Classic Recipe Battle!

Let the best recipe win!

Super Hoagies

Winner, Cabbage Battle
Oh gosh, where to begin? I was inspired to make these hoagies one day while daydreaming about my very first job ….. a waitress(of course) at a little dive restaurant in a super small town. The only good thing about that job was unlimited access to the sundae machine :) and a fabulous hoagie that inspired these tasty sandwiches. Hope you enjoy!

First off you are going to want to whip up some coleslaw...

Sweet Poppyseed! Coleslaw
6-8 cups(loosely) shredded cabbage
1 cup of vegan mayo (for best flavor, use a kind that tastes like "Miracle Whip", if you remember what that tastes like… fave is Nasoya-Original.)
1/4-1/3 cup sugar
2 TBS lemon juice
1 teaspoon poppy seeds
Pinch of salt
Splash of soymilk

Ok, ready. Put everything in a big bowl and stir it up. All done! Place in the fridge for an hour before serving.

Then you will need a patty…..

Smokin' Oat 'n Bean Patties
White kidney beans (cannellini beans) could possibly be my favorite bean. They have a wonderful flavor that makes a quick and easy patty.
1 15oz can cannellini beans, drained
1 TBS dried onion
1 TBS dried parsley
1/2 tsp salt
1/2 tsp pepper
1/2 cup quick oats

1)Empty beans into medium glass bowl. Use masher or fork to smash until mostly smooth.
2)Mix in salt, pepper, dried onion, and dried parsley. Heat mixture in microwave 1 min. 3)Stir in oats. Heat an additional minute in microwave.
4)Let mixture sit a couple of minutes while you heat the griddle or oven.
5)Form into patties and cook on oiled skillet for about 5 minutes each side. Turn gently. (You can also bake these at 350 for about 25 minutes. I've put them into greased muffin tins and made tiny little loaves.)

Finally, you will need to assemble you Super Hoagie! Take a pumpernickel hoagie roll, slice it in half, add a piece of vegan mozz or swiss. Heat in microwave about 30 seconds to slightly melt cheese. Add tomato slices, then patties. And the best part of all, top it with a huge helping of coleslaw. Now, do your very best to shove it all in your mouth, its worth it!

Fab Cab Smoothie

A fruit smoothie with infused with the health benefits of red cabbage.

1 cup chopped red cabbage
1 small apple, cut into chunks
1/2 frozen banana, cut into chunks
1/2 cup frozen mixed berries

Place the cabbage, apple chunks, banana, and berries in a blender. Add about 1/4 cup water and blend. Add water until the mixture reaches desired smoothie consistency. Continue blending until smooth.

Roasted Cabbage and Fennel Bulb Stuffed Baked Potato

This recipe combines traditional St. Patrick’s Day ingredients in a different way.

2 baking potatoes
1 fennel bulb, cored and finely chopped
1 head Napa cabbage
1 teaspoon olive oil
1/4 cup finely chopped pecans
1/4 cup bread crumbs
1 tablespoon herbs de provence
1 teaspoon salt, or to taste
½ teaspoon pepper, or to taste

Preheat oven to 400 F.
Baking the Potatoes
On a baking pan, place 2 potatoes. Bake in oven for 1 hour. Remove and let sit for 10 minutes. Cut lengthwise and scoop out the flesh, reserving the skins.

Cabbage & Fennel Bulb
Heat 1 teaspoon of olive oil over medium heat in a skillet. Add chopped cabbage and fennel bulb. Sauté for 5 minutes. Transfer to bowl and set aside. If you have a smaller skillet, do this in batches. Spread the mixture on a pan and put in oven alongside potatoes. Stir cabbage mixture approximately every 10 minutes, roasting for about 30 to 40 minutes. It may seem like a lot of cabbage, but it will reduce as it roasts.

Toasted Pecans
In the skillet, add pecans, bread crumbs, and herbs de provence. Heat, stirring occasionally, until lightly browned.

Scoop potato flesh to a bowl, food chopper, or food processor. Blend to a mashed consistency, adding a little water if necessary. Remove to a bowl and stir in cabbage mixture, salt, and pepper. Spoon mixture into potato shells and sprinkle bread crumb mixture on top.
Return assembled potatoes to the oven and broil until bread crumbs start to brown, about 2 minutes.

Makes 4 servings (one-half potato per serving).

Chocolate Cabbage Cake

This is a cabbage dessert using sauerkraut. I hope sauerkraut qualifies as cabbage. I have
veganized a chocolate sauerkraut cake which is a common recipe found on dozens of recipe sites. I decorated it from inspiration derived from Mirabel Catering . The instructions for the leaves was adapted from here.

