Tag Archives: cabbage

MISO-GINGER TURKEY MEATBALLS WITH CABBAGE “NOODLES”

Posted in Poultry by

Once again, I share a recipe that will not get any prizes on beauty contests. Brown food, oh so very tricky to get a good-looking picture. But I would never shy away from sharing something tasty, so let’s get to the most important point: how to get this to your table!

MISO-GINGER MEATBALLS WITH CABBAGE “NOODLES”
(inspired by Modern Proper)

1 + 1/2 pounds ground turkey
2 tablespoons white miso paste
1 egg
1/2 cup almond flour
1/4 cup finely grated carrot
1 tablespoon minced ginger
1 + 1/2 teaspoon salt
1/4 tsp ground black pepper
olive oil spray

for the cabbage:
1 tablespoon grapeseed oil
finely sliced green cabbage, amount to taste
salt and pepper to taste

to finish the dish:
1/4 cup soy sauce
1 tablespoon white miso paste
sesame seeds for serving

 Heat oven to 400F.

In a large bowl, stir together the eggs and 1 tablespoon of the miso paste until fully incorporated. Add the ground turkey, almond flour, carrot, ginger, salt, and pepper. Mix well, then with wet hands, form golf ball–size meatballs and place on a sheet pan covered with aluminum foil. Spray the surface of the meatballs with olive oil, and bake for about 20 minutes, turning them midway through baking.

When the meatballs are almost done, start making the cabbage. Heat the oil on a large non-stick skillet until almost smoking. Add the cabbage, season with salt and pepper, and allow it to brown slightly. Move it around, flipping the strands, until cooked through, but don’t let it get mushy. Transfer to a serving dish. To the same skillet, add the soy sauce and miso, whisk until the miso fully dissolves. Add the turkey meatballs to the soy mixture and simmer gently for a few minutes, with the pan covered.

Serve the meatballs with the cabbage noodles, sprinkle with sesame seeds if so desired.

ENJOY!

to print the recipe, click here

Comments: My friend Tracy a couple of months ago mentioned that cabbage is a great alternative to low-carb “noodles” if you get tired of zucchini. I am a huge fan of zoodles , but decided to give her idea a try, and I can see why she loved her Pad Thai so much when lightened up with thinly sliced cabbage. It absorbs any flavor you use for a sauce, and the texture is quite pleasing. I don’t follow any particular type of diet, but tend to favor lightening the carbs whenever possible. In this case, it matched well the meatballs in their Oriental ways. I served ours with air-fried butternut squash that was leftover from another meal.

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ORIENTAL-STYLE SESAME SLAW

Posted in Side dishes, Vegetarian-friendly, Veggies by

I love cole slaw, but prefer a dressing without mayonnaise. Something fresh, light, and bright. This version couples orange juice with sesame oil. I add just a little squirt of lemon juice at the very end because I crave that extra acidity. Some might try to convince me that incorporating the lemon juice in the dressing would do the same job, but I beg to differ. In fact, when I ate the leftovers, I did a little lemon juice encore, and loved it even more.

ORIENTAL-STYLE SESAME SLAW
(adapted from several sources)

for the dressing:
¼ cup soy sauce
¼ cup fresh orange juice
2 tablespoons extra-virgin olive oil
1 tablespoon toasted sesame oil
2 teaspoons minced fresh ginger
1 teaspoon salt
1/2 teaspoon black pepper
1/2 to 1 teaspoon Sriracha sauce

for the salad:
3 cups shredded napa cabbage
2 cups shredded green cabbage
1 cup shredded red cabbage
1 cup shredded carrots
fresh cilantro leaves, amount to taste
black sesame seeds to serve
fresh lemon juice to serve

Start by making the dressing. Combine all ingredients in a measuring cup or flask with a lid, and whisk or shake to emulsify. Reserve.

In a large serving bowl, add all ingredients for the salad except the black sesame seeds, combine tossing gently, then pour the dressing on top. Toss again and leave in the fridge for 30 minutes before serving. Sprinkle with black sesame seeds, add lemon juice, adjust seasoning if needed, and serve.

ENJOY!

to print the recipe, click here

Comments: f you like cole slaw but mayonnaise is not your thing, this will for sure please you. It gets even better next day, as all components are so sturdy. I made it twice already, the second time I added fresh orange zest together with the black sesame seeds before serving and that was a nice extra touch of flavor. Avocado goes quite well with it, keep that in mind. Not much else is needed to make this a complete meal. We enjoyed ours with a rotisserie chicken, so that was a super easy dinner to put together. The recipe can be easily adapted to a Whole30 system, if you don’t use soy sauce, and replace it with coconut aminos.

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STIR-FRIED CHICKEN AND CABBAGE WITH SPICY ALMOND SAUCE

Posted in Poultry by

This is by far my favorite type of lunch. A lot of protein in a flavorful, spicy preparation, with some veggies to make things more interesting. The inspiration came from this post by Lydia, hostess of The Perfect Pantry. I substituted ground chicken for beef, almonds for peanuts, but the basic idea was unchanged. Of course you can take this simple method in countless directions, adding green beans, sautéed corn kernels if you’d like a bit more carbs, sautéed spinach, chickpeas, use cashew butter, sprinkle toasted cashews at the end. I adore this type of recipe!

GroundChickenStirFry

 

STIR-FRIED CHICKEN AND CABBAGE IN SPICY ALMOND SAUCE
(modified from The Perfect Pantry)

3 Tbsp almond butter
3 Tbsp coconut aminos  (or soy sauce)
1 Tbsp agave nectar
1 tsp rice vinegar
1 tsp Sriracha sauce, or more to taste
1 tablespoon coconut oil
1 lb ground chicken
1 shallot, thinly sliced
12 oz shredded cabbage
1/4 cup slivered almonds, lightly toasted
salt and pepper to taste

In a glass measuring cup or small bowl, beat together the almond butter, coconut aminos, agave, rice vinegar and Sriracha until the mixture is smooth. If too thick, loosen it a bit with water.  In a large skillet or wok, heat the coconut oil (or another fat of your choice), then saute the shallots until translucent, add the ground chicken and cook until  golden. Season lightly with salt and pepper.

Pour in the almond butter mixture, and stir to combine with the meat.  Add the shredded cabbage and slivered almonds, and cook for 30 seconds or until the cabbage wilts slightly, but does not soften completely.

Serve with additional Sriracha sauce.

ENJOY!

to print the recipe, click here

served

Comments: Stir-fries using ground meat are not  eye-candy, I admit it. But this concoction is so flavorful, I hope you’ll overcome its looks and give it a try. The picture above was from my third day in a row enjoying it for lunch with leftover roasted butternut squash. Instead of more Sriracha sauce I drizzled Gochujang all over it. Wonderful things happen when Sriracha meets Gochujang. Clearly, it’s a Batman and Robin thing.

Chicken Stir-fry with Spicy Almond Sauce, from Bewitching Kitchen

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