Baconed Cabbage

1 Cabbage Head, separated
1/2T, or so, Him. Salt
2 squirts of Stevia Sweetner (Or, 1/2T Sugar)
Enough Water to cover cabbage
–
1.5-2lb Bacon Ends, cook. SAVE 1/4c GREASE. Chopped up.
–
Leftover Bacon End Grease
1 Garlic Clove, minced
1 Onion, cut up
1/2-1c Bella Mushrooms, cut up
–
3/4c Water
1 Beef Broth Cube, crushed
1tsp Red Pepper Flakes
1/2-1tsp Pepper

Mix, well, Water, Salt, and Stevia. Add in Cabbage. Cover and place in fridge for 5-6 hours. Drain
Cook Bacon Ends, reserving grease. Cut up Bacon Ends and set aside on plate.
In grease add in Garlic, sautee some. Add in Onions, Sautee some. Add in mushrooms, Sautee some.
Cut up drained Cabbage. Alternate, adding into skillet, Cabbage and Bacon Ends.
Premix Water and Beef Broth Cube until dissolved. Add in Red Pepper Flakes and Pepper.
Pour around and on Cabbage/Bacon. Cover and cook on medium heat until soft and juices are cooked down. If juices are not cooked down, remove lid and continue.
—
SERVED WITH:
Air Fried Frozen Brussels and Onions
Air Fried Corn *See notes

Add Frozen Brussels and Onions to Air Fryer, top with Frozen Corn Pieces. Air Fry on Fries Button. That’s it.
Notes: You can make a Corn Mixture of Mayo+Tajin+Chili Powder+Sea Salt+Onion and Garlic Powder. Rub onto corn when done.

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Meatball N Cabbage Stew/Soup

LOW CARB! Was amazing! Forgot photo.

Rub Crockpot with Butter
12 Beef Meatballs
Tay’s Frozen Seasoned Tomatoes (Recipe below)
1 can Tomato Sauce
1/2c Water
1/2 head Cabbage
Carrots, Onions, 1/2can Green Beans (Drained), Mushrooms
3T Worcestershire
3T Prepared Horseradish
1/2T McCormick’s Grill Mates Worcestershire Pub Burger Seasoning
1T Orrington’s Farm Beef Broth Base and Seasoning

OPTIONAL: Another 1/2c Water

Butter Crock. Add all, cook on low 5-6hours.

*If KETO: Use Meatballs with no bread crumbs/carbs.
—

Tay’s Frozen Tomatoes:
We had Tons of Tomatoes from the Garden, so we blanch and freeze with Seasoning. Great for Stews, Sauces, Chilis, etc.

4-5 Fresh from Garden Tomatoes
6 Basil Leaves (About 1/2tsp dried)
3 Med. Garlic Cloves, minced
1.5-2T Fresh Parsley
2-2.5T Fresh Oregano
1/4tsp Salt

To Blanch Tomatoes: Bring pot of water to a boil. Have a Ice Water Bowl Ready. Place Tomatoes into Boiling Water for 30-40 seconds. Take out, IMMEDIATELY, place into Ice Water. Peel off Skins. Remove stem part. Cut into 4s.
Place into Freezer Friendly Bags. Add Seasoning and light mix. Let out air, roll. Write contents on bag (Things look the same once frozen!).

Not another Cabbage Soup! Cabbage and Beans

1 Beef Shank
1/4-1/2 lb Turkey Kielbasa
1 lb Dried Kindey Bean
8c Water
6 Vegetable Broth Cubes (6c worth. Or, more to taste)
Head Cabbage
1 can Stewed Tomatoes, undrained
1/2 sm can Tomato Paste
1c Carrots
2 Celery Stalks
1 sm./med. Onion
1/4c Green Onions (Optional)
1tsp Paprika
2 Dried Bay Leaves
1tsp Tony’s Creole
1tsp Garlic Powder
1/2tsp Dried Thyme
1/4tsp Pepper

Butter Flavor Cooking Spray Crock Pot. Add all. Cook on low til Beans are done (I cook on HIGH first 1-2 hours, then, LOW.) Be sure to remove bones before eating.

