8 soup recipes

1.Beef Stew Soup

Introduction: A hearty and comforting beef stew filled with tender chunks of beef, vegetables, and rich broth.
Ingredients:

• 1 lb beef stew meat
• 4 cups beef broth
• 2 carrots, sliced
• 3 potatoes, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp thyme
• Salt and pepper to taste
  Instructions:

1. Heat olive oil in a pot and brown the beef stew meat.
2. Add onions and garlic, cook until softened.
3. Pour in the beef broth and add the carrots, potatoes, thyme, salt, and pepper.
4. Simmer for about 1 hour until the beef is tender and vegetables are cooked.
5. Serve with toasted bread.

2. Chicken Soup with Pasta

Introduction: A soothing chicken soup with pasta, veggies, and a flavorful broth.
Ingredients:

• 1 lb chicken breast, shredded
• 4 cups chicken broth
• 1 cup elbow macaroni
• 2 carrots, diced
• 1 celery stalk, diced
• 1 onion, chopped
• 1 tsp garlic powder
• 1 tsp parsley
• Salt and pepper to taste
  Instructions:

1. In a pot, combine chicken broth, carrots, celery, onion, and garlic powder. Bring to a boil.
2. Add the chicken breast and simmer until the chicken is fully cooked.
3. Remove the chicken, shred it, and return to the pot.
4. Add macaroni and cook until tender.
5. Season with salt, pepper, and parsley before serving.

3.Tomato Soup

Introduction: A creamy and rich tomato soup, perfect for pairing with grilled cheese.
Ingredients:

• 6 ripe tomatoes, chopped
• 1 onion, chopped
• 2 tbsp butter
• 2 cups vegetable broth
• 1 tsp basil
• 1 cup heavy cream
• Salt and pepper to taste
  Instructions:

1. In a pot, melt butter and sauté onions until soft.
2. Add chopped tomatoes and cook for 10 minutes.
3. Add vegetable broth and basil, and simmer for 15 minutes.
4. Blend the soup until smooth and return to the pot.
5. Stir in heavy cream and season with salt and pepper. Serve hot.

4.Creamy Potato Soup

Introduction: A rich and creamy potato soup, perfect for a chilly evening.
Ingredients:

• 5 potatoes, peeled and cubed
• 1 onion, chopped
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp butter
• Salt and pepper to taste
  Instructions:

1. In a large pot, sauté onions in butter until softened.
2. Add potatoes and chicken broth. Simmer until the potatoes are tender.
3. Mash the potatoes in the soup for a creamy texture.
4. Stir in heavy cream and season with salt and pepper.
5. Serve hot, garnished with green onions if desired.

5.Vegetable Soup

Introduction: A wholesome and nutritious vegetable soup, full of colorful veggies.
Ingredients:

• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup tomatoes, chopped
• 1 onion, chopped
• 4 cups vegetable broth
• 1 cup green beans, chopped
• 1 tsp thyme
• Salt and pepper to taste
  Instructions:

1. In a pot, add all the vegetables and vegetable broth.
2. Bring to a boil and simmer for 20 minutes.
3. Season with thyme, salt, and pepper.
4. Serve hot with crusty bread.

6.Corn Chowder

Introduction: A creamy and comforting soup filled with sweet corn and potatoes.
Ingredients:

• 3 cups corn kernels (fresh or frozen)
• 2 potatoes, cubed
• 1 onion, chopped
• 2 cups chicken broth
• 1 cup heavy cream
• 1 tsp thyme
• Salt and pepper to taste
  Instructions:

1. In a pot, sauté onions until soft.
2. Add potatoes, corn, chicken broth, and thyme. Bring to a boil.
3. Simmer until potatoes are tender.
4. Stir in heavy cream and season with salt and pepper.
5. Serve hot with chopped parsley.

7.Lentil Soup

Introduction: A hearty and healthy lentil soup with vegetables and spices.
Ingredients:

• 1 cup lentils
• 1 onion, chopped
• 2 carrots, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
  Instructions:

1. In a pot, sauté onions, carrots, and garlic until softened.
2. Add lentils, vegetable broth, cumin, and paprika.
3. Simmer for 30-40 minutes until lentils are tender.
4. Season with salt and pepper before serving.

8.Butternut Squash Soup

Introduction: A smooth and creamy soup made with roasted butternut squash and spices.
Ingredients:

• 1 butternut squash, peeled and cubed
• 1 onion, chopped
• 4 cups vegetable broth
• 1 tsp nutmeg
• 1/2 tsp cinnamon
• Salt and pepper to taste
  Instructions:

1. Roast butternut squash in the oven until soft.
2. In a pot, sauté onions until soft.
3. Add roasted squash and vegetable broth. Bring to a boil.
4. Blend until smooth, then stir in nutmeg, cinnamon, salt, and pepper.
5. Serve hot.

