Steamed Cabbage

I had what amounts to a bumper crop of cabbage this winter, considering there are only two of us. The best way for me to use up the cabbage is to cook a split-use dinner. Of course, not everyone wants stuffed cabbage rolls and steamed cabbage for dinner (although it’s very healthy!). Luckily, cabbage stores well in the right environment, so I can make cabbage rolls on Monday and steamed cabbage  on Saturday if I put the leftover cabbage back in the cooler in the garage.

Steamed cabbage is one of my favorites.  Prep is simple and it can be ready in just a few minutes when steamed in a stove-top steamer like the Gotham Steel® steamer. A little butter, some salt and pepper, and you’ve got a great companion to ham, pork chops, and even chicken.

Steamed Cabbage
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Simple, healthy side that goes with just about any main course

Servings: 4 people
Author: WW
Ingredients
  • 1 head cabbage
  • 2 qt. water
  • salt to taste
  • pepper to taste
  • butter to taste
Instructions
  1. Place water in 5-qt. pot and bring to boil

  2. Core and quarter cabbage; place in steamer tray

  3. Place steamer tray atop pot, cover and observe until steam begins to escape vent

  4. Steam for 10 minutes or until cabbage is tender

  5. Season with salt, pepper, and butter as desired

Coleslaw II

This recipe is a variation of my original Coleslaw. I used regular mayo, Splenda®, and doubled the carrots and pineapple. It was absolutely perfect!

I started out grating the cabbage with my box grater but switched to the mini chopper to finish up half the head (it was taking too long with the box grater and March Madness was calling my name). I also used the mini chopper for the baby carrots. The full size food processor is on the top shelf of the cabinet and requires use if the 3-step ladder to get it down, so I used the readily accessible mini chopper.

Coleslaw II
Prep Time
15 mins
Chilling time
2 hrs
Total Time
15 mins
 

Coleslaw makes a great side dish, and it's a good way to use up fresh cabbage. My garden provided the inspiration for this perfectly delicious homemade slaw!

Course: Salad, Side Dish
Cuisine: American
Servings: 12 people
Author: WW
Ingredients
  • 1 head cabbage, small shredded
  • 6 oz. baby carrots shredded
  • 8 oz. crushed pineapple drained
  • 3/4 cup mayonnaise regular or fat-free
  • 3/4 cup Splenda® or other low/no-cal sweetener
  • 1/4 tsp dry mustard
  • 4 tsp white vinegar
  • 1/2 tsp salt
Instructions
  1. Shred cabbage and carrots. Drain pineapple.

  2. Place cabbage, carrots, and pineapple in large bowl. Stir to mix.
  3. Mix Splenda®, vinegar, mustard, and salt in small bowl
  4. Add mayonnaise mixture to cabbage mixture, stirring to mix well.

Recipe Notes
  • If using a larger head of cabbage, use half the head or increase other ingredients proportionally; e.g. instead of 3/4 cup mayo, use 1 to 1-1/2 cups
  • Coleslaw can be stored in refrigerator for 5-7 days if covered tightly

©2018 Warrior Woman's Kitchen

 

Sheet Pan Chicken Leg Quarters with Seasoned Oven-Roasted Potatoes and Brussels Sprouts

At $0.43/lb., I couldn’t pass up chicken leg quarters I found on sale during my regular grocery run. The 10-lb. bag contained enough leg quarters for 5 dinners for my husband and me. This is a variation of my Sheet Pan Chicken and Brussels Sprouts, only this time with chicken leg quarters and Brussels sprouts marinated in balsamic vinaigrette dressing and seasoned oven roasted potatoes.

With the end of my winter gardening fast approaching, I wandered outside to grab some Brussels sprouts – I might get one more good haul but today I needed to pick the larger ones, and they are great roasted in the oven as part of a sheet pan dinner.

Sheet Pan Chicken Leg Quarters with Seasoned Oven-Roasted Potatoes and Brussels Sprouts
Prep Time
20 mins
Cook Time
50 mins
Marinating time
18 hrs 40 mins
Total Time
1 hr 10 mins
 

Chicken leg quarters are a great addition to a sheet pan dinner. Make sure the pan is completely covered with foil or parchment, and cleanup will be a breeze!

Course: Main Course
Cuisine: American
Servings: 2 people
Author: WW
Ingredients
Chicken
  • 2 ea chicken leg quarters
  • 3/4 cup balsamic vinaigrette
Brussels Sprouts
  • 30 ea Brussels sprouts
  • 1 medium yellow onion
  • 3 tbsp garlic minced
  • 1/2 cup balsamic vinaigrette
  • 4 slices bacon
Potatoes
  • 2 large russet potatoes
  • olive oil cooking spray
  • 1 packet Good Seasons® dry Italian dressing mix
Instructions
Chicken
  1. Trim excess skin and fat

  2. Separate about 3/4 of the skin from the thigh section of the leg quarter to allow marinade to contact meat underneath

  3. Place chicken in marinating dish or gallon zip-lock or vacuum seal bag 

  4. Add the balsamic vinaigrette, manipulating chicken pieces to make sure entire surface contacts marinade 

    Cover tightly or seal bag, removing all air possible

  5. Place in refrigerator for 4 hours or more, turning at least twice
Brussels Sprouts
  1. Wash and trim, cutting off ends and discarding any loose leaves
  2. Cut in half lengthwise and place in zip-lock bag

