Tofu with Thai Coconut Peanut Sauce

Ingredients

• 1 block firm tofu (350g or so)
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp ground pepper
• ¼ cup + 1 tbsp peanut or canola oil, divided
• 1 tbsp fresh ginger root, finely chopped/grated
• 1 shallot, finely chopped (or ¼ small onion)
• 1 tsp red chili flakes
• ⅓ cup peanut butter
• ½ cup coconut milk
• 1 lime, juiced
• 1+1/2 tbsp soy or tamari sauce
• 1 tsp red Thai curry paste (optional – make sure it’s vegan)
• ¼ cup fresh coriander (cilantro) leaves, roughly chopped
• Chopped fresh ground peanuts (optional – for serving)
• 
  
• 
  
• Instructions

1. If you plan on serving with rice, start cooking it as per package instructions.
2. Cut the tofu into 1 inch rectangles or triangles.
3. In a flat dish, mix the oil, garlic, cumin, and pepper. Add the tofu and gently toss to distribute mixture evenly. Refrigerate for 30 minutes.
4. Heat 1 tbsp oil in a small saucepan over low heat. Add the ginger, shallot and chili flakes and saute for a few minutes. Add peanut butter, coconut milk, lime juice, soy/tamari sauce, and red Thai curry paste. Simmer for 10-15 minutes, stirring occasionally to prevent sticking. If the sauce is too thick, feel free to add a couple tablespoons of water.
5. If you’re serving with vegetables, begin cooking them at this point.
6. Add the tofu mixture to a frying pan and saute over medium-low heat until browned on both sides.
7. Divide the the tofu and serve it over the rice and/or vegetables and drizzle the sauce on top of each dish. Sprinkle with the fresh coriander (cilantro) and serve with fresh ground peanuts, if desired. 

Recipe found at: http://www.vegangela.com/2011/07/19/tofu-with-thai-coconut-peanut-sauce/

Asian Noodle Salad

Ingredients

•  SALAD INGREDIENTS:
• 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
• 1/2 head Sliced Napa Cabbage, Or More To Taste
• 1/2 head Sliced Purple Cabbage, Or More To Taste
• 1/2 bag Baby Spinach, Or More To Taste
• 1 whole Red Bell Pepper, Sliced Thin
• 1 whole Yellow Bell Pepper, Sliced Thin
• 1 whole Orange Bell Pepper, Thinly Sliced
• 1 bag Bean Sprouts (also Called Mung Bean Sprouts)
•  Chopped Cilantro, Up To 1 Bunch, To Taste
• 3 whole Scallions, Sliced
• 3 whole Cucumbers Peeled And Sliced
• 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
•  _____
•  FOR THE DRESSING:
• 1 whole Lime, Juiced
• 8 Tablespoons Olive Oil
• 8 Tablespoons Soy Sauce
• 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
• 1/3 cup Brown Sugar
• 3 Tablespoons Fresh Ginger Chopped
• 2 cloves Garlic, Chopped
• 2 whole Hot Peppers Or Jalapenos, Chopped
•  Chopped Cilantro

Preparation Instructions

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Note: dressing keeps for up to three days before serving, without cilantro. 

Recipe found at: http://thepioneerwoman.com/cooking/2008/03/my_most_favorite_salad_ever_ever_ever_ever/

raw nori wraps with red cabbage, cucumber, carrots, zucchini & spicy dipping sauce

Wraps:
1/2 head red cabbage
1 carrot
1 small zucchini
1/2 cucumber
2 kale leaves 
1 avocado
3-4 nori sheets and/or rice paper sheets

Sauce: 
1 tablespoon tahini
Chili powder, to taste
1 tablespoon miso
2 dates
Juice from 1/2 lemon 
1 small garlic clove
Water, as needed to make it creamy and smooth 

Directions: 

Make the sauce by blending all the ingredients together until smooth. Now make your wraps: shred the veggies thinly on a mandolin, but chop the cucumber by hand. Tear up the kale leaves and slice the avocado. Lay your desired fillings on one side of your nori sheet, and on the opposite side spread a little sauce to seal together the ends when you roll it up. Roll everything up tight and set aside. If you're using rice paper, dip the paper in hot water until it's pliable, then place everything you want in the middle. Wrap up like a burrito. Dip your wraps in your sauce and get this party started. 

