David and Nicole’s Recipes

• 1/2 head green cabbage, sliced in a chiffonade
• 2 tbsp tamari
• sea salt
• 1/2 tsp sugar
• 2 tsp sesame oil
• 1/2 tbsp sesame seeds

1. Toast the seeds briefly in a dry pan. 
2. Combine with the cabbage, tamari, sugar, and sesame oil.
3. Season with salt.  Mix well.
4. Serve.

• 1/2 green cabbage, sliced thin
• 1 1/2 tbsp extra virgin olive oil
• the juice of half a lemon
• 2 garlic cloves, minced
• sea salt to taste

Combine all the ingredients.  Mix well.  Season to taste.

• 1/2 head green cabbage, thinly sliced
• 1 tsp salt
• 1 tbsp sesame oil
• 4 chili de arbol, minced
• 3 scallions, minced
• 1/2 tsp dry ginger
• 1/4 cup water
• 1 tbsp sugar
• 2 tbsp rice vinegar

1. Mix the cabbage with salt and let stand 3 hours.
2. Drain by squeezing the cabbage and dry well.
3. Place in a large bowl.
4. In a skillet heat the sesame oil.
5. Saute the chili, scallions, and ginger, for 1 minute.
6. Add the water and sugar and stir well.
7. Add the rice vinegar.  Bring just to a boil.  Remove from the heat.
8. Pour over the cabbage.  Chill 3 hours.

• 2 thick slices bacon, diced
• 1 tsp dry thyme
• 1/2 head red cabbage, sliced in a chiffonade
• 1 cup chicken stock
• sea salt and cracked pepper
• 1 tbsp butter

1. Saute the bacon until crisp.
2. Pour in the chicken stock and stir to deglaze the pan.
3. Add the thyme and the cabbage.  Return to a boil.  Reduce the heat and simmer 15 minutes.  Stir now and then.
4. Season with salt and pepper.  Add the butter.  Stir.  Serve.

• 1 cabbage, leaves pulled off the head, ribs sliced so they do not protrude but not cut out completely, core removed (use soured head if available)
• 1/2 cup vinegar
• 2 cups rice
• 2 cups water
• 1 tsp salt
• 1/2 tsp pepper
• 1 onion, minced
• pinch of cumin
• pinch of dry thyme
• 1/8 tsp crushed red peppers
• 1 can Heinz tomato soup

1. In a big pot, boil about 2 inches of salted water.  Add the vinegar and then put the cabbage head in, upside down in the pot.  Pour boiling water into the cored end of the cabbage until the pot is about half full to 2/3 full.  Cover.  Reduce heat to very low and cook 30 minutes.
2. Turn cabbage and then cook another 30 minutes.
3. Bring the rice, water, salt, and pepper to boil on high heat, uncovered.
4. Shut off the heat and cover.  Let the rice stand until the water is absorbed.
5. Saute the onion until just transparent with the cumin, thyme, and red pepper.
6. Stir the onion into the rice.
7. Line the bottom of a large pot with the ribs and unusable cabbage leaves. 
8. Preheat the oven to 350 F.
9. Roll the rice filling into the leaves and then lay them lengthwise in one row on top of the bottom layer.  Cover with another row laying them cross wise on top of the first row.  Add water to the pot so it comes to one inch from the top of the cabbage rolls.
10. Bake in the oven for 1 hour.
11. Add the tomato soup (if the cabbage was not a soured head, also add 1/4 cup vinegar).
12. If most of the liquid is gone add 1 cup of water (if its bubbling then there's enough liquid).
13. Add about 1/3 cup bacon fat.
14. Cook 30 minutes.
15. Add another cup of water if its needed.  Cook another half an hour.
16. Check the rolls are done, if necessary cook another 30 minutes to 1 hour.

