Guest guest Posted August 6, 2000 Report Share Posted August 6, 2000 Bubble and Squeak Cabbage Strudel Carrot & Cabbage Stuffed Peppers Country Lima Bean & Cabbage Soup Crunchy Vegetable Wrap Garden Paprikash * Exported from MasterCook * Bubble and Squeak2 Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 unpeeled potatoes -- boiled 4 cups cabbage -- chopped 1/2 yellow onion -- chopped freshly ground black pepper -- to taste Mash the potatoes. Add the greens and onion. Mix together and form into patties by hand. Fry over medium-low heat until golden brown on the bottom (1/2 hr) Invert onto a plate and serve with optional salt. Delicious with a beer and a green salad. Patties can be frozen and cooked at your convenience. Serves 4-6. Preparation Time: 20 minutes. | - - - - - - - - - - - - - - - - - - - Per serving: 110 Calories (kcal); 1g Total Fat; (7% calories from fat); 6g Protein; 24g Carbohydrate; 0mg Cholesterol; 66mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : TKL Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Cabbage Strudel Recipe By :New Recipes from Moosewood Restaurant, page 139 Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cooked brown rice 2 tablespoons vegetable oil 3 cups onion -- chopped 7 1/2 cups cabbage -- shredded 2 teaspoons caraway seeds 2 teaspoons dried dill 1 teaspoon salt black pepper to taste 8 ounces cream cheese -- cubed 1/2 cup Swiss cheese (1 3/4 ounces) -- grated 1 cup cheddar cheese (3 ounces) -- grated 2 eggs 1/2 pound phyllo dough 1/4 pound melted butter caraway seeds for topping Sauté the onions in oil until translucent. Add the cabbage, caraway seeds, dill, salt, and pepper. cook covered stirring frequently, until the cabbage softens. Uncover and continue cooking until the cabbage is limp and both the cabbage and onions are beginning to brown. Light browning gives a sweeter, richer flavor. Remove from the heat and drain the excess liquid. In a large bowl, mix the cooked rice with the cream cheese and the grated cheeses. Add the eggs and sautéed vegetables. Mix well. Preheat the oven to 350°. Assemble the strudel* and sprinkle the top with caraway seeds. Bake for about 45 minutes or until golden brown. Allow to rest 10 minutes before slicing. Serve with pickled beets and applesauce. - - - - - - - - - - - - - - - - - - - Per serving: 559 Calories (kcal); 38g Total Fat; (68% calories from fat); 11g Protein; 27g Carbohydrate; 145mg Cholesterol; 848mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Carrot & Cabbage Stuffed Peppers Recipe By :Southern Living Serving Size : 6 Preparation Time :0:20 Categories : Peppers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 red, green, or yellow bell peppers -- (or combination) 3 tablespoons olive oil 3 tablespoons cider vinegar 1 1/2 teaspoons sugar 1 teaspoon Herb Seasoning -- (recipe follows) 1 10 oz bag shredded cabbage 3 carrots -- shredded 1 small sweet onion -- diced 1 teaspoon poppy seeds Garnish: fresh basil sprigs Cut bell peppers in half lengthwise; remove seeds. Whisk oil and next 3 ingredients in a large bowl; add cabbage and next 3 ingredients and toss. Spoon into bell pepper halves. Garnish if desired. - - - - - - - - - - - - - - - - - - - Per serving: 102 Calories (kcal); 7g Total Fat; (60% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 22mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Country Lima Bean & Cabbage Soup Recipe By :adapted from The Crockery Cook, Mable Hoffman, pg 67 Serving Size : 8 Preparation Time :0:00 Categories : Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dried baby lima beans -- rinsed 8 cups vegetable broth 1 onion -- chopped 1 teaspoon chopped fresh marjoram 1 clove garlic -- minced 1/2 teaspoon dried red pepper flakes -- crushed 1/2 teaspoon salt 1/4 teaspoon pepper 3 cups shredded cabbage In slow cooker, combine all ingredients. Cover and cook on low 10 to 11 hours or until beans are tender. Ladle into individual bowls. - - - - - - - - - - - - - - - - - - - Per serving: 175 Calories (kcal); 4g Total Fat; (19% calories from fat); 7g Protein; 29g Carbohydrate; 2mg Cholesterol; 1765mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crunchy Vegetable Wrap Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : March '98 Sandwiches Vegetables Vegetarian Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup tub-style fat-free cream cheese 4 (10-inch) fat-free flour tortillas 4 curly leaf lettuce leaves 1 cup alfalfa sprouts 1 cup shredded red cabbage 1/2 cup chopped tomato 1/4 cup (1 ounce) crumbled blue cheese 2 tablespoons finely diced red onion Spread 1 tablespoon cream cheese over each tortilla; top each with a lettuce leaf. Divide sprouts and remaining ingredients evenly among tortillas; roll up. Cut each rolled wrap in half diagonally. Serving Size: 1 wrap Source: " Cooking Light, March 1998, p.120 " Copyright: " © Cooking Light " Yield: " 4 Wraps " - - - - - - - - - - - - - - - - - - - Per serving: 147 Calories (kcal); 8g Total Fat; (45% calories from fat); 6g Protein; 15g Carbohydrate; 22mg Cholesterol; 322mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 473 25064 810 0 0 0 2992 20221 * Exported from MasterCook * Garden Paprikash Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : March '97 Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons vegetable oil 2 cups chopped cabbage 1 cup chopped onion 1 cup sliced baking potato -- cut into 1/4-inch slices 1/2 cup sliced carrot 1/2 cup sliced green bell pepper 1/2 cup sliced red bell pepper 2 garlic cloves -- minced 1 tablespoon Hungarian sweet paprika 1 1/2 teaspoons grated lemon rind 1 teaspoon caraway seed 1/4 teaspoon crushed red pepper (1/4 to 1/2 teaspoon) 2 cups plain soy milk 1 cup no-salt-added tomato juice 2 teaspoons low-sodium tamari or soy sauce Heat oil in a large saucepan over medium heat. Add cabbage and next 10 ingredients (cabbage through red pepper); sauté 3 minutes. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until tender and mixture begins to thicken. Serve with noodles. Serving Size: about 1 1/4 cup Source: " Cooking Light, March 1997, p.176 " Copyright: " © Cooking Light " - - - - - - - - - - - - - - - - - - - Per serving: 154 Calories (kcal); 5g Total Fat; (28% calories from fat); 7g Protein; 23g Carbohydrate; 0mg Cholesterol; 139mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 2415 0 2135 0 3572 4695 620 1032 0 0 3002 5062 5298 20119 Quote Link to comment Share on other sites More sharing options...
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