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A simple, old-fashioned dish of cabbage and kielbasa sausage cooked in pork drippings with sauerkraut is traditionally eaten on New Year's Day for good luck.
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Potatoes, beef and cabbage are rolled up into egg roll wrappers, then fried golden and crisp.
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A hearty, healthy soup recipe with napa cabbage, white miso, dried shiitake mushrooms, and Japanese udon noodles.
cooking.nytimes.com
I cooked up a pot of Thai purple sticky rice that had been lingering in the pantry, and then decided how I would turn it into a meal It was too sticky to use for stir-fried rice so I made stir-fried vegetables and oven-baked tofu, and served up rice bowls topped with both I thought it might be an altogether too purple meal, but it was quickly devoured, and we are all the more anti-oxidant rich because of the anthocyanins in the red and purple foods.
cooking.nytimes.com
This is the rare recipe for which I think it important to look at the picture — this updated one, not an intimidating old one — before beginning A single glance confirms that the dish is not technically difficult to make, though it is a bit laborious The leaves hold all the fillings, and the whole thing retains an odd calm beauty, the way a tree in bloom does.
www.delish.com
Chef Spike Mendelsohn's first order of business was to cut the fat content in half by swapping out the skin-on dark meat in the chicken legs and thighs for skinless, boneless chicken breasts.
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A twist on classic chicken noodle, with Asian spices, rice noodles, mushrooms, kale and bean sprouts.
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Purple cauliflower, bell peppers, beef, and oranges are stir fried together with teriyaki sauce. This recipe comes from my food blog, Cucina Bella. I had an abundance of oranges and wanted to try them out in an exotic stir-fry. It turned out great!
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Ground chicken is topped with homemade coleslaw in these clever chicken wonton tacos for a fun Asian- and Mexican-inspired meal.
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Homemade sauerkraut can be a quick-and-easy side dish using 9 simple ingredients. It pairs perfectly with kielbasa.
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Red and green cabbage is tossed with carrots, green onion and red bell pepper in a sweet and tangy cider vinaigrette.
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This recipe makes twice as much dressing as you will need for the coleslaw. Keep the extra on hand for tossing with rice noodle salads, serving as a dip for crudités or spooning over broiled or sautéed fish. Recipe By: Grace Parisi Servi