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Jun 14

Cabbage, Cabbage Everywhere!

We received a huge head of Chinese cabbage in our CSA box last week. I tried a couple of recipes last night and used it all up! Here they are in case you find yourself with a bunch of cabbage you don’t know what to do with!

Chinese Cabbage Salad
Adapted from: http://allrecipes.com/Recipe/Chinese-Cabbage-Salad-I/Detail.aspx
Serves 6-8

1 package ramen noodles, crushed
1 seasoning packet from ramen noodles
1/4 cup cashew pieces
1 head Chinese cabbage, chopped (I used all but 2 cups worth, which I saved for the egg rolls below)
1 1/2 cups carrots, shredded
1 bunch green onions, chopped
1/4 cup white sugar
1/2 cup vegetable oil
1/4 cup cider vinegar
1 tablespoon soy sauce

In a preheated 350 degree F oven (175 degree C), toast the crushed noodles and cashews until golden brown. In a large bowl, combine the cabbage, carrots, green onions, toasted ramen noodles and cashews. To prepare the dressing, whisk together the seasoning packet, sugar, oil, vinegar and soy sauce. Pour the dressing over the salad, toss and serve.

If you plan to have leftovers, I would leave out the ramen noodles and cashews and add immediately before serving so they don’t get soggy.

Egg Rolls
Adapted from: http://allrecipes.com/Recipe/Best-Egg-Rolls/Detail.aspx
Makes 8

1 pound ground pork
1 teaspoon ground ginger
2 teaspoons crushed fresh garlic
2 cups shredded cabbage
1/2 cup shredded carrots
8 egg roll wrappers
1 tablespoon soy sauce
2 tablespoons sesame seeds (optional)

Season pork with ginger and garlic and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.

Preheat oven to 450 degrees. In a bowl combine the cabbage, carrots, soy sauce, and reserved pork mixture. Mix together.

Lay out one egg roll wrapper with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage mixture on egg roll wrapper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush some water on the final corner to help seal the egg roll.

Place egg rolls point down on a foil lined pan sprayed with cooking spray. Spray the tops of the egg rolls with the cooking spray. Bake, turning halfway, until golden brown. Put on serving plate and top with sesame seeds if desired.

Serve with sweet and sour sauce. We enjoyed Trader Joe’s Sweet Chili Sauce.

In another note, Uncle Lee came to visit tonight! We all enjoyed spending time with him!

2 comments

  1. Amanda

    Those egg rolls sound wonderful, Ann! You just might’ve convinced me to try and make them. & TJ’s Sweet Chili Sauce is THE BEST.

    1. Ann

      They are super easy, Amanda! I modified the recipe a little bit and baked them instead of frying them. Simple and yummy!

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