Cole Slaw with Creamy Tangy Dressing

Minoo prepared one of her favourite cole slaw recipe for the salad to go with the Sweet Pepper and Kale Pasta.

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This Cole Slaw has a tangy, sweet but yet creamy dressing. This is a very economical recipe to feed a crowd.


  • 1 medium head green cabbage, shredded
  • 1 carrot, shredded
  • 1 tablespoon minced onion
  • 1 1/4 cups mayonnaise
  • 1/3 cup sugar
  • 1/4 cup cider vinegar
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon ground black pepper, or to taste
  • salt to taste

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P/S: we do not have cider vinegar and replaced it with white vinegar

Source: via Minoo

Serves 6 to 8


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Green Cabbage and Egg Dumplings

Li demonstrated how to make Green Cabbage and Egg Dumplings in the South Arm Community Kitchen. Making dumpling is common during the Chinese New Year eve. The whole family will gather together to make dumplings.


Many hands made this job so much more fun. Some will make the wrappers while others make the dumplings.


This Green Cabbage and Egg Dumplings has a crunchy filing as it just need to be boiled until the dough is cooked as the filling does not contain meat. It is almost a vegetarian dumpling if you substitute the egg with tofu, mushroom, etc.


  • 5 eggs
  • 1 kilogram (2 pounds) green cabbage
  • 100 g (3 to 4) green onions, finely chopped
  • 2 inches ginger, minced
  • salt to taste
  • 60ml vegetable oil
  • soy sauce, vinegar, sesame oil for dipping sauce

For the wrapper

  • 1200ml all-purpose flour
  • 540ml water
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Source: Li


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South Western Slaw

To tie to the south western theme, Frances and Paul made a South Western Slaw for side dish at the South Arm Cooking Club for Seniors.


This South Western Slaw is very refreshing contrast to the regular creamy coleslaw.


  • 3 cups fine-shredded green cabbage
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • 2 tablespoons minced red onion
  • salt to taste

optional add-ins:

  • 1/2 jalapeno, finely minced
  • 1 tablespoon chopped cilantro


Source: adapted from the Culinary Institute of America

Prep time: 15 minutes;  Marinate time: 30 minutes to 8 hours;  Serves 8


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Boiled Pork and Cabbage Dumplings

The main Chinese New Year dish made in the South Arm Cooking Club for Seniors is Boiled Pork and Cabbage Dumplings. Dumpling or jiaozi is a traditional dish eaten during Chinese New Year’s Eve and some other festivals. Family members gather together to make dumplings as wrapping dumplings is quite time consuming. Such activity also brings the family closer.


Dumplings can be boiled or pan fried. Boiling is a healthier choice of cooking.

Dumplings can be freeze on the baking sheet. Once they’re completely frozen, place them in a ziplock bag for future consumption.


  • 12 ounces napa cabbage leaves, roughly chopped
  • 1/2 teaspoon salt
  • 1 teaspoon grated fresh ginger
  • 1/4 cup minced Chinese chives or green onions
  • 2/3 pound ground pork
  • 1/8 teaspoons ground pepper
  • 1.5 tablespoons soy sauce
  • 1 tablespoon Chinese rice wine (or dry sherry)
  • 2 teaspoons sesame oil
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 1 package refrigerated round dumpling wrapper (50 pieces)


Source: adapted from Asian Dumplings by Andrea Nguyen

Prep time: 40 minutes;  Cook time: 20 minutes;  Yield 50 dumplings

Chris O’Brennan, Helena, Sdyney, Frances and Chris made these dumplings.


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Beet and Cabbage Borscht

This Beet and Cabbage Borscht soup is a wonderful winter treat. It uses vegetables that are readily available and inexpensive. Borscht is originated from Ukrainian and is popular in Eastern and Central Europe.


The cheery colour of the Beet and Cabbage Borscht is more like a stew than most soup. Borscht is another soup that freezes well.


  • 1 tablespoon vegetable oil
  • 6 medium size beets, peeled and diced
  • 1 small russet potato, peeled and diced
  • 2 small carrots, peeled and diced
  • 3 cups finely chopped green cabbage (about 1/3 of small head)
  • 2 onions, chopped
  • 4 cups low-sodium vegetable broth (we used chicken broth)
  • 2 cups water
  • 1 tablespoon tomato paste
  • 2 tablespoons apple cider vinegar
  • salt, pepper and sugar to taste
  • 1/4 cup chopped fresh dill
  • low fat sour cream or plain yogurt, optional


Sydney, Frank and Ken prepared this delightful coloured soup adapted from Bon Appetit.

Prep time: 30 mins; Cook time: 40 mins; Serves 6


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Stir Fry Cabbage with Pork

Nanzaro is very fussy over vegetables. He only likes to eat tender leafy vegetables like spinach, baby bak choy and water spinach. When I serve bak choy or Shanghai Bak Choy, he will only eat the leaf part and leave the stems behind. When it comes to cabbage, there is no stem for him to fish out although some part is more hardy like stem.


This is another versatile dish where you can substitute the cabbage with any leafy greens. I like to have a cabbage handy in my fridge because it lasts quite a long time unlike some Chinese greens that wilt very quickly.


  • 1/3 of a cabbage (depend on the size of the cabbage)
  • 4 oz of lean pork, sliced
  • 1 Thai chili, chopped
  • 2 cloves of garlic, minced
  • seasonings like soy sauce, oyster sauce, sugar, white pepper, corn starch


Click on the link below for the instructions.


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I’m privileged to have my Korean friend, Allie to show me how to make Kimchee. Kimchee is the staple side dish for Korean and Korean eats Kimchee almost in every meal.

Kimchee is a traditional dish of fermented chillie peppers and vegetables, usually based on cabbage. The word Kimchee originate from ‘chim-chae’ which means steeped/submerged vegetables.

Allie always have Kimchee in her fridge. When her Kimchee ran out of supply, she’ll make a big batch which last for 3 months.


Allie emphazised that the ingredients for making Kimchee must be bought from Korean groceries stores. Though the ingredients sound like ordinary ingredients which you can buy from many other groceries stores, Allie said they taste different.

Here are the ingredients for making Kimchee.


  • cabbage
  • radish
  • garlic
  • ginger
  • fish sauce
  • salted shrimp
  • chillie peppers
  • sea salt
  • brown sugar
  • a pair of gloves

Allie told me that the chilli peppers were from her mother-in-law. Her mother-in-law planted the peppers and dried and grinded them herself. They are all organic.

Allie usually bought a whole box of cabbages and several radishes for making Kimchee. The box contains 8 large cabbages.



Click on the link below for the instructions.


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Japanese Cabbage Pancake

For this week’s cooking club, Tammi also showed us how to make a Japanese Cabbage Pancake. This seems like a simplified version of Okonomiyaki that Yumiko made. Yumiko’s Okonomiyaki was awesome and had a lot more ingredients. Tammi uses prawns and cabbage — a simpler version but much more quicker to make.



There are only 5 ingredients in this recipe:

  • 1/3 piece of a small cabbage
  • 6-7 pieces of prawns
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • 4 eggs
  • salt and pepper


You may substitute the prawns with mushrooms, green onion, peppers or carrot if you prefer a vegetarian pancake. For those who prefer other meat can also substitute the prawns with diced ham, diced cooked chicken, bacon, cheese, etc. (more…)

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