Not a Cabbage Person? Kale, Spinach, etc.Optional to up the Broth Cubes, or use 1/2 Beef Cubes 1/2 Vegi Cubes. Endless Ideas for this Beneficial Dish!
—
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St. Patty’s Day is NEAR – Get Your Irish On!

Choose Between these AMAZING Recipes. Good Luck Trying to Choose!!!

 – Ye Fluthered Pot O’ Cattle (Irish Corned Beef N Cabbage):

Corned Beef WITH Season Packet included, season top
1T Butter
1 head of Cabbage, cut into 8 chunks
3 to 4c Water (I use 4)
3 Beef Broth Cubes (Or to taste)
Few Splashes Worcestershire (1/2T about)
3/4c Beer (Pilsner-Lite… And if you’re the cook, enjoy the rest!)
4-5 Red Potatoes
2c Baby Carrots (Not cut, whole)
1/2c Pearl Onions (Or large onion, cut big)
1/4c Fresh Parsley
1/2 tsp Garlic Powder
Coarse Pepper, freshly cracked
Pinch of Sea Salt

LATE, THE NIGHT BEFORE, Butter Cooking Spray (Or Butter) Crock. Add 4c Water, 1/2T Worcestershire, and Beef (Add packet later, not yet). Allow to sit overnight, in fridge. In morning, add crock bowl back into crock, turn crock to LOW. Add rest of ingredients (Beer, potatoes, carrots, onions, parsley, garlic, pepper, sea salt, beef cubes, butter, seasoning packet, cabbage). Cook on low 8-12 hours (I did 9-10hrs.).
Or Butter Crockpot. Add all to crock pot. Cook on low 9-12 hours.* Longer, the tastier! Vegis can be added a little later. 

Serve Beef with side of:
 – Horseradish Sauce:
2 Very good size Tablespoons of Horseradish Sauce
3T Light Mayo
1t Ground Mustard
Couple grinds of Black Pepper
Good shake of Garlic Powder
1/8 tsp Sugar
Pinch Sea Salt
1.5 to 2T Red Wine Vinegar
1/4c Sour Cream (I had none so used 1/8c Milk)
Premake and place in fridge.

—
  – Tay’s Irish Lamb Stew – The Pot O Gold at the End of the Rainbow
Little Bo Peep has Lost her Sheep… And, now we know why…!


Lamb’s an excellent source of: Protein, Vitamin B12, Niacin, Zinc, and Selenium. A good source of Iron and Riboflavin. Lamb has over 5.5x more omega 3 than Tilapia. 40% of the fat in lean Lamb is monounsaturated fat, which improves Blood Cholesterol Levels and decreases your Risk of Heart Disease.

Large Cut of Lamb
– (Salt, Pepper, 1T Flour, 2T Oil for frying)
3T Real Bacon Pieces
3.5c Water
3c Beef Broth Cubes, crushed
1T Worcestershire
1 Pkt. McCormick’s Garlic Peppercorn Marinade/Season *SEE NOTES
1/2 6oz. can Tomato Paste
2c Fresh Mushrooms, halved
2 med./lrg. Potatoes
2c Fresh Onions
2c Fresh Carrots
1c Fresh Celery
2 Garlic Cloves, minced
1tsp Dried Thyme
1/2tsp Dried Marjoram
1/4tsp Dried Rosemary
1/2tsp Dried Oregano
1/4tsp Caraway Seeds
1/4tsp Onion Powder
1/2c Frozen Peas (Optional. Added last hour)
1/2c Rice (Not Instant. Added last hour.)

LIGHTLY sprinkle Lamb, all over, with Sea Salt and Pepper. Use about 1T of All-Purpose Flour to sprinkle/rub ALL around Lamb. Heat Oil, to sizzle, in skillet. Cook each side of Lamb for about 2-3minutes. Add Lamb to Butter Flavor Cooking Sprayed crock. Add rest of ingredients, adding Frozen Peas last hour. Cook on Low 8-10 hours. Serve with Croissants. Over Mashed Potatoes. Over Noodles. Over/Under Au Gratins or Scalloped Potatoes. However you’d like.
NOTES: Optional to use McCormick’s Garlic/Peppercorn Pkt. If skipping, cut back Water TO 3c.

