Tag Archive for Cabbage

Cabbage Steaks

I saw another recipe on Facebook this, this time from Health is Wealth, and knew I had to try it. This one was for cabbage steaks! I thought it needed a bit more garlic than the original recipe called for and also needed less cooking time, so the below recipe is how I cooked them. That’s the great thing about cooking…adjust the quantities and amounts to suit your particular tastes! 

Level of Difficulty: Easy
Time Required: Prep Time – 5 min; Cook Time – 1 hour

Ingredients for 4:

1 large head of cabbage

8 gloves of garlic, crushed

Olive oil

Kosher Salt

Fresh Ground Pepper

Preparing Cabbage Steaks:

Preheat the oven to 400 Degrees. Spray a baking sheet with non-stick cooking spray. Pull outer leaf/leaves off cabbage.  Cut cabbage into 1″ thick slices. Rub both sides of cabbage with crushed garlic (Make sure you actually rub it in…don’t just sprinkle it on). Using a pastry brush, brush both sides of each cabbage slice with olive oil. Sprinkle each side with a bit of kosher salt and freshly cracked black pepper.

Cabbage Steaks

Roast 20 minutes. Carefully flip the cabbage steaks and roast for an additional 20 minutes until edges are brown and crispy.


Chili Garlic Glazed Salmon with Israeli Pearl Couscous, Sauteed Cabbage and Snow Peas

salmon with chili and garlic sauce

Well, isn’t this a walk through healthy but delicious and satisfying at the same time!!! I made this entire meal with about 2T of olive oil as the only fat and (in a rush with my chop on) did the entire meal in about 40 minutes!

Level of Difficulty: Easy
Time Required: Start to end time 40 min – 1 hr 

Ingredients for 4:


4 4-6oz filets of salmon

4T Chili Garlic Sauce

3T low-sodium soy sauce

salt and pepper

Snow Peas:

1 lb snow peas

4T Terriyaki sauce

1/4 cup water


1 head Napa cabbage, chopped

1 leek, sliced into thin rings and rinsed

2T Olive oil

1/2t Anise Seed

1 1/2 cups low sodium chicken broth

2T rice wine vinegar

1T sesame oil

salt and pepper


2 cups Israeli Pearl Couscous

4 1/2 cups low-sodium chicken broth

Special Equipment and Other Items Needed:

Parchment paper for super easy cleanup

How to make chili garlic glazed salmon and all those yummy sides:

Chili Garlic Glazed Salmon:

Place the salmon filets on the parchment paper. Sprinkle with salt and pepper. Mix the chili garlic sauce with the soy sauce in a small bowl then evenly spoon over the salmon filets and spread all over. Preheat oven to Broil. When the cabbage is done (see below), and the couscous is added to the boiling stock, put the salmon in the oven. Depending on the thickness of the salmon, it will take 5-8 minutes to cook. I like my salmon ‘medium-rare’. Cook it longer and it tastes like canned salmon to me.

Snow Peas:

Prepare snow peas like this . Let them soak in cold water as long as you can (why I started their prep first) and then in the last 5 minutes of total meal cook time (after salmon has been in the oven a couple of minutes), place in skillet with about 1/4 cup of water, turn on high and steam for about 3-4 min then drain remaining water and add your favorite teriyaki sauce, stir and they are ready to serve.


I essentially did something like the link but did add some anise seed, sesame oil and rice wine vinegar to just give it a touch of Asia flavor. In order of events, this was my second item to prep and the first to start cooking since it takes the longest and holds the best.

Israeli Pearl Couscous:

The key here is to cook 1 cup of couscous to 1 1/4 cup of CHICKEN STOCK. No butter needed. No salt needed. Don’t use water and you’ll be well rewarded. It takes about 10 minutes to cook once you add it to the boiling stock and you’ll want to drain any remaining liquid when the couscous is done.

salmon with chili and garlic sauce

Important Tips:

Don’t overcook the salmon

Don’t overcook the couscous

Don’t overcook the snow peas

tee hee hee hee

Got Leftovers?:

If I have leftover salmon, I will flake it up, mix with some mayo and Greek yogurt, capers, Dijon, etc and eat it with some crackers or on a salad.

Braised Savoy Cabbage

Cabbage is so healthy for you. This dish has about 2 T of olive oil as the only ‘fat’ in the entire pot that will serve about 8 people. I like the savoy cabbage because it is a bit more tender than regular green or purple cabbage, its leaves are ‘pretty’ with a little bit of a ruffle to them and it takes on flavors well.

Braised cabbage

Level of Difficulty: Easy
Time Required: Prep Time – 10min; Cook Time – 45 min


1 head of Savoy Cabbage

1/2 Vidalia (sweet) onion

1/2 t cardamom

1/2 t anise seed

1/2 t red pepper flakes

salt and pepper

olive oil

1 1/2 cups chicken stock

Preparing Braised Savoy Cabbage:

Peel onion, slice in half, thinly. Place in pot with a drizzle of olive oil, cardamom, anise, red pepper, salt and pepper. Saute over medium high heat until soft.

While that is sautéing, core the cabbage and rinse. Then slice across the head of cabbage thinly. Add the cabbage to the pot and toss with the onions using some tongs. Add the chicken stock and let cook for about 5 minutes stirring frequently to have the cabbage wilt. Reduce heat to low and simmer for about 30-40 minutes longer.


The red pepper will give this a nice kick so if you don’t want it to be spicy, reduce or leave out. However, cabbage has little flavor so impart a different flavor by adding another 1/2 t of cardamom or something like that.

St. Patrick’s Day Meal: Corned Beef, Braised Red Cabbage, Potatoes and Green Deviled Eggs!

Corned Beef and Cabbage Recipe

With Saint Patrick’s Day right around the corner, you may need some good ideas for a St. Patrick’s themed meal.

It was time to cook for the folks at church again today and Denise came and helped me out again! I love hanging in the kitchen together. It really is so much fun. Since St. Patrick’s Day is Sunday, we decided on a complete Irish meal. I researched a lot of recipes and decided on the following. It all turned out delicious!


Green Deviled Eggs – I found this on FoodNetwork.com .  I left out the ham for this recipe and served the eggs over a bed of arugula dressed with just lemon juice and a touch of olive oil.

Main Course:

Corned Beef – I was ready to make this from scratch and pickle my own brisket, but I just did not have the 10 days to make sure it was really good. As I was going through Costco, I found corned beef brisket ready to cook. Three of those (about 3.5lbs each) was enough for our crowd of 36 today. I followed their instructions on the package to cook, about an hour a pound at 350 degrees, but I did doctor it some by braising it with carrots, celery, garlic cloves and onions too.

Roasted Red Potatoes – what’s an Irish meal without potatoes, really?!

Braised Red Cabbage – I found this on FoodNetwork.com as well. I must have read through 10 braised cabbage recipes until I found this one from Guy. It was exactly what I wanted to pair with the meal. Turned out great.


I bought three of the huge apple lattice pies from Costco. They are always a hit.