Okonomiyaki (Japanese pizza)



Serves 1-2
150g in total of cabbage, finely shredded (green and red)
80g leeks, well washed and chopped

2 shallots finely chopped
130g wholemeal flour
Salt and pepper to taste
2 eggs, beaten
1 tbsp oil

2 tbsp cookng chorizo
4 green olives halved
2tsbp grated cheese
2tsp ketchup
Toasted flaked almond and chives, to finish


Combine the cabbage, leeks, shallots, flour, salt and pepper in a bowl. Toss until everything is coated with a dusting of flour. Stir in the , olives and chorizo and mix until everything is evenly coated.

Heat a large frying pan over a medium heat and add a tbsp oil. Scoop the cabbage mixture into the pan, and using a metal spatula press it into a round pancake shape, flat as you can get it. Cook for 4 minutes, or until the bottom is golden. To flip the okonomiyaki, slide it out of the skillet on to a plate. Place another plate on top and flip both over together. If you need a bit more oil in your pan, add it now, then slide the okonomiyaki back into the pan. Again press down a bit with a spatula, drizzle the ketchup over and spread evenly; sprinkle on the grated cheese and cook another 4 minutes.

Sprinkle the okonomiyaki with toasted almonds and chives if liked to serve.

Borsch



The only way I have eaten beetroot is in salads but this Russian beetroot soup gives a new dimension to a great vegetable. If you don't want to cook the beet from scratch use a pre-packed cooked supermarket version which saves time and bother.


2 large or 3 medium beets, thoroughly washed
2 large or 3 medium potatoes, sliced into bite-sized pieces
4 Tbsp of cooking oil
1 medium onion, finely chopped
2 carrots, grated
1/2 head of cabbage, thinly chopped
1 can kidney beans with their juice
2 bay leaves
1.5pts of water
1.5pts of chicken stock
5 Tbsp ketchup
4 Tbsp lemon juice
1/4 tsp freshly ground pepper
1 Tbsp chopped dill

Fill a large wok with 1.5pts of water. Add 2 – 3 beets. Cover and boil for about 1 hour (some beats take longer, some take less time. It depends on how old the beets are). Once you can smoothly pierce the beets with a butter knife, remove from the water and set aside to cool. Keep the water.

Slice 3 potatoes, add into the same water and boil 15-20 minutes.

Grate both carrots and dice one onion. Add 4 Tbsp of cooking oil and saute vegetables until they are soft (7-10 minutes). Stir in ketchup when they are almost done cooking.

Thinly shred 1/2 a cabbage and add it to the pot when potatoes are half way done.

Next, peel and slice the beets into match sticks and add them back to the pot. When you peel beets, use a plastic bag over your hands to avoid red fingers.

Add 1.5pts of chicken stock, lemon juice, pepper, bay leaves and can of kidney beans (with their juice) to the pot.

Add carrots and onion to the pot along with chopped dill.


Cook another 10 minutes until cabbage is done.

Serve with sour cream or mayo drizzled on top. Serves 6

Not the Cabbage Soup diet

　

The 7-day cabbage soup diet was a popular method to lose a bit of weight quickly but it was bland. Cabbage soup can be made in a variety of tasty ways.

These are just a few ways you can prepare the very healthy cabbage soup. Any of the following soups can be blended or served as is when cooked.
4 servings:


Cabbage and Rice soup:

Thin slice 1 head savoy cabbage, 1 medium onion, 2 carrots, 2 bell peppers, 2 sticks celery. Heat 2 tbsp oil in a wok or large saucepan, add veg and keep turning for 3 mins. Add salt, freshly-ground black pepper, 1 tbsp oregano and garlic salt, 1tsp paprika.

Add 454g plum tomatoes and snip the tomatoes with a pair of scissors to break up. Add 1 pint hot vegetable stock then bring to a boil.

Lower heat to a simmer, add 4oz uncooked brown rice and cook for around 15-20 until rice is cooked and vegetables are soft enough.

Potato & savoy cabbage soup wth bacon
1 onion, 1 carrot, 1 celery, 2 garlic cloves, 1 tbsp oil, 550g floury potatoes diced,

1litre chicken or vegetable stock, 8 rashers streaky bacon, a quarter medium Savoy cabbage (about 200g/8oz)

Chop the onion, carrot, celery and garlic in a food processor. Heat the oil over a medium heat in a large saucepan. Add the vegetables and potatoes, season well, then reduce the heat and cover the pan. Gently cook for about 5 mins until starting to soften, then add the stock, turn up the heat and bring to the boil. Simmer for 5 mins more, or until all the vegetables are tender.

While the soup is cooking, grill or fry the bacon until crisp, then cut into strips. Shred the cabbage, discarding the core.

Whizz the soup in the food processor until smooth, then return to the pan and add the cabbage. Simmer for a few mins until the cabbage is just tender, then season to taste and serve scattered with the bacon.

 



Refreshing Cabbage Soup:

- 3 cups of chicken or beef stock
- 1 1/2 cups of green cabbage, finely shredded
- 1 tbsp of prepared mustard
- 1 tsp of sugar
- 2 cups of buttermilk
- 1 cucumber, finely diced
- 1 tbsp fresh dill, minced
- 2 tbsp fresh parsley

In a medium saucepan, heat the stock and add the cabbage. Let this simmer for around 10 minutes. Remove the pan from heat and mix in the mustard, dill, and sugar. Stir in the buttermilk and add the cucumber. Chill the soup for about 2.5 hours or depending on your refrigerator. Put some parsley to garnish the soup and enjoy the soup ice cold. A yummy soup on a hot summer day!

The Military Diet Cabbage Soup:

- 1 large head of cabbage
- 1 large bunch of celery
- 2 bunches of green onion
- 1 large can of whole tomato
- 2 pints of chicken stock
- 3 large bell peppers
- Salt and pepper to taste

Military way is short and simple. Chop all the vegetables and add to a large pot of chicken stock. Bring to the boil, add the whole tomatoes and cook with low heat for 15 minutes. Serve.

Zucchini Cabbage Soup Recipe:

- ½ medium head of cabbage, diced
- 3 small corgette, diced
- 1 large clove of garlic, crushed and minced
- ¼ tsp dried basil
- ½ tsp black pepper
- Salt to taste
- 12 ounces of vegetable juice
- 2 tbsp tomato paste
- 1 can French Onion Soup
- 1-2 cups chopped spinach
- ½ cup sliced carrots
- Dash of Worcestershire sauce

Mix all ingredients, bring to boil and cook on low heat for 10-15 minutes. Serve and enjoy!

Weight Watchers Cabbage Soup:

- 1 large dark green cabbage
- 1 red, 1 green, 1 yellow pepper
- 1 head of celery
- 2 carrots
- 2 lbs of mushroom
- 3 big leeks
- Small bag spinach
- Big bag water cress
- Big bag rocket leaves
- 3 onions
- 1 can Weight Watchers chicken soup

Combine all the ingredients and bring to a boil. Upon boiling, decrease heat and let the soup cook for another 10 to 15 minutes. Serve

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