—
 – Serve with Beer and Cheddar Biscuits

Make biscuits (Boxed kind, I used Bisquick) accordingly, use Beer instead of Water/Milk. For 2c of Bisquick. Add 1/2tsp Garlic Powder. And, 1/2tsp Butter Seasoning. Mix in a handful, or so, of minced up Cheddar Cheese. Add in Beer. Bake accordingly. Or, deep fry in Oil. Brush melted Butter on and sprinkle with Garlic Powder. Serve.

For Easter or Christmas, we do the NON BEER Version: 
We added 2T of Tay’s Garlic Toast Seasoning. 1T, or so, minced Green Onions. We use half Milk and half Sour Cream instead of the Water that the Bisquick calls for. 

For More Recipes like these Search (In Search Bar located Top/Right): Cabbage, Sauerkraut, Roast, Stew, Crock Pot, etc.

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Cabbage Explode… In my Bowl (EASY Cabbage Roll Soup)

(Please see NOTES, below, for Broth Options)

1 Large Head of Cabbage, quarter or eighth
1 lb. Ground Turkey
1/2 lb. Ground Pork Sausage
1 jar Original/Traditional Spaghetti Sauce (Store Brand)
4c Water
2 HerbOx NO Sodium Beef Broth Pkt. (2c worth) *SEE NOTES!
1 Chicken Broth Cube *SEE NOTES!
1 Beef Broth Cube *SEE NOTES!
1 Onion Soup PACKET
3/4tsp McCormick’s Cajun Season
3/4tsp Tony’s Creole Seasoning
1/4tsp Pepper
1 Onion, chopped
1c cooked Rice (Added last 30min-1hr)

Butter Flavor Cooking Spray Crock Pot. Add above, adding COOKED Rice LAST 30min-1 hour. Cook on LOW 6-8 hours.
    * NOTES *: I improvised with what I had on hand with wanting to cut “Some” Sodium, I used a few No Sodium Broth Pkts. in place of Reg. Broth Cubes…
But, my original Recipe was:
2 Chicken Broth Cubes
2 Beef Broth Cubes
1/4c Water (Or more to taste)
+ rest of Ingredients
Above recipe I skipped Water due to the NO SODIUM Broth Pkts. Add if using Reg. Broth Cubes.
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tTt’s SUPER HEALTHY and BENEFICIAL Cabbage N Spinach w/ Mushrooms

1 Head of Cabbage
1 bag Frozen Spinach
16 oz. Pkg. Mushrooms, whole
1.5T Hot Chili Oil
6c Water
6 Chicken Broth Cubes
1 Jalapeno, deseeded, minced
1/2tsp McCormick’s Chinese 5 Spice Season

Add all to Pot. Cover. Cook in Oven at 400, til Cabbage is nice and soft. I like mine soggy.
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Chinese Chicken with BBQ’d Cabbage

Marinade (4-8hours):
Chicken (Steak or Pork, work)
1T Sesame Oil
1/4c Soy Sauce
3T Hoisin
2T Balsamic Vinegar
1/2tsp Brown Sugar
1/2tsp Ginger Powder
1/2tsp Garlic Powder
1tsp Dried Oregano
1/4tsp Pepper
1/4tsp Sea Salt
1/2tsp Red Pepper Flakes
1/8tsp Chinese 5 Spice
–
2 pkg. Mushrooms
–
2c Instant Rice
2 Chicken Broth Cubes, crushed
–
1/2T Extra Virgin Olive Oil (For cooking)

Marinade Chicken 4 hours. LAST HOUR of marinading, add 2 Pkg. Mushrooms (Washed) INTO the marinade. Marinade last hour.  Discard excess marinade. Cut up Chicken. Heat skillet, add oil, cook chicken and Mushrooms.
Rice: I microwave Rice with crushed Broth Cubes and Water. Serve Chicken N Mushrooms with Rice.

