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Creamy Cabbage & Kielbasa

Creamy Cabbage & Kielbasa

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Creamy Cabbage & Kielbasa

Creamy Cabbage & Kielbasa

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  • Author: Bryon | Taste & Review
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 min
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Ingredients

Scale

14 ounce classic coleslaw mix with red cabbage and carrots (1 bag)

2 x (14 ounce) Polska Kielbasa

12 ounces Top The Tator Sour Cream (1 container)

2 cup Colby shredded cheese

2 small onions

3 cloves garlic

1 tablespoon butter

2 cup chicken broth

¼ teaspoon salt

¼ teaspoon pepper

Instructions

On a cutting board cut up the onions, garlic, and kielbasa.

In a large frying pan melt the 1 tablespoon of butter on medium low heat. Then add the onion, garlic, and kielbasa. Cook for another 5-6 minutes until the onions are begin to turn brown and somewhat soft.

Then add the coleslaw mix, 2 cups chicken broth, salt and pepper. At this point the shredded cabbage and carrots will be he heaping out of the pan.  As you cook and continually stir it will cook down.

Turn heat up to medium high and cook for 10 minutes. Add the shredded cheese and sour cream. 

Then turn the heat to low stirring till the cheese and sour cream has been completely melted.

Shut off the heat and let creamy cabbage cool and thicken for five minutes. 

Notes

You can substitute the coleslaw mix for 1 small head of cabbage if you want the cabbage to be chunkier.

Nutrition

  • Serving Size: 6
  • Calories: 690
  • Sugar: 15.9g
  • Fat: 37.3g
  • Saturated Fat: 20.1g
  • Carbohydrates: 39.3g
  • Fiber: 1.7g
  • Protein: 46.2g
  • Cholesterol: 197mg

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Creamy Cabbage & Kielbasa

Creamy Cabbage & Kielbasa

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bryon | Taste & Review
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 min
Print Recipe

Ingredients

Scale

14 ounce classic coleslaw mix with red cababbage and carrots (1 bag)
2 x (14 ounce) Polska Kielbasa
12 ounces Top The Tator Sour Cream (1 container)
2 cup Colby shredded cheese
2 small onions
3 cloves garlic
1 tablespoon butter

2 cup chicken broth
¼ teaspoon salt

¼ teaspoon pepper

Instructions

On a cutting board cut up the onions, garlic, and kielbasa.

 

In a large frying pan melt the 1 tablespoon of butter on medium low heat. Then add the onion, garlic, and kielbasa. Cook for another 5-6 minutes until the onions are begin to turn brown and somewhat soft.

 

Then add the coleslaw mix, 2 cups chicken broth, salt and pepper. At this point the coleslaw will be he heaping out of the pan but as you cook continually stir and it will cook down.

 

Turn heat up to medium high and cook for 10 minutes. Add the shredded cheese and sour cream. 

 

Then turn the heat to low stirring till the cheese and sour cream has been completely melted.

 

Shut off the heat and let creamy cabbage cool and thicken for five minutes. 

Notes

You can substitute the coleslaw mix for 1 small head of cabbage if you want the cabbage to be chunkier.

Nutrition

  • Serving Size: 6
  • Calories: 690
  • Sugar: 15.9g
  • Fat: 37.3g
  • Saturated Fat: 20.1g
  • Carbohydrates: 39.3g
  • Fiber: 1.7g
  • Protein: 46.2g
  • Cholesterol: 197mg

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Coconut Chicken Cabbage Soup

Slow Cooker Coconut Chicken Cabbage Soup

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Slow Cooker Coconut Chicken Cabbage Soup

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  • Author: Cherie | Taste & Review
  • Prep Time: 10
  • Cook Time: 240
  • Total Time: 4 hours 10 minutes
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Ingredients

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  • 1 ½ lbs boneless, skinless chicken breasts
  • 1 tablespoon ghee
  • 1 medium onion, diced
  • 1 medium bell pepper, diced
  • 1 small jalapeno, seeds and membranes removed, finely diced
  • 2 celery stalks, chopped
  • 2 carrots, shredded
  • 1 cup cabbage, chopped
  • 6 cloves garlic, minced
  • 2 ½ teaspoon ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon Himalayan salt
  • ¼ teaspoon black pepper
  • 1 (14 oz) full fat coconut milk
  • 2 (32 oz) organic chicken broth
  • ½ lime, juiced
  • ½ cup fresh cilantro, chopped

Instructions

  1. On a cutting board cut the onion, bell pepper, jalapeno, garlic, celery, cilantro, and cabbage. Shred the two carrots.
  2. In a large saucepan over medium heat add 1 tablespoon of ghee and saute the onion, bell pepper, garlic, and jalapeno.
  3. Place the chicken breast on the bottom of the slow cooker. Add the sautéed vegetables, celery, cabbage, cilantro, ground cumin, chili powder, dried oregano, Himalayan salt, black pepper, and organic chicken broth. Stir till the liquid is mixed with the vegetables.
  4. Cover on high for 3-4 hours or low for 8 hours.
  5. Remove chicken to a large mixing bowl or cutting board, shred it and return the slow cooker.
  6. Add full fat coconut milk, lime juice and fresh chopped cilantro. Stir to combine. Cook for another 10 minutes. Taste and season with additional salt and pepper as desired.

