Sunday, June 30, 2013

Sauteed Cabbage

So this is the easiest recipe ever, like so easy its not really a recipe. But its delicious and we've been obsessed with it for months so its getting posted. Now, I know that sauteed cabbage doesn't sound super divine or anything, but we have it about twice a week and it always leave me wanting more.

Before I post the recipe I have to come clean.... This isn't my recipe at all. Like not even a little bit. It's 100% Mark's creation through and through, and boy it sure is a good one.

Cheap, easy, and tasty, what more do you want in a side dish? Not to mention it counts as a serving of veggies ;).

Sauteed Cabbage

Serves 2-4


1/2 head of cabbage, chopped

1/3 onion, chopped

1 1/2 tablespoons oil (I LOVE it with coconut oil)

Salt to taste (at least 1 teaspoon)


Heat oil in a large skillet over medium heat. Once oil is hot lower temperature of burner to medium-low setting.

Add onion and cabbage, stir to coat, the IMMEDIATELY add salt. ( <------ Mark says this is a vital step). DON'T SKIP.

Stir everything again and let cook until cabbage is soft and semi-translucent, about 15-20 minutes.

Put on plates and serve.

Enjoy :)

See, I told ya this wasn't even really a recipe.
Non-translucent cabbage

Semi-translucent cabbage

Sunday, June 16, 2013

Baked Egg Rolls

Mark was never a huge fan of egg rolls, that is until I introduced him to those freezer section ones and deep fried them. They are delicious, don't judge.

A couple months ago Larry, the security guard at my place of employment brought some homemade beef ones to work. They were amazing, but also deep fried.

Needless to say we needed to find a healthier way to indulge in the Chinese restaurant staple. So here I give you my version of vegetarian baked egg rolls.

Although the wrapper is missing that "deep fried" crunch, the fillings flavor is spot on.

Make these with your next stir fry.

(Pictures follow recipe)

Baked Egg Rolls
Adapted from here

Serves 2-3


1/2 tablespoon oil

1/4 of a head of cabbage

1-2 carrots

1/2 onion

1 clove garlic

1 tablespoon soy sauce

1/8 teaspoon ground ginger

fresh cracked pepper


Heat oil in a large frying pan over medium heat. While the pan is warming, attached the shredding blade to your food processor and run carrots through. Place shredded carrots on a large plate and set aside. Now attached the large blade to your food processor and pulse cabbage until chopped semi-finely. Place cabbage on plate next to carrots, set aside.

Next, slice onion thinly and mince garlic clove. Add onions to warm pan and saute for 1-2 minutes, then add carrots. Stir a couple times before adding cabbage. Once cabbage is in the pan allow everything to cook for about 2 minutes, add garlic and stir to combine.

Pour in soy sauce, sprinkle in ginger, and crack in some pepper, stir everything and cook for about another 2 minutes. Place mixture into a bowl to cool.

Preheat over to 400 degrees Fahrenheit and line a baking sheet with a Silpat or aluminum foil.

Once filling mixture is cool its time to start assembling the egg rolls. To do so, place an egg roll wrapper in front of you making sure a corner is facing you and brush the sides of wrapper with water. Put no more than 4 tablespoons of filling just below the center of the wrapper. Fold corner facing you over the filling, then fold the side corners in to hold the filling. Place seam side down onto baking sheet; repeat with remaining filling.

Spray tops with some cooking spray and place in oven. Bake for 10 minutes, flip, and bake for another 10 minutes.

Remove from oven and serve immediately.

Enjoy :)