Red Cabbage with Cranberries

Ingredients:
1/4 cup vegetable oil
4 cups thinly sliced onions
8 cups thinly sliced red cabbage
1 tsp salt, or to taste
2/3 cup apple juice or cider
2 cups fresh or frozen cranberries, sorted and rinsed*
2 TBSP cider vinegar
2 TBSP sugar, or to taste

*If using frozen cranberries, remove from the freezer and allow them to thaw at room temperature while you prepare the ingredients and cook the onions and cabbage.

Procedure:
1. Warm the oil in a large saucepan on medium heat. Add the onions and sauté for about 10 minutes, until translucent. Add the cabbage, sprinkle with the salt, and continue to cook, stirring often, for about 15 minutes, or until the cabbage is tender.
2. Add the apple juice or cider and the cranberries and cook, stirring continuously for 3-4 minutes, just until the cranberries begin to pop. The cranberries should be tender but still hold their shape.
3. Remove the saucepan from the heat, stir in the vinegar and sugar, and serve immediately

 

Coleslaw with Creamy Dill Dressing

Ingredients:
1 medium head green cabbage
1 carrot grated
6 green onions, including some of the green, sliced
1/4 cup thinly sliced radishes (could use turnips, or kohlrabi as well)
1/2 cup green bell pepper (optional)

Dressing:
1/4 cup mayonnaise
1/2 cup plain yogurt
1 tsp Dijon mustard
1  1/2 TBLS sugar
1 1/2 TBLS cider vinegar
1/4 cup fresh dill-minced
1/2 tsp salt
freshly ground pepper

Procedure:
1. In a large bowl combine all the vegetables
2. In a smaller bowl mix the dressing.
3. Pour dressing over veggies, toss to coat, refrigerate for a few hours before serving.

 

Cabbage & Peanut Slaw

Ingredients:
1 medium head green cabbage, cored and shredded (about 8 cups)
1/3 cup mayonnaise
1/4 cup sour cream
1 tsp white wine vinegar
1/2 tsp dry mustard
1/2 tsp curry powder
1/4 tsp salt
freshly ground pepper
1/2 cup roasted salted peanuts

Procedure:
1. Put shredded cabbage in a large bowl.
2. In a small bowl mix together the mayonnaise, sour cream, vinegar, mustard, curry powder, salt, and pepper (to taste).
3. Add dressing to cabbage and mix well.
4. Cover and refrigerate for several hours. Add peanuts and toss just before serving.

Sweet & Sour Borscht

Ingredients:
3 medium beets with leafy tops
2 Tablespoons salad oil
1 small onion, chopped
2 large carrots, diced
2 cups shredded red or green cabbage
1/4 cup lemon juice
2-1/2 Tablespoons dill weed
6 cups vegetable stock
salt and pepper to taste
1/2 cup plain yogurt or sour cream

1. Peel and coarsely chop (or shred) beets. (Only chop good leaves)
2. Heat oil in a 5-quart stock pot over medium heat. Add onion and carrots. Cook, stir occasionally, until vegetables are soft. (approx. 10 mins.)
3. Add beets and tops, cabbage, lemon juice, sugar, dill, and stock; bring to a simmer.
4. Reduce heat to low; cover and simmer until beets and cabbage are tender. (approx. 45 mins.)
5. Season with salt and pepper to taste.
6. Garnish each serving with dollop of yogurt.

Spicy Cabbage Salad

Make this salad as spicy as you like by adding Asian chili paste to taste. Pre-salting the cabbage and allowing it to drain creates crisp, mildly flavored salad. Draining time is about 2 hours, so remember to prepare the cabbage ahead.
Ingredients:
5-6 cups grated green cabbage
1 1/2 tsp salt
1 tsp grated fresh ginger root
1/4 to 1/2 tsp Asian chili paste
2 tsp dark sesame oil
1 tsp brown sugar, packed
2 tsp soy sauce
2 tsp rice vinegar
2 TBSP minced scallions

To Prepare:
1. Place the cabbage in a colander, toss with the salt, and set the colander in the sink. Let it stand at room temperature for about 2 hours.
2. Rinse the cabbage with cool running water and drain well, pressing out some of the liquid.
3. Mix together the ginger root, chili paste, sesame oil, brown sugar, vinegar, soy sauce, and scallions in a large bowl.
4. Add the drained cabbage to the bowl and toss well with the seasonings.
Serve at room temperature or chilled.

 

Sesame Kale Cabbage Salad

1. Shred or thinly slice and mix together:
2 lbs red cabbage
1 bunch kale (Toscano is our favorite, but any kind will do)
¼ cup red onion
2. Add ¼ cup (or more) roasted, chopped walnuts3. Mix dressing ingredients and toss into veggies:
Zest of one lemon or 1 T lemon juice
1 T toasted sesame oil
2 T canola oil
¼ T grated or finely chopped fresh ginger
½ tsp salt
½ tsp sugar

Red And Green Salad

 

Ingredients:
8 ounces fresh mushrooms, quartered
1 cup Reed’s Powerhouse Dressing (recipe below)
1 Ib green beans, trimmed
2 cups water
1 Ib beets, trimmed to 1 inch of greens, roots left attached, well rinsed
Romaine lettuce leaves for lining platter
Radicchio or red cabbage leaves for lining platter
1 large red onion, sliced and separated into rings
8-10 cherry tomatoes for garnish
1 cup ripe black olives for garnish
1/4 cup Horseradish Cream (recipe below)

