I though of a recipe where you can eat a lot of cabbage.Drain the cabbage well.I really recommend adding the umami seasoning.Add coarsely ground pepper if you like! I put a lot in. Recipe by EnjoyKitchen

This is my twist to the classic American mashed potatoes dish. Highly recommended as a side dish for all kinds of barbecued and baked meat dishes.

A vegan side dish for a not-so-vegan sausage. Vangelis Helmis, who created the original recipe, claims that those who know about tsipouro choose cabbage as a meze. It's true...

I had a lot of cabbage that I'd bought or gotten from people to use up so I came up with this recipe. Since then it's become a family favorite.Because you dust the chicken with flour before browning and then simmering it the umami is held inside and the meat won't fall apart. By sprinkling it with some sake for cooking, the gaminess of the chicken is gone and it becomes very tender. Adjust the amount of salt and water depending on how much cabbage you use. I use about 1/2 a tomato can of water. Recipe by Makichimu

Wonderful and delicious

A delicious easy meal.

My mother-in-law taught me this recipe, and it's one of the family's favorites.

Common dish in Hong Kong, which is good with a bowl of rice.

I made this for dinner tonight. Fancied something with a bit of a different flavour but I didn't know what I wanted so I came up with this one. Smells yummy tastes good. I used a pork loin and cut it into chunks but I found it quite dry so next time I'll use a different cut of meat.

You can have it with noodles or rice.* I'm not sure how to link recipes but there is a meatball recipe on my page which is what I used for this recipe. You can use your own recipe for meatballs or ready made*