SKIRT STEAK FAJITAS WITH GRILLED CABBAGE AND SCALLIONS
The vegetables should still have plenty of bite when you pull them off the grill; you want a mix of textures between the tender steak, crisp toppings, and soft tortillas.
Provided by Josef Centeno
Categories Beef Vegetable Super Bowl Cinco de Mayo Dinner Lunch Steak Tailgating Cabbage Tortillas Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 8 servings
Number Of Ingredients 22
Steps:
- For steak:
- Purée garlic, lime juice, oil, paprika, cilantro, cumin, salt, and onion powder in a blender until smooth. Transfer marinade to a resealable plastic bag and add steak. Seal bag and turn to coat; chill at least 4 hours.
- DO AHEAD: Steak can be marinated 1 day ahead. Keep chilled.
- For vegetables and assembly:
- Prepare grill for medium-high heat. (Alternatively, heat a grill pan over medium-high heat.) Drizzle cabbage, white onion, and scallions with 4 tablespoons oil; season with salt and pepper. Grill, turning occasionally, until vegetables are charred and softened, about 4 minutes for scallions, 10-12 minutes for cabbage and onion. Let vegetables cool slightly.
- Core cabbage and cut into bite-size pieces along with scallions and onion. Toss chopped vegetables in a large bowl with red onion, lime juice, cilantro, and remaining 2 tablespoons oil; season with salt and pepper.
- Remove steak from marinade, scraping off excess; season with salt and pepper. Grill steak until medium-rare, about 3 minutes per side. Transfer to a cutting board and let rest 5-10 minutes before slicing. Serve steak with vegetables, tortillas, and Dried Chile Salsa.
SOUTHERN FRIED CABBAGE WITH BACON, MUSHROOMS, AND ONIONS
Fattening? Oh yeah. Worth it? Oh yeah!
Provided by Wanda
Categories Side Dish Vegetables Onion
Time 45m
Yield 10
Number Of Ingredients 5
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble when cooled. Drain all but 3 tablespoons of bacon drippings from skillet.
- Cook and stir cabbage, onion, and mushrooms in the remaining bacon drippings until tender and lightly browned, about 20 minutes. Fold bacon into cabbage mixture. Season with salt and black pepper.
Nutrition Facts : Calories 122.7 calories, Carbohydrate 9.6 g, Cholesterol 16.4 mg, Fat 6.4 g, Fiber 3.6 g, Protein 8 g, SaturatedFat 2.1 g, Sodium 368.4 mg, Sugar 5 g
SAVOY CABBAGE AND MUSHROOMS
A simple recipe for savoy cabbage and mushrooms I often make in the fall, either as a side or as part of a vegetarian meal.
Provided by lilifee
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a pot over medium-low heat and cook savoy cabbage and mushrooms until softened, about 5 minutes. Season with dried cilantro and salt. Add broth, cover, and simmer until cabbage is cooked through, about 20 minutes.
Nutrition Facts : Calories 76.7 calories, Carbohydrate 9.4 g, Fat 3.7 g, Fiber 4.2 g, Protein 4.1 g, SaturatedFat 0.5 g, Sodium 131 mg, Sugar 3.9 g
GREEN CABBAGE AND MUSHROOMS
Make and share this Green Cabbage and Mushrooms recipe from Food.com.
Provided by SueVM
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a covered pot over high heat, steam the cabbage in the stock for 5 minutes until it is just wilted and still bright green. Turn off the heat and remove cover.
- Heat the olive oil in a large skillet and sauté the onion and mushrooms until they brown. Add the cabbage and heat through, mixing well.
- Stir the cornstarch mixture well, and add it to skillet.
- Bring mixture to boil, stirring, until liquid thickens.
- Reduce heat and season to taste with dill, paprika, salt, and pepper.
