Fried Cabbage & Egg Noodles
Fried Cabbage & Egg Noodles
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This is German in origin, and is probably the reason fried cabbage is prevalent in the US, migrants bring their common dishes with them, then prepare them using ingredients from the local region. This is a simple dish with only four ingredients. On my to cook list.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Fried Cabbage & Egg Noodles
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This is German in origin, and is probably the reason fried cabbage is prevalent in the US, migrants bring their common dishes with them, then prepare them using ingredients from the local region. This is a simple dish with only four ingredients. On my to cook list.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Cook the pasta in a pot of boiling salted water until just tender, drain.
  2. While the pasta is cooking, melt the butter in a large non stick pan on low heat then add the cabbage and season with salt and pepper to taste, cover and cook the cabbage, turning often, until it starts to just turn brown.
  3. Add the pasta to the pan and toss with the cabbage to mix. Cook until the pasta starts to turn brown, maybe 5 minutes, turning and mixing often.
  4. Serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Soy Sauce Fried Rice
Soy Sauce Fried Rice
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This comes from a good friend in China and this sounds really tasty. On my to cook list.
Servings Prep Time
2-3 servings 5 minutes
Cook Time
5 minutes
Servings Prep Time
2-3 servings 5 minutes
Cook Time
5 minutes
Soy Sauce Fried Rice
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This comes from a good friend in China and this sounds really tasty. On my to cook list.
Servings Prep Time
2-3 servings 5 minutes
Cook Time
5 minutes
Servings Prep Time
2-3 servings 5 minutes
Cook Time
5 minutes
Ingredients
Servings: servings
Instructions
  1. Heat up 1 tablespoon of oil in a wok or large non stick pan, when hot, add the shrimp and fry until pink then remove the shrimp.
  2. Add remaining oil to the pan, when hot, pour in the beaten eggs, cook and scramble the eggs breaking them up as the cook.
  3. When the eggs are just cooked, add the rice, shrimp, cabbage (if using), soy sauces, and a pinch of salt. Stir fry well to coat everything with the soy sauces.
  4. Serve.
Recipe Notes

Low cost.

This recipe for Soy Sauce Fried Rice is from China Sichuan Food.

Spring Rolls aka Lumpia
Spring Rolls aka Lumpia
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These sound delicious and I just picked up several packages of spring roll sheets last week. These are Spring Rolls or Lumpia that have a very thin pastry, not Egg Rolls which have a thicker pastry. And these are outstanding! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
20 spring rolls 30 minutes
Cook Time
10 minutes
Servings Prep Time
20 spring rolls 30 minutes
Cook Time
10 minutes
Spring Rolls aka Lumpia
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These sound delicious and I just picked up several packages of spring roll sheets last week. These are Spring Rolls or Lumpia that have a very thin pastry, not Egg Rolls which have a thicker pastry. And these are outstanding! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
20 spring rolls 30 minutes
Cook Time
10 minutes
Servings Prep Time
20 spring rolls 30 minutes
Cook Time
10 minutes
Ingredients
For the Filling
For the Spring Rolls
Servings: spring rolls
Instructions
For the Filling
  1. In a pot of boiling water, add the vermicelli cook for 2-4 minutes or until soft, drain, lightly chop, you want about 1 1/2 cups, an 80 gram packet is fine. It is ok if they are a bit underdone as the rolls get fried later. Set aside.
  2. A lot of the prep time is the shredding and chopping. Use a box shredder for the cabbage and carrots, Chop the mushrooms on a board. I doubled the recipe that is why there is so much.
  3. Fresh ground pork (I used pork loin for this which is lean, the mushrooms add the juiciness). I also had some shrimp we added, the shrimp were cleaned, deveined, and chopped. The shrimp is NOT cooked with the pork, add the shrimp at the very end if using.
  4. Heat the olive oil in a large non stick pan (big pot if doubling the recipe), when hot, add the garlic and saute for a minute until fragrant then add the pork and break up the pork as it cooks until it just turns white, as it will get cooked again.
  5. To the pork, add the carrot, cabbage, and mushrooms and saute for several minutes until the veggies are good and wilted. Now mix in the cornstarch, soy sauce, and oyster sauce. Saute for about a minute or until the liquid is steamed off. You want the filling sticky, not watery. Taste and season with oyster sauce as needed.
  6. Add the cooked noodles and remove the pan or pot from the heat.
  7. Mix in the noodles and cool the filling, a hot filling means your spring rolls may burst (no one likes a sloppy spring roll). So just let the pan or pot cool, or spread the filling on a baking sheet and let cool, or even place in the fridge for 5 minutes.
To Assemble the Spring Rolls
  1. First thing is to make the 'glue' so in a small bowl or cup, mix together the cornstarch and water, set this aside but keep it handy, this is used to seal the rolls.
  2. Open the package of spring roll sheets. Carefully pull off one sheet and place smooth side down on a clean counter with one corner of the sheet facing you. Very important, place a damp towel on the unused sheets, if the sheets dry out they are hard to pull apart and will tear.
  3. Place a tablespoon or so of filling near the corner closest to you.
  4. Fold the bottom (the corner closest to you) up over the filling.
  5. Tightly roll, the filling will spread some, that is fine. When the roll is in the widest part of the pastry (left and right corners will be on the sides of the roll) fold each side towards the center. The roll should be about 5 inches long, and should look like an envelope.
  6. Continue to roll, and when there is just a pointy section at the end away from you, use your finger and apply some of the cornstarch slurry you made just a few minutes ago to the edges of the pointy section (just like sealing an envelope), continue to roll and seal the edge, and just pat that seam down with your fingers. There, you just made a spring roll.
  7. Repeat until you have either used all the filling or all the pastry sheets. 13 more to go.
  8. To fry these, heat about 1 inch of oil in a pot. When hot, add 4-5 spring rolls at a time and fry, turn often, until golden brown, These cook fast so keep an eye on them. Remove to paper towels to drain and fry the remaining rolls. Perfect color.
  9. Let cool for a few minutes then serve hot as is or serve with a dipping sauce of your choice. My Sweet & Sour Sauce is listed as a shortcut in the Recipe Notes section.
Recipe Notes