Recipe found at: http://www.thisrawsomeveganlife.com/2013/06/raw-nori-wraps-with-red-cabbage.html#.UlLwHoasjTo

PASILLA CHILE + LIME CABBAGE SLAW

Ingredients: 

// dressing //

zest and juice of two large limes

1 Tbsp. honey

1/2 tsp. sea salt

1/2 tsp. pasilla chile powder (chipotle or ancho chile work as well)

1/4 cup olive or grapeseed oil

2 Tbsp. greek yogurt or mayonaise (see note)

1 head green cabbage

1/4 cup finely diced red onion

1 bunch of cilantro, roughly chopped

1 ripe mango, peeled and diced

3/4 cup toasted macadamia nuts  

Directions: 

In a small bowl, combine the zest and juice of the limes. Add the honey, salt and chile powder and whisk to combine. Mix in the yogurt or mayo and the oil and whisk well. Taste and alter as preferred. Set aside in the fridge.

Chop the cabbage super thin, using a mandoline if you have one. In a large salad bowl, combine the cabbage, red onion, three quarters of the cilantro, reserving some for garnish and mango. (Everything can be done in advance up to this point and kept covered in the fridge until ready for serving). Add desired amount of dressing and toss to coat. Chop the toasted macadamia nuts and garnish the top with the remaining cilantro and mac nuts. Give it a grind of fresh pepper and serve. * I feel like slaw benefits from a good 10-15 minute rest in the dressing if you have the time. just sayin'.  

Recipe found at: http://www.sproutedkitchen.com/home/2012/7/2/pasilla-chile-lime-cabbage-slaw.html

Sesame Noodles with Kale and Cabbage

Ingredients

• *for about ⅔ cup of dressing*
• ⅓ cup rice vinegar
• 1 Tablespoon soy sauce
• 2 Tablespoons sambal (or any chili sauce you prefer)
• 2 Cloves garlic, crushed
• ½ teaspoon ground ginger (or 1 tablespoon fresh, grated)
• 3 Tablespoons sesame oil
• 2 Tablespoons olive oil (I use a light olive oil for almost everything but you can use any neutral oil you prefer)
• Pinch of salt (optional)
• *Salad Ingredients*
• Leftover roast chicken ( or one cup of tofu)
• ½ pound cooked spaghetti
• ⅓- 1/2 head of green cabbage, sliced thinly
• 6-8 kale leaves, sliced thinly ( Red Russian kale or any type of kale)
• Thinly sliced red onion (about ⅓ of a regular-size onion)
• 2 Persian cucumbers diced (or ⅓ of a regular cucumber)
• Chopped scallions (2 – 3 stems)
• Chopped cilantro
• Roasted peanuts

Instructions

1. To prepare the vinaigrette, combine the ingredients from the vinegar to the oil in a bowl and whisk until emulsified. Taste and add a pinch of salt if you feel it needs it. Set aside while you prepare the salad.
2. In a large bowl, combine all the salad ingredients together and add the vinaigrette (in increments until it’s the way you like it). Toss together, plate and serve. Enjoy!

 

Recipe found at:http://lemonsandanchovies.com/2012/08/sesame-noodles-with-kale-and-cabbage/

Curried Savoy Cabbage Soup With Mushrooms

Ingredients:
11 ounces savoy cabbage (300g)

1 medium onion

8 sprigs thyme

1 medium potato

1 ounce butter (30g)

1 tablespoon curry powder

3 1/4 cups vegetable stock or 3 1/4 cups chicken stock

7 ounces mushrooms

4 tablespoons chopped fresh parsley

salt

pepper (freshly ground)

1/2 cup half-and-half cream

Directions:

