Cabbage and Country style Pork ribs

We found a good many dishes using red cabbage and county style pork ribs, but we had half of head of green cabbage. So we used a little of this and a little of that and came up with this one. By the way this is wife's dish she came up with and it sure smelled good coming home.
Two large country style rib
1/2 head of green cabbage cut up
salt and pepper to tast
2 tablespoons veg oil
1/2 large onion or one small onion chopped
one chicken bullion cube dissolved in water. (enough to cover pork a little over half way
as much lemon pepper as you want.
2 Tablespoons red wine vinegar.
Season ribs with salt,pepper and lemon pepper sear on all sides in oil over med high heat till brown.
Add water and half of onions bring to a boil and turn down to simmer and cover. Cook about 2 hours turning every 20 minutes and check the water level adding more if needed. meat should be pulling away from bone.
Now turn up heat to boil and add rest of onions,cabbage add little more salt,pepper and lemon pepper, and red wine viniger and a few red pepper flakes. Reduce heat to simmer again and cover cooking till cabbage is tender stiring occasionally about 45 minutes.
This was really good and we cooked some again and ate it over rice.

The Green Goddess and cole slaw

When I was growing up Green Goddess was my moms favorite salad dressing and we have rediscovered it this past summer. As you can see there is very little left in the bottle and not wanting to waste it we decided to add it to our Cole slaw and it was great. Just use our recipe on the side bar for Cole slaw and add 2 Tablespoons to the cold slaw or add till it is the right taste for you. Just be careful that you stop taste tasting at some point.

Cold Slaw

I'm pretty sure everyone has their own favorite cold slaw recipe. I like it tart or sour and wife likes hers sweet. Most of the time its not so sweet.
And since its just us we do not use a whole head of cabbage. We use the other half later.
1/2 cabbage grated
3-4 baby carrots grated (you can add more if needed)
salt and pepper to taste
1 Tablespoon mayo and Yogurt(we are trying to use more yogurt)
more if needed
1/2 teaspoon sugar
garlic powder,Greek seasonings and dash of cayenne to taste.

Baked Cabbage Wedge

Baked Cabbage Wedges

1 large head of cabbage cored and cut into 8 wedges
1 cup low sodium chicken broth
¼ cup dry white wine
1/8 teaspoon black pepper (or you can use more)
½ tablespoon unsalted margarine
2 tablespoons fine dry bread crumbs
2 tablespoons grated Parmesan cheese (or you can use more)

1.Preheat oven to 400
2.Place cabbage in shallow 2 quart flameproof casserole dish. Add chicken broth, wine, and pepper bring to a simmer uncovered over moderate heat.
3.Cover and transfer to oven and bake for 35 to 40 min. or until cabbage is fork tender.
4.In skillet melt margarine add bread crumbs cook stirring about 2 minutes until breadcrumbs are lightly browned. Remove from heat and set aside.
5.As soon as cabbage is done remove from oven and sprinkle with breadcrumbs and cheese over the top.
6.Increase oven temp to broil and place casserole in broiler 5 to 6 inches from heart. Broil 1 to 2 min until golden brown.

This is a good way to cook cabbage and it is very tasty and cabbage is a good buy now. This is what we did with the half of the cabbage we had after we used the other half for cold slaw in the last dish.
We served this with Chicken and Black beans over rice. That recipe will be on next post.

Cabbage Beef Soup

This a a good one from Family Oven
We did kick it up with some ped pepper flakes.

/2 large onion, chopped
4 beef bouillon cubes
24 ounces tomato sauce
2 tablespoons vegetable oil
1 1/2 teaspoons ground cumin
1 teaspoon salt 1 teaspoon salt
1 pound ground beef
2 (16 ounce) cans red kidney beans, drained
2 cups water 2 cups water
1 teaspoon pepper 1 teaspoon pepper
5 cups chopped cabbage

Heat oil in a large stockpot over medium high heat. Add ground beef and onion, and cook until beef is well browned and crumbled. Drain fat, and transfer beef to a slow cooker. Add cabbage, kidney beans, water, tomato sauce, bouillon, cumin, salt, and pepper. Stir to dissolve bouillon, and cover.
Cook on high setting for 4 hours, or on low setting for 6 to 8 hours.