Figure about 50 Baht for the pork. I will wing about 3 servings from this (I like spring rolls), for 3 servings this is about 50 cents per serving.

Shortcut: Sweet & Sour Dipping Sauce.

Variants: 1. Bake instead of fry, place on a rack on a baking sheet, spray with oil all sides, bake in a 200 C (400 F) oven until golden brown. 2. For the filling, use cooked and chopped bacon, cooked hash browns, and Cheddar mixed in. 3. Place 3 or 4 raisins in each spring roll if using the original ingredients listed.

Adapted from an internet recipe.

Cabbage, Apple & Sausage Skillet
Cabbage, Apple & Sausage Skillet
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Sounds really good. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20 minutes
Cabbage, Apple & Sausage Skillet
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Sounds really good. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a non stick pan over medium heat with the bacon fat and when hot, add the sausage and stir occasionally to brown and cook the sausage through. when cooked, remove to a plate and drain off all but 1 tablespoon of fat from the pan, add the butter and when melted, add the cabbage, onion, apple, and season with a pinch of chili powder.
  2. Cook for 5 minutes and stir in the brown sugar. Continue to cook for another 7-8 minutes or until the cabbage is wilted and everything starting to brown.
  3. Add the sausage back to the pan and mix together. Cook for a few minutes to warm the sausage through. Season with salt and pepper as desired.
  4. Serve.
Recipe Notes

I will price this when I source Italian sausage links. For now I will say Low cost.

Shortcut: Italian Sausage.

Variant: 1. Use bulk sausage instead of links.

Provided courtesy of good friend, Stephen Connell.
United States.

Bubble & Squeak
Bubble & Squeak
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This is a British term and is intended to use leftover cabbage and other vegetables, and meat from a Sunday Roast, pan fried and mixed into the leftover mashed potatoes. A good friend of mine in the US told me what his wife did with the leftover cabbage and pasta from a meatloaf dinner they enjoyed, she took the leftover cabbage and pasta, added some chopped veggies, some chicken broth and potatoes, and the first thing that popped into my mind was Bubble & Squeak. You can make patties out of this and fry on each side or just cook everything in a pan to get a crispy crust as you mix and cook it, like a hash. Can be a breakfast side, lunch, or dinner. There is no servings or times listed, nor quantities for ingredients, this is a true make with what leftovers you have, can be a side dish or a main.
Bubble & Squeak
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This is a British term and is intended to use leftover cabbage and other vegetables, and meat from a Sunday Roast, pan fried and mixed into the leftover mashed potatoes. A good friend of mine in the US told me what his wife did with the leftover cabbage and pasta from a meatloaf dinner they enjoyed, she took the leftover cabbage and pasta, added some chopped veggies, some chicken broth and potatoes, and the first thing that popped into my mind was Bubble & Squeak. You can make patties out of this and fry on each side or just cook everything in a pan to get a crispy crust as you mix and cook it, like a hash. Can be a breakfast side, lunch, or dinner. There is no servings or times listed, nor quantities for ingredients, this is a true make with what leftovers you have, can be a side dish or a main.
Ingredients
Leftover Veggies and Meat you can use
Servings:
Instructions
For a Whole Pan
  1. Heat a large heavy pan on medium heat and add some vegetable oil.
  2. Mix the leftover veggies into the mashed potatoes or crushed roast potatoes, add to the heated pan and spread out to an even layer. Allow to cook until crispy on the bottom, then flip or just mix it up with a spatula to get more crispy parts to it.
  3. Serve as a side or a main, depending on how much you have. Main with a fried egg or two on top sounds very good.
For Patties
  1. Heat a large heavy pan on medium heat and add some vegetable oil.
  2. Mix the leftover veggies into the mashed potatoes or crushed roast potatoes and shape into patties, fry on both sides to crisp them up golden brown.
  3. I would serve these as a side at breakfast or with pasta for a dinner.
Recipe Notes

