Cheesy Baked Cabbage Burgers

◾️Roasted cabbage slices create a slightly sweet, crispy base that pairs perfectly with juicy, seasoned beef patties. Topped with tomato sauce and melted cheese, this dish is both hearty and nutritious. Whether you're following a keto lifestyle or simply want a lighter meal, these cabbage burgers are an easy and flavorful option.

👉Ingredients:

↪️1 head green cabbage, cut into 1-inch thick slices

↪️1 lb lean ground beef

↪️½ cup tomato sauce (or ketchup)

↪️½ cup shredded cheese (mozzarella or Monterey Jack), divided

↪️½ teaspoon salt and black pepper

↪️½ teaspoon red chili pepper flakes

↪️1 teaspoon grated garlic

↪️½ cup chopped green onion

↪️½ cup chopped parsley

👉Instructions:

✅️1. Preheat the oven to 400°F (200°C).

✅️2. Arrange the cabbage slices on a baking sheet. Brush with oil and season with salt and pepper.

✅️3. Roast the cabbage for about 10 minutes until slightly tender.

✅️4. In a bowl, mix the ground beef with the grated garlic, chopped green onion, parsley, red pepper flakes, half the shredded cheese, salt, and black pepper. Shape the mixture into four patties.

✅️5. Spoon a little tomato sauce onto each cabbage slice, sprinkle with a bit of cheese, place a beef patty on top, and finish with more cheese.

✅️6. Bake for 10–12 minutes, until the patties are cooked through and the cheese is melted.

✅️7. Serve hot and enjoy!

◾️Prep Time: 12 minutes

◾️Calories: 310 kcal per serving

The Ultimate Sticky Ribs Recipe

Honey Garlic Sticky Ribs

Save this recipe – you’ll want it again and again!

👉Ingredients:

↪️4 pounds pork spareribs (meaty and delicious!)

↪️½ cup honey (for that sweet flavor)

↪️¼ cup soy sauce (for a salty kick)

↪️¼ cup distilled white vinegar (for a bit of tang)

↪️2 tablespoons brown sugar (for extra sweetness)

↪️2 cloves garlic, minced (because you can never have too much garlic!)

↪️1 teaspoon baking soda (to help tenderize the ribs)

↪️1 teaspoon garlic salt (because garlic is life!)

👉Instructions:

✅️1. Preheat your oven to 375°F (190°C).

✅️2. Cut the ribs into individual pieces.

✅️3. In a large bowl, combine the honey, soy sauce, vinegar, brown sugar, and minced garlic. Stir until the honey and sugar are completely dissolved.

✅️4. Add the baking soda to the mixture — it will start to foam a little.

✅️5. Add the ribs to the bowl and toss them well so they're fully coated in the sauce.

✅️6. Line a baking sheet with foil for easy cleanup. Arrange the ribs meat-side up on the sheet. Pour any extra sauce over the top.

✅️7. Sprinkle garlic salt over the ribs for even more flavor.

✅️8. Bake in the preheated oven for 1 hour, turning the ribs every 20 minutes to cook them evenly.

◾️Enjoy the sticky, garlicky goodness!

Traditional Suet Pudding with Beef and Onion

👉Ingredients:

❤️For the Filling:

↪️500g stewing beef, cut into cubes

↪️1 large onion, finely chopped

↪️2 tablespoons plain flour (for dusting)

↪️25g butter

↪️400ml beef stock

↪️1 teaspoon fresh thyme, chopped

↪️Salt and pepper, to taste

❤️For the Pastry:

↪️250g self-raising flour

↪️125g suet (traditional or vegetarian)

↪️About 150ml cold water

↪️Cornflour (for dusting)

↪️Extra butter (for greasing)

👉Method:

✅️1. Prepare the Filling:

◾️Toss the beef cubes in flour, shaking off any excess.

◾️Melt the butter in a pan and brown the beef on all sides. Remove and set aside.

◾️In the same pan, cook the onions until soft.

◾️Return the beef to the pan, add the stock and thyme, and season with salt and pepper.

