Creative Recipes That Show That Cabbage is Underrated!!: The Grand Cookbook: Discovering New Ways to Explore and Enjoy the Cabbage

Citation preview

Creative Recipes That Show That Cabbage is Underrated!! The Grand Cookbook: Discovering New Ways to Explore and Enjoy the Cabbage

BY: Alicia T. White Copyright © 2022 Alicia T. White. All Rights Reserved.

License Note! I know you’ve read this and seen this in many other books and movies. Still, there’s a reason why authors and filmmakers are so adamant about protecting their copyrights despite it being so annoying for you to see yet again… The thing is, lots of people infringe on copyrights, and this greatly affects our work negatively. Thus, here we go again just so things are clear: Do not make any print or electronic reproductions, sell, re-publish, or distribute this book in parts or as a whole unless you have express written consent from me or my team. I spent over 4 months working on this cookbook, so I protect it like it’s my baby! I know you can understand the value of working hard on something and wanting to protect your end product, so please help me by not infringing on the copyright or letting others do so.

Thanks!

Free Books for You! If you’d like some free cooking ebooks, click, click away, people! Surprisingly, receiving them is way easier than any of my recipes — and that’s saying something! All you have to do is subscribe to our mailing list because we need an email to send the ebooks. Don’t worry, and we’re not going to spam you with emails. While you will receive an occasional email from us, it won’t be that often. That’s beside the point, though. You’ll get cooking ebooks with a bunch of new recipes for FREE! What are you still thinking about? You’ve got more email subscriptions for a bunch of stores you’ve never even shopped at with tons of spam emails from them, and you don’t even blink an eye. At least we’re promising not to spam you AND giving you something in return as a show of gratitude for buying one of my cookbooks already. To me, it’s a winwin!

https://alicia.subscribemenow.com

Table of Contents Introduction 1. Caraway White Cabbage 2. Cabbage & Potato Cake 3. Chinese Cabbage Soup 4. Cabbage and Noodles Stir Fry 5. Cheese, Red Cabbage & Bacon Salad 6. Coleslaw 7. Black Pudding with Cabbage & Apple 8. Cabbage & Bacon Soup 9. Braised Wedge Cabbage 10. Red Cabbage Salad 11. Low Braised Red Cabbage with Pears 12. Cabbage Soup 13. Creamy Cabbage Gratin 14. Cabbage & Coconut Curry 15. Potato & Cabbage Charlotte 16. Red Caraway Cabbage 17. Fried Cabbage 18. Crunchy Cabbage Salad

19. Stuffed Beef Cabbage Rolls 20. Exotic Cabbage Salad 21. Duck with Leek & Cabbage 22. Steamed Cabbage Rolls 23. Spicy Braised Red Cabbage in Cider 24. Fruit Coleslaw 25. Salmon with Kale Author's Note About the Author

Introduction

Life is not balanced, and this is why we have very delicious food items that cause us ill health. But there are some other bland food items that possess the most nutritious values! The cabbage belongs to the latter group, and this is why there is no way that we can boycott the cabbage from our diet! Of course, you can argue that you have been eating cabbage, in your salad, shawarma, and maybe fried rice, but these quantities of cabbage are not enough to do the trick! If you want to boost your overall health with cabbage, you have to incorporate as much as possible, and not the teeny weeny quantity that you are used to!! It is non-negotiable that you have to eat as much cabbage as you can, and this recipe book is the best place for you to start!! This is why I am pleased that you have gotten a copy of one of the most

effective cabbage cookbooks in the world!! In this recipe book, you’ll find interesting cabbage delicacies that you never thought possible. Talking about the Cabbage & Potato Cake, Cabbage and Noodles Stir Fry, Black Pudding with Cabbage & Apple, and Low Braised Red Cabbage with Pears, these recipes are giving good health Vibes!! Let’s get started on our first cabbage recipe - Caraway White Cabbage!! OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

1. Caraway White Cabbage

Serving Sizes: 4 Cooking Time: 15 minutes List of Ingredients: 2 cups of white cabbage, shredded finely 1 tbsp. of sunflower oil 4 spring onions, thinly sliced 6 tbsp. of raisins ½ cup of walnut, roughly chopped 5 tbsp. of milk 1 tbsp. of caraway seeds 1 tbsp. of fresh mint, chopped Salt and pepper OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Procedure: A. In a wok or large frying pan, warm the sunflower oil.