1. Cut the savoy cabbage into wedges, core and shred it. Chop the onion. Remove leaves from the thyme sprigs. Peel and cube potato.
2. Heat half of the butter in a high pan until butter melts. Lower heat and add the shredded savoy cabbage and onion. Cook for 3-4 minutes, stirring frequently.
3. Add curry powder and mix. Add chopped potato, thyme leaves and stock. Increase heat, add a lid and cook on low/medium heat for 25-30 minutes.
4. Slice the mushrooms and chop the parsley.
5. Blend the soup with a hand blender. Add the cream. Check if more water or curry is needed. Season with salt and pepper if necessary. Warm the soup, but don't heat it too much, as the cream may curl (depending on the fat content of the cream and on the temperature you heat it).
6. Heat the remaining butter in a skillet and fry the mushrooms. Season with salt and pepper. Add parsley when mushrooms are cooked.
7. Pour soup into bowls and top with mushrooms.

Recipe found at: http://www.food.com/recipe/curried-savoy-cabbage-soup-with-mushrooms-145481

 

Suspiciously Delicious Cabbage

Ingredients

1 medium green cabbage, cored and thinly sliced

1 medium yellow onion, finely chopped

2 garlic cloves, minced

1 tablespoon (heaping) grated fresh ginger

2 tablespoons butter

3/4 cups heavy cream

salt and freshly ground black pepper to taste

Directions

1. In a very large pan, heat the butter over medium heat until it is melted and starting to bubble a little. Stir in the onion and garlic and cook for about 5 minutes, until softened.
2. Stir in the ginger and cook for about a minute. Then, add in the cabbage, stirring well to coat it with the butter and other flavors. Cook, stirring occasionally for about 15-20 minutes, until the cabbage has softened and caramelized.
3. Turn the heat to low and stir in the cream making sure to scrape any browned bits up from the pan bottom. Cover and cook over low for about 10 minutes. Uncover, add salt and pepper to taste. Then cook for a few more minutes, stirring once or twice, to let some of the liquid evaporate. Adjust seasonings as desired and serve.

Recipe found at: http://food52.com/recipes/7533-suspiciously-delicious-cabbage

Tassajara Warm Red Cabbage Salad

Ingredients

• 1/2 cup sunflower seeds
• 1 teaspoon natural cane sugar (or brown sugar)
• fine grain sea salt
• 2 tablespoons extra-virgin olive oil
• 1 red onion, diced
• 3 medium cloves garlic, minced
• 1 pound head of red cabbage or radicchio, quartered and cut into thin ribbons
• 1 teaspoon fresh rosemary, minced
• 2 ounces golden raisins (or other plump, chopped dried fruit)
• 1 1/2 tablespoons balsamic vinegar
• 2 ounces feta cheese, crumbled
• a bit of freshly grated Parmesan cheese, to garnish

 

Directions  

• Roast the sunflower seeds in a dry skillet over medium heat until golden brown. Sprinkle on the sugar, and a couple pinches of salt. Stir until the sugar melts and coats the seeds (you pan will need to be hot enough). Transfer the seeds immediately to a plate so they don't stick to the pan. Set aside.
• Heat the olive oil in a large skillet and saute the onion for a minutes or two with a couple pinches of salt. Stir in the garlic, and the cabbage, and a few more pinches of salt. Stir and cook for just a minute or so, or until the cabbage softens up just a touch. Then stir in the rosemary, most of the raisins, and the vinegar.
• The cabbage will continue to get more and more tender even after you remove it from the heat, so keep that in mind, and do your best to avoid overcooking it - where it collapses entirely. Fold in half of the feta cheese, most of the sunflower seeds, then taste. Season with more salt if needed. Serve garnished with the remaining raisins, feta, sunflower seeds and Parmesan cheese.

