Crispy Fried Cabbage

Crispy Fried Cabbage

1 small, firm green or white cabbage (I used half a head)
1 medium onion, peeled
30 ml (2 tbsp) oil
50 g (2 oz) butter
15 g (1 tbsp) caraway seeds (I did not have any)
sea salt and freshly ground pepper

method
1. Trim the cabbage, removing the outer leaves and core.

2. Quarter and shred it. Wash in icy water, then drain. Slice the onion.

3. Heat the oil and butter in a heavy saute pan, large frying pan, or wok.

4. When very hot, stir in the cabbage, onion and caraway seeds.

5. Stir-fry for 2 to 3 minutes until crisp and brown. I stir fried for
way more than that amount of time, probably because my shredding was not
all that small.

6. Add salt and pepper to taste.


all I can say is YUMMY! I never knew cabbage could be so tasty.

Baked Pork Chops (my own recipe)

I had four thin cut porkchops. I cut up a half an onion, a green pepper and sliced one carrot really thin, and put those in the bottom of a baking pan. I then moistened the chops in spag. sauce and then in shake and bake, and baked until the chops were done.
Very good! Next time, though, I would use thicker chops, so that the vegs would have more time to cook.

TANGY FOUR BEAN SALAD

1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans or chickpeas, rinsed and drained
1 (14.5 ounce) can cut green beans, drained
1 (14.5 ounce) great northerns drained
1 green pepper chopped
one large onion chopped
DRESSING:
1/2 cup cider vinegar
1/3 cup sugar
1/4 cup canola oil
1 teaspoon celery seed
1/2 teaspoon pepper
1/4 teaspoon salt
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
Directions

In a large bowl, combine the beans,  green pepper and onion. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well.
Pour dressing over bean mixture and stir to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon. I could not wait the four hours, and had a huge serving less than an hour after I first put this in the frig!

SHEPHERDS PIE

Last night, I prepared pork chops and a package of
Betty Crocker LOADED MASHED POTATOES: I had a lot
of potatoes left over so I decided to use them tonight
for a SHEPHERDS PIE

Brown one pound of gr. beef with
a bit of chopped onion, add
one small can of mushrooms and
one package of frozen baby onions
(cook in microwave first)

then make the sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it


In small skillet over medium heat cook butter and flour
together 2 minutes. Whisk in broth and Worcestershire sauce.
Thicken gravy 1 minute. Add gravy to meat.

Put meat mixture in casserole dish (I sprayed it
with PAM first)
Put mashed potatoes on top, put some small
pats of butter on top, and some parsley
bake in 375 oven for 25 minutes covered
5 minutes uncovered
then sprinkle some cheese on top
and put under the broiler for a minute or two

next time, I will put a layer of peas and carrots
on top of the meat mixture.