BBQ’d Cabbage:
1T Coconut Oil
1-1.5 LARGE Heads of Cabbage
UP TO 1/2c Soy Sauce
1 Onion
1/3c Water
1 Beef Broth Cube, crushed

Heat Oil in pot. Add in Cabbage and fry a minute or two. Add in rest, cover, and cook. Cook til soft. Serve. (The more you cook down the juices the saltier it gets… So, to your taste)
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Sauerkraut Kielbasa Roast N Vegis over tTt’s Mashed Taters

1 TO 1.5  (14-oz.) can Sauerkraut, undrained (I used 1 can!)
2 lb. Pork Roast (Bone In)
Few good cracks of Black Pepper
1/4tsp Sea Salt
1/2 TO 1 lb. Turkey Kielbasa (I used 1/2), quarter long way/slice
1.5c Carrot, sliced
2 Celery Stalks, sliced
2c Mushrooms, sliced large
1 Onion
1/4tsp Caraway Seeds
1 LARGE Dried Bay Leaf
1/2tsp Brown Sugar
1/2c Water
1 Beef Broth Cube
–
Can Large Biscuits (Fridge kind)

Butter crock pot. Lay in 1/2 Kraut. Add Roast. Add Salt and Pepper to it. Add rest. Cook on HIGH 1 hour. Then, cook on low 7 hours. (Be sure to stir in that Bay Leaf, to get flavor around). Remove Roast, shred and remove bones. Mix back in.
Now, preheat oven according to Biscuits. Top Roast N Vegis with Biscuits (I keep in my Crock, as it’s Oven Safe).  Cook, uncovered, according to Biscuits instructions (Mine goes LONGER than instructions). Serve over Mashed Taters (Recipe Below).

“Somewhat” of tTt’s Mashed Taters (Recipe Here) (Made diff. than his Reg. Mashed Taters- To hold above Roast & it’s Juices- Click Link for Original Recipe):
7-10 Potatoes, skin on
Few Beef Broth Cubes (For Boiling Potatoes)
1T Dried Parsley
Good shakes of Garlic Powder
About 1-2tsp Butter Powder
Sour Cream, to consistency desired

Boil Potatoes in Water with a few Beef Broth Cubes (Crushed). Remove Potatoes, mash. Add in Seasons. Then, Sour Cream, to consistency desired (Make thick, to hold above Roast and Juices!!!)
—
OPTIONS: TRY ABOVE AS IS! It’s AMAZING!!! But, for you ampers… You can:
Do 1c+1/4c Water + 1 Beef Broth Cube + One Turkey Gravy Pkt And/OR 1 can Cream of Mushroom (Undiluted).
HEALTHIER? Try CHICKEN! Hey throw a whole Chicken in!

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Porky Pockets (Pork N Cabbage Pies)

1/2 lb. Pork Sausage
2-3c Coleslaw Mix (I did 2c!)
1c Mushrooms, chopped
1 Onion
1 Carrot, grated
1 Celery, halved long way, cut
1.5c Frozen Southwestern Diced Potatoes (w/ Peppers kind)
1/4tsp + 1/8tsp Celery Salt
1/2 can Cream Of Mushroom (Optional, I used.)
1/2c Shredded Mild Cheddar Cheese
–
Crescent Rolls

Heat Skillet, butter flavor cooking spray. Cook Pork with vegis. Add in Slaw and Salt. Add in Cream of Mushroom. Then near end, add in cheese. Cook til melted. Roll mixture into Croissant (I press out larger, making larger triangle, top with mixture, roll-folding bottom corners of triangle in, then rolling. Photo Below.)
Bake according to instructions… Mine cooks longer than instructions, tho.
(Photo, above, is w/o Cream Of… I forgot with…)
Healthier Options: Use Rice Wraps, Egg Roll Wraps, or Wonton Wraps instead of Croissants.
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Ol’ Rolls (Old Fashion Cabbage Rolls)

Meat Mixture:
2 lb. Turkey Meat *See Notes
1 Egg
3/4 small Onion
1 Celery, halved long way & sliced
1T+ 1tsp Worcesterchire
3/4tsp Lemon Juice (Fridge concentrate kind)
1T dried Parsley
3/4tsp Garlic Powder
1/4tsp Sea Salt
1/4tsp Celery Salt
1/4tsp Black Pepper
1/2tsp Paprika
1/4tsp Onion Powder
1T Grated Parmesan Cheese (Store shelf kind)
1/2c UNCOOKED Rice