Directions:
1) In a medium bowl, toss mushrooms with enough dressing to coat. Cover and refrigerate several
hours or overnight.
2) In a large saucepan over medium-high heat, cook beans in boiling salted water to cover until tender-crisp, 6-7 minutes.
3) Cool under running water, drain, and put in a small bowl. toss with just enough dressing to coat the beans. Cover and marinate several hours or overnight in refrigerator.
4) In a large saucepan over high heat, bring the 2 cups of water to boil. Add beets, cover, reduce heat to medium-low, and cook until beets are tender, 30-40 minutes.
5) Cool beets under cold running water and drain. Slip off skins and trim tops and roots.
6) Slice beets crosswise and, in a small bowl, toss with enough dressing to coat. Cover and refrigerate several hours or overnight.
7) To assemble salad:

– Place romaine leaves at one end of a large platter and radicchio leaves at opposite end.
– Arrange beans on radicchio leaves and beets on romaine leaves.
– Mound mushrooms in center, top with onion rings, and garnish with tomatoes and olives.
– Spread Horseradish Cream on beets, but do not cover entirely.
– Serve at once.
Serves 6-8

REEDS POWERHOUSE DRESSING
1/4 cup olive oil
1/4 cup vegetable oil
3 Tbsp. red wine vinegar
2 garlic cloves, coarsely chopped
1 green onion, including some tender green tops, coarsely chopped
2 parsley sprigs, coarsely chopped
1/4 tsp salt
1/4 tsp dried thyme (1/2 tsp fresh, chopped)
1/4 tsp dried oregano (1/2 tsp fresh, chopped)
1/4 tsp dried basil (1/2 tsp fresh, chopped)
1/4 tsp celery salt
1/4 tsp freshly ground pepper
1/4 tsp paprika
1 Tbsp. grated Parmesan cheese
1 tsp Dijon mustard
– Combine all ingredients in a food processor or blender, blend well. Transfer to a container with a tight-fitting lid, refrigerate till ready to use. Shake well before using.
Makes about 1 cup

HORSERADISH CREAM
2/3 cup plain nonfat yogurt
1 Tbsp. freshly grated horseradish or prepared horseradish
1/4 tsp dry mustard
– In a small bowl, stir together all ingredients till well mixed. Cover and refrigerate until ready to use.
Makes about 3/4 cup

 

 

 

Harvest Slaw


2 cloves garlic, chopped
2 tsp crushed caraway seeds
3 Tbsp olive oil
¼ cup cider vinegar
1 Tbsp honey
4 cups finely shredded red cabbage
2 apples, thinly sliced
1 handful dried cranberries
1 handful toasted pecans
¼ cup cilantro, chopped

Cook garlic and caraway in olive oil for about 1 minute.
Whisk in cider vinegar and honey and heat through.
In a large bowl, toss shredded red cabbage with the apple slices, cranberries, and pecans.
Toss with warm dressing and top with cilantro.

 

 

Coleslaw with Creamy Dill Dressing

Ingredients:
1 medium head green cabbage
1 carrot grated
6 green onions, including some of the green, sliced
1/4 cup thinly sliced radishes (could use turnips, or kohlrabi as well)
1/2 cup green bell pepper (optional)

Dressing:
1/4 cup mayonnaise
1/2 cup plain yogurt
1 tsp Dijon mustard
1  1/2 TBLS sugar
1 1/2 TBLS cider vinegar
1/4 cup fresh dill-minced
1/2 tsp salt
freshly ground pepper

Procedure:
1. In a large bowl combine all the vegetables
2. In a smaller bowl mix the dressing.
3. Pour dressing over veggies, toss to coat, refrigerate for a few hours before serving.
 

Cabbage & Peanut Slaw

Ingredients:
1 medium head green cabbage, cored and shredded (about 8 cups)
1/3 cup mayonnaise
1/4 cup sour cream
1 tsp white wine vinegar
1/2 tsp dry mustard
1/2 tsp curry powder
1/4 tsp salt
freshly ground pepper
1/2 cup roasted salted peanuts

Procedure:
1. Put shredded cabbage in a large bowl.
2. In a small bowl mix together the mayonnaise, sour cream, vinegar, mustard, curry powder, salt, and pepper (to taste).
3. Add dressing to cabbage and mix well.
4. Cover and refrigerate for several hours. Add peanuts and toss just before serving.

 

Eggrolls

 

You can play with this recipe quite a bit, adding and subtracting what you like. I did not list precise measurements, since the amount you make will depend on how many you are feeding.

Ingredients:
green cabbage-shredded
carrots-grated
fresh ginger-grated
garlic-minced
onion or leek-finely chopped
tamari
canola oil for deep frying
eggroll wrappers

Procedure:
1. Sauté all the veggies and add tamari to taste.
2. Wrap a spoonful of mixture securely in and eggroll wrapper.
3. Fry in enough very hot oil to submerge the eggroll. You may need to flip them over.
4. Lay on a paper towel to absorb excess oil.
5. Serve with peanut sauce or sweet and sour dipping sauce.

Helpful hint: The hotter the oil, the less your eggroll will absorb.