Recipe found at: http://www.101cookbooks.com/archives/tassajara-warm-red-cabbage-salad-recipe.html

Raw Macro Bowl with Knock-off Dragon Sauce

Ingredients

• julienned carrots
• julienned zucchini (marinated in a bit of sea salt to soften)
• sour kraut (I buy a raw version from the health food store)
• wakame (soaked and rinsed – the longer you rinse, the less seaweed tasting)
• sprouts (I used clover)
• shredded red cabbage 

Knock-off Dragon Sauce

• 1/2 cup nutritional yeast
• 1/3 cup olive oil
• 1/4 cup maple syrup
• 1/4 cup tamari
• 1/4 cup water
• 1/4 cup tahini
• 1 clove garlic 

Methods/steps

Raw Macro Bowl

In a large bowl, lay down zucchini noodles in the center. Around the edges, stack remaining ingredients. Drizzle with knock-off dragon sauce.

Knock-off Dragon Sauce

In blender, blend all ingredients. Store in refrigerator in a glass jar – keeps about 4-5 days. 

Recipe found at: http://www.rawfoodrecipes.com/recipes/raw-macro-bowl-with-knockoff-dragon-sauce.html

Raw Kale Salad with Lentils and Sweet Apricot Vinaigrette

Ingredients 

• 2 bunches (about 16 oz) raw curly kale, center ribs and stems removed, washed, dried, and chopped finely
• 1/4 cup olive oil
• 1/4 cup apricot preserves
• 1 1/2 tbsp apple cider vinegar
• 1 1/2 tbsp freshly squeezed lemon juice
• 1/2 tsp sea salt
• Black pepper to taste
• 1 cup puy or beluga lentils (substitute brown lentils if they're what you have), rinsed and picked over
• 1 cup red cabbage, shredded 

Directions

1. Whisk together olive oil, apricot preserves, apple cider vinegar, lemon juice, sea salt, and black pepper.
2. Turn kale into a large mixing bowl, and massage 6 T of the dressing into the salad. You’ll need enough dressing for the salad to be well coated and start taking on a “wilted” texture. Set aside.
3. Place lentils in a small saucepan with enough water to cover them by 3-4 inches (approximately 2 1/2 cups). Bring water to a boil, then reduce heat, add a pinch of salt, and let the lentils simmer for 20-25 minutes, or until the lentils are tender but not mushy.
4. Allow lentils to cool slightly and add them, along with the cabbage, to the kale, and add another 2 T vinaigrette. Use hands to combine. Add extra dressing as needed, and season to taste. 

Recipe found at: http://food52.com/recipes/17866_raw_kale_salad_with_lentils_and_sweet_apricot_vinaigrette

Red Cabbage, Carrot and Broccoli Stem Latkes With Caraway and Sesame

Ingredients

• 5 cups shredded red cabbage
• 1/2 pound carrots, shredded (about 1 1/2 cups)
• 1 1/2 cups shredded peeled broccoli stems
• 2 tablespoons sesame seeds
• 2 teaspoons caraway seeds
• 1 teaspoon baking powder
• Salt to taste
• 3 tablespoons oat bran
• 3 tablespoons all-purpose flour
• 3 tablespoons cornmeal
• 2 tablespoons buckwheat flour
• 3 eggs, beaten
• About 1/4 cup canola, grape seed or rice bran oil

Directions 

1. Heat the oven to 300 degrees. Line a sheet pan with parchment and place a rack over another sheet pan.

2. In a large bowl mix together the shredded cabbage, carrots, broccoli stems, baking powder, sesame seeds, caraway seeds, salt, oat bran, flour, cornmeal and buckwheat flour. Taste and adjust salt. Add the eggs and stir together. Let the mixture sit for 10 to 15 minutes.

3. Begin heating a large heavy skillet over medium heat. Take a 1/4 cup measuring cup and fill with 3 tablespoons of the mixture. Reverse onto the parchment-lined baking sheet. Repeat with the remaining latke mix. You should have enough to make about 30 latkes.

4. Add the oil to the pan and heat for 3 minutes or until hot. When it is hot (hold your hand a few inches above – you should feel the heat), slide a spatula under one portion of the latke mixture and transfer it to the pan. Press down with the spatula to flatten. Repeat with more mounds. In my 10-inch pan I can cook four at a time without crowding; my 12-inch pan will accommodate four or five. Cook on one side until golden brown, about four to five minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another two to three minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm.

