CSA RECIPES CABBAGE 3

Egg Rolls (15 egg rolls) 

1 cup cooked and shredded or diced meat (chicken, pork, shrimp, or beef)
1 tsp. soy sauce
1 tsp. cornstarch
1 tsp. salt
1/4 tsp. pepper (you may want to use less)
1 Tbsp. sugar
1 tsp. sesame oil (no substituting)

Mix the above ingredients and set aside. 

4 cups shredded cabbage
1 cup shredded celery
1 cup shredded carrots

Put vegetables in large kettle of boiling water and cook for 10 seconds: 
remove and drain. 

Add the meat mixture and toss lightly. To wrap and fry the egg rolls, follow the directions on the egg roll wrap package.

Sweet Chinese Cabbage Salad (serves 13)

2 pkgs (3 oz each) chicken ramen noodles
10 cups shredded Chinese Cabbage
8 green onions, chopped
1 cup pineapple tidbits, drained
1/2 cup dried cherries
1/2 cup sliced almonds, toasted
1/4 cup sesame seeds, toasted
1/2 vegetable oil
1/4 cup cider vinegar
2 tablespoons Sugar
2 tablespoons Brown Sugar
1 teaspoon Soy Sauce
1 teaspoon Molasses
1/2 teaspoon Salt
1/4 teaspoon ground mustard
1/8 teaspoon paprika
1/8 teaspoon pepper

Set aside one seasoning packet from ramen noodles for dressing (save other packet for another use). Break noodles into small pieces; place in a large salad bowl. Add the cabbage, onions, pineapple, cherries, almonds & seasame seeds. In a jar with a tight fitting lid, combine the remaining ingredients. Add contents of seasoning packet and shake well. Pour over cabbage mixture; toss to coat. Serve immediately. 

Napa Cabbage Salad (serves 4) 

1 Head Napa Cabbage (chopped)

4 Green Onions (chopped)

2 packets ramen noodles

4 T Sesame Seeds

3/4 c slivered almonds

3/4 c oil

1/2 c sugar

1/4 c white vinegar

2 T soy sauce

Toast the 2 packets ramen noodles, 4T Sesame Seeds, and 3/4 c slivered almonds. 

Dressing: Boil oil, sugar, white vinegar and soy sauce together 1 minute or until sugar dissolves. 

Add all of the above items together just before serving. The noodles get soggy if the dressing is added too early.