B. Stir fry the spring onions for one minute. C. Add the cabbage and stir fry for another 3 to 4 minutes. D. Add the raisins, walnuts, and milk and continue to stir fry for 3 to 4 minutes. E. Season well and add the caraway seeds and the mint. F. Stir fry further for another minute and serve.

2. Cabbage & Potato Cake

Serving Sizes: 4 Cooking Time: 15 minutes List of Ingredients: 1 cup of cooked shredded green cabbage 4 potatoes, grated 1 spring onion, finely chopped 2 eggs, lightly beaten 3 tbsp. of vegetable oil Salt and pepper OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Procedure: A. Combine the cabbage and the potatoes in a large bowl. B. Add the spring onion and season well. C. Mix everything well. D. Heat the vegetable oil in a large frying pan.

E. Cook a spoonful of the mixture for about 2 to 3 minutes on each side. F. Repeat the process until the mixture is done. G. Drain the cakes on the kitchen paper to absorb the excess of oil. H. Serve immediately and enjoy.

3. Chinese Cabbage Soup

Serving Sizes: 4 Cooking Time: 35 minutes List of Ingredients: 2 cups of pakchoi 2 ½ cups of vegetable stock 1 tbsp. of rice wine vinegar 1 tbsp. of soy sauce 1 tbsp. of caster sugar 1 tbsp. of dry sherry 1 red chili, thinly sliced 1 tbsp. of corn flour 2 tbsp. of water OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Procedure: A. Wash the pakchoi thoroughly under cold water, rinse, and drain.

B. C. D. E. F. G. H. I.

Trim the stems of the pakchoi and shred the leaves. Heat the vegetable stock in a large saucepan. Add the pakchoi and cook for 10 to 15 minutes. Mix the rice, wine vinegar, soy sauce, sugar, and sherry together in a small bowl. Add the mixture into the saucepan with the chili. Bring to the boiling stage and lower the heat. Cook further for 2 to 3 minutes. Blend the corn flour with the water to form a smooth paste. Gradually stir the flour mixture into the soup.

J. Stir constantly until it thickens and cook another 4 to 5 minutes. K. Serve immediately into four soup bowl and enjoy.

4. Cabbage and Noodles Stir Fry

Serving Sizes: 4 Cooking Time: 35 minutes List of Ingredients: ½ medium green cabbage, shredded 1 cup of rice stick noodles 2 tsp. of vegetable oil 1 garlic clove, crushed 2 green chilies, seeded and sliced thinly 1/3 cup of lime juice 1 tbsp. of soy sauce 1 onion, sliced thinly OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Procedure: A. Place the noodle into a large bowl and cover them with boiling water.

B. C. D. E. F. G. H.

Cover and stand for 5 minutes until tender and drain. Set aside. In a wok or large frying pan, warm up some oil. Stir fry the onion, garlic, and chili for about 3 minutes. Stir fry for 4 to 5 minutes with the cabbage added to it. Add the lime juice and the soy sauce. Add the noodles and stir fry until well combined. Serve immediately and enjoy.

5. Cheese, Red Cabbage & Bacon Salad

Serving Sizes: 4 Cooking Time: 25 minutes List of Ingredients: 6 slices of bacon, diced 2 tbsp brown sugar 2 tbsp wine vinegar 4 tbsp vegetable stock 5 cups of red cabbage, shredded ½ cup of cheddar, small cube 1 apple, diced 1 tbsp vegetable oil OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Procedure: A. Heat the vegetable oil in a large saucepan. B. Add the bacon and cook for 2 to 3 minutes.

C. D. E. F. G.

Add the apple and sprinkle the sugar. Cook further for another 2 to 3 minutes, stirring occasionally. Add the red cabbage and pour the vinegar and vegetable stock. Cook and simmer for 5 minutes, stirring occasionally. Transfer the cabbage to a serving bowl and add the cheese on top and serve.

