Corned Beef & Cabbage
1 ¾ Pounds Onions – Divided
2 ½ Pounds Carrots – Divided
6 Pounds Corned Beef Brisket
1 Cup Malt Vinegar
8 Ounces Stout Beer
1 Tablespoon Mustard Seed
1 Tablespoon Coriander Seed
½ Tablespoon Black Peppercorns
½ Tablespoon Dill Seed
½ Tablespoon Whole Allspice
2 Bay Leaves
3 Pounds Cabbage
2 ½ Pounds Small Red Potatoes
½ Cup Coarse Grain Mustard
½ Cup Dijon Mustard
Divide onions and carrots and chop enough to fill 1 cup of each, reserving the rest. In a heavy duty 4 gallon pot, place the corned beef, chopped onions, carrots, malt vinegar, stout beer, mustard seeds, coriander seeds, black peppercorns, dill seeds, whole allspice and bay leaves. Add enough water to cover the corned beef and stir to combine. Bring to a boil, cover and simmer for about 3 hours or until meat if fork tender. While the corned beef is cooking, cut the reserved onions into eight wedges and the carrots into 2 inch chunks. Slice each head of cabbage into 8 wedges. Add onions, carrots and red potatoes to the cooked corned beef, with the cabbage on top. Cover and return to a boil. Reduce heat and simmer for about 20 minutes or until potatoes and cabbage are fork tender.
To serve, cut corned beef against the grain into thin slices and accompany with the cooked vegetables. Dijon mustard and coarse grained mustard complement the corned beef as optional condiments. Serves 12
Mu Shu Pork Stir Fry
2 Tablespoons Soy Sauce
2 Tablespoons Rice Wine
1 Teaspoon Dark Sesame Oil
2 Teaspoons Cornstarch
1 ½ Pounds Boneless Pork Loin (Trimmed & Cut Into Strips)
10 Dried Shiitake Mushrooms
½ Cup Sliced Green Onions
12 Cloves Minced Garlic
2 Tablespoons Minced Fresh Peeled Ginger
¼ Cup Dried Wood Ear Mushrooms
3 Tablespoons Rice Wine
3 Tablespoons Soy Sauce
½ Teaspoon Cornstarch
½ Teaspoon Sugar
¼ Teaspoon Black Pepper
1 Tablespoon Vegetable Oil – Divided
2 Large Lightly Beaten Eggs
3 Cups Thinly Sliced Napa Cabbage Stalks
4 Cups Thinly Sliced Napa Cabbage Leaves
2 Tablespoons Rice Wine
½ Hoisin Sauce
1 Tablespoon Soy Sauce
16 Mandarin Pancakes
Combine the first four ingredients in a zip lock plastic bag. Add the pork and marinate in the refrigerator for at least 1 hour. Turn occasionally. After an hour remove pork from the plastic bag and discard the marinade.
Combine boiling water and dried shiitake mushrooms in a bowl. Cover and let stand for 20 minutes. Drain and discard the mushroom stems. Thinly slice the mushroom caps. Combine the sliced mushroom caps, green onions, garlic and ginger in a small bowl. Set aside.
Combine boiling water and wood ear mushrooms in a bowl. Cover and let stand for 20 minutes. Drain and cut mushrooms into thin slices. Set aside.
Combine 3 tablespoons rice wine and the next 4 ingredients (3 tablespoons rice wine, 3 tablespoons soy sauce, ½ teaspoon cornstarch, ½ teaspoon sugar, ¼ teaspoon black pepper) in a small bowl. Stir well with a whisk. Set aside.
Heat 1 ½ teaspoons vegetable oil in a wok (or large skillet) over medium high heat. Add pork and stir fry for three minutes. Remove pork from pan and add 1 ½ teaspoons vegetable to the pan. Add eggs and stir fry for 30 seconds. Add shiitake mushroom mixture and stir fry 1 ½ minutes. Add cabbage and stir fry for 30 seconds. Add the wood ear mushrooms, cabbage leaves and 2 tablespoons rice wine and stir fry for 1 minute. Add the pork and cornstarch mixture and stir fry for 2 minutes. Place pork mixture on a platter.
Combine hoisin sauce and 1 tablespoon soy sauce. Spread about 1 ½ teaspoons hoisin sauce mixture on uncooked surface of each Mandarin Pancake. Top each pancake with ½ cup pork mixture and roll up. Makes 16 pancakes
2 Cups Unbleached Flour
1 Cup Boiling Water
1 ½ Tablespoons Dark Sesame Oil
Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and water in a large bowl. Stir until a soft dough forms. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (for about 3 minutes). Shape the dough into a 1 ½ inch thick log. Divide the dough into 16 equal portions. Roll each dough portion into a 6 inch circle on a lightly floured surface. Brush 8 pancakes evenly with oil. Top each with one of the remaining pancakes, gently pressing together.
