Here are two of our favorite Asian-Inspired preparations along with a yummy Member Recipe.
Asian Cole Slaw
It gets even better after a day in the fridge!
Combine in a big bowl:
~ 1 head Napa Cabbage, shredded (you can chop finely or use a food processor)
~ 1 Vidalia Onion, cut in half and very finely sliced
~ Finley chopped Kohlrabi, Green Onions and Radishes to your taste (we use a lot!) or other veggies like Carrots, Bell Peppers, etc.
Dressing
Mix together in a saucepan: 1/2 cup Rice Wine Vinegar, 1/4 cup Peanut Oil or Vegetable Oil, 1teaspoon salt, 4 Tablespoons Honey, 1/2 teaspoon (or more to taste) Red Pepper Flakes, 1 teaspoon each (or more) grated fresh Ginger and Garlic (powdered will do, too if you don't have fresh). Heat until just simmering, turn off and allow to rest for 5 minutes. Pour warm dressing over prepared vegetables (the heat softens the raw veggies a bit). Mix well, chill in the refrigerator for at least one hour.
To serve add finely chopped fresh herbs such as Garlic Chives, Parsley, Thai Basil or Mint. Mix into Cole Slaw and serve!
Homemade Egg Rolls
Soooo easy to make we hope they become a favorite family food event in your home!
Set purchased Egg Roll Wrappers out to come to room temperature (if they are cold they don't roll up so easily). You will need a small bowl with water to make the rolls.
Chop Napa Cabbage very finely, put in a bowl. Slice Radishes into slivers, slice Green Onions (use green and white parts) diagonally very thinly, place both in separate bowls.
To prepare rolls: lay out a single Wrapper with one of the corners pointed toward you. Place a 1/4 cup Cabbage in center, lay Radishes and Green Onions on top. Roll up the Wrapper around the veggies: first the corner pointed toward you then the two sides then the last corner kind of like an envelope (should be full/tight, add more/less veggies as you get more familiar with it). Dip your finger in the water and moisten the last edge, fold over to seal. Set aside and prepare at least 4-6 before frying.
Heat 4 cups Vegetable, Peanut or other frying oil in a 4 quart pan pot over medium-high heat. Fry 2-3 Egg Rolls at a time without crowding the pan, they only need to cook long enough to brown. Remove and drain on paper towel. Serve with Sweet Pepper Sauce or Soy Sauce or try mixing Peanut Butter with Soy Sauce.
You can put just about anything in them! Cooked sliced meat, seafood, tofu, herbs, any kind of veggies, try different ones!
Hilde's Creamed Cabbage
Member Hilde Friese sent us this one and we couldn't resist including it for everyone!
This is a very old-fashioned way of preparing it, Creamed Cabbage. You add about 2 tablespoons flour to sauteed onion and bacon for a light rue. Then add 1 cup of water and cook the mixture until it's thickened. Then add the chopped cabbage and cook all together, stirring a couple of times, but keep the pot covered most of the time.