At least one day before you assemble the cake make the chocolate cabbage leaves.

You will need 1 or 2 heads of cabbage for best selection of outer leaves. Cut off about 8 to 10 perfect cabbage leaves wipe both sides with a dry cloth. Don't use water (and soap) to clean the leaves; the oil of the leaves will be removed and will make peeling the chocolate difficult. You may want to trim the thick vein running up the back of the leaf so it will not be too thick. Set leaves aside.

Melt about 1 cup of dark or semi-sweet chocolate chips over hot water in double boiler or bowl set in pan of simmering water. Make sure no water splashes in the chocolate. When chocolate chips are just about melted stir until smooth. Turn heat down just enough to keep the chocolate liquid.

Line several cookie sheets or trays with waxed paper. Prepare one cabbage leaf at a time. Using a pastry brush or the back of a spoon, spread a layer of chocolate on the inside of each cabbage leaf making sure the edges are coated. Make sure to spread a thick coat over the larger veins, especially the one running down the middle of the leaf; otherwise, the leaf will crack.

Place leaf in freezer leaves for about 3 to 5 minutes to quickly solidify the chocolate. Remove and inspect the chocolate leaves. If any veins are exposed, them recoat them with more melted chocolate to cover them; freeze them again in the same manner. This side of the leaf does not have to look neat.

Take the hardened chocolate covered leaf and carefully peel the real cabbage leaf off the chocolate and then place the chocolate leaf on the prepared cookie sheet. Avoid handling the chocolate leaf as much as possible; otherwise, you will leave fingerprints and the chocolate will melt in these areas. Place chocolate leaf in refrigerator while you make
the rest of the leaves. If a chocolate leaf breaks just pop it back in the bowl and remelt.

Store leaves in refrigerator until ready to assemble cake.

Chocolate Sauerkraut Cake
2/3 cup soft margarine, full fat
1 1/2 cup white sugar
Egg replacer for 3 eggs
1 teaspoon vanilla
1/2 cup unsweetened cocoa powder
2 1/4 cup sifted all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups soy milk
2/3 - 1 cup rinsed, drained, chopped sauerkraut

First, turn the sauerkraut into a strainer and rinse it thoroughly. Allow it to drain well. Cut sauerkraut finely into small pieces with a knife. Rinse again and let sit in strainer until ready to use.

Preheat oven to 350 degrees F. Grease and line with strips of waxed paper two 6 or 7-inch oven proof bowls. If you have only one bowl, bake one cake layer and then clean the bowl and bake the second half.

Cream margarine until light and fluffy, add sugar and beat until well blended. Beat in egg replacer and vanilla. Sift together the dry ingredients, then add alternately with the soy milk to the creamed mixture.

Using your hands, squeeze the excess water from the sauerkraut, measure it and carefully stir into the cake, mixing thoroughly.

Fill each prepared bowl about 1/3 full and bake 30-35 minutes in 350 degree F. oven or until middle is baked. Test with cake tester or toothpick. If cake is still not baked after 35 minutes lower oven temperature to 300 degrees and bake another 10 minutes or until done. Remove from oven and cool 10 minutes. Turn cakes out on cake rack, peel waxed paper off, and cool thoroughly.

Bake remaining batter into cupcakes and freeze for a treat another day. Make chocolate cream frosting while cake is cooling.

To Assemble Cabbage Cake:
You will putting both cakes together to make a sphere shaped cake like a cabbage. Slice each cake in half horizontally to make 4 layers all together (2 layers from each cake). Place one of the small layers cut side up on the plate you will use to serve cake and cover with about 1/4 cup of frosting, top with next layer and repeat until you have four layers stacked in a sphere. Frost all around the cake. Layer the outside of the cake with the chocolate cabbage leaves to resemble a real cabbage. Refrigerate cake until ready to serve. Cover loosely with waxed paper or plastic wrap.

Serves 6 to 8

Chocolate Cream Frosting
1/3 cup margarine
2 1/2-3 cups powdered icing sugar
1/4 cup unsweetened cocoa powder
1/4 cup soy milk
1 teaspoon vanilla

In a mixing bowl beat margarine with electric mixer on medium speed until fluffy. Sift powdered sugar and cocoa together. Slowly add powdered sugar and cocoa powder to creamed margarine. Add vanilla. Beat in soy milk a little at a time. Beat in more milk and sifted powdered sugar, to make frosting spreadable but not runny. (Be very careful not
to add too much milk in the beginning. Add slowly until desired consistency is reached. If your frosting is too runny, add more sugar; too stiff add more milk, a few drops at a time.)