  3. Peel and slice onion; place in zip-lock bag with sprouts

  4. Add garlic, bacon pieces and balsamic vinaigrette to bag; seal

  5. Shake bag to mix, open and remove excess air, then reseal
  6. Place in refrigerator for at least 2 hours, turning once
Potatoes
  1. Cut potatoes in quarters lengthwise
  2. Slice crosswise into 1/2" pieces
  3. Place in zip-lock bag and spray with olive oil cooking spray; close bag and shake to distribute oil over potatoes

  4. Add seasoning packet to bag; seal and shake to distribute spices

  5. Place in refrigerator until ready to cook

Putting the Sheet Pan Together
  1. Preheat oven to 375 °F

  2. Completely cover large sheet pan with nonstick foil or parchment paper

    If desired, place a small disposable broiler pan on pan to allow chicken fat to run off

  3. Remove chicken from marinade and drain slightly; reserve remaining marinade for basting
  4. Place chicken on one end of pan. 

  5. Dump contents of Brussels sprouts bag into a strainer to remove excess marinade, but do not drain completely
  6. Arrange Brussels sprouts (cut side up), onions, garlic and bacon in center of pan. 

    Sprouts can be 'piled up' a bit if there is not enough room to spread potatoes out.

  7. Dump potatoes on remaining section of pan (cut side down gives best results). Spread out - do not layer!
  8. Sprinkle with black pepper before baking, if desired
  9. Bake on top rack for 50 minutes, basting occasionally, until inner thigh temperature reaches 165 °F

Recipe Notes

©2018 Warrior Woman's Kitchen

 

 

Glazed Baby Carrots

After buying a 2-lb. bag of baby carrots, my husband declared ‘I’m tired of carrots. You can leave those out of my lunch.’ Not one to let anything go to waste, I decided to use my 2 lbs. of carrots as a side dish.

Glazed Baby Carrots
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

Glazed baby carrots are a quick, easy, and delicious side dish - a great way to use up that bag of baby carrots in the crisper!

Course: Side Dish
Cuisine: American
Author: WW
Ingredients
  • 1 lb. baby carrots
  • 1 tbsp butter
  • 1/4 cup brown sugar blend Splenda® or store brand
  • 1/4 cup water
Instructions
  1. Place carrots in a 2-quart covered casserole dish

  2. Add water, butter, and brown sugar blend

  3. Microwave covered for 20 minutes, stirring after 10 minutes

  4. Serve with entree and green vegetable or, as is too often the case at our house, tater tots 🙂

Recipe Notes

®

Coleslaw

I love coleslaw – especially atop chili dogs – but it also makes a great side dish and vehicle to use up an overabundance of winter garden cabbage! When I was growing up, we always made our own coleslaw from scratch. The sugar and pineapple made it delicious!

After I made the coleslaw, I let it sit in the fridge for a couple of days to let the flavors meld. It was crunchy, sweet, and refreshing with just a hint of pineapple.

I started out trying to chop the cabbage by hand, but soon pulled out the grater! I used a box grater to grate the cabbage and a mini chopper for the baby carrots (one 3-oz. snack-size package left over when my husband decided he didn’t want carrots in his lunch anymore, not the 2-lb. bag I had bought to replace the prepackaged snack-size bags. I used those to make Glazed Baby Carrots). Cleaning out the fridge and the garden is always on the agenda around here.

Coleslaw
Prep Time
15 mins
Total Time
15 mins
 

Coleslaw makes a great side dish, and it's a good way to use up fresh cabbage. My garden provided the inspiration for homemade slaw!

Course: Side Dish
Cuisine: American
Servings: 8 people
Author: WW
Ingredients
  • 1 head cabbage shredded - I used fresh-picked from my garden
  • 3 oz. baby carrots shredded
  • 4 oz crushed pineapple
  • 1 cup fat-free mayonnaise
  • 1/2 cup sugar or sugar substitute
  • 1/4 tsp dry mustard
  • 4 tsp white vinegar
  • 1/2 tsp salt
Instructions
  1. Shred cabbage using a box grater

  2. Shred carrots using a small chopper or food processor

  3. In a large bowl, dissolve sugar by mixing with vinegar, salt, and mustard (I used a silicone whisk)

  4. Add mayonnaise and mix to combine

  5. Add carrots and pineapple; stir to combine. 

  6. Add cabbage by cupful and until well-coated. Mixture should be very moist.  Reserve any leftover cabbage to make fried cabbage or chopped salad.

  7. Cover and store in refrigerator. Flavor is best after refrigerating for 1 or 2 days. Adjust seasoning if desired after allowing flavors to meld.

Sheet Pan Oven Fried Pork Chops with Marinated Brussels Sprouts and Tater Tots (of course!)

After a long day of yard work in the hot sun, I found myself with pork chops waiting to be grilled and the grill-master fighting a losing battle against the sandman – perfect opportunity for me to do another sheet pan dinner!