6. Coleslaw

Serving Sizes: 4 Cooking Time: 15 minutes List of Ingredients: ¼ small white cabbage 1 carrot 1 celery stick 2 tbsp. of mayonnaise 2 tbsp. of natural yogurt Pinch of cayenne pepper Salt and pepper OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Procedure: A. Remove the center core from the cabbage and shred finely. B. Coarsely grate the carrot and thinly slice the celery. C. Combine the cabbage with the carrot and celery in a bowl.

D. E. F. G.

Mix the mayonnaise and yogurt together in a small bowl. Add the cayenne pepper and season well. Pour the dressing over the coleslaw and toss until well-coated. Serve immediately or keep in the fridge until needed.

7. Black Pudding with Cabbage & Apple

Serving Sizes: 4 Cooking Time: 45 minutes List of Ingredients: 2 slices of bacon, cut into strips 1 lb. of black pudding 2 tbsp. of butter 1 onion, diced 3 cups of green cabbage, shredded 2 green apples, peeled and sliced 2 tbsp. of vegetable stock Salt and pepper OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Procedure: A. Skin the black pudding and cut diagonally into ½ inch thick slices. B. Heat the butter in a large frying pan.

C. D. E. F. G. H. I.

Add the bacon and cook for 2 to 3 minutes. Remove the bacon from the pan and set aside. Add the black pudding and cook for 5 minutes. Remove the black pudding from the pan and keep it warm. Add and cook the onion for one minute. Add the bacon, cabbage, apple and vegetable stock. Season well and cover the pan. Cook for 10 to 15 minutes on gentle heat. J. Arrange the cabbage mixture over the base of a serving plate. K. Top the warm black pudding and serve.

8. Cabbage & Bacon Soup

Serving Sizes: 4 Cooking Time: 45 minutes List of Ingredients: ½ medium green cabbage, shredded 2 carrots, sliced 3 potatoes, cut into small cubes ½ cup of bacon, cut into small strips 2 tbsp. of olive oil 5 cups of vegetable stock 1 tbsp. of parsley, chopped Salt and pepper OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Procedure: A. Warm up the olive oil in a large saucepan. B. Add the bacon and fry until lightly brown.

C. D. E. F.

Add the vegetables (cabbage, carrots, and potatoes) to the pan. Add the vegetable stock and season well. Cover and cook for 30 minutes or until all the vegetables are tender. Sprinkle the parsley and serve immediately.

9. Braised Wedge Cabbage

Serving Sizes: 4 Cooking Time: 30 minutes List of Ingredients: 1 medium cabbage, cut into wedges 1 garlic clove, crushed 1 cup of croutons, diced 2 tbsp. of vegetable oil 1 tsp. of butter ½ cup of vegetable stock Salt and pepper OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Procedure: A. Heat the vegetable oil and butter in a large saucepan. B. Add the garlic and croutons and cook for 3 to 4 minutes until

C. D. E. F. G. H.

slightly golden browned. Remove the croutons and set aside. Add the cabbage in the saucepan and season well. Add the vegetable stock and bring it to the boiling stage. Reduce the heat. Cover and simmer for 15 minutes or until tender. Place the cabbage on a serving dish. Add the garlic croutons on the top and serve immediately.

10. Red Cabbage Salad

Serving Sizes: 4-6 Cooking Time: 25 minutes List of Ingredients: 1 small red cabbage, shredded 1 red pepper, chopped 2 carrots, shredded 1 celery, sliced 1 lemon, juice 1 lime, juice 1 tbsp. of sesame seeds, toasted 1 tbsp. of honey 1 tbsp. of sesame oil 2 tbsp. of vegetable oil OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Procedure: A. B. C. D. E. F. G.

Combine the red cabbage and red pepper in a large bowl. Add the carrots and celery. Mix everything well. Combine the sesame oil with the vegetable oil in a small bowl. Add the lemon juice, lime juice, and honey. Whisk everything together. Add the sesame seeds and whisk again. Pour into the salad and mix well.