• 2 1/4 lb boneless pork loin roast, with rind
• 1 lb sauerkraut
• 2 tbsp olive oil
• 1/2 onion, minced
• 5 slices bacon, diced
• 3 1/4 cups chicken stock
• 2/3 cup heavy cream
• 1 tbsp coarse grain mustard
• sea salt and cracked pepper

1. Preheat the oven to 400 F.
2. Heat a large frying pan on the stove until you can feel a strong heat rising.  Put the pork roast in the skillet, rind down, and press into the hot pan.  Turn the roast and brown the other sides.
3. Transfer the pork to a roasting pan, rind side up, and sprinkle it with sea salt.  Roast for 30 minutes, then reduce the heat to 350 F.  Roast for another 30 minutes.  Do not baste.
4. Meanwhile, rinse the sauerkraut and then drain it well. 
5. Heat a large saucepan and then add the bacon.  Once it starts sweating, add the bacon and cook until the onion is tender.  Mix in the sauerkraut and 2 cups of the stock with some pepper.  Bring to a boil, reduce the heat, and then simmer for 20 minutes.
6. In another pot, boil the remaining stock until reduced by half.  Remove from the pot and reserve.
7. Pour the cream into that pot and bring to a boil, mixing in the reserved stock and the mustard.  Season to taste with salt and cracked pepper.  Keep warm.
8. When the pork nears the end of its cooking time, pierce the thickest section to check if the juices run clear.  Cook until this happens. The pork should feel just firm, but not rock solid. 
9. Remove from the oven and let rest 5 minutes. 
10. Serve the pork on a bed of the sauerkraut, with the sauce spooned over it.

• 1 lb potatoes, washed but not peeled
• 1 lb green cabbage, shredded
• 1/2 onion, minced
• 1/4 cup milk
• 1 tbsp butter
• 3 oz sharp Cheddar Cheese, grated
• salt and pepper

1. Boil the potatoes in salted water until they are ver tender, but not mushy.
2. Drain the potatoes, reserving the cooking liquid. 
3. Using the potato water, adding more if necessary, boil the cabbage, with the onion for about 5 minutes.  Drain and set aside.
4. Preheat the oven to 375 F.
5. Place the potatoes in a bowl with the milk and butter and mash them until they are smooth.
6. Add the cabbage to the potatoes and 2/3 of the cheddar cheese.  Season with salt and ground pepper. 
7. Grease a large casserole dish and place the colcannon inside.  Sprinkle with the remaining cheese. 
8. Bake the colcannon until heated through and let the cheese brown a bit on top.
9. Serve.

• 4 cups red or green cabbage, shredded finely
• 3 scallions,minced
• 1 cup light mayonnaise
• 1 tbsp white vinegar
• 1 tsp dijon
• 1 tsp sugar
• 3/4 tsp salt
• 1/2 tsp pepper
• 1/8 tsp cayenne
• light cream as needed

1. In a large bowl, toss the scallions with the cabbage. 
2. Combine the mayonnaise, the vinegar, the dijon, sugar, salt, pepper, and cayenne.
3. Thin with light cream to the desired consistency.
4. Pour over cabbage, toss and chill.  Serve.

• 1 cup raw rice
• 1/2 lb flank steak, partially frozen and sliced very thin across the grain
• 1 tbsp tamari
• 1 tbsp sherry
• 1 tbsp mirin
• 3 tsp cornstarch
• 2 tbsp safflower oil
• 1/2 head napa cabbage, sliced
• 1/4 lb mushrooms, sliced
• 1/4 lb bokchoy, trimmed
• 1/2 cup snow peas, trimmed
• 1 scallion, minced
• 1/2 cup water chesnuts, sliced
• 1 inch slice fresh ginger, minced
• 1 clove garlic, minced
• 1/2 cup consomme

1. Combine the tamari, sherry, mirin, and cornstarch.  Toss in steak to coat well.  Cover and marinate at room temperature for one hour.
2. Cook rice according to directions.
3. Heat 1 tbsp safflower oil in a dutch oven.  Saute the cabbage for 3 minutes.  Add the mushrooms.  Cook 3 minutes.  Add the bok choy, the snow peas, the scallion, and the water chesnuts.
4. Add 1 tbsp more oil.  Add the beef and saute.
5. Stir in the ginger and garlic.  Stifry 1 minute.
6. Add the consomme and stir until cooked.  Season to taste. 
7. Serve over steamed rice.