◾️Simmer gently for about 1 hour, until the meat is tender. Allow to cool slightly.

✅️2. Make the Pastry:

◾️In a bowl, mix the self-raising flour, suet, and a pinch of salt.

◾️Gradually add cold water to form a firm dough.

◾️Set aside about a quarter of the dough for the lid.

◾️Roll out the remaining dough and use it to line a greased 1-litre pudding basin.

✅️3. Assemble the Pudding:

◾️Spoon the cooled filling into the pastry-lined basin.

◾️Roll out the reserved dough and place it on top to form a lid.

◾️Dampen the edges with water and seal the lid to the pastry. Trim off any excess.

✅️4. Steam the Pudding:

◾️Cover the basin tightly with a layer of parchment paper and foil, tying securely with string.

◾️Place the basin in a large pan with simmering water coming halfway up the sides.

◾️Steam gently for 2.5 to 3 hours, topping up the water as necessary.

✅️5. Serve:

◾️Let the pudding rest for 5 minutes before carefully turning it out onto a plate.

◾️Serve hot with mashed potatoes and green vegetables.

👉Time and Servings:

◾️⏱ Prep Time: 30 minutes

◾️🕒 Cook Time: 3.5 hours

◾️🍴 Serves: 4

✅️Notes:

◾️Browning the beef well gives a richer flavor.

◾️Keep the water at a steady simmer during steaming.

◾️Leftovers can be reheated and are just as delicious the next day.

◾️A hearty, classic British dish that's truly worth the wait!

Simple and Delicious Chicken Cabbage Stir Fry

Chinese Chicken and Cabbage Stir-Fry

👉Ingredients:

↪️1 tbsp butter

↪️1 medium onion, thinly sliced

↪️2 garlic cloves, minced

↪️½ head green cabbage, shredded

↪️2 chicken breasts, thinly sliced

↪️½ jalapeño pepper, finely diced

↪️1 orange bell pepper, diced

↪️½ cup chicken stock

↪️2 tbsp oyster sauce

↪️1 tbsp soy sauce

↪️Salt and pepper, to taste

👉Instructions:

✅️Step 1: Prepare the Ingredients

◾️Thinly slice the chicken breasts.

◾️Slice the onion and dice the orange bell pepper.

◾️Mince the garlic and finely chop the jalapeño.

◾️Shred the cabbage.

✅️Step 2: Cook the Chicken

◾️Heat the butter in a large skillet or wok over medium-high heat.

◾️Add the chicken, season with salt and pepper, and stir-fry for about 5–7 minutes until fully cooked and golden.

◾️Remove the chicken from the pan and set aside.

✅️Step 3: Sauté the Vegetables

◾️In the same skillet, add the sliced onion and cook for about 3 minutes until softened.

◾️Stir in the garlic and jalapeño and cook for 1 more minute.

◾️Add the shredded cabbage and diced orange pepper, then pour in the chicken stock. Stir to combine.

✅️Step 4: Add the Sauces

◾️Stir in the oyster sauce and soy sauce until the vegetables are well coated.

◾️Cook for another 5–7 minutes, stirring occasionally, until the cabbage is tender but still slightly crisp.

✅️Step 5: Bring It All Together

◾️Return the cooked chicken to the skillet and toss everything together.

◾️Let it cook for another 2–3 minutes to heat through and blend the flavors.

◾️Taste and adjust seasoning with more salt and pepper if needed.

✅️Step 6: Serve

◾️Serve hot on its own, or over steamed rice or noodles.

🔹️Prep Time: 10 minutes

🔹️Cook Time: 20 minutes

🔹️Total Time: 30 minutes

🔹️Servings: 4

Rich and Creamy Slow Cooker Beef Goulash

Slow Cooker Beef Goulash

👉Ingredients:

↪️2 tbsp plain flour

↪️1 kg stewing beef, cut into 3cm cubes

↪️3 tbsp vegetable oil

↪️700 g onions, chopped

↪️225 g bacon lardons or pancetta

↪️2 garlic cloves, crushed

↪️4 tbsp paprika

↪️2 tsp dried mixed herbs

↪️400 g can peeled plum tomatoes

↪️1 orange bell pepper, sliced

↪️1 red bell pepper, sliced

↪️150 ml hot beef stock

↪️150 ml soured cream

↪️Freshly chopped parsley, for garnish

🥰Instructions:

✅️1. Place the flour in a plastic bag, season with salt and pepper, and add the beef cubes. Shake well to coat the beef, then shake off any excess flour.