11. Low Braised Red Cabbage with Pears

Serving Sizes: 4 Cooking Time: 65 minutes List of Ingredients: 2 ½ cups of red cabbage, cored, thinly slice 1 onion, sliced 2 pears, peeled cored, thickly sliced ¾ cup of beetroot, cut into thin sticks 1 ½ tbsp. of sugar ½ cup of vegetable stock 2 tbsp. of red wine vinegar Pinch of mixed spice Salt and pepper OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Procedure: Place the cabbage, onion and pear into a large saucepan.

A. B. C. D. E. F.

Scatter the beetroot on the top. Sprinkle over the sugar and pour the vegetable stock and vinegar. Season well and sprinkle the mixed spice. Mix well everything and cover. Cook gently over low heat for 45 minutes and stir occasionally. Serve when the red cabbage is tender.

12. Cabbage Soup

Serving Sizes: 4 Cooking Time: 45 minutes List of Ingredients: 2 tbsp. of vegetable oil 1 medium cabbage, shredded 5 large potatoes, cut into cubes 1 onion, chopped 2 garlic cloves, crushed 2 cups of vegetable stock Salt and pepper OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Procedure: A. Heat the vegetable oil in a large saucepan. B. Add and sweat the onion and garlic until softened. C. Add the potatoes and the cabbage.

D. E. F. G. H.

Pour the vegetable stock and add two cups of water. Season well and bring to the boiling stage. Reduce the heat to medium. Cook and simmer for 30 minutes or until the potatoes are soft. Serve immediately and enjoy.

13. Creamy Cabbage Gratin

Serving Sizes: 6 Cooking Time: 55 minutes List of Ingredients: 1 medium green cabbage, shredded 1 tbsp butter 1 garlic clove, halved 1 ¼ cup of milk Pinch of nutmeg 4 tbsp breadcrumbs ½ cup of double cream 6 ½ tbsp cheddar, grated Salt and pepper OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Procedure: A. Preheat the oven to 400℉.

B. Heat the butter in a small saucepan and fry the garlic for a few minutes until golden. C. Place the cabbage into an oven shallow dish. D. Pour the melted butter mixture over the cabbage. E. Heat the milk with the nutmeg and season. Bring to the boiling stage. F. Stir in the cream and pour over the cabbage. G. Cover the ovenproof dish with greased foil. H. Bake in the oven for 20 minutes. I. Remove the foil and sprinkle the breadcrumbs with the cheese. J. Bake for another 15 to 20 minutes. K. Serve immediately and enjoy.

14. Cabbage & Coconut Curry

Serving Sizes: 4 Cooking Time: 30 minutes List of Ingredients: 1 medium green cabbage, shredded 1 onion, finely chopped 1 green chili, finely chopped 1 tsp lime juice 2 tbsp vegetable oil 1 garlic clove, crushed ½ tsp mustard seeds ½ tsp cumin powder ½ tsp turmeric powder 2 tbsp coconut, grated ½ cup coconut cream OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Procedure: A. B. C. D. E. F. G.

Heat the vegetable in a large wok or frying pan. Add the mustard seeds, cumin powder, onion, and garlic. Cook for 2 to 3 minutes stirring occasionally. Add the cabbage, and chili, and sprinkle the turmeric powder. Cook for one minute, mixing everything well. Add the lime juice and the coconut cream. Cook and cover for 6 to 8 minutes at medium heat.

H. Serve immediately and sprinkle some grated coconut on each plate.

15. Potato & Cabbage Charlotte

Serving Sizes: 6 Cooking Time: 1 hour 30 minutes List of Ingredients: 1 lb. of green or Savoy cabbage 2 tbsp of butter + extra for greasing 1 onion, chopped 1 ¼ lb. of potatoes, quartered 1 egg, beaten 2 tbsp of milk Salt and pepper OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Procedure: A. Preheat the oven to 375℉. B. Lightly butter a charlotte mold. C. Line the base of the mold with greaseproof paper and butter again.