Lemon Ricotta Spinach Pasta

 

Lemon Ricotta Spinach Pasta

☑️Ingredients:

12 oz spaghetti or linguine

1 cup ricotta cheese (full-fat for creaminess)

2 cups fresh spinach (washed and roughly chopped)

1 lemon (zested and juiced, about 1 tbsp zest and 2 tbsp juice)

2 tbsp olive oil

2 garlic cloves (minced)

1/2 tsp salt (adjust to taste)

1/4 tsp black pepper

1/4 cup grated Parmesan cheese (for garnish)

☑️Instructions:

Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente, about 8-10 minutes; reserve 1 cup of pasta water, then drain.

In a large skillet, heat 2 tbsp olive oil over medium heat; add minced garlic and sauté for 1 minute until fragrant, avoiding burning.

Add chopped spinach to the skillet and cook for 2-3 minutes until wilted, stirring occasionally.

Lower the heat to medium-low, stir in ricotta cheese, lemon zest, and lemon juice; mix until a smooth sauce forms, about 1-2 minutes.

Add 1/2 tsp salt and 1/4 tsp black pepper to the sauce; adjust seasoning to taste.

Toss the cooked pasta into the skillet with the sauce, adding reserved pasta water a little at a time (start with 1/4 cup) to reach desired consistency.

Serve hot, garnished with grated Parmesan cheese and an extra sprinkle of lemon zest if desired.

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Servings: 4

Enjoy this fresh and creamy pasta dish!

Mediterranean-Style Cottage Cheese Herb Flatbread

 

Mediterranean-Style Cottage Cheese Herb Flatbread

Soft, golden flatbreads topped with creamy cottage cheese, fresh herbs, and a hint of garlic — perfect as a side, appetizer, or snack. 

Ingredients:

For the Dough:

2 cups all-purpose flour

¾ cup plain Greek yogurt

1 tsp baking powder

½ tsp salt

1 tbsp olive oil (optional, for softer dough)

For the Topping:

¾ cup cottage cheese (pressed slightly dry)

1–2 tbsp chopped fresh parsley or cilantro

1 tsp dried oregano

1 tsp dried mint (optional)

1 tbsp olive oil

1 garlic clove, finely grated or minced

Salt and pepper to taste

Instructions:

1. Prepare the Dough:

In a bowl, mix flour, baking powder, and salt.

Add Greek yogurt and olive oil.

Stir until a dough forms, then knead for 1–2 minutes until soft and smooth.

Cover and let rest for 10 minutes.

2. Make the Herb Topping:

In a small bowl, combine cottage cheese, chopped herbs, garlic, olive oil, oregano, and a pinch of salt and pepper.

3. Shape the Flatbreads:

Divide the dough into 4 equal parts.

Roll each into a small circle (about 5–6 inches).

Place on a baking sheet lined with parchment.

4. Top the Flatbreads:

Spoon the cottage cheese mixture onto each dough circle.

Gently press it into the surface.

5. Bake or Pan-Cook:

Oven Method:

Preheat oven to 425°F (220°C).

Bake for 12–15 minutes until edges are golden and cheese is slightly browned.

Skillet Method:

Heat a nonstick or cast iron skillet on medium heat.

Cook each flatbread (topping side up) for 3–4 minutes, then cover with a lid and cook another 2–3 minutes until base is crisp and top is warm. 

Serving Suggestions:

Serve warm with hummus, tzatziki, or tomato cucumber salad.

Pair with soup or grilled meats for a complete meal.

Air Fried Apple Wedges with Caramel Whipped Cream Dipping Sauce

 Air Fried Apple Wedges with Caramel Whipped Cream Dipping Sauce

Crispy and sweet air-fried apple wedges dusted with cinnamon sugar, served with a rich caramel whipped cream dipping sauce—an easy, delightful treat!

Ingredients:

For the Apple Wedges:

- 3 large apples (Honeycrisp or Granny Smith), sliced into wedges

- 1 tablespoon melted butter

- 2 tablespoons granulated sugar

- 1 teaspoon ground cinnamon

For the Caramel Whipped Cream Dipping Sauce:

- ½ cup heavy whipping cream

- 2 tablespoons caramel sauce

- 1 teaspoon vanilla extract

- Optional: extra caramel drizzle

Directions:

Prepare the Apple Wedges:

Preheat your air fryer to 375°F (190°C). In a large bowl, toss the apple wedges with melted butter. In a small bowl, mix together sugar and cinnamon, then sprinkle over the apples, coating them evenly.