Low cost since you are using leftovers.

Inspired by Hans Schmidt.
United States.

Bread Chicken Spring Rolls
Bread Chicken Spring Rolls
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I have no idea what country this originated in, but it sounds good and I will have to give this a try.
Servings Prep Time
10 spring rolls 30 minutes
Cook Time
15 minutes
Servings Prep Time
10 spring rolls 30 minutes
Cook Time
15 minutes
Bread Chicken Spring Rolls
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I have no idea what country this originated in, but it sounds good and I will have to give this a try.
Servings Prep Time
10 spring rolls 30 minutes
Cook Time
15 minutes
Servings Prep Time
10 spring rolls 30 minutes
Cook Time
15 minutes
Ingredients
For the Chicken Stuffing
Servings: spring rolls
Instructions
For the Stuffing
  1. Heat the oil in a wok or non stick pan and add the garlic and ginger, when fragrant, add the white spring onion and green chilies, stir fry until the onion and chili are softened, then add the chicken, black pepper, and salt and stir fry to mix together.
  2. Add the carrot, bell pepper, cabbage, soy sauce, sugar, vinegar, and the green part of the spring onion, stir well on high heat for 30 seconds and remove to a bowl and set that aside until it cooled.
To Assemble
  1. Take a slice of bread and lay it on a flat surface, with a rolling pin, roll the bread into a thin flat slice.
  2. Spread some mayo on the slice, place about 2 teaspoons of the chicken stuffing on the edge of the slice nearest you, then tightly roll the bread slice away from you, you can use water to make the last edge stick together. Place on a plate, seam side down. Repeat for remaining slices.
  3. Heat a non stick pan with a splash of cooking oil on medium heat, and fry the spring rolls, turning often until golden brown.
  4. Serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Polish Hunter’s Stew
Polish Hunter's Stew
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This, sounds very good! I can locate sauerkraut in other provinces so this is on my to cook list for sure. The kielbasa is here in Makro called Spicy Smoked Sausage and it is good!
Servings Prep Time
6-8 servings 15 minutes
Cook Time
1-1 1/2 hours
Servings Prep Time
6-8 servings 15 minutes
Cook Time
1-1 1/2 hours
Polish Hunter's Stew
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This, sounds very good! I can locate sauerkraut in other provinces so this is on my to cook list for sure. The kielbasa is here in Makro called Spicy Smoked Sausage and it is good!
Servings Prep Time
6-8 servings 15 minutes
Cook Time
1-1 1/2 hours
Servings Prep Time
6-8 servings 15 minutes
Cook Time
1-1 1/2 hours
Ingredients
Servings: servings
Instructions
  1. Add cabbage and sauerkraut to a large pot, add 2 cups of water, and heat on medium heat, boil cabbage and sauerkraut for 10-15 minutes, until the cabbage is tender. Remove from heat and set aside, do not drain.
  2. Heat olive oil in a large non stick skillet over medium heat and cook the pork belly for 6 to 8 minutes, stir often. Add sausage, onion, and garlic and cook until sausage is lightly browned, the pork belly will be cooked through later.
  3. Add the sausage mixture to the sauerkraut pot, and add the vinegar, bay leaf, tomato paste. Bring to a gentle simmer and let cook, uncovered, for 45-90 minutes, until desired thickness is reached. Season with salt and pepper to taste.
  4. Serve.
Recipe Notes

I cannot price this until I find sauerkraut where I live. I will say right now, fair priced.

