Tag Archives: cabbage

Homemade Stir Fry Sauce

I’ve been sharing a lot of stir fry recipes over the past few months. The great thing about making a stir fry is that you can put almost any vegetable in the pan, and it will taste good. This recipe is unique because I made my own stir fry sauce this time. I found this article on Food and Family detailing several different stir fry sauces. I thought both of the lemon sauces looked good, so I decided to try combining the recipes.

Lemon Stir Fry Sauce

I used an interesting combination of vegetables in this stir fry-pepper, carrots, celery, onion, and cabbage. Yum!

Lemon Stir Fry
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Juice of 3 lemons
  • Grated peel of 2 lemons
  • ½ cup chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • ½ teaspoon crushed red pepper flakes
  • 1 pound boneless, skinless chicken breasts, thinly sliced
  • 3 cloves garlic, minced
  • ½ large onion, thinly sliced
  • 2 large carrots, thinly sliced
  • 3 stalks celery, thinly sliced
  • 2 bell peppers, thinly sliced
  • ½ large head of cabbage, thinly sliced
  • 2-3 tablespoons peanut oil
  • 2 cups cooked brown rice
  1. Combine lemon juice and peel, chicken broth, soy sauce, sugar, and crushed red pepper flakes. Marinate the chicken breast in 1-2 tablespoons of the sauce while you chop the rest of the vegetables, about 15 minutes.
  2. Heat 1 tablespoon of peanut oil in wok or large skillet. Drain chicken, discarding marinade. Stir fry chicken and garlic until cooked through. Remove from wok.
  3. Add 1 tablespoon of oil to the wok. Add onion, carrots, and celery. Stir fry until they just start to soften.
  4. Add peppers and cabbage. Continue to stir fry until everything is tender crisp.
  5. Return chicken to the wok. Add reserved lemon sauce. Stir fry until everything is heated through.
  6. Serve over rice.


Getting Into a Routine

Yesterday was the end of the third week of the first term of my clinical doctorate program. The work is about what I expected, but I am spending more time than I expected doing homework. It has been a long time since I wrote a paper! I got my first one back yesterday and did well, so I guess it must be like riding a bike.

Bratwurst and Beer Soup

We spent our entire Christmas break in Wisconsin. Being home was so much fun! When we got cabbage in our first box after we got back, I found this recipe from Allrecipes.com for a bratwurst soup. The recipe looked good, but it was missing an important Wisconsin bratwurst ingredient-beer! I have remedied that in my version. This was excellent reheated. Enjoy!

Bratwurst and Beer Soup
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 1 pound bratwurst
  • 2 large potatoes, peeled and cubed
  • 1 onion, chopped
  • 12 ounce bottle beer
  • ½ cup water
  • ½ a large head of cabbage, chopped
  • 3 cups milk, divided
  • 3 tablespoons flour
  • 4 ounces Swiss cheese, diced
  1. Remove the casing from the bratwurst. Brown in a Dutch oven, breaking up the meat as it cooks. Drain.
  2. To the Dutch oven, add the potatoes, onion, beer, and water. Bring to a boil. Reduce heat and simmer for 20 minutes.
  3. Add cabbage. Return to a boil and the simmer for another 20 minutes.
  4. Add 2½ cups milk. Heat slowly until the soup is almost at a boil.
  5. In a small bowl, combine remaining ½ cup milk and the flour. Stir until smooth. Add to soup, stirring well to remove all lumps.
  6. When the soup has thickened, add the cheese and stir until it is melted.


More Recipe Sharing

It is Balloon Fiesta week in Albuquerque. This is my favorite time of year here-I love watching the balloons. (Though, I hate the traffic.) We had our niece and her husband over for the weekend, which always means lots of good eating. We had a barbeque on Saturday night. None of the recipes are original, but they were really good. So, I’m going to post a couple of links to great recipes.

Polynesian Coleslaw

This Polynesian Coleslaw recipe from allrecipes.com was absolutely fantastic! I wish I had a better picture to really do it justice. The only adjustment I made was to use carrots instead of bell pepper. I served it will shish kebobs made with marinated beef (great recipe from allrecipes), tomatoes from my garden, bell peppers from the garden and our box, and squash from our box.

Albuquerque Balloon Fiesta

Spicy Polish Kielbasa and Cabbage

I requested cabbage in our box this week, not quite sure what I was going to do with it. Could have made cole slaw (it is hot enough!), but wanted to do a hot main dish instead. Must be my German heritage coming out, though my mother rarely made cabbage. (My Dad would not have eaten it!) I found this recipe from Hubpages.com for a Polish dish. I found several other recipes as well, including one with a little crushed red pepper in it. I used the method from the Hubpages recipe, but a combination of ingredients from several dishes for this recipe. Note that this method takes a LONG time to cook at a very low temperature.

Spicy Kielbasa and Cabbage

Just an FYI-I am cutting back on the frequency of my postings. I will be starting a statistics class in a couple of weeks, hopefully with more classes to follow. Trying to turn this into a positive for my blog-if I publish less, I’m hoping the recipes will be more interesting.

Spicy Polish Kielbasa and Cabbage
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 3 tablespoons butter
  • 1 medium onion, chopped
  • 1 medium head green cabbage, quartered, cored, and thinly sliced
  • 2 apples, finely chopped
  • ½ pound thin skinned potatoes, chopped
  • 4 cloves garlic, minced
  • 1 pound kielbasa, thinly sliced (I used turkey kielbasa)
  • ½ teaspoon crushed red pepper flakes
  1. Melt butter in a large soup kettle. Saute onions until translucent, about 10 minutes.
  2. Add half of the cabbage and all of the apples, potatoes, and garlic. Toss to combine. Turn heat to lowest setting, cover, and cook for 15 minutes, stirring several times.
  3. Add the rest of the cabbage, toss to combine. Cover and cook for 1 hour, stirring occasionally to prevent sticking.
  4. Add kielbasa and crushed red pepper. Cover and cook for 45 minutes, stirring occasionally. Cabbage should be soft.


Turkey and Cabbage Soup

turkey and cabbage soupWhen I am unpacking our harvest boxes, I always start thinking right away about what I am going to make with each ingredient. As soon as I saw the cabbage, I immediately thought, “soup!” The head was pretty a pretty good sized one, so I decided to make a big batch. I will probably put some of the leftovers in the freezer for a quick dinner later.

There are probably thousands of recipes for cabbage soup. I looked at several, and decided to just go on my own this time. This has a nice flavor, provided by the fresh rosemary (probably the last from my herb garden) and dried thyme.

Turkey and Cabbage Soup
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • 2 tablespoons olive oil
  • 2 large potatoes, cubed
  • 1 cup diced carrots
  • ½ onion, chopped
  • 2 sprigs fresh rosemary
  • 1 teaspoon dried thyme
  • 1 medium head cabbage, quartered, cored, and then thinly sliced
  • 84 ounces low sodium chicken broth (6-14 ounce cans)
  • 4 cups cubed cooked turkey
  1. In a large stock pot, heat oil over medium high heat. Add potatoes, carrots, onion, rosemary and thyme; saute for 8 minutes.
  2. Add sliced cabbage, continue to saute for 5 more minutes.
  3. Add chicken broth and turkey. Bring to a boil. Simmer for 30 minutes.

This is a great way to use up leftover turkey.

Happy eating!