Arrange the apple wedges in a single layer in the air fryer basket. Air fry for 8–10 minutes, shaking the basket halfway, until the apples are tender and slightly crisp.

Make the Caramel Whipped Cream Dipping Sauce:

In a mixing bowl, whip the heavy cream until soft peaks form. Gently fold in the caramel sauce and vanilla extract until well combined.

Serve the warm apple wedges with the caramel whipped cream dipping sauce on the side, and drizzle extra caramel over the top if desired.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes

Kcal: 200 kcal | Servings: 4

Skillet Chicken in Savory Brown Gravy

 

Ingredients

• 1.5 to 2 pounds boneless skinless chicken breasts, cut into large pieces
• 2 tablespoons olive oil
• 1 medium onion, finely minced
• 3 garlic cloves, crushed or minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 tablespoon Worcestershire sauce
• 2 cups chicken broth
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water
• 1 tablespoon butter
• Fresh parsley, chopped, for garnish

Instructions

1. Season the chicken pieces with salt, pepper, and paprika.
2. Warm the olive oil in a wide skillet over medium heat, then sear the chicken pieces on each side until lightly browned. Remove and set aside.
3. Add the minced onion to the skillet and cook until soft and lightly golden.
4. Incorporate the garlic and cook briefly until aromatic.
5. Pour in the chicken broth and Worcestershire sauce, scraping up any browned bits to enrich the gravy base.
6. Return the chicken to the skillet and allow it to simmer uncovered for approximately 15 minutes.
7. Stir in the cornstarch slurry and continue simmering until the sauce thickens into a smooth, rich gravy.
8. Finish by stirring in the butter for added depth and silkiness.
9. Garnish with fresh parsley and serve hot.

Serving Suggestions

This chicken pairs wonderfully with mashed potatoes, rice, buttered noodles, roasted vegetables, or warm crusty bread. The gravy is generous, making it perfect for spooning over sides to create a complete, comforting meal.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to maintain the gravy’s smooth texture.

This recipe was crafted with care by tinsuf, bringing you accessible, richly flavored dishes designed for everyday cooking and shared moments around the table.

Fried Chicken Gizzards

 

Southern Fried Chicken Gizzards

Ingredients:

1 pound chicken gizzards

1 cup buttermilk

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Salt and pepper to taste

Oil for frying

Directions:

Rinse chicken gizzards under cold water and pat dry

Place gizzards in a bowl or zip-top bag, pour in buttermilk, and soak at least 1 hour or overnight for extra tenderness

In a separate bowl, mix flour, garlic powder, onion powder, paprika, salt, and pepper

Heat oil in a deep skillet about 1 inch deep over medium heat until shimmering

Remove gizzards from buttermilk, letting excess drip off, then coat in seasoned flour

Carefully fry gizzards in hot oil until golden brown and cooked through, about 5–7 minutes, turning occasionally

Drain on paper towels and serve hot

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4

Shrimp and Cod in Creamy Garlic Sauce

 

Shrimp and Cod in Creamy Garlic Sauce

Introduction

Shrimp and Cod in Creamy Garlic Sauce is a luxurious yet comforting seafood dish that perfectly balances delicate flavors with rich creaminess. The combination of tender cod and juicy shrimp simmered in a velvety garlic-infused sauce creates a meal that feels indulgent yet wholesome. Ideal for weeknight dinners or special occasions, this recipe celebrates the natural sweetness of seafood while offering restaurant-quality depth in every bite.

Origin and Cultural Significance

This dish draws inspiration from coastal European cuisines — particularly French and Mediterranean traditions — where seafood and cream sauces are culinary staples. Similar dishes can be found in Provençal cooking, where seafood is combined with garlic, cream, and wine to highlight local catch. It embodies the connection between sea and table, showcasing how simple, fresh ingredients can be elevated into gourmet comfort food.

Ingredients and Quantities

SERVES 4

• Shrimp (peeled and deveined): 300 g (about 10 oz)
• Cod fillets (boneless, skinless): 400 g (about 14 oz), cut into chunks
• Butter: 2 tablespoons
• Olive oil: 1 tablespoon
• Garlic (minced): 4 cloves
• Shallot or small onion (finely chopped): 1
• Heavy cream: 1 cup (240 ml)
• White wine or seafood stock: ½ cup (120 ml)
• Lemon juice: 1 tablespoon
• Fresh parsley (chopped): 2 tablespoons
• Salt and black pepper: to taste
• Parmesan cheese (optional): 2 tablespoons, grated

Optional Additions

• Spinach or kale: for extra nutrition and color
• Cherry tomatoes: for a sweet, tangy balance
• Chili flakes: to add a gentle kick
• Mushrooms: to bring earthiness to the creamy base
• Linguine or rice: for serving the sauce as a complete meal

Tips for Success

1. Do not overcook seafood — shrimp and cod cook quickly; remove from heat once opaque and flaky.
2. Use fresh garlic, not powdered, for the best aroma and flavor depth.
3. Deglaze the pan with wine or stock to capture all the browned flavor bits.
4. Simmer gently — avoid boiling the cream sauce to prevent curdling.
5. Balance with acid — a squeeze of lemon brightens the dish and keeps it from feeling too heavy.

