Ground Turkey and Cabbage with Spicy Peanut Sauce

This recipe has been migrated to my everyday blog, Runs for Cookies. Here is a direct link to the recipe: Ground Turkey and Cabbage with Spicy Peanut Sauce.


I've been kind of obsessed with bagged coleslaw mix lately (it's just shredded cabbage and carrots). It started when I tried making "Egg roll in a bowl". That turned out really good, but had way too much soy sauce, so it was very salty; but, I liked the texture, and cabbage is my favorite vegetable. So, I started playing with it and adding it to other things as well. Surprisingly, my whole family loves it, too!

Yesterday, I made the filling for P.F. Chang's lettuce wraps and then instead of eating it in lettuce wraps, I added a whole bag of the coleslaw mix and we ate it out of bowls. Everyone kept exclaiming how good it was, even my kids!

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Quinoa Salad with Spicy Peanut Dressing

A reader sent me a link to this recipe, thinking I might like it. I'm glad she did, because it was great! The original recipe can be found here. I made a few modifications, so I'll post those below. It sounds like a strange combination of ingredients, but it worked really well together.

Not the prettiest dish, but it tastes good!

Quinoa Salad with Spicy Peanut Dressing
(modified to make 1 serving)

1/4 cup quinoa, rinsed
1/2 cup water
1/2 cup coleslaw mix (just plain shredded green cabbage and carrots)
3-4 slices of cucumber, julienned

For the sauce:
1.5 Tbsp. smooth natural peanut butter
1.5 Tbsp. rice vinegar
1 tsp. honey
1 Tbsp. soy sauce
1/4 tsp. red pepper flakes

Bring the water to a boil in a small sauce pan, and add the quinoa. Cover and reduce heat to a simmer until water is absorbed (about 10 minutes).

Meanwhile, combine the ingredients for the sauce in a small bowl until smooth. Add the coleslaw mix and cucumber, and toss to coat. When the quinoa is done cooking, add it to the bowl and toss again until everything is coated.  Makes 1 serving

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Cabbage Casserole

This has very few ingredients, but it tastes AWESOME--just like stuffed cabbage, only without all the work. You can eat it as-is, or serve it over rice, which is my favorite way to eat it.



1 head of cabbage (whatever size you want, depending how much you like cabbage)
1 lb. lean ground beef (or ground turkey)
1 onion, chopped
1 can condensed tomato soup (I use the Campbell's healthy request)
salt and pepper, to taste
cooked rice, optional

Remove the core from the cabbage and coarsely chop the whole head. In a skillet, cook the beef and onion until the beef is browned. Spread half of chopped cabbage into a large casserole dish. Cover with the meat mixture. Top with the remaining cabbage (you may have to pack it down--it looks like a TON of cabbage, but it shrinks down a lot while cooking). Pour tomato soup over the top, and spread it around. Sprinkle with salt and pepper. Cover and bake at 350 degrees for 1 hr and 15 minutes (more or less, depending on how soft you like the cabbage to be). Serve over rice.

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