream, and vinegar.

Stir and cook over boiling water or over low heat until slightly thick.

Let the dressing cool and then drizzle over vegetable mixture, stirring well.

Keep covered in the refrigerator until ready to serve.  My husband prefers the slaw after a few hours, so it is an easy side dish to make well before your guests arrive.  Please believe me when I say it is worth the trouble to make the dressing yourself and not just open a jar and pour.

Leave a comment

Filed under Salad

The Joy of My Husband Cooking

Last night my husband made stuffed cabbage for me and our friends, Dave and Wendy.  He likes to pretend that he isn’t a good cook or doesn’t really enjoy cooking, but he is totally bluffing – he just isn’t as obsessed with it as I am.  My husband has some natural talent in the kitchen, and we enjoy working on dinner together.   Last night, however, I just provided the company and he did all the work.

You will find many variations of this comfort food, as every family with Eastern European roots has their own recipe.  My husband didn’t follow a specific recipe, he just tried to remember what his mother did and made some changes based on his own taste.  He did a great job.  The rolls were full of flavor and delicious.  I hope you are inspired to change the recipe based on your tastes, too.

Stuffed Cabbage Rolls
Makes about 18 rolls

1 head of cabbage
1 lb of ground beef
1 lb of ground pork
1/2 large onion, chopped
3 cloves of garlic, minced
1/2 cup uncooked rice
3/4 cup water
1 tsp oregano
1/2 tsp cayenne
Kosher salt and freshly ground black pepper, to taste
15 oz can tomato sauce

Heat oven to 350 degrees F.

Remove core from cabbage.  Place whole head in a large bot of boiling water.  Cover and cook for about 5 minutes.  Then, simmer until the cabbage is soft enough to pull off individual leaves.  The leaves need to be pliable enough to wrap around the filling, but not so mushy that they fall apart.  The timing can vary, so pay attention.

Once the cabbage is the right consistency, remove from the water and rinse in cool water.  You may want to use a colander to help contain the leaves.  Choose 18 of the largest leaves to use for the rolls.  You can coarsely chop the remaining cabbage and put it in the bottom of your baking dish.  For 18 rolls, we used two glass baking dishes – one 9 x 13 and one 9 x 9.

Now for the meat filling…In a large bowl, mix the beef, pork, onion, garlic, rice, water, and spices.  Mix it with your hands in order to blend everything evenly, but not make the meat to tough.

Lay out each cabbage leaf and place 1/4 to 1/2 cup of the meat filling in the center.  The amount will depend on the size of the leaves and how fat you want the rolls, or as my husband puts it “your desired meat to cabbage ratio.”  Roll away from you one rotation, then flip up each side (it will look a bit like an envelope), then continue rolling away from you to fully encase the filling and create a neat roll.

Place each roll, seam down, in your baking dishes.  Once all rolls are in place, evenly pour tomato sauce over each dish.


Place in oven and bake for about an hour and ten minutes.  Serve with the sauce and cabbage ladled on top.

Leave a comment

Filed under Beef