African (Ethiopian) Cabbage Stew

• 1/2 head Red Cabbage - medium sized, shredded
• 2 Sweet Potatoes or Yams - medium sized
• 1  1/2 c. Kidney Beans – cooked, no salt
• 1  1/2 c. Tomatoes – diced, no salt
• 2 to 3 c. Vegetable or Bean Stock - no salt
• 1/4 to 1/2 c. Peanut Butter – natural, to taste; to smooth mix with equal parts water
• 1/2  tsp. Garlic Powder
• 1/2  tsp. Fenugreek - ground
• 1/2  tsp. Turmeric - ground
• 1/2  tsp. Ginger - ground
• 1/2  tsp. Cumin - ground
• 1/2 tsp. Cardamom - ground
• 1/2 tsp. Mustard – dried, ground
• 1 tsp. Oregano
• 1 tsp. Basil
• 1 T. Berbere Spice Mix

Shred cabbage and set aside.  Cook sweet potatoes in the microwave or oven. Scoop out cooked potato from skin and mash with fork. In soup pot combine all ingredients except cabbage. Bring to a boil and then reduce to medium heat, stirring occasionally. Cook for about 15 minutes to meld all spices with ingredients. Add shredded red cabbage and cover. Allow cabbage to steam for several minutes until tender but don’t overcook. Serve hot - good with bread or rice.

Serves 6 to 8

B.J. Reed, Chambersburg

Finalist – Broccoli/Cabbage/Cauliflower
2011 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest

Fruited and Curried Cole Slaw

• 3 c. Cabbage - knife-shredded (or cole slaw mix)
• 1 Red Delicious Apple - cored and diced
• 1 rib Celery – large rib, diced
• 3/4 c. Walnuts - coarsely chopped
• 8 oz Pineapple – canned, chunked, un-drained
• 1/4 c. Raisins - golden
• 2 T. Vinegar
• 1/4  c. Honey
• 1 T. Oil - extra light olive oil preferred
• 1 tsp. Poppy Seeds
• 1/4  tsp. Curry Powder - or to taste
• dash Salt and Pepper

Combine all ingredients in bowl.  Toss well.  Taste and adjust seasoning as desired.  Chill at least 15 minutes before serving.

Serves 10

Frances Dietz, York

Finalist – Broccoli/Cabbage/Cauliflower
2011 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest

Oriental Cabbage Salad

• 5 c. Cabbage - shredded
• 1  Red Pepper – small, cut into very thin strips
• 1 Carrot - shredded
• 1 c. Mandarin Oranges
• 1/2 c.   Cashew Pieces
• 1/2 c. Red Onion - thinly sliced
• 3 T.  Cilantro – fresh, chopped
• 1 T. Chili Garlic Sauce
• 3 T. Olive Oil
• 2 T. Honey
• 3 T. Rice Vinegar
• 2 T.  Lime Juice - fresh
• Pinch Salt
• Pepper Flakes -  if desired

Combine the first seven ingredients in a large bowl.  In a small bowl, mix the chili sauce, olive oil, honey, rice vinegar, lime juice, and salt.  Add this dressing to the cabbage mixture and toss to coat.

Serves 6 to 8

Kathy Rohrbaugh, Shrewsbury

First Place Prize Broccoli/Cabbage/Cauliflower category
2011 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest

Tender Texas Cabbage Salad

You need mild thin-leaved cabbage for this recipe. If you can get point-head cabbage for this it's the best but most fresh green cabbage will do fine. This salad can be made hours in advance and is great for picnics and pot-lucks.