Sauce:
1 can Tomato Soup, undiluted
1c Water
1 Beef Broth Cube, crushed
1/4tsp Red Pepper Flakes

Mix all meat ingredients, WELL, adding Rice in last. Allow to set about 15 minutes, before rolling.
Prep Cabbage Leaves for Rolling: I cut off stem. Bring Water to boil. Add in head of cabbage. After about a minute or 2, the leaves are bendable enough to roll. Carefully, peel each leaf off.
Form handful logs of Meat Mixture. Roll in Cabbage Leaves (I start opposite side of stem, easier.).
Lay into Butter Flavored Cooking Sprayed Baking Dish.
Top with Sauce. Cover with Foil.
Bake in preheated oven, at 425, for about 45 minutes. I allow to sit a minute, before serving.

Optional: Add a few Tablespoons of Sauce Mix to the Meat Mix. I didn’t.
*Notes: Lean Beef may work. Half Pork Half Beef, may work. I have yet to try either, to cut calories. Above was tasty, as is, but your option.
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Chinese Cabbage Rolls- 2 Versions

LOW CARB. LOW CAL. – Two ways to enjoy these! House was split on favorite version, but, undeniably, both great! (Photos Below)

Head of Cabbage, boiled, leaved removed
Meat Filling:
1 lb. Lean Ground Chicken
2T Soy Sauce
1T Balsamic Vinegar
1/4tsp Sesame Seed Oil
1T Parmesan Cheese (Grated store shelf kind)
1/4tsp Pepper
1/2tsp 5 Spice Season
1/2tsp Garlic Powder
1/2c Mushroom, minced
1/2c Onions
1/2 can Bean Sprouts, drained, cut in half
1/3c Water Chestnuts, quartered
1/3c Shredded Moz. Cheese, chopped more
1 Egg

Mix well the soy sauce, balsamic, sesame oil, seasons, and parm. cheese. Add in chicken, mix well. Add in vegis, chees, and egg. Mix well.
Cut off stem of cabbage head. Boil til leaves are tender to roll. Drain well. Roll a handful of meat mixture in cabbage leaf. Place into a baking dish, sprayed with Butter Flavored Cooking Spray.

Version 1:
-Pour 1c of beef broth over rolls (I used 1 beef cube, crushed + 1c water). Cover and bake at 450 for 55 minutes. Serve with Dipping Sauce:
1T+1tsp Hoisin
1tsp Ketchup
1T+1tsp Rice Vinegar
1T Soy Sauce
–

Version 2:
Sauce:
1/2c canned Coconut Milk
2T Soy Sauce
1T Balsamic Vinegar
1/4tsp Coriander
1/4tsp Red Pepper Flakes
1/4tsp Sesame Seed Oil (Honestly, I don’t think I added it. Your call.)
-Pour sauce over cabbage rolls. Bake, covered, at 450 for 55minutes.

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Kapusta Soup

1.5c TO 2c Pork Chops (After de-fatted and cubed)
4 slices Bacon, cut up
1/2 lb. Turkey Sausage Link
1 14 oz. can Sauerkraut, drained
1 can Stewed Tomatoes, entire can
1 can Butter Beans, drained
4 chicken broth cubes
3 cups + 1 cup water
1 T Caraway Seeds
1T Brown Sugar
2 large Garlic Cloves, minced
1/2 Head Cabbage, chopped
1 Pkg. Mushroom, sliced
1.25c Red Apple (After cored and cubed)
1 Onion, chopped
1 cup Red Potato, diced
1 Carrot, grated
2 Celery Stalks, sliced

Butter Flavor Cooking Spray crock. In skillet sprayed with cooking spray, brown meat (You don’t have to cook it, just brown sides). Add meat to crock. Add 1 cup of water to skillet (One you cooked meat in). Turn heat back on. Deglaze pan, stirring to get all meat flavors left behind. Add to crock. Add rest of ingredients. Cook low for 6-8 hours. Serve each bowl with 1tsp sour cream (Optional)

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Sicko’s Soup (Cabbage Soup. GREAT for Sickness)

Had someone sick. Wanting to get something warm down their throat, I wanted to make our other version of Cabbage Soup, or Chicken Noodle. But, having to do with what was on hand. I improvised, and used whatever we had and using things that were beneficial in with it… Spinach, Cabbage, Ginger, Garlic, and Cayenne. With digestion help, antioxidant help, the warmth on throat, and other benefits. My improvising created something pretty tasty.