5. Serve hot topped with low-fat sour cream, Greek yogurt or crème fraîche.

Recipe found at: http://www.nytimes.com/2012/12/14/health/red-cabbage-carrot-and-broccoli-stem-latkes-recipes-for-health.html

Recipe for vegan Napa cabbage soba with spicy peanut sauce

Ingredients

1-inch thick slice fresh ginger, peeled and cut in half
10 large cloves garlic, peeled
2 tsp chili paste with garlic, or more or less to taste
1 cup smooth peanut butter
1/2 cup reduced-sodium or gluten-free soy sauce
7 Tbsp sugar (or equivalent sugar substitute)
7 Tbsp Chinese black vinegar (or Worcestershire sauce)
6 Tbsp toasted sesame oil (the kind you get in Asian groceries — I use Maruhon brand)
4 oz thin soba noodles
2 tsp canola oil
2 cups thinly shredded Napa cabbage
1 small bell pepper (any color), diced
3-4 large mushrooms (any type), sliced
1 large scallion, thinly sliced

Directions

• In a food processor with a metal blade (or in a blender), finely chop ginger and garlic. Add next 6 ingredients in the order listed, plus 10 tablespoons of water, and process until smooth. The peanut sauce should be the consistency of heavy cream. If too thick, add more water. Set aside
• Bring 2 quarts of water to boil in a saucepan. Drop the soba into the water, bring the water back to the boil, then reduce heat to simmer. Cook for 5 minutes, until the soba is cooked but not mushy. Drain, rinse under cool water, and drain again. Place in a large mixing bowl.
• Heat a wok over high heat. Swirl in the oil, and then all at once add the cabbage, bell pepper, mushrooms and scallion. Stir fry for 1-2 minutes at most; the vegetables should be crunchy. Add them to the bowl with the soba.
• Stir in enough peanut sauce to bring the vegetables and noodles together. (Extra peanut sauce will keep in the refrigerator for two weeks.) Serve at room temperature.

Recipe found at: http://www.theperfectpantry.com/2011/02/recipe-vegan-napa-cabbage-soba-with-spicy-peanut-sauce.html

8 Things to do with napa cabbage

1. Napa Cabbage Rolls

Instead of using green cabbage, try some of the larger outer leaves of napa cabbage. Cut them in half and steam or boil them until they just turn soft and then fill with a mixture of cooked white rice and browned mild sausage or hamburger. Top with tomato sauce and bake until bubbly.

2. Quick Kimchi

Kimchi is a spicy Korean side-dish, sort of like the hottest cole slaw you've ever eaten. Traditional kimchi can take several days to make. However, for a quick at-home version, combine a few cups of chopped napa cabbage, a tablespoon of sambal olek (an Eastern hot sauce), 3 tablespoons of rice wine vinegar, 4 sliced cloves of garlic, and a healthy pinch of salt. Stir well, chill overnight and then eat right out of the bowl!

3. Napa Cabbage Stir-Fry

If you have eaten a Chinese dish with vegetables, you have probably eaten napa cabbage. Typically, they are white squares that look like they should be onions, but have not turned clear. To do your own napa cabbage stir-fry, peel off 20 to 25 leaves and cut off the leafy green sections until all you have is the firmer white stems. Cut the white stems into two-inch pieces. Heat some peanut oil in a wok, cook the napa cabbage for 3 to 4 minutes until it starts to soften, and then add your favorite stir-fry sauce. Cook until the sauce starts to bubble. Serve hot over rice.

4. Napa Cabbage Slaw

Got a favorite cole slaw recipe? Try it with shredded napa cabbage. Napa cabbage slaw has a subtly different flavor and texture than classic cole slaw and is particularly tasty if you add fruit. For your next slaw, combine 2 cups diced mango, a finely diced jalapeno, 1 cup mayonnaise, 2 cups shredded napa cabbage, and 4 tablespoons rice or red wine vinegar. Refrigerate for a couple of hours or overnight and serve.