• 3 c. Cabbage - sliced and cut crosswise into pieces about 1/4" x 2" - include green leaves from the outside of the cabbage.
• 1 to 2 T. Jalapeno Peppers - finely chopped without seeds (the salad should be just barely hot)
• 1/2 tsp. Salt
• 1/4 c. Sweet Pepper – red, diced
• 4 Scallions - sliced across including the tender parts of the green top
• 3 T. Olive Oil
• 1 T. Rice Vinegar
• 2 Limes – fresh, juiced (use juice only)
• 3 T. Parsley – fresh, coarsely chopped
• 2 T. Cilantro - coarsely chopped
• Red Pepper Flakes (optional)

In a bowl, stir together the cabbage, jalapeno and salt. Let sit about 10 minutes to wilt a little. Add remaining ingredients and let it sit another 10 minutes, then taste to see if it needs more salt or lime juice. You should have just a little heat from the jalapeno. Adjust heat with additional jalapeno or red pepper flakes. Serve cool or at room temperature.

Submitted by Debra Deis, Harrisburg

2009 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest

Fried Cabbage with Bacon

Cook noodles according to package. Drain and set aside. Place bacon in a large, deep skillet. Cook over medium heat until crisp and crumbly, then drain off fat. Add butter, garlic, mushrooms, onion and green pepper to pan. Continue stirring over medium heat for 5 minutes. Gently stir in chopped cabbage, vinegar, salt, red pepper flakes and black pepper. Cover pan and steam vegetables for 15 to 20 minutes, stirring every 5 minutes. Serve warm cabbage mixture over cooked egg noodles. Enjoy!

Serves 6

Recipe by: Deb Lyon, Bangor

First Place - Broccoli/Cabbage/Cauliflower

2009 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest

Turkey and Cabbage Strata

Bring rice, water and butter to a boil. Cover and simmer over low heat for 15 minutes or until tender. In a medium-sized bowl, mix together cooked rice, turkey and 1 teaspoon Italian seasoning. In an 8x8-inch or 2-quart capacity glass baking dish, layer 1/2 cup vegetable juice, 1 1/2 cups cabbage, turkey rice mixture, tomato sauce, 1 1/2 cups cabbage, 1/2 cup vegetable juice, mozzarella. Sprinkle 1/2 teaspoon Italian seasoning over top. Cover with foil. Bake at 350ºF for 45 to 60 minutes or until turkey is no longer pink. Serve with crusty bread if desired.

Serves 4

Recipe by: Cindy Kerschner, Schnecksville

Finalist - Broccoli/Cabbage/Cauliflower

2009 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest

Cabbage & Ham Potato Salad

Combine cabbage and carrots; set aside. Combine potatoes and ham; set aside. In a large bowl, combine onion, mayonnaise, vinegar, garlic powder, black pepper and salt. Add potatoes and ham and toss gently. In a large serving bowl, put 2 cups of the cabbage mixture on the bottom then 1/2 of the potato mixture. Put 2 cups of cabbage mixture then the other half of the potato mixture. Put rest of cabbage mixture on top. If desired, garnish with parsley flakes and/or cherry tomatoes. Salad may also be served in individual serving dishes.

Serves 12-15

Recipe by: Bonnie Mortimer, Mount Pleasant

Finalist - Broccoli/Cabbage/Cauliflower

2009 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest

Layered Spinach Salad

Cook tortellini according to package directions; drain and rinse in cold water. In a large glass bowl, layer the cabbage, spinach, tortellini, tomatoes and onions. Pour dressing over the top; sprinkle with bacon. Cover and refrigerate for at least 1 hour.

Serves 10

Recipe by: Kathy Rohrbaugh, Shrewsbury

Finalist - Leafy Greens

2009 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest

Open Face Garden and Orchard Sandwich

Melt butter in small skillet. Add broccoli, mushroom, onion, raisins and walnuts. Sauté until vegetables are crisp tender. Stir in mayonnaise or salad dressing. Arrange apple slices on top of bread slice. Top with broccoli mixture, then slices of cheese. Broil sandwich, about 6" from heat, for about 1 minute until cheese is melted. Note: Sandwich may be served with another slice of bread as a "lid". It is nice to toast one side of the lid in broiler while cheese is melting.

