3 chicken breast halves.
1 tsp of oil.
3 cups of green shredded cabbage.
½ cup of diced red bell pepper.
1 tbsp of cornstarch.
½ tsp of ground ginger.
1 tsp of garlic powder.
½ cup of water.
First, clean and cut the chicken into strips then place them in a frying pan with heated oil over medium high heat. Stir constantly until the chicken is cooked.
Stir in the cabbage and red pepper for about 2 minutes then add in the cornstarch, seasonings, water and soy sauce and mix until well combined and smooth.
Stir in the sauce and cook to thicken for about 1 minute.
I used a pound of ground venison and it was delicious.
Note: This recipe was give to me by a neighbor many years ago. She was a German farmers wife from Idaho.
5 cups shredded red cabbage
4 slices bacon, diced
1/4 cup brown sugar
2 Tablespoons flour
1/2 cup water
1/4 cup apple cider vinegar
1 teaspoon salt
1/8 teaspoon pepper
1 small onion, sliced
1) Cook shredded cabbage in 1 cup water, 1/2 teaspoon salt and 2 Tablespoons vinegar. Cook about 10 minutes or until crisp tender. Drain.
2) Fry bacon until crisp; remove and drain off all but 1 Tablespoon bacon drippings. Stir in brown sugar and flour into bacon drippings in skillet. Add water, vinegar, salt, pepper and onion.
3) Cook stirring frequently, about 5 minutes or until mixture thickens.
4) Add bacon and hot cabbage to sauce mixture; stir together and heat through.
Note: This is the best roast that I have ever tasted. So tender and great taste! I fixed this with the German Cabbage recipe (on this blog) and Scolloped Potatoes.
1 (2-3 pound) beef chuck roast
3 Tablespoons flour
Salt and Pepper
2 Tablespoons of oil
2 onions, chopped
3/4 cup sliced dill pickles
1 cup beef stock or broth
1/2 cup Dijon mustard
2 teaspoons cider vinegar
2 Tablespoons light brown sugar
1 Tablespoon minced garlic
2 bay leaves
1/4 teaspoon ground allspice
1 Tablespoon cornstarch, mixed into 2 Tablespoons water
3 Tablespoons butter
1) Sprinkle the chuck roast with flour that has been generously seasoned with salt and pepper.
2) With the cooker’s lid off, heat oil on HIGH until sizzling. Place the floured roast in the cooker and brown on each side.
3) Add the onion, pickles, beef stock, mustard, wine, brown sugar, garlic, bay leaves, and allspice to the cooker. Securely lock the pressure cooker’s lid and set for 80 minutes on HIGH (90 minutes for roasts more than 2 1/2 inches thick.)
4) Let the cooker’s pressure release naturally for 10 minutes before quick releasing any remaining pressure.
5) Carefully transfer roast to a serving dish and cover with foil. Set the cooker to HIGH with lid off and whisk the cornstarch mixture into the cooking liquid. Let simmer 2 minutes to thicken before stirring in butter. Smother meat with the gravy before serving.
Adapted from “Great Food Fast” by Bob Warden