1/2 lb Turkey Smoked Sausage Link, sliced
2 Frozen Chicken Breasts
1c Water + 1 Chicken Broth Cube
2 cans PROGRESSO CLASSIC Tomato Soup
1 can Light Kidney Beans, drained
2 cans Diced Basil Oregano Tomatoes, entire can
1/8 tsp Onion Powder
1/8 tsp Garlic Powder
1/8 to 1/4 tsp Cayenne Powder (I used 1/4)
1/4 tsp Ginger Powder
1/2 tsp Ground Mustard Powder
1/2 Tablespoon Paprika
2 tsp Soy Sauce
2 Garlic Cloves, minced (Or 1 large)
1 large Onion, Cut large
1 small Carrot, grated
1 SMALL Head of Cabbage, cut into chunks
1 cup Spinach, chopped

Spray Crock with Butter Flavored Cooking Spray. Add all ingredients. Cook on low 4-6 hours.

*Try our other version of Cabbage Soup: tTt’s Spicy Cabbage Soup

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Ye Fluthered Pot O’ Cattle (Irish Corned Beef and Cabbage with Cheddar Beer Biscuits)

Great St. Patrick’s Day Meal! Happy St. Patty’s Day.



3 to 4c Water (I use 4)
3/4c Beer (Pilsner-Lite… And if you’re the cook, enjoy the rest!)
4-5 Red Potatoes
2c Baby Carrots (Not cut, whole)
1/2c Pearl Onions (Or large onion, cut big)
1/4c Fresh Parsley
1/2 tsp Garlic Powder
Coarse Pepper, freshly cracked
Pinch of Sea Salt
Few Splashes Worcestershire (1/2T about)
3 Beef Broth Cubes
1T Butter
Corned Beef WITH Season Packet included, season top
1 head of cabbage cut into 8 chunks

LATE THE NIGHT BEFORE, Butter Cooking Spray (Or Butter) Crock. Add 4c Water, 1/2T Worcestershire, and Beef (Add packet later, not yet). Allow to sit overnight on OFF. In morning, turn crock to LOW. Add rest of ingredients (Beer, potatoes, carrots, onions, parsley, garlic, pepper, sea salt, beef cubes, butter, seasoning packet, cabbage). Cook on low 8-12 hours (I did 9-10hrs.).
Or Butter Crockpot. Add all to crock pot. Cook on low 9-12 hours.* Longer, the tastier! Vegis can be added a little later. 

-LEFTOVER CORNED BEEF? Try out our Corned Beef/ Reuben Pizza!

Serve beef with side of:
Horseradish Sauce
2 Very good size Tablespoons of Horseradish Sauce
3T Light Mayo
1t Ground Mustard
Couple grinds of Black Pepper
Good shake of Garlic Powder
1/8 tsp Sugar
Pinch Sea Salt
1.5 to 2T Red Wine Vinegar
1/4c Sour Cream (I had none so used 1/8c Milk)
Premake and place in fridge.

Serve with:

Beer and Cheddar Biscuits
Make biscuits (Boxed kind, I used Bisquick) accordingly, use beer instead of water/milk. Mix in a handful, or so, of cheddar cheese. Add 1/4 tsp Garlic Powder. Bake accordingly. Brush melted butter on. Serve.
-LEFTOVER CORNED BEEF? Try out our Corned Beef/ Reuben Pizza!

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Enchi-Cabbage? (Smothered Cabbage Enchiladas)

You can choose to use Soft Shells, Egg Rolls, or Cabbage Leaves!

