Posts Tagged ‘cabbage’

St. Patrick’s Day Feast

Since St. Patrick’s Day was on a Wednesday, I decided to make a few Irish favorites instead of going out and getting wasted.

First up is Oven Roasted Cabbage. It was really simple to make and turned out fantastic.

1 head of cabbage
olive oil
salt and pepper to taste

Cut the cabbage into wedges (or more or less, depending on the size of your head), and spread them out on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast at 400 for 20 min, then stir cabbage and roast for an additional 10-20 min, until the edges are brown and crispy.

Next up is Colcannon. I had never heard of this dish until I saw it on Tastespotting. It’s a little more labor intensive, but it was worth it.

Fruity extra virgin olive oil, as needed
3 cups of warm cooked potatoes- leftovers work beautifully for this
3/4 cup or so warm plain hemp, nut or rice milk
Sea salt and fresh ground pepper
4 cloves garlic, minced
2 rounded cups thinly shredded cabbage- I used both green and purple cabbage
1 medium carrot, peeled and shredded thin
5 scallions (spring onions), sliced- reserve a few slices for garnish
3/4 cup chopped roasted green chiles- mild or spicy

Preheat the oven to 350 degrees F. In a large mixing bowl, mash and whip the warm potatoes with the warmed hemp milk until creamy smooth. Drizzle with olive oil, to taste; and season with sea salt and ground pepper. Stir in. Taste test for seasoning. Set aside. In a skillet, heat a dash of olive oil over medium-high heat and add the garlic. Stir for less than a minute. Add the shredded cabbage, carrots and scallions. Cook and stir for a few minutes- just until the cabbage has wilted and softened a bit, but still tender-crisp. Stir in the green chiles and remove from heat.
Add the cabbage skillet mixture to the smashed potatoes and stir together. Spoon the colcannon into a casserole dish and cover. Bake at 350 degrees F for 20 to 30 minutes, until piping hot. Serve with a garnish of sliced scallions.

And last but not least, I made some bread to go with it. I was planning on making Irish Soda Bread, but once I started getting the ingredients together I realized I didn’t have baking powder! So I just made another loaf with the recipe I’ve posted here.

You might be wondering where the protein is in this meal, well I ended up not making one because all this was enough as is. It was very filling and very good!


Bento #22

Last night I posted a recipe for Asian Style Cabbage & Noodles. It was something that I threw together with some vegetables I had on hand and thought it turned out really well. But now it’s time for the whole bento. I didn’t have my bento supplies with me, so I had to use the arrangement of the foods to make it appealing and I think it works.


Of course you can see the asian noodles and cabbage, then on the left we have a half of pita tore into bite sized chunks with some hummus, and some sliced strawberries and kiwi with raw unsalted pumpkin seeds.

I never knew pumpkin seeds were so healthy until recently. My friend did the Master Cleanse and wanted some pumpkin seeds for when she was done so I checked out the health benefits. Two of major things pumpkin seeds have in them is zinc and magnesium. In 1/2 cup of pumpkin seeds you get 92% of your daily magnesium. They taste somewhat like a sunflower seed but larger. Personally I prefer the taste of almonds or walnuts, but they’re a nice snack and aren’t as expensive as nuts.

I also entered this bento in a competition, click here to check it out.

Asian Style Cabbage & Noodles

After learning the health benefits of cabbage, Jason and I have been trying to eat more. A couple days ago we bought a head of cabbage for the stir fry I made. We still had half left, so while making my bento for tomorrow, I thought some cabbage in my noodles would be a good way to get some extra cabbage in my diet and help use some of it up.

I’ll wait until tomorrow to post the whole bento, but here’s a little teaser.

Asian Style Cabbage & Noodles

1 serving asian style noodles
1 slice cabbage, chopped
1 clove garlic, minced
1/4 tsp chili garlic paste
1 tsp soy sauce
1 green onion stalk, sliced
1/4 tsp sesame oil
salt and pepper to taste
red pepper flakes to taste

Get water boiling in a small saucepan. Once it is boiling add cabbage and garlic and cook for a minute, then add the noodles. Add chili paste and cook until noodles are done (about 3 minutes). Drain water and add green onion, sesame oil, and seasonings to taste. The water could also be left to make a soup.

Veggie Stirfry

For dinner tonight, I got a bunch of veggies together to make a nice stirfry with rice for Jason and I.
Here you can see the large plate full of veggies I cut up in preparation to cook.

Veggie Stirfry

1/2 small head of cabbage, chopped
1/2 onion, chopped
4 green onions, chopped
1/2 bell pepper, chopped
1 carrot, sliced
3 mushrooms, sliced
2 cups broccoli
2 cloves garlic, minced
1 cup brown rice
3 tbsp soy sauce
3 tbsp asian sauce of choice
3 tbsp water
1 tsp sesame oil
2 tsp olive oil
1 tsp chili garlic paste

Cook rice. Heat olive oil in large saucepan, when hot add onion, garlic and bell pepper. Once they have cooked for 2 minutes, add carrots and broccoli. Cook for another minute, then add sauces. After the broccoli has cooked for a couple more minutes, add the rest of the vegetables, chili paste, sesame oil, and water. Stir until vegetables get thoroughly mixed with sauce and cook down. When all the vegetables are done turn off heat and serve over rice.


Older Recipes

I thought I’d go ahead and post some pictures and recipes that I already had from another website. They don’t have the best presentation, but I’m going to work more on presentation when taking pictures from now on… I just need to get my camera!

Kimchii – This is a traditional Korean staple. It can be eaten as an appetizer or as a garnish with other dishes. It may seem kind of scary at first, but it is spicy and delicious. In this recipe I used vegan kimchi base, make sure you check the label carefully because many kimchii brands have anchovies in them.


1 small bottle kimchi base
2 cups chopped (in big chunks) Napa cabbage
a few green onions, in 3-4″ pieces
radishes, cut into quarters
1 tsp salt

Add all the veggies into a container that has a lid and add kimchi base, about 1/4 cup water, and salt. Can be enjoyed as is, or wait a few hours or days and it will be spicier.

Haluski AKA “Cabbage and Noodles” – This dish is Polish and is traditional in New England . I got this recipe online and changed it around a bit to have more of an asian feel to it.


1 cabbage
1 lb. of noodles
1/2 to 3/4 cups of vegan margarine
salt & pepper

Cut cabbage in half and cut out the core. Cut each half into long, thin-ish strips. Put cabbage strips in a large pot along with the margarine over medium heat. Use 1/2 to 3/4 cups margarine (1 to 1 1/2 sticks) depending on how big your cabbage is. Let the cabbage and margarine simmer until cabbage is wilted and yellow. While cabbage is simmering, boil your pound of noodles. When both cabbage and noodles are done, drain the noodles and mix them with the cabbage. Stir. Add as much salt and pepper as you desire.

5 cups Napa cabbage
2 cloves garlic, minced
½ small onion, minced
1 cup noodles (I used macaroni b/c that’s all I had)
3 tbsp vegan margarine
hot sauce or chili paste to taste
salt and pepper
Add margarine to skillet, once melted all garlic and onion. Once the onion is lightly cooked, add cabbage. As this is cooking, boil noodles. Add the hot sauce or chili paste, and salt and pepper to skillet. Once noodles are done, drain them and add them to the skillet. Stir and cook a couple more minutes.