D. E. F. G. H. I. J. K.

Bring a large saucepan of salted water to the boiling stage. Remove 5 to 6 leaves from the cabbage and add to the pan. Cook the leaves for about 2 minutes. Drain and plunge them into cold water and chop the remaining cabbage. Melt the butter in a large frying pan. Add and cook the onion for 2 to 3 minutes, until softened. Stir in the chopped cabbage. Cook and cover for 15 minutes. Add the potatoes to a large saucepan with water and bring them to the boiling stage.

L. Cook until the potatoes are tender and then drain. M. Mix the potatoes with the beaten egg and milk by mashing them. N. Add the cabbage mixture and season well. O. Use the cabbage leaves to line the mold, saving one leave for the top. P. Spoon the potatoes mixture into the dish then cover it with the remaining cabbage leaf. Q. Put the mold into a large roasting tray and then pour boiling water halfway up the side of the mold. R. Then bake in the oven for 40 minutes.

16. Red Caraway Cabbage

Serving Sizes: 4 Cooking Time: 15 minutes List of Ingredients: 2 cups of red cabbage, shredded 1 tbsp sunflower oil 1 tbsp brown sugar 2 tbsp red wine vinegar 6 tbsp raisins 2 apples, finely chopped 2 tbsp water 1 tbsp caraway seeds Salt and pepper OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Procedure: A. In a wok or large frying pan, warm some sunflower oil.

B. C. D. E. F. G.

Stir fry the apples for one minute. Add the cabbage and stir fry for another 3 to 4 minutes. Add the raisins, red wine vinegar, water and sugar. Continue stir-frying for 3 to 4 minutes. Season well and add the caraway seeds. Stir fry further for another minute and serve.

17. Fried Cabbage

Serving Sizes: 4 Cooking Time: 40 minutes List of Ingredients: ½ green cabbage, cut into strips 2 onions, chopped 4 garlic cloves, crushed 1 ½ tbsp olive oil 2 bay leaves 1 tsp caraway seeds ¼ cup of bacon, cut into small pieces Salt and pepper OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Procedure: A. Cook the cabbage in boiling water with the bay leaves for 2 minutes. B. Heat the olive oil in a large frying pan.

C. Add and sweat the onions and garlic until transparent. D. Add the bacon and the caraway seeds and cook further for 2 to 3 minutes. E. Meanwhile, drain the cabbage and remove the bay leaves. F. Add the cabbage and the bay leaves into the frying pan. G. Cook and stir occasionally for 4 to 5 minutes and season well. H. Serve hot and enjoy it.

18. Crunchy Cabbage Salad

Serving Sizes: 4 Cooking Time: 15 minutes List of Ingredients: 1 cup of red cabbage, finely shredded ½ cup of white cabbage, finely shredded 1 red pepper, deseeded, chopped 3 tbsp sunflower seeds ½ cup of salted peanuts 3 tbsp raisins 1 tsp mustard 1 tbsp wine vinegar 2 tbsp natural yogurt 2 tbsp groundnut oil 1 tbsp fresh parsley, chopped Salt and pepper

OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Procedure: A. B. C. D. E. F. G.

Combine the red and white cabbage in a large bowl. Add the red pepper, sunflower seeds, peanuts, and raisins. Mix everything well and set aside. Combine the wine vinegar with the mustard in a smaller bowl. Add the yogurt, groundnut oil, and parsley. Season well. Mix all the ingredients well until well thickened. Pour the dressing over the salad and mix thoroughly.

H. Serve immediately or cover in the fridge until ready to serve.

19. Stuffed Beef Cabbage Rolls

Serving Sizes: 4 Cooking Time: 65 minutes List of Ingredients: 1 tbsp. of sunflower oil 1 onion, chopped 2 cups of minced beef 2 tbsp curry paste 4 tbsp fresh coriander, chopped 1 ¼ cups of vegetable stock ¼ cup of frozen peas 8 large Savoy cabbage leaves OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Procedure: A. In a large saucepan, warm the sunflower oil. B. Add and cook the onion until softened.

