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Cabbage Recipes

Sauteed Cabbage – Easy Cook Recipe

Sauteed Cabbage

Sauteed cabbage is a fast easy cook. It creates a great side dish for any meal. Addionally, cabbage is high in vitamin C, in fact a ½ cup of cabbage provides 45% of the daily recommended amount of vitamin C. The trick here is to slice the cabbage thin to help cook the cabbage.

Ingredients

1 small head white cabbage, including outer green leaves (2 1/2 pounds)
2 tablespoons butter
1 tablespoon of canola oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Directions

Cut the cabbage in half and cut the core out from each half. With the cut-side down, slice it as thinly as possible, use a mandolin with a narrow setting.

Melt the butter in a large saute pan or cast iron skillet over medium-high heat, once melted add the canola oil. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm. For a good sauteed cabbage use fresh and firm cabbage.

Eggplant Recipes

Spicy Eggplant and Cauliflower

Spicy Eggplant and Cauliflower with Basil

I am a sucker for curry so whenever given a chance I will try it. Since eggplant is typically productive for us this is a good recipe. Spicy eggplant and cauliflower with basil can be put into Tupperware and frozen for future use – go-preppers-go!!

Ingredients

1 ½ cups rice
salt
2 large garlic cloves, finely chopped
1 tablespoon freshly grated ginger
1/3 cup olive oil
2 teaspoons Thai red curry paste
3 small (about 1 1/2 pounds), cut lengthwise into ½” wedges – use a mandolin if you have to maintain consistency
1/2 head cauliflower (about 1 pound), broken into florets
1 15 ounce can chickpeas – I use regular garden peas. They have 1/5 the amount of carbs!!
2 cups bean sprouts
½ cup fresh basil leaves – try to “chiffonade” the leaves for that extra effect

Directions

Heat oven to 450 F.

In a large saucepan, combine the rice, ¼ teaspoon salt, and 2 ¼ cups water and bring to a boil.

Cover and simmer on low until the water is absorbed, about 15 minutes. Remove from heat and let sit 5 minutes.

While the rice is cooking, whisk together the garlic, ginger, oil, curry paste, 1 ¼ teaspoons salt, and ½ cup water. Toss with the eggplants and cauliflower.

Transfer to a roasting pan in a single layer. Roast until tender, about 30 minutes, stirring occasionally, adding the chickpeas during the last 5 minutes.

Remove the vegetables from oven and toss with the bean sprouts and basil. Pour the spicy eggplant and cauliflower over and serve.

Look at other eggplant recipes https://traderscreek.com/recipes/recipe-index/

Eggplant Recipes

Curried Eggplant with Tomatoes

Curried Eggplant with Tomatoes and Basil

Ingredients

1 cup white rice
salt and black pepper
1 tablespoon olive oil
1 onion, chopped
2 pints cherry tomatoes, halved
1 eggplant (about 1 pound), cut into 1/2-inch pieces – leave on skin
1 1/2 teaspoons curry powder
1 15 ounce can chickpeas – frankly green peas work as well and I like better. All up to the cook
1/2 cup fresh basil

Directions

In a medium saucepan with a lid, combine the rice, 1 ½ cups water, and ½ teaspoon salt and bring to a boil. Stir the rice once, cover, and reduce heat to low. Simmer for 18 minutes. Remove from heat and let stand, covered.

Heat the oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened and translucent, 4 to 6 minutes.

Stir in the tomatoes, eggplant, curry powder, 1 teaspoon salt, and season with black pepper. Cook, stirring for about 2 minutes.

Add 2 cups water and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, 12 to 15 minutes. If you want you can substitute vegetable broth or chicken stock for the water.

Stir in the chickpeas (peas) and cook just until heated through, about 3 minutes.

Remove the vegetables from heat and stir in the basil. Spoon the curried eggplant with tomatoes and basil over the rice. This recipe makes a great vegetarian meal or a hearty side dish that will complement any meat.

Look at other eggplant recipes https://traderscreek.com/recipes/recipe-index/

Eggplant Recipes

Ratatouille Recipe

Ratatouille Recipe

We came upon this ratatouille recipe as we attempted to find ways to use the produce from our garden. Over the years our garden has produced fantastic amounts of eggplant. The first year we ate a lot of eggplant parmesan. Over time we needed to add new recipes to avoid the monotony of just one dish. After-all running at about 35 lbs. – 50 lbs. each year you need some diversity. Ratatouille can be anything – a veggie side dish, appetizer or even a sauce in a hearty pasta dish. It’s all yours to decide.

