CABBAGE

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CABBAGE Powered By Docstoc
					                                             ORIENTAL SUPER SLAW
                                             (Makes 4 servings)
                   CABBAGE
How to store:                                1/3 cup vinegar
• Put in refrigerator.                       1/3 cup sugar
• Use within 2 to 3 weeks.                   1 tablespoon creamy peanut butter
                                             1/2 teaspoon ground ginger
How to prepare:                              6 cups shredded green cabbage
1. Rinse in cold water and remove any        2 1/2 cup shredded red cabbage
wilted leaves.                               1 1/2 cups shredded carrot
2. Cut into wedges and then chop or slice.   8 ounces cooked lean beef or chicken, cut
                                             into thin slices
How to cook:
1. Add cut up cabbage to pan with small      1. In a large bowl mix the vinegar, sugar,
amount of boiling water. Do not cover.       peanut butter and ginger. Stir until smooth.
Cook about 2 minutes.
2. Cover and cook 3 to 5 minutes more.       2. Add cabbage, carrot and meat. Stir until
                                             well mixed. Serve or cover and refrigerate
How to use:                                  until serving.
• Chop or slice and add to salads or
sandwiches.
• Take a leaf of cabbage and spread with     APPLES AND CABBAGE
low-fat cream cheese. Roll it up and eat.    (Makes 6 servings)
• Mix chopped cabbage with lemon yogurt.
Add canned pineapple and mandarin            4 cups thinly sliced cabbage
oranges if desired.                          3 cups thinly sliced apples
• Add chopped or sliced cabbage to canned    1 cup sliced onion
soup and heat.                               1/2 cup apple juice or water
• Add cooked cabbage to cooked potatoes.     1/4 cup cider vinegar
                                             1/2 teaspoon salt
Serving size: 1/2 cup of shredded cabbage    Dash pepper

CRISPY APPLE COLESLAW                        1. Put cabbage, apples, onion, and juice in
(Makes 6 servings)                           heavy saucepan or skillet. Cover and cook
                                             over medium heat until slightly tender.
2 cups chopped or shredded cabbage
2 apples, cored and cut up                   2. Add vinegar, salt, and pepper. Cook
1 can crushed pineapple, drained             about 7 minutes more, adding more apple
1/2 cup fat free or regular mayonnaise       juice or water if needed.

1. In a bowl or container, mix cabbage,      3. Serve with cooked ham or bacon, if
apples, and pineapple with mayonnaise.       desired.

                                                          PAR-Story June 2005
2. Cover and refrigerate at least 1 hour.

				
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posted:2/27/2010
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