C. Add the beef and cook until browned. D. Stir in the curry paste, coriander, peas, and half of the vegetable stock. E. Bring to the boiling stage and simmer for 20 minutes. F. Preheat the oven to 350°F. G. Meanwhile, remove the v-shaped hardcore at the base of each cabbage leaf. H. Blanch the cabbage leaves in boiling water for one minute. I. Divide the beef mixture into 8 portions. J. Place the beef mixture on each cabbage leave and roll up each leaf. K. Place each roll seam side down in a shallow dish. L. Pour the remaining vegetable stock and cover with foil. M. Bake for 30 minutes and serve.

20. Exotic Cabbage Salad

Serving Sizes: 4 Cooking Time: 20 minutes List of Ingredients: 3 tbsp olive oil 1 orange, juice, and zest 1 tbsp mustard 1 tsp lemon juice Salt and pepper 3 cups of cabbage, shredded red onion, chopped - 1 Mango, cut into small cubes - ½ cup Pineapple, cut into small cubes ½ cup ½ cup of apple, cut into small cubes 1 red pepper, cut into small cubes 1 yellow pepper, cut into small cubes

OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Procedure: A. B. C. D. E. F.

Combine the mango and pineapple in a large bowl. Add the apple and red and yellow peppers. Add the cabbage and red onion. Mix everything well. Combine the olive oil and the orange juice in a small bowl. Add the lemon juice, orange zest, and mustard. Season well and whisk everything well until you get a smooth dressing.

G. Pour and toss the dressing into the salad. H. Serve and enjoy.

21. Duck with Leek & Cabbage

Serving Sizes: 4 Cooking Time: 50 minutes List of Ingredients: 4 duck breasts 1 ½ cups of green cabbage, thinly shredded 1 cup of leeks, sliced 1 orange, finely grated zest 6 tbsp oyster sauce 1 tsp toasted sesame seeds OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Procedure: A. Heat a large frying pan and dry fry the duck breasts on the skin first for about 5 minutes on each side. B. Remove the duck breasts from the frying pan and transfer to a chopping board.

C. Cut the duck into thin slices using a sharp knife. D. Remove all but one tbsp of the fat from the duck from the frying pan and discard. E. Heat the frying pan and add the leeks, cabbage, and orange zest. F. Cook for 5 minutes or until the vegetables have softened. G. Return the duck to the frying pan and cook for another 2 to 3 minutes. H. Drizzle the oyster sauce over the mixture and toss well. I. Sprinkle the sesame seeds and serve them immediately.

22. Steamed Cabbage Rolls

Serving Sizes: 4 Cooking Time: 25 minutes List of Ingredients: 8 Savoy cabbage leaves, trimmed 1 cup of chicken, boneless, skinless 1 tbsp corn flour ½ tsp chili powder 1 egg, lightly beaten 1 tbsp vegetable oil 1 leek, sliced 1 garlic clove, thinly sliced OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Procedure: A. Blanch the cabbage leaves for about 2 minutes in boiling water. B. Drain and dry with absorbent kitchen paper.

C. Mince the chicken in a food processor. D. Add the corn flour, chili powder, garlic, and egg. Mix all the ingredients well. E. Transfer the mixture into a bowl and combine with the leek. F. Place 2 tbsp of the chicken mixture towards one end of each cabbage leaf and then roll up. G. Arrange the parcels, seam side down in a single layer. H. Cook in a steamer for 10 minutes. I. Transfer the cabbage parcels to a serving plate and enjoy.

23. Spicy Braised Red Cabbage in Cider

Serving Sizes: 4 Cooking Time: 35 minutes List of Ingredients: 1 medium red cabbage, finely shredded 3 garlic cloves, chopped 1 tbsp brown sugar 4 spring onions, finely sliced 3 tbsp cider vinegar 1 cup of cider 1 tsp mixed spice 1 tbsp vegetable oil OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Procedure: A. Heat the vegetable oil in a large saucepan.

