Cheesy Creamed Cabbage

This simple dish makes great use of cabbage, an under-appreciated vegetable by all accounts. It is a great side dish that goes well with many meats but would also be fine for a simple stand-alone supper. I tend to eat stuff like this for lunch when I am in a hurry and want something that is simple to scarf down.

This recipe is easy to assemble and it also bakes up quickly.

Enjoy!

Cheesy Creamed Cabbage
1 medium sized Cabbage chopped
1 Onion chopped
1 can Cream of Celery Soup (or other creamed soup)
3 oz. Cream Cheese
4-6 oz. Shredded Cheddar Cheese (I used reduced fat cheese)
Salt to taste
Pepper to taste
Oil
Put chopped cabbage in a large pot and cover with water; cook on high until it starts to boil then reduce heat so that cabbage boils gently. Cook until cabbage is tender (about 20 minutes total) and drain. Meanwhile, in a frying pan saute onions on medium-high for about 6 minutes or until translucent and browning then add in the creamed soup, cream cheese, and cheddar cheese and mix together till it is all melted. Put cabbage and cheese mixture into a 2 quart baking dish and mix together then back for 20 minutes at 350. Let cool briefly then serve.

Szechuan Vegetarian Stir Fry

All the ingredients assembled

I made this stir fry for friends on Friday and everyone agreed it was awesome! :) It's a great way to get in lots of vegetables and still be full at the end of the meal since the fried rice helps to beef up the stir fry. This is pretty spicy but it also has some hints of sweetness; however, if you don't like hot food very much I wouldn't put in the Sriracha chili sauce. If you do like spice then you will love Sriracha chili sauce. This stuff is magical; even when my mouth is burning from it I still want more. It has this incredible garlic/chili flavor that I have never tasted in anything else.

Have fun cooking!

Szechuan Vegetarian Stir Fry

3 cups chopped Broccoli

1-2 cups Snow Peas

1 8 oz. container sliced Water Chestnuts

2 Carrots grated

½ chopped Purple Cabbage

1 ½ inch piece Ginger grated

1 tabl. minced Garlic

House of Tsang Szechuan sauce to taste (I used about a third of the bottle)

Sriracha chili sauce to taste

Fried rice

Oil

Fry garlic and ginger on medium high heat for about 2 minutes. Add in water chestnuts (with water) and broccoli and sauté for about 7 minutes while adding in seasoning. Add all other vegetables and cook until heated but veggies are still somewhat crispy (about 10 minutes). Serve over fried rice.