Serves 1

Recipe by: Frances Dietz, York

First Place - Broccoli/Cabbage/Cauliflower

2007 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest

Asian Noodle Salad

6 oz Oriental Noodles Dressing: 3 T Soy Sauce - lite 3 T Rice Vinegar 1 T Sesame Oil 1 tsp Sugar 1/2 tsp Five Spice Powder 1 clove Garlic - minced Salad: 1 c Cabbage - red, shredded 1 c Carrots - coarsely shredded 1 c Bell Peppers - strips 1/2 c Green Onions - sliced 1 c Snap Peas - fresh (blanched) or frozen 8 oz Water Chestnuts - sliced, drained and rinsed 2 T Sesame Seeds - toasted

Cook pasta to desired doneness as directed on package. Drain, rinse with cold water and let drain well. In small bowl combine dressing ingredients. Place cooked pasta in a medium bowl. Pour half of the dressing mix over pasta, tossing to coat. Cover and refrigerate 30 minutes to blend flavors. Combine marinated pasta, salad ingredients and remaining dressing, tossing to coat.

Serves 4

Recipe by: Kathy Rohrbaugh, Shrewsbury

Finalist - Appetizers/Snacks/Salads

2005 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest

Broccoli, Cabbage and Cauliflower Gratin

1 head Cauliflower – small 1 head Broccoli Red Cabbage – 3 to 5 leaves 1/2c Yogurt – natural, low fat 1/4 c Cheddar Cheese – grated 1 tsp Mustard 2 T Breadcrumbs Salt Pepper

Break the cauliflower and broccoli into florets and chop the cabbage into bite size pieces. Cook in lightly salted boiling water for 8 to 10 minutes, or until tender. Drain well and transfer into a flameproof dish. Mix together the yogurt, grated cheese and mustard. Season with salt and pepper. Spoon over the cauliflower, broccoli and cabbage. Sprinkle the breadcrumbs over the top and place under a moderately hot broiler until golden brown. Serve hot.

Serves 4

Recipe by: Michelle Lear, Altoona

Finalist - Broccoli/Cabbage/Cauliflower

2005 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest

Perfection Salad with a Twist

1 pkg Lemon Gelatin (3 oz size) 1 pkg Lime Gelatin (3 oz size) 2 c Water, boiling 1/2 c. Water, cold 1/4 c. Italian Salad Dressing : 2 c. Cabbage, grated 3/4 c. Carrot, grated 1/4 c. Onion, grated 1/4 c. Green Olives, sliced or quartered

Dissolve gelatin in boiling water; add cold water and Italian dressing. Add remaining ingredients; stirring thoroughly. Place in a 9” x 13” dish or a 2 quart mold. Chill until firm.

Serves 12-15

Recipe by: Mary Dunkerley, Grove City

Finalist - Appetizers/Snacks/Salads

2004 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest

Unstuffed Cabbage Casserole

1 c Rice 1 can Tomato Soup, 1 lb 10 oz family size 1 head Cabbage, large 2 lbs Ground Beef 1/2 c Onion, chopped 1 clove Garlic 1/2 lb Bacon, sliced 1 T Butter or Margarine 1/4 tsp Salt 1/4 tsp Pepper Water

Preheat oven to 350ºF. Cook rice according to instructions on package. In a bowl, combine 1 c water to tomato soup. Stir and set aside. Chop cabbage and set aside. In a skillet, melt butter and add onion and garlic. Sauté until nicely browned. In a large bowl, mix the ground beef, rice, sautéed onions and garlic, salt and pepper. Combine well. Take half of the chopped cabbage and spread in the bottom of 9” x 12” casserole pan. Layer half of the meat mixture on top of the cabbage. Layer the rest of the cabbage on top of the meat and then the remainder of the meat mixture on top of the cabbage. Lay strips of bacon on top. Pour the tomato soup over the top of everything. Cover with foil and bake for 45 to 50 minutes. Uncover and bake another 10 to 15 minutes or until browned.

Serves 12

Recipe by: Pamela Foor, Everett

Finalist - Main Dishes/Soups

2004 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest

Pennsylvania Vegetable Marketing & Research Program
2301 North Cameron Street, Harrisburg, PA 17110
717-694-3596 | pvmrp@embarqmail.com