SOFT TACOS WITH MUSHROOMS AND CABBAGE
Two nutrient-dense vegetables combine forces in this delicious filling. Mushrooms are an excellent source of vitamins and many minerals, particularly selenium, copper, potassium, phosphorous, zinc, and manganese - and they contain a powerful antioxidant called L-ergothioneine. They're used medicinally throughout Asia for their immunity-boosting properties. They also contain more protein than most other vegetables, and their meaty texture makes them a perfect choice for vegetarians. Cabbage possesses phytochemicals like sulforaphane, which protects the body against cancer-causing free radicals, and indoles, which help metabolize estrogens. It's also an excellent source of vitamins K and C, and a very good source of dietary fiber, vitamin B6, folate, manganese and omega-3 fatty acids.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Heat a large, heavy skillet over medium-high heat and add the olive oil. When the oil is hot, add the mushrooms and sear, stirring often or tossing in the pan, until they are lightly colored and beginning to sweat, 3 to 5 minutes. Add the scallions and cook, stirring, for about 1 minute, until tender. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute.
- Season the mushrooms with salt and pepper and stir in the cabbage. Cook, stirring often, until the cabbage is tender, about 5 minutes. Add salt and pepper to taste and stir in the cilantro and .25 to .5 cup of the salsa (to taste).
- Heat the tortillas. Top with the mushroom/cabbage mixture, sprinkle with cheese if desired, and serve.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 4 grams, Carbohydrate 40 grams, Fat 5 grams, Fiber 10 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 929 milligrams, Sugar 10 grams
SMASHED CABBAGE AND MUSHROOM VEGGIE BURGERS
This vegetarian burger patty is inspired by a love for caramelized cabbage. It isn't a conventional burger patty made of grains and beans. Instead, cabbage and mushrooms lend a crunchy, slightly meaty texture that is hearty and reminiscent of okonomiyaki, and the patty is held together with chickpea flour. The recipe for the patty is gluten-free and, if you opt for a gluten-free bun (and your soy sauce is gluten-free), the whole dish can become fully gluten-free.
Provided by Sue Li
Categories dinner, burgers, sandwiches, main course
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a large bowl, whisk together egg, chickpea flour, water, soy sauce and garlic. Add onion, cabbage, mushrooms and sesame seeds; season with 1 teaspoon each salt and pepper. Using your hands, massage the cabbage mixture to evenly coat with the chickpea batter. Cover and let the mixture sit at room temperature for 30 minutes. Juices from the vegetables will leach out and make the batter slightly wetter.
- Divide the cabbage mixture into 6 portions (about 1 1/2 cups each).
- Heat 1/4 cup vegetable oil in a large cast-iron pan over medium-low heat. Cook 3 portions at a time, coaxing each patty together in the pan and compressing them with a flat spatula. Gently fry the patties, without disturbing them, until one side is golden brown, 7 to 8 minutes. Flip and cook the other side until the golden brown and the vegetables are cooked through, 5 to 7 minutes. Remove the patties from the pan onto a wire rack. Add remaining 1/4 cup oil to the pan and cook the remaining 3 portions.
- Place a slice of cheese on each cooked vegetable patty and allow the residual heat from the patties to melt the cheese. Serve sandwiched between buns, topping with mayonnaise, tomatoes, pickles and lettuce.
CABBAGE AND MUSHROOM FAJITAS
Vegitarian recipe that is extremely flavorful; freezes well and tastes great reheated. Easy to prepare.
Provided by Cas88
Categories Lunch/Snacks
Time 20m
Yield 2 tortillas, 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a nonstick wok or large deep skillet over high heat until a drop of water sizzles in it. Add the cabbage and carrots; stir fry until crisp tender, about 3 minutes. Add the mushrooms, scallions and garlic; stir fry until softened, about 4 minutes. Add the hoisin sauce and stir fry until heated through about 30 seconds.
- Top each tortilla with half the mixture and if desired 1 teaspoon sour cream. Roll up to enclose the filling.
Nutrition Facts : Calories 196.3, Fat 8.6, SaturatedFat 0.8, Cholesterol 0.7, Sodium 454.7, Carbohydrate 28.1, Fiber 6.4, Sugar 13.6, Protein 5.1
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