Here are a few recipes I had for red cabbage. The last one is from the
Fatfree Mailing List but it was posted quite a while ago. I don't know if
it is in the archives or not, but here it is. Hope you find something you
can use!
Kristin
* Exported from MasterCook Mac *
Red Cabbage (German)
Recipe By : The Frugal Gourmet on Our Immigrant Ancestors (adapted)
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Ethnic Foods
Amount Measure Ingredient -- Preparation Method
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1 yellow onion -- peeled and sliced
3 pounds red cabbage
3 apples, unpeeled -- cored and sliced
1 cup vegetable broth
4 tablespoons red wine
4 tablespoons distilled vinegar
4 tablespoons brown sugar
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
In an 8-qt. stove-top covered casserole, saute the onion, sliced cabbage
and apples in water (or broth, if preferred) until the cabbage begins to
collapse a bit.
Add the remaining ingredients and cover. Cook over medium heat, stirring
occasionally, until all is tender, about 1 hour.
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* Exported from MasterCook Mac *
Chopstick Salad
Recipe By : Cooking Light, October 1994, page 146
Serving Size : 4 Preparation Time :0:10
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups broccoli, carrot, and red cabbage
1 1/2 cups seeded julienne-cut peeled cucumber -- (2-inch)
1/2 cup julienne-cut red bell pepper -- (2-inch)
3 tablespoons rice vinegar
2 tablespoons low-sodium teriyaki marinade and sauce
1 teaspoon sugar
1/4 teaspoon chili oil
Combine the first 3 ingredients in a bowl. Combine vinegar and next 3
ingredients; stir well. Pour over broccoli mixture; toss gently. Cover and
chill 2 hours. Yield: 4 cups (serving size: 1 cup).
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* Exported from MasterCook Mac *
Outrageous Two-Night Orzo
Recipe By : Fatfree Mailing List
Serving Size : 4 Preparation Time :0:00
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces orzo
1 1/2 ounces seasoned vegetarian sausage -- sliced
1 green bell pepper -- chopped
1 red bell pepper -- chopped
2 large carrots -- finely chopped
1 large red onion -- chopped
1/2 large leek -- chopped
1/4 head red cabbage -- chopped or shredded
1 summer squash
1 bulb garlic -- minced
28 ounces canned diced tomatoes
1/2 tablespoon ground coriander -- or more if desired
1 teaspoon fennel seed
1 tablespoon oregano
1 tablespoon basil
cayenne -- to taste
salt and pepper -- to taste
Night Two:
15 ounces pinto beans, canned
15 ounces canned diced tomatoes
In a large pan, "saute" sausage and garlic. Then add two or three of the
vegetables at a time, until each "set" is softened, but not mushy. Add more
water if necessary to prevent sticking. Add tomatoes and stir until heated
through. Add spices. Add orzo. Pour water into the pan until orzo is
completely covered and stir until all orzo is submerged (there should be
about 1/4 inch of water above the orzo). Bring just to a boil on high heat,
then simmer covered on low heat, about fifteen minutes, stirring
occasionally,
until orzo is soft. Serve in large bowls.
The second night, to make a second dinner with different tastes and
textures, add tomatoes and beans to the leftovers and reheat.
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NOTES : Serves two hungry people for two nights or four hungry people for
one night.