B. C. D. E. F.

Add the garlic and mixed spice and cook for one minute. Add the red cabbage and mix everything well. Pour the cider vinegar and cider. Sprinkle the brown sugar and cover. Cook for 10 to 15 minutes at medium heat until the cabbage is tender. G. Sprinkle the spring onion and serve.

24. Fruit Coleslaw

Serving Sizes: 4 Cooking Time: 25 minutes List of Ingredients: ½ medium white cabbage, finely shredded 4 celery sticks, cut into matchstick strips 2 red dessert apples, cored, chopped 3 tbsp raisins 3 tbsp walnuts, chopped ½ cup of grapes, halved, seeded 1 tbsp chives, chopped 4 tbsp vegetable oil 1 tbsp wine vinegar Pinch of mustard powder 1 tsp sugar Salt and pepper OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Procedure: A. B. C. D. E. F. G.

Put the white cabbage in a large bowl and set aside. Combine the vegetable oil with the wine vinegar in a small bowl. Add the mustard powder, sugar, and season well. Whisk everything until you get a smooth dressing. Pour the dressing into the cabbage and mix well. Add the celery, apples, raisins, and walnuts. Add the grapes and chives and toss well together.

H. Serve and enjoy it.

25. Salmon with Kale

Serving Sizes: 4 Cooking Time: 30 minutes List of Ingredients: ½ cabbage kale 4 salmon fillets 2 tbsp lemon juice 1 tsp mustard 1 tbsp chives 4 tbsp olive oil Salt and pepper OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Procedure: A. Remove the tough ribs of the kale. B. Wash the leaves, drain them, and cut them finely.

C. Heat one tbsp of olive oil in a large frying pan. D. Add the kale and cook for 5 minutes over medium heat, stirring occasionally. Season well. E. Heat one tbsp of olive oil in the same frying pan. F. Place the salmon skin down and cook for 4 minutes on each side. G. Meanwhile, combine the remaining olive oil with lemon juice. H. Add the mustard and chive. Season well. I. Place the salmon fillets on each plate with the kale. J. Drizzle the dressing on top of the salmon and serve.

Author's Note

Not many people do this, but I grew up under difficult circumstances where nothing was handed to me, and the only way forward was with your best effort. At some point, people started recognizing me for my talent in the kitchen despite my young age, and I’ve only worked harder from there! Because I am constantly trying to improve my work, I would really appreciate your help. Sure, I always ask my friends and family for their feedback on my newest projects but, whether they want to accept it or not, there’s always some sort of bias because they don’t want to hurt my feelings by criticizing my work. Thus, I need a neutral pair of eyes — that’s where you come in! If you’re up for it, I would appreciate you telling me what you think of my cookbooks. Are the recipes easy to follow? Did you get stuck somewhere? Are the measurements laid out? Any suggestions you may have are welcome. After all, cookbooks are only helpful when you actually understand them! Incorporating your ideas and suggestions into my new projects will be my show of eternal gratitude because you can only be the best at something by constantly improving and being open to change. Thanks! Alicia T. White

About the Author Alicia had a tough childhood and had to take care of her siblings early. Although they often helped her with making the beds and washing, Alicia was responsible for cooking since she was the oldest of six. Being in the kitchen was still very difficult at her age, but she learned her way around the stove and oven throughout the years. Whereas her first dishes were practically inedible, burnt rice and mushy pasta… Eventually, she turned to the oven for help as many of the dishes she wanted to make were too complicated. Nonetheless, her baked casseroles were amazing! Most importantly, they were simple and required way less clean-up. At first, they were simple pasta bakes, but once Alicia got the hang of things, she was baking all sorts of meals. When it came to spreading the word of her delicious cooking, having 5 siblings was extremely advantageous. Soon, neighbors were placing orders for some of her casseroles! Eventually, Alicia was doing so well with the business that she hired extra help. Now it’s one of the most affordable yet popular weeknight casserole services in the mid-West! Today, she still lives with her siblings and is working hard to teach them about the family business that led them out of poverty. She likes to publish cookbooks on casseroles and one-pot meals in her free time— basically anything quick and easy. Her motto is, “If a seven-year-old can’t make it, it isn’t simple enough!”