5. Braised Napa Cabbage

For a quick and easy side-dish, add the cut up white stems of the napa cabbage to a skillet and cover them half way with vegetable broth, ground ginger, garlic powder, and a few teaspoons of soy sauce. Cook over medium heat for 8 to 10 minutes or until the napa cabbage becomes soft.

6. Napa Cabbage Spring Rolls

Napa cabbage has a great crunch that's perfect for spring rolls. Simply slice napa cabbage into thin strips and roll with cooked shrimp, rice noodles, and fresh basil in a spring roll wrapper. Serve with a dipping sauce of soy sauce, chilies and fish sauce.

7. Napa Cabbage Taco Topping

Traditionally, tacos are topped with a healthy handful of lettuce. A better choice is napa cabbage, which is more flavorful and totes a crisper texture, which contrasts nicely with the taco fillings.

8. Napa Cabbage Soup

Warm up with a hearty bowl of napa cabbage soup. Add a few cups of chopped napa cabbage to your favorite vegetable, chicken or beef soup; it will give your soup a lot of body and for fewer calories than most other ingredients.

 

Recipe found at: http://www.sheknows.com/food-and-recipes/articles/809695/8-things-to-do-with-napa-cabbage

Roasted Savoy Cabbage with Black Bean-Garlic Sauce

Ingredients

• 1 head(s) Savoy cabbage (about 1 1/2 pounds),  cored and cut into 1-inch sq
• 4 teaspoon(s) canola oil
• 2 tablespoon(s) Shao Hsing rice wine, or dry sherry
• 4 teaspoon(s) black bean-garlic sauce
• 1 bunch(es) scallions, minced
• 2 teaspoon(s) distilled white vinegar
• 2 teaspoon(s) toasted sesame oil
• 5 dash(es) hot sauce,  or to taste

Bring a large saucepan of water to a boil. Peel off 6 of the big outer leaves, without holes, from each cabbage; set aside. Core and thinly slice remaining cabbage. Fill medium bowl with ice water; set aside. Blanch the cabbage leaves until bright green and flexible, about 1 minute. Drain cabbage; immerse in ice bath. When cool, drain in colander; set aside.

Directions

1. Preheat oven to 500 degrees F. Toss cabbage and canola oil in a large roasting pan and spread out in an even layer. Roast until beginning to wilt and brown, about 15 minutes.                                                                  
2. Combine rice wine (or sherry) and black bean sauce in a small bowl; drizzle over the cabbage and toss. Continue roasting until tender, about 5 minutes more. Toss with scallions, vinegar, sesame oil and hot sauce until combined.

Taken From Delish: http://www.delish.com/recipefinder/roasted-savoy-cabbage-black-bean-garlic-sauce-recipe-5853

Buttered Savoy Cabbage

 

Ingredients

• 1 savoy cabbage (2 pounds), halved, cored, and cut crosswise into 1-inch strips, thick ribs removed
• 1 tablespoon butter, cut into small pieces
• Coarse salt and freshly ground pepper

Directions

1. Place cabbage in a large skillet with 1 cup water (skillet will be very full). Bring to a boil, and reduce heat to medium-low. Cover skillet; simmer until cabbage is very tender, tossing occasionally, 12 to 15 minutes.
2. Pour out any water remaining in skillet. Add butter; season with salt and pepper. Toss gently to combine.

Taken From Martha Stewart: http://www.marthastewart.com/313070/buttered-savoy-cabbage

Red Split Lentils With Cabbage (Masoor dal aur band gobi)

Serves 4 to 6


Ingredients:

• 200 grams (1 1/4 cups) red split lentils (masoor dal), picked over, washed and drained
• 1.2 liters (5 cups) water
• 1/2 teaspoon ground turmeric
• 5 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 2 to 4 cloves garlic, peeled and finely chopped
• 1 medium onion, peeled and cut into fine slices
• 225 grams (1/2 pound) cored and finely shredded cabbage
• 1 to 2 fresh, hot green chilies, finely sliced
• 1 1/2 teaspoons salt
• 1 medium tomato, peeled (ahem, Deb did not peel her tomato) and finely chopped
• 1/2 teaspoon peeled, finely grated fresh ginger

Directions:

Put the lentils and water into a heavy pot and bring to a boil. Remove any scum that collects at the top. Add the turmeric and stir to mix. Cover, leaving the lid very slightly ajar, turn heat down to low, and simmer gently for 1 1/4 hours. Stir a few times during the last 30 minutes.