✅️2. Heat 2 tablespoons of oil in a large frying pan. Brown the beef in small batches until golden on all sides. Transfer the beef to the slow cooker (leave it turned off for now).

✅️3. In the same pan, heat the remaining tablespoon of oil. Add the onions and cook over medium heat for about 5 minutes until they soften and start to turn golden.

✅️4. Add the bacon lardons and fry over high heat until crispy. Stir in the garlic and paprika and cook for another minute.

✅️5. Add the dried herbs, canned tomatoes, and both the red and orange bell peppers. Pour in the hot beef stock and bring to a boil.

✅️6. Pour the mixture over the beef in the slow cooker. Cover and cook on LOW for 8 hours, or until the beef is tender.

✅️7. Before serving, stir in the soured cream and sprinkle with freshly chopped parsley.

Heavenly Crockpot Chicken Pasta

Crockpot Angel Chicken

Juicy chicken breasts slow-cooked in a rich, creamy Italian-seasoned sauce, served over tender angel hair pasta.

👉Ingredients:

↪️4 boneless, skinless chicken breasts

↪️1/4 cup butter

↪️1 packet Italian dressing seasoning mix

↪️1 can (10.75 oz) condensed golden mushroom soup

↪️1/2 cup chicken broth

↪️4 oz cream cheese

↪️1 lb angel hair pasta

👉Instructions:

✅️1. Place the chicken breasts into the crockpot.

✅️2. In a small saucepan over low heat, melt the butter. Add the Italian dressing mix, golden mushroom soup, chicken broth, and cream cheese. Stir until the sauce is smooth and well combined.

✅️3. Pour the sauce over the chicken in the crockpot.

✅️4. Cover and cook on low for 4 to 5 hours, or until the chicken is cooked through and tender.

✅️5. When the chicken is almost done, cook the angel hair pasta according to the package directions.

✅️6. Serve the chicken with the creamy sauce spooned over the pasta.

◾️Prep Time: 10 minutes | Cook Time: 4–5 hours | Total Time: About 5 hours

◾️Servings: 4 | Calories: Approximately 450 kcal per serving

The Best Bacon Ranch Chicken Salad

🔹️Bacon Ranch Chicken Salad

👉Ingredients:

↪️2 cups cooked chicken breast, shredded or cubed

↪️4 slices bacon, cooked and crumbled

↪️½ cup shredded cheddar cheese

↪️¼ cup finely chopped red onion

↪️½ cup finely chopped celery

↪️¼ cup chopped green onions

↪️½ cup mayonnaise

↪️¼ cup ranch dressing

↪️1 tablespoon fresh dill, chopped (or ½ teaspoon dried dill)

↪️Salt and pepper, to taste

👉Instructions:

✅️1. Prepare the Salad: In a large bowl, combine the shredded chicken, crumbled bacon, cheddar cheese, red onion, celery, and green onions.

✅️2. Make the Dressing: In a small bowl, whisk together the mayonnaise, ranch dressing, dill, salt, and pepper until smooth.

✅️3. Mix Everything Together: Pour the dressing over the chicken mixture and toss well until everything is evenly coated. Taste and adjust seasoning if needed.

✅️4. Chill and Serve: For the best flavor, cover and refrigerate the salad for about 1 hour before serving.

🔹️Serve on sandwiches, in wraps, or over a fresh bed of lettuce.

◾️Prep Time: 15 minutes

◾️Cook Time: 5 minutes

◾️Total Time: 20 minutes

◾️Calories: Approximately 320 per serving

◾️Servings: 4