Ingredients

28 ounces whole stewed-peeled tomatoes
6 tablespoons extra-virgin olive oil
1 large eggplant, skinned, cut into 1-inch pieces
Coarse salt and ground pepper
2 large yellow onions, diced large
1 head garlic, cloves smashed and peeled
2 bell peppers, seeded and diced large
2 large zucchini, diced large
1 bay leaf
1 tablespoon fresh marjoram or oregano leaves
2 to 3 tablespoons red-wine vinegar

Directions

Preheat oven to 350 degrees. Place tomatoes and juices on a rimmed baking sheet and use your hands to break tomatoes into 3/4-inch pieces. Drizzle with 2 tablespoons oil and bake until thickened, 30 minutes, stirring every 10 minutes.

In a colander, toss eggplant with 1 1/2 teaspoons salt. Let sit 20 minutes, then squeeze out excess liquid. In a large pot, heat 4 tablespoons oil over medium heat. Add onion and cook, stirring occasionally, until translucent, 5 minutes. Add garlic and cook until onions and garlic are soft, 5 minutes more. Add peppers and cook, stirring, until crisp-tender, 4 minutes more. Season with salt and pepper.

Add tomatoes, eggplant, zucchini, bay leaf, and marjoram to pot. Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low, partially cover, and cook at a gentle simmer until vegetables are tender but not mushy, 15 minutes. Season to taste with vinegar, salt, and pepper. Remove bay leaf before serving.

Fantastic side dish to strong meats, lamb, can be used as a base sauce with pasta or just spoon onto toast and enjoy

Look at other eggplant recipes https://traderscreek.com/recipes/recipe-index/

Eggplant Recipes

Roasted Eggplant and Tomato Soup

Roasted Eggplant and Tomato Soup

We came upon roasted eggplant and tomato soup as we attempted to find ways to use the produce from our garden. Over the years our garden has produced fantastic amounts of eggplant. The first year we ate a lot of eggplant parmesan. Over time we needed to add new recipes to avoid the monotony of just one dish. After-all running at about 35 lbs. – 50 lbs. each year you need some diversity. I am a soup lover so we found some recipes and tried. This is a takeoff of a Rachael Ray recipe – beauty of cooking is make it your own!!

Ingredients

2 tablespoons olive oil, plus more for liberal drizzling
1 large firm eggplant, halved, scored with paring knife
Salt and freshly ground black pepper
1 bulb garlic
2 tablespoons fresh thyme, chopped
1 teaspoon crushed red pepper flakes
1 onion, chopped
2 tablespoons tomato paste
4 cups chicken stock
1 cup dry red wine
32-ounces of sauce tomatoes
A few leaves fresh basil

Directions

Preheat the oven to 425 degrees F.

Pour enough oil to coat the center of a baking sheet.

Salt & pepper the scored eggplant, place cut sides down on the baking sheet in the olive oil.

Take the garlic cut in half (so the top and bottom are intact and holding the pieces of individual cloves. Sprinkle with olive oil, salt & pepper, wrap in aluminum foil and roast with the eggplant.

Roast for about 40 minutes. Cool to handle.

Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the thyme, crushed red pepper flakes, onions and salt and pepper and stir to soften, 5 minutes. Add the tomato paste and stir 1 minute more. Then add the stock, wine, and tomatoes.

Scrape the eggplant away from skin and add the flesh, along with the roasted garlic cloves after you remove from the skins. Add the basil. Puree the soup with an immersion blender or in a blender. Simmer to thicken.

Add a spoonful of sour cream if you like

Look at other eggplant recipes https://traderscreek.com/recipes/recipe-index/

Broccoli Recipes

Broccoli Cheese Soup Recipe

Broccoli Cheese Soup

My wife went out to the garden and picked broccoli from the garden. She did an internet search and came up with a recipe for broccoli cheese soup. She did some tweaking and ended up with what I consider an A+ soup recipe.broccoli cheese soup made with a good sharp cheddar cheese. A meatless dish for everyone

Ingredients

3 tbsp. unsalted butter
1 medium chopped onion
¼ cup melted butter
¼ cup flour
1 quart of half-and-half cream
1 quart chicken stock
1 lb. fresh broccoli (about 2 cups)
2 cups carrot, grated
1/2 tsp. nutmeg
1 lb. grated sharp cheddar cheese
Salt and pepper to taste

Directions

In a large skillet, sauté the onion in 2 tablespoons of unsalted butter until the onion is translucent then set aside.

In a large pot make a rue by whisking together the ½ cup (1 stick) melted butter and flour over medium heat for about 3-4 minutes. Slowly stir in the half and half and chicken stock. Let it simmer for about 20 minutes.

Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender. Add nutmeg, salt and pepper and sharp cheddar cheese. Let the cheese melt and then serve.

You can jazz up this broccoli cheese soup by first roasting the broccoli in the oven to given a slightly hearty taste. However you make it, you will end up with a really hearty soup. This can be served as a main entrée for dinner or as a “warmer-upper” on a cold winter day.

A nice hot thermos of broccoli cheese soup while ice fishing or lunch when out and about in the woods will provide a full stomach and energy.

Check our wild life recipes