Heat a medium nonstick skillet over medium high heat. Place 1 pancake stack in pan and cook 1 minute on each side or until slightly puffed. Remove from pan and cool. Peel pancakes apart. Fill with Mu Shu Pork mixture. 16 Servings
Low Fat Reuben Sandwich
8 Slices Dark Rye or Pumpernickel Bread
¼ Cup Nonfat Thousand Island Salad Dressing
8 Ounces Thinly Sliced Low Fat Corned Beef, Turkey or Chicken
½ Cup Sauerkraut (rinsed & well drained)
1 Cup (4 ounces) Shredded Low Fat Swiss Cheese
Lay out the bread slices on a clean work surface and spread the tops with salad dressing. Top 4 slices with the meat of your choice, sauerkraut and cheese. Cover with the remaining bread slices, dressing side down.
Grease a large skillet with NONSTICK cooking spray and place over medium heat. Cook 2 sandwiches at a time until the bread toasts and the cheese melts – turning only once (5 minutes on each side). Repeat with the remaining sandwiches, keeping the first batch warm while frying the second batch. Serve warm. 4 servings.
1 Four Pound Whole Head Cabbage
1 Tablespoon Olive Oil
1 Medium Finely Chopped Onion
1 Pound Ground Beef
½ Pound Lean Ground Pork
2 Cups Cooked Rice
1 Large Egg
1 Tablespoon Kosher Salt
1 Teaspoon Fresh Ground Pepper
½ Teaspoon Paprika
10 Ounce Can Tomato Juice
Heat the oven to 325° F. Remove core from cabbage and place whole lead in a large pot filled with salted, boiling water. Cover and cook for about three minutes. The goal is for the leave to be softened enough to pull of the individual leaves. You will need about 18 leaves. When the leaves are cool enough to handle, cut away the thick center stem from each leave – without cutting all the way through. Cop the remaining cabbage and place it in the bottom of a greased casserole dish or a dutch oven.
Next sauté the chopped onion in olive oil until tender. Let it cool, transfer to a large bowl and mix with ground beef, ground pork, rice, egg, salt, pepper and paprika. Combine thoroughly, but don’t over mix or the meat will become tough.
Place about ½ cup of the filling on each cabbage leaf. Roll away from you to encase the meat. Flip the right side of the leaf to the middle and then flip to the left side. You will have something that looks like an envelope. Once again, roll away from you to create a neat little packet.
Place the cabbage rolls on top of the chopped cabbage in layers in the casserole dish or dutch oven. Pour tomato juice over the rolls. Cover and place in the oven. Bake for approximately two hours or until cabbage is tender and the meat is cooked.
Serve with pan juices or top with sour cream. You choose.
Makes about 18 stuffed cabbages
2 Cups Shredded Green Cabbage
2 Cups Shredded Red Cabbage
1 Cup Shredded Carrot
1 Medium Thinly Sliced Onion
5 Tablespoons Soy Sauce
¼ Cup Rice Vinegar
2 Large Minced Garlic Cloves
1 Tablespoon Sugar
½ Teaspoon Ground Ginger
¼ Teaspoon Dried Crushed Red Pepper
Combine green and red cabbage and onion in a large bowl. Add remaining ingredients and toss to blend well. Cover salad and refrigerate at least 1 hour and up to 3 hours. Toss occasionally.
4 Tablespoons Olive Oil
12 Ounces Fully Cooked Chicken Sausages (About 4) Halved Lengthwise – Then Cut Crosswise Into ½ Inch Thick Slices
4 Cups Thinly Sliced Green Cabbage (about ½ small head) – Savoy Cabbage Works Well Too
3 Leeks (white and pale green parts only) Halved Lengthwise, Then Thinly Sliced Crosswise – About 3 Cups
2 Cups Baby Carrots – Cut In Half Lengthwise – Then Halved Croswise
2 Tablespoons Tomato Paste Concentrate (from tube)
2 Tablespoons Chopped Fresh Italian Parsley
1 Tablespoon Chopped Fresh Rosemary
8 Cups Chicken Broth
15 Ounces of Cooked Cannellini (white kidney beans)
Heat 2 tablespoons olive oil in heavy large pot over medium to high heat. Add sausage slices and sauté until brown around the edges for about 5 minutes. Add cabbage and sauté for 2 minutes. Transfer to a bowl. Add the remaining 2 tablespoons olive oil to the same pot and heat over medium heat. Add the leeks, carrots and sauté until soft, stirring occasionally for about 5 minutes. Add the tomato paste, parsley and rosemary. Stir 1 minute. Add broth, sausage & cabbage mixture and beans. Bring to a boil. Reduce heat and simmer until vegetables are tender. This will be at least 40 minutes. Season to taste with salt and pepper. So simple and great for cold weather!
*Note: You can omit the sausage for a veg version of this soup.