Creamy Cabbage Slaw

This takes traditional coleslaw to the next level. I'm all about amping up things... so here you go! Try this over chicken, fish, or put it on a hot dog or burger! Enjoy!

Ingredients:


- 2 tbsp. of Plain Philly Cooking Cream
- 1 1/4 head of green cabbage, sliced thin
- 1 1/4 head of purple cabbage, sliced thin
- 2 carrots, shredded
- 2 tbsp. of salt
- 1 tsp. of black pepper
- 1 tsp. of garlic powder
- 1/2 tsp. of oregano
- 1/4 cup(s) of olive oil
- 1/2 onion, diced


To Make:


heat a large pot with olive oil and add in the onion. Cook for 2-3 minutes until semi-tender.

Slice the cabbage very thin and add into the olive oil and onion.
Season heavily with salt and lightly with pepper and drizzle extra olive oil over top.

Mix together and cook for about 10 minutes until tender.

Shred 2 carrots and add into the mix.

Season the carrots with salt and pepper.

Mix together.

In a bowl, add the Plain Philly Cooking cream and season with salt, pepper, oregano and garlic powder.

Add 2 heaping tablespoons oh Philly Cooking Cream to the cabbage and mix until coated.

Serve overtop chicken, steak, pork, fish or on a hot dog or hamburger... you can serve really with ANYTHING... enjoy!

Hybrid Veggie Medley

As you know by now, I love experimenting with cabbage... so when I was coming up with a great vegetable side dish, I thought, why not use more cabbage? So I created this delicious vegetable medley that not only looks great but the taste just explodes in your mouth.





Ingredients:

- 1 cup purple cabbage - chopped longways
- 1 cup green cabbage - chopped longways
- 1/2 sweet onion, - chopped longways
- 1 carrot, sliced in circles
- 2 cups of frozen peas
- soy sauce
- salt
- pepper
- crushed red pepper
- olive oil

To Make:

In a large pan, drizzle some olive oil to coat the bottom of the pan and add in onions, carrots and cabbage. Lightly sprinkle salt on top and toss around the pan to coat everything. Cook for about 7 minutes, stirring every so often.

Add in frozen peas. Lightly sprinkle more salt on top, give a quick drizzle of olive oil and put about 1/4 cup of soy sauce over everything. Stir together and let cook for another 3-5 minutes, until the peas are tender.

Grind fresh black pepper overtop and lightly sprinkle some crushed red pepper over veggies and mix throughout.

Serve immediatly. (Serves 2-3 people)
DELICIOUS!

Linguini with Carrots & Cabbage

This is such a simple and healthy dish, almost anyone will love it. Cabbage is so inexpensive and versatile and it goes extremely well with pasta. I've made this over and over and my husband loves it more each time. See below:

Ingredients:

- 1/2 pound linguine
- 1/4 head of green cabbage, chopped longways
- 1/4 head of purple cabbage, chopped longways
- 2 large carrots, shredded
- 1 whole onion, chopped longways
- salt
- pepper
- crushed red pepper
- Olive Oil

To Make:

In a large pot, boil water for your pasta. Salt the water when it boils and cook your pasta according the the package, al-dente.

While the water is heating up, in a large saute pan, lightly drizzle the bottom with olive oil and add your onions and cabbage into the mix. Saute on med. high heat for about 5 minutes, stirring frequently. Add salt and pepper to taste. Add your carrots and mix together. Add a few more drizzles of olive oil. Add in as much crushed red pepper as you can handle :-)

This should cook for about 15 minutes total. The cabbage will take a little bit until it's tender. Taste a small bit and add more salt and pepper if needed.

Drain your pasta and add immediately into the veggie mix. Drizzle a bit more olive oil on top, toss together with tongs and serve immediately.

Quick and delicious... a true crowd pleaser!