Provided courtesy of good friend, Stephen Connell.
United States.

Vegetable Manchurian Gravy
Vegetable Manchurian Gravy
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This is a popular Indo-Chinese dish (originated in China, worked its way to India) and sounds very good, and screams of a meat based meatball served with rice instead of the vegetable balls served as a side dish, only my opinion. On my to cook list.
Servings Prep Time
3 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
3 servings 10 minutes
Cook Time
20 minutes
Vegetable Manchurian Gravy
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This is a popular Indo-Chinese dish (originated in China, worked its way to India) and sounds very good, and screams of a meat based meatball served with rice instead of the vegetable balls served as a side dish, only my opinion. On my to cook list.
Servings Prep Time
3 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
3 servings 10 minutes
Cook Time
20 minutes
Ingredients
For the Vegetable Balls
For the Manchurian Gravy
Servings: servings
Instructions
  1. In a large mixing bowl add grated carrot, cabbage, spring onion, soy sauce, chili sauce, ginger garlic paste, and black pepper. Squeeze the veggies well and mix, the veggies have to release water from them. Then add the flour and corn flour.
  2. Make a nice thick dough without adding any extra water. Water present in veggies are enough to combine. Form into 5 or 6 balls.
  3. Deep fry the vegetable balls until golden brown, remove from oil and drain.
  4. For the gravy, in a large pan heat a tablespoon of oil and add the ginger and garlic. saute for a minute or two, add the spring onion and continue to saute for a minute. Add bell pepper and cook until blisters appear on. Now add red chili sauce and soy sauce. Add the corn starch mixture and mix in.
  5. Add a cup of water and continue to stir. Add more chili sauce to taste and stir. Check for taste, and if you prefer more savory taste then add more soy sauce, mix well. Bring to a boil and check for consistency. Add salt and pepper to taste.
  6. Add the vegetable balls and give a quick stir. Transfer to a serving bowl and garnish with chopped spring onions.
  7. Serve with fried rice.
Recipe Notes

Low cost.

Variant: Double the gravy and use pork meatballs.

Provided courtesy of good friend, Stephen Connell.
United States.

Cabbage Sausage Skillet
Cabbage Sausage Skillet
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Another reason I need to get a larger freezer, to buy more smoked sausage. Sausage and cabbage, two favorites of mine, this sounds like a great dish!
Servings Prep Time
6-8 servings 10 minutes
Cook Time
25-30 minutes
Servings Prep Time
6-8 servings 10 minutes
Cook Time
25-30 minutes
Cabbage Sausage Skillet
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Another reason I need to get a larger freezer, to buy more smoked sausage. Sausage and cabbage, two favorites of mine, this sounds like a great dish!
Servings Prep Time
6-8 servings 10 minutes
Cook Time
25-30 minutes
Servings Prep Time
6-8 servings 10 minutes
Cook Time
25-30 minutes
Ingredients
Servings: servings
Instructions
  1. Melt butter in large skillet. Add cabbage, onion, and cook on medium high for about 5 minutes, stirring to keep from sticking to pan. Add remaining ingredients, reduce heat to low, season with salt and pepper to taste, cover and simmer for 20-25 minutes, stirring occasionally.
Recipe Notes

The smoked sausage is about 100 Baht/500 grams. For 6 servings this is about 20 cents per serving. When I go to Makro again I will get more accurate up to date pricing as well.

Provided courtesy of good friend, Stephen Connell.
United States.

Grilled Cabbage
Grilled Cabbage
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Sounds like a great side for when I fire up my grill for chicken.
Servings Prep Time
4 servings 5 minutes
Cook Time
40 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
40 minutes
Grilled Cabbage
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Sounds like a great side for when I fire up my grill for chicken.
Servings Prep Time
4 servings 5 minutes
Cook Time
40 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Instructions
  1. Cut cabbage into four wedges. Place each wedge on a piece of doubled heavy duty foil. Spread butter on the cut sides of each wedge.
  2. In a small bowl, mix together the salt, garlic powder, pepper, and cheese. Sprinkle all of this evenly over the wedges. Wrap a slice of bacon around each wedge.
  3. Fold the foil around each wedge, sealing tightly. Grill over medium heat for 40 minutes, covered or until the cabbage is tender, turning twice, serve. Or you can bake this in a 180 C for 30 minutes.
Recipe Notes

Low cost.

Provided courtesy of good friend, Stephen Connell.
United States.