cabbage steaks

1/2 head savoy cabbage or green cabbage, cut into 1/2-inch-thick rounds
 3 tablespoons olive oil
 ¾ teaspoon kosher salt 
½ teaspoon ground black pepper 
2 tablespoons balsamic vinegar
 2 teaspoon honey
 1 sprig fresh thyme

1. Preheat your oven to 400°F (200°C). Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil.
 2. In a bowl, combine olive oil, balsamic vinegar and honey. 
3. Arrange the cabbage slices in a single layer and brush with the honey balsamic vinaigrette. Season with coarse salt and ground pepper and sprinkle with thyme. 
4. Roast until cabbage is tender and edges are golden, 25 to 30 minutes.

black beans tacos with cilantro slaw

2 cans black beans, drained and rinsed
1 can corn, drained
1 can rotel, drained
3/4 t cumin
1t seasoning salt

1 jalapeno (I used 1/2 seeded and de ribbed)
1/2 c chopped cilantro
16 oz shredded cole slaw mix
1/4 c lime juice
2T mayo

1/2 c queso fresco
small tortillas or tortilla chips
guacamole or avocado

mix first 5 ingredients in a large bag and mix.
chop cilantro and halapeno and add to large zipper bag. add next 4 ingredients, zip and squish around to mix.

microwave bean mixture until warmed through. assemble tacos and enjoy
also makes a delicious taco salad when served over broken chips!

**best eaten on day 1 or 2, maybe day 3....then the slaw mixture starts to break down.

veggie potstickers

from dave lieberman
potstickers

grilled crunchy coleslaw

from $10 dinners
cole slaw
never been a fan of creamy coleslaws....so this might be something interesting to try!

creamy spinach enchiladas

from real simple
enchiladas

cilantro slaw

from pioneer woman
cilantro slaw

lentil fritter pitas with red cabbage slaw

from real simple
lentil fritter pitas