Directions:
1. Slash each sausage 3 or 4 times on each side. Pour oil into a 10- to 12-inch nonstick frying pan over medium heat. Add sausages and cook, turning often, until hot in thickest part (5 to 7 minutes; cut to test). Lift sausages from pan and keep warm on a serving plate.
2. To same pan, add vinegar, sugar, cumin seeds, and onion; bring to a boil, stirring to loosen pan drippings. Remove pan from heat and add coleslaw mix. Mix lightly to coat with onion mixture.
3. Spoon coleslaw alongside sausages. Offer mustard to add to taste.
Nutrition Info:
* Servings Per Recipe: 4
* Amount Per Serving
* Calories: 419
* Total Fat: 29.8g
* Cholesterol: 60mg
* Sodium: 825mg
* Total Carbohydrates: 30.3g
* Dietary Fiber: 2.5g
* Protein: 11.1g
Stuffed Cabbage Rolls
Cabbage leaves are stuffed with ground beef, rice and onion, then simmered in tomato soup. Works great on the stove or in a slow cooker.
Ingredients:
* 2/3 cup water
* 1/3 cup uncooked white rice
* 8 cabbage leaves
* 1 pound lean ground beef
* 1/4 cup chopped onion
* 1 egg, slightly beaten
* 1 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 (10.75 ounce) can condensed tomato soup
Directions:
1. In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
3. In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
4. Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
5. In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.
Nutrition Info:
* Servings Per Recipe: 8
* Amount Per Serving
* Calories: 224
* Total Fat: 13.1g
* Cholesterol: 69mg
* Sodium: 656mg
* Total Carbohydrates: 13.3g
* Dietary Fiber: 0.9g
* Protein: 12.8g
Grandma’s Coleslaw
Yield: 5 cup (1.2L) - Servings: 10
A tasty old fashioned recipe, without all the fat! Make ahead and allow flavors to blend, refrigerating at least one hour before serving.
Ingredients
Slaw:
4 cups (455g) cabbage, finely shredded
1 cup (150g) carrot, (1 large), shredded
1/4 cup (45g) onion, chopped
Shred cabbage and carrots. Place into a large bowl and stir in chopped onion. In a small bowl, mix dressing ingredients together.
Add dressing to cabbage mixture. Stir and refrigerate for at least 1–2 hours.
Nutrition Facts:
Calories: 28
Total fat: 1g
% Calories from fat: 25%
Protein: 1g
Carbohydrate: 5g
Cholesterol: 2mg
Sodium: 134mg
Fried Cabbage
Cabbage and onions are sauteed in bacon grease, and served with a splash of vinegar, for a tangy, hearty dish that will surprise you.
Ingredients:
* 3 slices bacon, chopped
* 1/4 cup chopped onion
* 6 cups cabbage, cut into thin wedges
* 2 tablespoons water
* 1 pinch white sugar
* salt and pepper to taste
* 1 tablespoon cider vinegar
Directions:
1. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon, and set aside.
2. Cook onion in the hot bacon grease until tender. Add cabbage, and stir in water, sugar, salt, and pepper. Cook until cabbage wilts, about 15 minutes. Stir in bacon. Splash with vinegar before serving.
Nutrition Info:
* Servings Per Recipe: 6
* Amount Per Serving
* Calories: 48
* Total Fat: 2.6g
* Cholesterol: 4mg
* Sodium: 81mg
* Total Carbohydrates: 4.5g
* Dietary Fiber: 2g
* Protein: 2.3g