I also had been working outside in the vegetable garden, where I’m in the process of transitioning from the winter garden to the summer garden. In addition to a healthy crop of weeds that grew exponentially` during a cold snap, I also found enough Brussels sprouts to put up a few pints in the freezer and roast some for dinner. 

This time I decided to forego the packaged dry dressing mix and spice the sprouts up myself using garlic powder, onions, bacon, salt, pepper, and balsamic vinegar. 

Sheet Pan Oven Fried Pork Chops with Marinated Brussels Sprouts and Tater Tots (of course!)
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

In addition to a healthy crop of weeds that grew exponentially` during a cold snap, I also found enough Brussels sprouts to put up a few pints in the freezer and roast some for dinner. 

This time I decided to forego the packaged dry dressing mix and spice the sprouts up myself using garlic powder, onions, bacon, salt, pepper, and balsamic vinegar.   

Course: Main Course, Side Dish
Cuisine: American
Servings: 2 people
Author: WW
Ingredients
Brussels Sprouts
  • 20 ea Brussels sprouts cut in half lengthwise
  • 3 slices bacon cooked and cut into 1/4" pieces
  • 1/2 ea yellow onion sliced
  • 1 tbsp garlic powder
  • 1 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper ground
Pork Chops
  • 2 ea pork chops 1/2" thick
  • 2 tbsp onion soup mix packaged or homemade*
  • 1/2 cup bread crumbs finely crushed
  • 1 ea egg slightly beaten
Instructions
Marinating Brussels Sprouts
  1. Cut Brussels sprouts in half lengthwise and slice onion

  2. Place Brussels sprouts halves and onions in a gallon zip-lock bag

  3. Add olive oil and shake bag to coat

  4. Add salt, pepper, and garlic powder; shake to coat

  5. Add bacon and balsamic vinegar, seal bag, and place in refrigerator to marinate for at least 2 hours, turning bag over at least once ** 

Putting the Pan Together
  1. Preheat oven to 400 °F

  2. Line a large cookie sheet with nonstick foil

  3. Empty Brussels sprouts onto one end of cookie sheet

  4. Combine onion soup mix and bread crumbs on a paper plate or flat dish

  5. Dip pork chops in beaten egg and coat with soup/crumb mixture

  6. Place in center of cookie sheet

  7. Place tater tots or other starch of choice on other end of cookie sheet

  8. Bake for 25-30 minutes or until pork is cooked through and sprouts are tender.

Recipe Notes

*Homemade onion soup mix

**I marinated overnight

Serve with side salad or fruit - shown with homemade Coleslaw

©2018 Warrior Woman's Kitchen

 

Sheet Pan Chicken & Brussels Sprouts

Boneless, skinless chicken thighs and fresh-from-the-garden Brussels sprouts together at last – what a great pair they make! 

My husband is not a huge fan of Brussels sprouts but they somehow make it to his plate from time to time. Now that my winter garden has finally produced a substantial batch of Brussels sprouts, they are absolutely going to show up for dinner. Rather than just blanch and freeze them, I decided to do a sheet pan dinner with the chicken thighs I already had in the fridge. Most of the time I steam vegetables but, hoping to tempt my husband a bit, I decided to season them similar to the way I make Seasoned Oven-Roasted Potatoes, which he loves. He still doesn’t love Brussels sprouts but he ate every last one!

Sheet Pan Chicken and Brussels Sprouts
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

One-pan cleanup is my favorite after-dinner activity and lining the pan with Reynolds nonstick foil makes it even easier. This chicken thigh and Brussels sprouts recipe made dinner extra-simple.

Course: Main Course
Cuisine: American
Servings: 4 people
Author: WW
Ingredients
  • 20 ea. Brussels sprouts cut in half lengthwise
  • 4 ea. boneless, skinless chicken thighs
  • 1 pkg. garlic and herb dry dressing mix I used Good Seasons® Garlic & Herb dressing mix
  • olive oil nonstick spray
  • 2 oz. shredded Parmesan cheese
Instructions
  1. Preheat oven to 350 F. Line a large cookie sheet with nonstick foil.

  2. Place the Brussels sprouts halves in a gallon zip-lock bag, and spray with olive oil nonstick spray.

  3. Close bag and shake to coat sprouts with olive oil. 

  4. Open zip-lock bag. Shake package of dressing mix, then open and sprinkle about 2/3 of the contents over the sprouts. 

  5. Close bag and shake to coat sprouts with dressing mix. Distribute sprouts over half the cookie sheet.

  6. Rinse chicken thighs, shake off excess water, and place in the zip-lock bag. 

  7. Add the rest of the dry dressing mix. Close bag and shake to coat chicken.

  8. Place the chicken thighs on the other half of the cookie sheet. 

  9. Lightly sprinkle Parmesan cheese over Brussels sprouts

  10. Roast for 20-25 minutes, or until chicken thighs are cooked through and Brussels sprouts are tender. 

Recipe Notes

-Depending on the size of the chicken thighs and the appetites involved, this may only serve 2 people.

©2018 Warrior Woman's Kitchen