Cabbage roll soup

Ingredients:

  • 1-1/2 pounds ground beef
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons basil
  • 2 teaspoons smoked paprika
  • Salt and pepper, to taste
  • 1 bay leaf
  • 1 (28 ounce) can crushed tomatoes
  • 1 cup tomato sauce
  • 1/2 medium-size head cabbage, cut into thin slices
  • 2 cups instant rice, cooked

Directions:

  1. In a large soup pot, add ground meat and onion. Cook until no longer pink. If there is a lot of grease drain, if not move to the next step.
  2. Add in garlic to the meat and quickly saute for about 2 minutes until fragrant.
  3. Sprinkle in basil, paprika, salt, pepper, bay leaf, crushed tomatoes, tomato sauce and cabbage. Give a big stir and let soup simmer for about 20 minutes until the cabbage is soft. If the soup is too thick, add water or chicken stock to help thin the soup.
  4. Right before serving, add in instant cooked rice, stir and serve.

Vietnamese spicy chicken and cabbage salad (goiga) recipe

Ingredients:

  • 2 large chicken breasts (about 1-1/2 pounds)
  • 1 large head Napa cabbage, cored and shredded
  • 1 medium red onion, halved and thinly sliced
  • 4 carrots, peeled and shredded
  • 2-4 Thai chilies, thinly sliced
  • 4 cloves garlic, minced
  • 2 tablespoons sugar
  • 1/4 cup fresh lime juice
  • 1/4 cup plus 2 tablespoons rice vinegar
  • 1/4 cup plus 1 tablespoon fish sauce
  • 1/2 cup fresh cilantro leaves, finely chopped
  • 1/2 cup fresh mint leaves, finely chopped
  • 1 cup fresh Vietnamese cilantro (also called rau ram or raurahm), finely chopped (If unable to find, omit and increase the cilantro and mint to 1 cup each)
1/Directions:
  1. Place the chicken in a medium saucepan and cover with water. Place over medium-high heat and bring to a boil. Reduce heat and simmer until cooked through about 10 to 15 minutes. Transfer the chicken to a plate to cool. When cool enough to handle, use forks or your fingers to shred the chicken breasts.
  2. In a very large bowl combine the cooled, shredded chicken, cabbage, onion and carrots. Reserve.
  3. In a small bowl combine the Thai chilies, garlic and sugar. Use a wooden spoon to mash together until the chilies and garlic have broken down and tinted the sugar an orange-red color. Stir in the lime juice, rice vinegar and fish sauce.
  4. Pour the dressing over the cabbage mixture and toss well. Add the cilantro leaves, mint and Vietnamese cilantro and toss again.
  5. Let sit for at least 10 minutes to allow the flavors to meld and for the cabbage to wilt slightly. Transfer to a serving platter or individual plates and top with chopped peanuts.
  • 2 cup coarsely chopped, roasted peanuts