When the lentils cook, heat the oil in a 20 to 23 centimeter (8 to 9 inch) frying pan over medium heat. When hot, put in the cumin seeds. Let them sizzle for 3 to 4 seconds. Now put in the garlic. As soon as the garlic pieces begin to brown, put in the onion, cabbage and green chilies. Stir and fry the cabbage mixture for about 10 minutes or until it begins to brown and turn slightly crisp. Stir in 1/4 teaspoon of the salt. Turn off the heat under the frying pan.

When the lentils have cooked for 1 1/4 hours, add the remaining 1 1/4 teaspoon salt, the tomato and ginger to the pot. Stir to mix. Cover and cook another 10 minutes. Add the cabbage mixture and any remaining oil in the frying pan. Stir to mix and bring to a simmer.
Simmer uncovered for 2 to 3 minutes or until the cabbage is heated through.

Source: http://www.mealsmatter.org/recipes-meals/recipe/39458

Mango Slaw with Cashew and Mint

2 mangoes, peeled, pitted and julienned
1 to 1 1/4 pounds Napa cabbage, halved and sliced very thinly
1 red pepper, julienned
1/2 red onion, thinly sliced
6 tablespoons of fresh lime juice, from about two limes
1/4 cup rice vinegar
2 tablespoons oil of your choice
1/2 teaspoon salt
1/4 teaspoon red pepper flakes, or to taste (or omit this and whisk in a chile paste to taste)
1/4 cup thinly sliced fresh mint leaves
1/4 cup toasted cashews, coarsely chopped

Toss mangoes, cabbage, pepper and onion in a large bowl. Whisk lime juice, vinegar, oil, salt and red pepper in a smaller bowl and pour over slaw. You can either serve this immediately or leave the flavors to muddle for an hour in the fridge. Before serving, toss with mint leaves and sprinkle with cashews.

About your mango: This salad will work with almost any variety or ripeness of mango, whether sour or sweet. Use the one you can get, or that you enjoy the most. In general, a firmish not overly ripe mango (unlike the very ripe, sweet one I used) holds up best but all will be delicious in this salad.

Taken From:
http://smittenkitchen.com/2010/07/mango-slaw-with-cashews-and-mint/

Sautéed Red Cabbage

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 small onion, sliced
• 1/2 red cabbage, shredded
• 1/3 cup white or apple cider vinegar, eyeball it
• 2 rounded tablespoons sugar
• 1 teaspoon mustard seed
• Salt and pepper

Directions:

Heat a skillet over medium high heat. Add oil and onion and saute 2 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.

Recipe from Rachel Ray
http://www.foodnetwork.com/recipes/rachael-ray/sauteed-red-cabbage-recipe/index.html

Quick Braised Cabbage and Apple

1 garlic clove, smashed
3 tablespoons unsalted butter
2 lb cabbage, cored and cut into 1 1/2-inch pieces
1 Cameo apple, cored and cut into 1/2-inch cubes
1/2 cup unfiltered apple cider
1/2 teaspoon caraway seeds
2 whole allspice (optional), crushed
1 1/2 tablespoons apple-cider vinegar

Cook garlic in butter in a 12-inch heavy skillet over medium heat, stirring, 1
minute. Add cabbage, apple, cider, caraway, allspice (if using), 1 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until cabbage is tender, 15 to 18 minutes.

Add vinegar and cook, uncovered, stirring occasionally, until liquid has evaporated, 2 to 3 minutes. Season with salt and pepper.