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.
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?
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.
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.
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.
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.
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.
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!