Nutrition

  • Serving Size: 12
  • Calories: 197
  • Sugar: 2
  • Sodium: 614
  • Fat: 10
  • Saturated Fat: 8
  • Unsaturated Fat: 2
  • Trans Fat: 0
  • Carbohydrates: 6
  • Protein: 21
  • Cholesterol: 51

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Creamy Cabbage And Sausage Pasta

Creamy Cabbage And Sausage Pasta

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Creamy Cabbage And Sausage Pasta

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  • Author: Bryon | Taste & Review
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35
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Ingredients

Scale
  • 1 pound pork sausage
  • 1 medium head of cabbage, thinly sliced
  • 1 large onion, diced
  • 2 medium carrots, diced
  • 2 cups Top The Tator sour cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 oz egg noodles
  • 1/3 cup beef broth
  • Fresh parsley for garnish

Instructions

  1. On a cutting board cut up the onions, cabbage, and carrots. In a large frying pan on the stove brown and crumble the pork sausage; drain. Add the diced onions, cabbage, carrots and beef broth. Cook for 15 minutes on medium heat or until the vegetables are tender. While the sausage, onions, cabbage, and carrots are cooking you can cook the egg noodles in a separate pan. Cook the egg noodles according to package directions; rinse and drain. Reduce the frying pan heat and add the egg noodles, Top The Tator sour cream, salt, and pepper. Heat through and stir. Garnish with parsley on top.

Nutrition

  • Serving Size: 8
  • Calories: 435
  • Sugar: 4
  • Sodium: 659
  • Fat: 28
  • Saturated Fat: 12
  • Unsaturated Fat: 13
  • Trans Fat: 0
  • Carbohydrates: 31
  • Protein: 16
  • Cholesterol: 95

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chinese egg rolls

Chinese Egg Rolls

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Chinese Egg Rolls

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  • Author: Cherie | Taste & Review
  • Prep Time: 60
  • Cook Time: 30
  • Total Time: 90
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Ingredients

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  • 8 Oz. sliced water chestnuts, finely chopped
  • 10 Oz. ( 1 bag) shredded carrots
  • 2 teaspoons of fresh ginger, finely chopped
  • 1 teaspoon salt
  • 1/4 cup soy sauce
  • ½ a bunch of green onion, sliced thinly
  • 1 tablespoon of minced garlic
  • 1 pound ground pork
  • 1 pound ground pork hot
  • 14 Oz ( 1 can) bean sprouts, drained
  • ½ head of cabbage, finally chopped
  • 18 Oz egg wrappers
  • 2 tablespoons all-purpose flour
  • 2 tablespoon water
  • 1 quart peanut oil for frying

Instructions

  1. In a medium frying pan cook the pork, ginger, and garlic until pork is cooked through and no longer pink. Drain any grease. Set aside.
  2. Heat up your oil for frying in a deep fryer and follow the manufacturer’s instructions for how much oil to add. We used peanut oil for this recipe. Make sure you don’t fill it to the top so you don’t get hurt.
  3. In a small bowl combine the water and flour to make a paste. This will be used to seal the egg rolls.
  4. In a separate bowl combine the pork mixture that was set aside with the chestnuts, shredded carrots, salt, soy sauce, green onions, bean sprouts, and shredded cabbage. Mix till well combined.
  5. Next is making the egg rolls. Wrap the egg roll as shown on the package. Use 2-3 tablespoon of egg roll mixture and seal with water and flour paste. Use your finger to dip in the water and flour paste mixture to seal the egg rolls. Repeat till you use up all the egg wrappers.
  6. After wrapping the eggrolls. It is time to cook them in the deep fryer. Place the egg rolls carefully into the oil about 2-3 at a time. Egg rolls should be blonde in color. Take them out and drain on paper towels. Repeat this till all the egg rolls are cooked. Serve with sweet and sour sauce.

Notes

  • You can freeze the uncooked egg rolls for up to three months.

Nutrition

  • Serving Size: 20
  • Calories: 238
  • Sugar: 2
  • Sodium: 383
  • Fat: 16
  • Saturated Fat: 5
  • Unsaturated Fat: 10
  • Trans Fat: 0
  • Carbohydrates: 7
  • Protein: 16
  • Cholesterol: 138

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Cabbage Roll Soup

Cabbage Roll Soup

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Cabbage Roll Soup

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  • Author: Cherie | Taste And Review
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55
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Ingredients

Scale
  • 2 pounds lean ground beef
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1 small cabbage, chopped
  • 14.5 oz can diced tomatoes
  • 14.5 oz can diced tomatoes with basil, garlic, & oregano
  • 15 oz tomato sauce
  • 32 oz (1 container) beef broth
  • 1 teaspoon ground black pepper
  • 1 teaspoon sea salt

Instructions

  1. In large skillet add the olive oil and cook the ground beef, onion, and garlic. Transfer the food to large stock pot. Add the rest of the ingredients. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.

Nutrition

  • Serving Size: 6
  • Calories: 401
  • Sugar: 6
  • Sodium: 1615
  • Fat: 21
  • Saturated Fat: 7
  • Unsaturated Fat: 11
  • Trans Fat: 1
  • Carbohydrates: 20
  • Protein: 34
  • Cholesterol: 94

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