1 lb Lean Ground Beef (Or Turkey!)
1/2 TO 1  16oz can Refried Beans
Up to 1/2 cup Onion
1 Garlic Clove, minced
1 pkg Taco Seasoning (You can use half, or own recipe, if wish)
1/8 tsp Pepper
1 15oz can Chili WITHOUT Beans
1 10oz can condensed Tomato Soup, undiluted
1 10oz can Enchilada Sauce
4-6, or more, Cabbage Leafs (Or Softshell, Egg Rolls*)
Lettuce, chopped
1-2 Fresh Tomatoes, diced
About 1-2c Mexi Shredded Cheese

Brown meat. Add onions and taco season. Cook, then add beans to meat.
In separate bowl, mix together chili, tomato soup, enchilada sauce.
For cabbage leaf prep: Boil water with pinch of salt, add in cabbage leaves. Boil til flexible, a few minutes.
Lay cabbage leaf down. Fill with meat mixture, lettuce, tomatoes, a LITTLE cheese, whatever other toppings. Roll, tuck in those ends. Top with sauce and good amount of cheese. Bake about 400 til cheese is melted. Serve with sour cream and more lettuce.
*I believe the picture I put the cheese underneath sauce. Whatever works.
If using Softshells or Egg Rolls, try browning in skillet using Butter Flavor Cooking Spray. For Amazing flavor! (Optional)
Search our website for more ENCHILADA Recipes!
More Enchilada Recipes

Sproutin Ground Cow Rolls (Beef & Bean Sprout Egg Rolls – Lumpias)

Filling:

1.5lbs Ground Beef (I also do part Pork and Part Beef!!!)
1 can Bean Sprouts, drained*
1 Carrot, grated
1 small Onion, sliced thin
Up to 1/4c Cheddar Cheese, grated
1 Egg
A few good splashes of Soy Sauce, or more to taste
About 1/2tsp Brown Sugar (Opt.)
1/8tsp Ginger Powder
Shake of Garlic Powder
Shake of Course Black Pepper
Sprinkle of Onion Powder
Egg Roll Wraps

Brown Meat, drain fat. (I sometimes saute in sesame seed oil.). Add Brown Sugar, small pinch of Ginger, good few dashes Garlic and Onion Powder, a good amount of Pepper. Add in Vegetables. Add in Cheese and Egg. Add in Soy Sauce. Cook til nicely blended and Egg is cooked. Roll up in Egg Roll.
(Now these are usually deep fried, try air fryer! But, the healthier version we do:) Heat skillet, spray with Non Stick Butter Flavored cooking spray. Brown all sides. When done, I always sprinkle lightly with Garlic Powder (Some do Garlic Salt). Serve with Sweet and Sour mixed with Mild Cheddar Cheese (NOT Melted). Or… Sour Cream with Salsa.
***FREEZABLE! Single layer a plate with rolls (I spray plate with non stick spray), freeze, once frozen add to freezer bags.
* (Sprouts And/Or coleslaw mix can be used- About 1.5cups if using coleslaw mix. Less if using both sprouts and coleslaw mix). Also, you can choose to deep fry these. But, our preference is skillet sprayed with Butter Flavor Cooking Spray!

—
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tTt’s Spicy Cabbage Soup (The Best Spicy Cabbage Soup)

1 pound Turkey Kielbasa Link, quartered long and diced (Or,  Link f choice)
12 Beef Broth Cubes + 12 cups of Water
1 can Tomato Soup, undiluted
1 15oz. can Tomato Sauce (You can skip and add 1 more Tom. Soup)
2 cans of Spicy Diced Tomatoes, entire (I use w/ green chilies)
1 head of Cabbage, chopped large-ish
1 8oz. pkg. Mushrooms, cut up
2 cups Red Pepper, chopped
2 cups Green Pepper, chopped
2 cups Yellow Onion, cut larger
2 cups Red Onion, cut larger
1 cup Green Onions or Chives, chopped
1/2 cup fresh Parsley, chopped*
2 TBSP fresh Basil, chopped*
1 TBSP fresh Oregano*
1/2 tsp Cayenne Pepper Powder
1 TBSP Garlic Powder
1.5tsp Pepper

MIX ALL INGREDIENTS INTO A LARGE CROCK POT, COOK ON HIGH FOR 4+ HOURS OR UNTIL THE CABBAGE GETS SOFT AND SOGGY.
*Dried Parsley, Basil, and Oregano can be used. Use HALF the amounts if using dried seasons.
1 can Tomato Soup and 1 can Tomato Sauce can be used.

*Try our other slightly twisted version of this soup. Which is great for when you’re sick: Click Here