T. White - Creative Recipes That Show That Cabbage is Underrated!!: The Grand Cookbook: Discovering New Ways to Explore and Enjoy the Cabbage

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Table of Contents

Life is not balanced, and this is why we have very delicious food items that cause us ill health. But there are some other bland food items that possess the most nutritious values!

The cabbage belongs to the latter group, and this is why there is no way that we can boycott the cabbage from our diet!

Of course, you can argue that you have been eating cabbage, in your salad, shawarma, and maybe fried rice, but these quantities of cabbage are not enough to do the trick!

If you want to boost your overall health with cabbage, you have to incorporate as much as possible, and not the teeny weeny quantity that you are used to!!

It is non-negotiable that you have to eat as much cabbage as you can, and this recipe book is the best place for you to start!!

This is why I am pleased that you have gotten a copy of one of the most effective cabbage cookbooks in the world!!

In this recipe book, youll find interesting cabbage delicacies that you never thought possible.

Talking about the Cabbage & Potato Cake, Cabbage and Noodles Stir Fry, Black Pudding with Cabbage & Apple, and Low Braised Red Cabbage with Pears, these recipes are giving good health Vibes!!

Lets get started on our first cabbage recipe - Caraway White Cabbage!!

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Serving Sizes:

Cooking Time: 15 minutes

List of Ingredients:

• 2 cups of white cabbage, shredded finely
• 1 tbsp. of sunflower oil
• 4 spring onions, thinly sliced
• 6 tbsp. of raisins
• cup of walnut, roughly chopped
• 5 tbsp. of milk
• 1 tbsp. of caraway seeds
• 1 tbsp. of fresh mint, chopped
• Salt and pepper

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Procedure:

1. In a wok or large frying pan, warm the sunflower oil.
2. Stir fry the spring onions for one minute.
3. Add the cabbage and stir fry for another 3 to 4 minutes.
4. Add the raisins, walnuts, and milk and continue to stir fry for 3 to 4 minutes.
5. Season well and add the caraway seeds and the mint.
6. Stir fry further for another minute and serve.

Serving Sizes:

Cooking Time: 15 minutes

List of Ingredients:

• 1 cup of cooked shredded green cabbage
• 4 potatoes, grated
• 1 spring onion, finely chopped
• 2 eggs, lightly beaten
• 3 tbsp. of vegetable oil
• Salt and pepper

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Procedure:

1. Combine the cabbage and the potatoes in a large bowl.
2. Add the spring onion and season well.
3. Mix everything well.
4. Heat the vegetable oil in a large frying pan.
5. Cook a spoonful of the mixture for about 2 to 3 minutes on each side.
6. Repeat the process until the mixture is done.
7. Drain the cakes on the kitchen paper to absorb the excess of oil.
8. Serve immediately and enjoy.

Serving Sizes:

Cooking Time: 35 minutes

List of Ingredients:

• 2 cups of pakchoi
• 2 cups of vegetable stock
• 1 tbsp. of rice wine vinegar
• 1 tbsp. of soy sauce
• 1 tbsp. of caster sugar
• 1 tbsp. of dry sherry
• 1 red chili, thinly sliced
• 1 tbsp. of corn flour
• 2 tbsp. of water

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Procedure:

1. Wash the pakchoi thoroughly under cold water, rinse, and drain.
2. Trim the stems of the pakchoi and shred the leaves.
3. Heat the vegetable stock in a large saucepan.
4. Add the pakchoi and cook for 10 to 15 minutes.
5. Mix the rice, wine vinegar, soy sauce, sugar, and sherry together in a small bowl.
6. Add the mixture into the saucepan with the chili.
7. Bring to the boiling stage and lower the heat. Cook further for 2 to 3 minutes.
8. Blend the corn flour with the water to form a smooth paste.
9. Gradually stir the flour mixture into the soup.
10. Stir constantly until it thickens and cook another 4 to 5 minutes.
11. Serve immediately into four soup bowl and enjoy.