Ukrainian Red Borscht Soup

By: Patti (allrecipes.com)

· 1 (16 oz) package pork sausage
· 3 medium beets, peeled and shredded
· 3 carrots, peeled and shredded
· 3 potatoes, peeled and cubed
· 1 tbsp vegetable oil
· 1 medium onion, chopped
· 1 (6 oz) can tomato paste
· 1/2 medium head cabbage, cored and shredded (substitute Kohlrabi)

· 1 (8 oz) can diced tomatoes, drained
· 3 cloves garlic, minced
· salt and pepper to taste
· 1 teaspoon white sugar, or to taste
· 1/2 cup sour cream, for topping
· 1 tbsp chopped fresh parsley
· 3/4 cup water

Directions
1. Crumble the sausage into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
2. Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage (Kohlrabi), and the can of diced tomatoes.
3. Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar.
4. Ladle into serving bowls, and garnish with sour cream and fresh parsley.

Cilantro Slaw

                 from marquitafarms.com

- 5 cups shredded cabbage

- 1 cup  cilantro leaves minced

- ½ cup lime juice

- 1 tbsp. each water and honey

- ½ tsp cumin seeds

- salt and pepper to taste

In a bowl, mix all ingredients together.

Whole Wheat Penne with Cabbage

from Almost Vegetarian by Diana Shaw

Ingredients:

-2 tsp olive oil.
- 1 onion, thinly sliced
- 1 large carrot, peeled, thinly sliced
- 2 cups shredded red cabbage
- 1 medium potato, peeled and sliced paper thin
- 1 tsp cumin seeds
- 4 oz. fontina or taleggio cheese, thinly sliced
- 3 cups whole wheat penne pasta

 

Directions:

Heat the oil in a large non stick skillet over medium heat. When hot, add the onion, carrot, cabbage, potato, and cumin, and saute until the onion is soft and limp, about 8 minutes. Cover and let steam until the cabbage is very tender and the potato has cooked through, about 12 minutes. Turn off the heat.

Meanwhile, cook the penne according to package directions. Drain, then quickly toss it into the skillet, along with the cabbage mixture and the cheese. Toss briskly with two wooden spoons and serve.

Pickled Red Cabbage

by Linda Ziedrich

Ingredients:

- 1 red cabbage, trimmed and shredded
- 1 tbsp pickling or kosher or other uniodized salt
- ½ tsp whole cloves
- ½ tsp blade mace or small pieces of nutmeg
- ½ tsp whole allspice
- ½ tsp black peppercorns
- ½ tsp celery seeds
- 1 one inch cinnamon stick
- 1 1/3 cup red wine vinegar
- 1/4 cup brown sugar
- 4 tsp yellow mustard seeds

 

Directions:

In a large bowl or crock, toss the cabbage with the salt. Cover the container, and let it stand in fridge 8-12 hours. In a nonreactive saucepan (not aluminum), combine the vinegar, sugar, and mustard seeds. Tie the other spices in a spice bag or scrap of cheese cloth and add them to the saucepan. Bring the contents to a boil, and simmer 5 minutes. Let the liquid cool.

Drain the cabbage thoroughly, then pack it into pint mason jars. Pour the cooled liquid over the cabbage. If you don’t have quite enough liquid, divide what you have between the jars, then top them off with the vinegar.) Close the jars with hot two piece caps. Process the jars for 20 minutes in a boiling water bath. Store jars in a cool, dry dark place for at least 3 weeks before eating the cabbage.

 

 Sunday Chili

the Vegetarian Times  

Ingredients:

- 3 cups dry kidney beans
- 2-3 onions
- 4 cloves garlic, minced
- 1 bell pepper, chopped
- 1-2 cups coarsely chopped cabbage
- 1/2 cup diced unpeeled potatoes
- 2 cups chopped tomatoes, or 10 oz. can tomatoes, with liquid
- 1 to 2 tbsp chili powder
- 1/2 tsp cumin
- 1/2 cup uncooked brown rice
- 5 cups water or vegetable broth
- salt and pepper to taste

 

Directions:

Soak beans overnight in cold water to cover. Drain. Put beans in slow cooker. (Or skip all this and use canned if in a hurry) In a large skillet over medium-high heat, water saute onion and garlic until soft, about 3 to 5 min. (or oil saute them in a tablespoon cooking oil) add bell pepper, cabbage, potatoes, tomatoes, chili powder, and cumin. Continue cooking, stirring frequently, for 3 min; transfer to slow cooker. Add rice and broth, cover and cook on low for 6 to 8 hours. Season to taste. Serves 8