So it’s the day after Tilapia Taco Tuesday and I have tons of left over red cabbage that I do not know what to do with. Ok, some of it I will save for left over taco night, but that still leaves more than half of a head of cabbage. What do you do with it all?!? I am glad you asked… I mean I asked… Whatever, it doesn’t matter who asked, but I have the answers.

Stir Fry Red Cabbage

Honestly, this recipe sounds a little boring, but I am desperate so I will try it and probably add my own little zest to jazz it up. I am not sure what flavors I would play with. It is stir fry so maybe some asian flare will go along way. It is something I will have to make and taste before I decide. Any thoughts?

Purple Red Cabbage Soup

Again sounds a little too simple and not too informative when it comes to ingredient portions and amounts… Guess I will just have to wing it and season by taste. Maybe add a little cumin to spice it up or use either a chicken or a vegetable stock instead of water. Stock always adds a nice flavor to simple soups.

Pork and Apple Burgers & Pickled Cabbage

This sounds pretty easy compared to how it looks. I mainly posted it for the easy pickled cabbage part. You can put that on anything. The pork and apple burgers are just a bonus recipe. If you are interested in a little more involved of a pickled red cabbage recipe that you can preserve in mason jars Click Here! You know how I love me some mason jars.

Sweet and Sour Red Cabbage

This recipe sounds a little too German inspired for my taste, and I am not quite sure how I feel about that, but it is worth a try. Right? I’ve got to do something with all this damn cabbage I have left over. I’m getting pretty desperate.

Spinach Dip In Red Cabbage

I am not sure this qualifies as not wasting cabbage, but it sure looks pretty. If you are planning on using your head of cabbage for Taco Tuesday Night and then again for spinach dip it may take a little planning ahead. Make sure you use the hollowed out portion of cabbage for the tacos and save the shell for the actual spinach dip. It’s a great way to impress party guests.

Red Cabbage Quinoa Wraps

I love wraps and I have been wanting to experiment with more quinoa recipes. I hear it is a great source of protein but feels more like a grain. Unfortunately I have to go all the way to Whole Foods to find it and I keep forgetting when I plan my shopping trips.

Pickled Red Cabbage

I am very excited to do some pickling, because then I get to do use my mason jars!!! This recipe is ready to eat right away, but if you allow the cabbage to marinate, sweet and sour cabbage is even tastier in two days. Keep refrigerated and enjoy!

Leftover Oatmeal Bread

Oatmeal Bread Well since the Hubby had a nice little break off for the New Year, he got to take over and do a little cooking in the kitchen this past weekend. He likes to keep things on the healthy side, so it was 3 days in a row of oatmeal for breakfast. Don’t worry, It was not the instant kind. He actually used a recipe and everything, and much to my surprise it was very good. However, it took him 2 days of throwing out excess oatmeal before he realized he should probably cut the recipe in half. Needless to say, we had a “little” oatmeal left over each morning, which got me wondering, “What can you do with left over oatmeal? You surely can’t eat it again for lunch… Or can you?” Surprisingly, I found a wonderful way to use left over breakfast oatmeal and turn in into a healthy and inexpensive loaf of bread. This recipe is perfect for those trying to watch both the inches on their waistline and the pennies in their pocket. Oh I almost forgot, stay tuned for an interesting entry from said Hubby about his new tradition of cooking New Years Dinner. He definitely gave me a run for my money!

Ingredients

1 package active dry yeast
11 ounces bread flour, plus extra for kneading
¼ cup toasted uncooked old-fashioned rolled oats, plus 1 tablespoon, divided
1 teaspoon kosher salt
12 ounces leftover, cooked old-fashioned rolled oats, at room temperature
¼ cup warm water
2 tablespoons agave syrup
1 tablespoon olive oil, plus extra for bowl and pan
1 large egg yolk
1 tablespoon water

Directions

Combine the yeast, bread flour, ¼ cup toasted, uncooked oats, and the salt in a small mixing bowl and set aside.

Combine the leftover cooked oatmeal, warm water, agave syrup, and 1 tablespoon of oil in a large mixing bowl. Add the dry mixture to the cooked oatmeal mixture in 3 installments and mix thoroughly with a wooden spoon after each addition.

Turn the dough onto a lightly floured surface, and knead by hand for 10 minutes, incorporating more flour, if needed. Dough will be sticky. Put the dough in a lightly oiled bowl or container. Cover with plastic wrap and set in a warm place to rise until the dough has doubled in size, about 1 hour.

Punch down the dough, shape it into a loaf, and put it into a lightly oiled 9 by 5-inch loaf pan. Cover with plastic wrap and refrigerate overnight.

Heat the oven to 350 degrees F.

Combine the egg yolk and water in a small bowl. Lightly brush the top of the loaf with egg wash and sprinkle with remaining 1 tablespoon toasted, uncooked oats. Bake until the bread reaches an internal temperature registers 210 degrees F on an instant-read thermometer, about 55 minutes to 1 hour. Remove the loaf from the pan to a cooling rack for 30 minutes before slicing and serving.

Notes: Try making it with different flavors of oatmeal… Doesn’t homemade cinnamon bread sound delowcious?

Source: Alton Brown
Prep Time: 20min
Inactive Time: 1hr 30min
Cooking Time: 55min
Total Time: 2hr 45min

Red Cabbage…