Recipe: Red Cabbage Salad With Broiled Butternut Squash & Pear

Think the start of fall means salad season is over? Think again! Fall is a great time to rethink salads. Instead of tomatoes and cucumbers, instead, think beets, cabbage, and squash. Add apples or pears, and some toasted nuts, and you have a hearty, gorgeous, healthy fall salad like this one!

Red Cabbage Salad Tossed With Broiled Butternut Squash & Pear

Ingredients:

1 small butternut squash (about 1 pound)
2 firm ripe pears, washed
1 Tbsp butter, melted
3 cups finely chopped red cabbage
1 small Granny Smith apple, chopped
1/4 cup chopped walnuts, toasted
1/2 cup raspberry or regular vinaigrette dressing

Directions:

• Get out broiler pan and spray with cooking oil.
• Peel the squash, cut in half lengthwise and scoop out the seeds and discard.  Cut squash into 1/2 inch slices, crosswise.
• Cut pears in half lengthwise, then into 8 wedges, then cut out core and seeds from wedges.
• Brush squash and pears with melted butter.
• Preheat broiler. 
• Place squash on broiler pan; place pan on rack about 3 inches from heat and broil for 3 minutes, remove from oven and turn each piece over.
• Now add the pears to the broiler pan; put on rack and broil 3 more minutes or until squash is tender and pears are hot.
• Place chopped red cabbage on a large platter or salad bowl.
• Top with hot squash and pears.
• Add chopped apple and walnuts, then drizzle vinaigrette dressing evenly over entire salad.
• Toss and serve immediately.

Recipe: Grilled Kielbasa & Cabbage

Tons of summer veggies are great on the grill, and with the abundance of summer produce available right now, instead of your weekly article, we thought we'd share an extra recipe instead!

This one is a great way to use some of the fresh cabbage that's coming on right about now. You probably don't think of cooking cabbage on the grill, but if you throw this mixture in a grill pan, you'll get that wonderful grilled flavor along with the sweetness of the cabbage and peppers and the spiciness of the sausage. It's a simple, easy, and delicious meal.

Grilled Kielbasa & Cabbage
(Serves 4.)

Ingredients:

1 pound Kielbasa
3 cups shredded cabbage or coleslaw cabbage mix
1/2 cup spicy Italian dressing
1 diced red bell pepper
1/2 cup diced red onion

Directions:

• Heat grill to medium-high heat.
• Cut Kielbasa on slight diagonal into serving size pieces, about 1 inch thick.
• Place Kielbasa on heated grill, cooking just long enough to get grill marks, turn and continue grilling until grill marks are all around.  Remove and set aside.
• In a bowl, toss together the coleslaw, dressing, pepper, and onion; then turn into a 
• Pick a grill-safe 8 inch square pan and put sausages in, then top with the coleslaw mix.  
• Cover the pan tightly with aluminum foil.
• Place pan on the grill on indirect heat, close grill cover.
• Cook for 15 to 20 minutes, spinning pan at least once during the cooking time.
• Remove from grill when all veggies are cooked and softened slightly and everything is hot.

Recipe: Easy Corned Beef & Cabbage

We don't usually use canned meat, but if you're going to, corned beef is one thing that can take a while from scratch. This recipe combines fresh cabbage, onions, and celery with some canned items to make a simple corned beef dish that tastes pretty darn good.

Easy Corned Beef & Cabbage
(Serves 4-6.)

Ingredients:

1 medium head cabbage, cut into 8 wedges
1 small onion, diced
2 celery stalks, diced small
1 can (14.5 oz) chicken broth
2 to 3 cups shredded corned beef (precooked)
1 can (28 oz size) crushed tomatoes
1/2 Tbsp coarse ground prepared mustard

Instructions:

• Get out an oven-proof pot or Dutch oven, and coat inside with cooking oil.
• Arrange the cabbage wedges as evenly as possible into the pot, sprinkle the onion and celery evenly over the top of the cabbage, then carefully pour in the chicken broth.
• Put pot on medium heat, bring to a boil, then turn heat to low, cover the pot, and simmer slowly for 10 minutes.
• Meanwhile, preheat the oven to 350 degrees.
• After the cabbage has simmered for 10 minutes, remove from heat, uncover, and add the corned beef over the cabbage, pour the crushed tomatoes over evenly, then spread the mustard evenly over the crushed tomatoes, mixing together slightly.
• Cover pot and put in preheated oven and bake for 25 to 30 minutes or until cabbage is tender. 

Recipe: Meaty Stewed Cabbage

This is a variation on the theme of corned beef & cabbage - if you don't like corned beef, you can substitute this dish for your Irish festivities this weekend. Cabbage is a traditional winter staple, as it keeps well in cold storage for months, which is partly why it's part of this holiday tradition. The addition of sausage provides more flavor than just beef, and you can make this one a bit spicy if you like. This is a very easy dish so it's great for a busy holiday weekend. Enjoy, and have a fun, safe holiday!

Meaty Stewed Cabbage
(Serves 8-12.)

Ingredients:

1 lb. bulk pork sausage
1 lb. ground beef
1 large onion, chopped
1 can (28 oz) diced tomatoes
1 can (6 oz) tomato paste
2 Tbsp apple cider vinegar
1 Tbsp chili powder
1 tsp garlic powder
1/8 tsp red pepper flakes
10 to 12 cups shredded cabbage (depending on how much cabbage you want)

Directions:

1. In a large Dutch oven over medium heat, put the sausage and beef, cook (breaking up the meat) until browned slightly.
2. Add the remaining ingredients to pot and allow to come up to a boil, then immediately reduce  heat and simmer, covered with lid vented slightly, for 10 to 15 minutes or until cabbage is tender. 
3. Will serve 8 hungry people or 10 to 12 light eaters.