For a 2 layer cake: Bake in two greased and floured 8" square or 9" round cake pans which have been lined with waxed paper. Bake at 350 degrees F. for 30 minutes or until cake tests done. Allow to cool on rack for 10 minutes, then turn out, peel off paper and finish cooling. Fill and frost with your favorite icing.

St. Patrick’s Day Corned "Beef" and Cabbage Family Dinner

This recipe serves about 8 but can easily be halved for smaller families. Use a smaller cabbage and half the filling. The cabbage and filling can be prepared a day ahead and refrigerated until ready to cook. The bouillon cubes are vegan beef flavored.

1 4-5 pound green

Remove outer wilted leaves and 3 or 4 good leaves and cut bottom off cabbage (stem end) making a wide flat surface. Discard wilted leaves; lay aside good leaves for later. Carefully, using a paring knife, remove core from cabbage. Hollow out cabbage leaving at least a 1- 1 1/2 inch wall. Use the interior cabbage for coleslaw or another recipe. Set
hollowed cabbage aside and make the filling.

1 cup chopped mushrooms
1 cup chopped onion
2 tablespoon oil or margarine
1/4 pound firm tofu (3/4 cup crumbled)
3/4 pound veggie burger (about 1 3/4 - 2 cups)
1/2 cup favorite nuts, chopped fine or ground
1 cup uncooked oatmeal
1 cup whole wheat bread crumbs
1/3 cup Vital wheat gluten
1 teaspoon meat pie or hamburger spice
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cloves, start with a pinch and add more if needed
1/4 teaspoon black pepper
1/2 teaspoon salt
1 beef flavored bouillon cube
1/2 cup hot water
1/2 cup cold water plus more if needed

Fry mushroom and onion in the oil until limp. In large bowl crumble tofu into small pieces like cottage cheese size. Add veggie burger, nuts and fried vegetables. Mix oatmeal, breadcrumbs, gluten, spices and together in separate bowl. Add dry ingredients to tofu mixture and mix until well blended together. Use your hands to get it well mixed. Dissolve the bouillon cube in the hot water and add it to the cold water. Add the water until mixture is soft but not oozing water. You may need more or less depending on the wetness of the tofu. Taste the filling and adjust seasonings if needed. Use this mixture to fill the cabbage. Any left over filling can be made into patties and fried for another meal.
To Stuff and Cook Cabbage
2 beef flavored bouillon cubes
2 onions, peeled
Cheese cloth or dish cloth
Large stock pot or Dutch oven with cover
Pot trivet or canning ring
Boiling water

Lightly salt the inside of the cabbage and fill with the “meat” filling. Lay the 3 or 4 good leaves that you put aside on top of the meat to cover. Sit the stuffed cabbage (stuffing side up) in the middle of the cheese cloth or a clean dish towel, and bring the four corners of the cloth up to enclose the cabbage. Tie the cloth tightly on cabbage. Place the cabbage in a pot of boiling water in which a trivet or canning ring has been placed so the cabbage will not be sitting directly on the bottom of the pot. Put the bouillon cube and onions in with the cabbage. Taste broth and adjust for salt. Cover pot, turn heat down and boil gently for 1 1/2 -2 hours or until cabbage is cooked. Test with fork.

Potatoes, carrots and turnip may be placed in the pot if there is room the last 30 or 40 minutes of cooking. Serve with onion gravy and sweet
mustard pickles.


it seems like such an obvious way to use cabbage, but I’m just hoping that I’m the only one to use it as a bowl. heh.

serves 3

baked portion

1 lb tofu
1/2 sliced onion
2 T soy sauce
1 T sesame oil
1 T veggie oil
5 garlic cloves sliced
1 in. ginger sliced

sautéed portion

6 not so intact cabbage leaves sliced
2 green onions chopped
1 corn cob with corn cut off or 1/2 c corn
1/4 c cashews
1T soy sauce
1T sesame oil
1t veggie oil

raw portion

6 very intact cabbage leaves (these will form bowls for the dish!)
1 corn cob with corn cut off, or 1/2 cup corn
1/4 c raw cashews
2 green onions chopped

peanut sauce

2T peanut butter
1t soy sauce
1t sesame oil
1t sugar

Now that this is all written down, it seems much more complex than it actually is...but here we go

mix all baked portion ingredients on cookie sheet or in casserole dish. Bake at 450* for 30 minutes. stir every 10 minutes.

mix all sautéed portion ingredients except cashews. sauté on medium low -medium until tofu is done in the oven.

mix peanut sauce in small bowl

when tofu is done, dump baked mix into sauté mix, add cashews. sauté for a couple more minutes.

split up sautéed mix throughout each intact cabbage "bowl", put a dollop of peanut sauce on top, sprinkle on raw corn, green onions and cashews.