1 teaspoon vegetable oil
4 slices bacon, cut crosswise into ½-inch pieces
1 onion, thinly sliced,
1 medium green cabbage, cored and cut into 1-inch pieces
¼ cup cider vinegar
¼ cup sugar
3 tablespoons soy sauce
Heat oil in a large, heavy pot (I use a Dutch oven) over medium heat. Add bacon and cook until brown and crisp, stirring frequently.
Use a slotted spoon to transfer bacon to a plate. Add onion and cabbage to pot and cook, stirring often, until cabbage is wilted (about 10 minutes).
Add vinegar, sugar, and soy sauce and cook until cabbage is crisp-tender, about 10 more minutes.
Stir in bacon.
Quick Tip: Toss in a crock pot and let it slow cook the cabbage to perfection!
4 cups of cooked rice.
3 tbsps of butter.
1 diced onion.
12 oz of frozen peas and carrots.
½ cup of soy sauce.
3 beaten eggs.
In a large nonstick skillet, melt the butter and sauté the onion until tender.
Mix in the peas and carrots and heat until thawed and tender.
Move the vegetables to one side of the skillet and scramble the eggs in the other side.
Once scrambled, mix the eggs and vegetables together then stir in the soy sauce.
Mix in the rice gradually until well combined.
Quick and easy to prepare, these pickled eggs don’t require any special equipment or canning and they come out perfectly every time!
12 hard boiled eggs, peeled and cooled
2-3 sprigs fresh dill
1 clove garlic
3 cups white vinegar
1 cup water
1 teaspoon coarse salt
1 large onion, thinly sliced
1 bay leaf
1/3 cup sugar
4 teaspoons pickling spices
Place all ingredients except eggs, garlic, and dill in a saucepan.
Bring to a boil, reduce heat and simmer 5 minutes. Cool slightly.
Place 3 eggs in a large jar. Top with some of the cooked onion slices and a sprig of dill. Repeat until the jar is full.
Pour the liquid over the eggs and seal the jar.
Refrigerate at least 3-4 days before eating (1 week is best).
These will keep weeks in the fridge but never last that long. Enjoy the onions on salads or in sandwiches.