Instructions

1. Prepare the seafood:
   Pat shrimp and cod dry with paper towels. Season lightly with salt and pepper.
2. Cook the aromatics:
   Heat butter and olive oil in a skillet over medium heat. Add shallot and sauté until soft and fragrant. Stir in minced garlic and cook for 30 seconds.
3. Add liquid base:
   Pour in the white wine (or seafood stock) and let it simmer for 2–3 minutes to reduce slightly.
4. Add the cream:
   Stir in the heavy cream and bring to a gentle simmer. Cook until the sauce begins to thicken slightly (3–4 minutes).
5. Cook the seafood:
   Add cod chunks first and cook for 3–4 minutes. Then add shrimp and cook another 2–3 minutes, until shrimp turn pink and cod flakes easily.
6. Finish the dish:
   Add lemon juice, chopped parsley, and a sprinkle of Parmesan if desired. Adjust seasoning with salt and pepper.
7. Serve immediately:
   Serve hot over rice, pasta, or with crusty bread to soak up the sauce

Description

The finished dish features flaky, tender cod and juicy shrimp bathed in a creamy, garlicky sauce with a hint of citrus and herbs. The sauce is rich yet balanced — buttery, fragrant, and irresistibly smooth. Every bite brings a harmony of textures and flavors: mild sweetness from the seafood, savory depth from garlic and cream, and freshness from parsley and lemon.

CROCKPOT BEEFY POTATO TACO CASSEROLE

 

CROCKPOT BEEFY POTATO TACO CASSEROLE

Ingredients:

1 lb ground beef

2 cloves garlic minced

1 oz packet taco seasoning

10.5 oz cheddar cheese soup

4 cups potatoes sliced

2 cups shredded cheddar cheese

1 cup beef broth

Instructions:

Brown your ground beef with garlic and drain

Place your potato slices in the bottom of a slightly greased 6-quart crock pot

Spread your ground beef evenly on top of your potatoes

Sprinkle your taco seasoning on top of everything

Spoon your soup evenly on top

Sprinkle your cheese evenly across the top of the everything

Gently pour your beef broth evenly around your crock pot

Cover and cook on low for 4-5 hours or high for 2-2.5 hours

If desired and using a oven safe crock, place in broiler on high for approximately 90 seconds to brown cheese on top

Let it cool for 10-15 minutes before serving.

Parmesan Baked Potatoes - Don't LOSE this Recipe.

     Parmesan Baked Potatoes            - Don't LOSE this Recipe.

 Ingredients

4 medium-sized russet potatoes, peeled and cut into wedges

2 tablespoons olive oil

½ cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Optional: dried herbs such as thyme, rosemary, or oregano

Instructions
Start by preheating your oven to 400°F (200°C). This will ensure the potatoes bake evenly and become crispy. While the oven is heating up, wash and peel the potatoes.

After peeling, cut the potatoes into wedges to ensure they cook thoroughly. The wedges should be uniform in size to promote even baking.

In a large mixing bowl, add the potato wedges and drizzle them with olive oil. Toss the potatoes gently to coat them evenly in oil, ensuring each wedge is well covered.

Next, combine the garlic powder, onion powder, salt, and pepper in a small bowl, then sprinkle the seasoning mix over the oiled potatoes. Toss the potatoes again to distribute the seasoning evenly.

Now, sprinkle the grated Parmesan cheese over the potatoes. Use your hands or a spoon to press the cheese gently into the potatoes, making sure it sticks to the surface.

This will help create that crispy, cheesy crust when the potatoes bake. Lay the seasoned potato wedges in a single layer on a baking sheet, ensuring they’re not overlapping, so they cook evenly.

Place the baking sheet in the preheated oven and bake the potatoes for 30-40 minutes, or until they are golden brown and crispy.

Halfway through the baking time, flip the potato wedges to ensure they cook on both sides. Keep an eye on the potatoes as baking times may vary depending on the size of the wedges.

Once the potatoes are crispy and golden, remove them from the oven. If desired, sprinkle freshly chopped parsley on top for an extra burst of color and freshness.

Serve the Parmesan baked potatoes hot with your favorite dipping sauce or as a side dish to any meal.

Mediterranean quesadillas with spinach feta mozzarella and red onion

 

Mediterranean quesadillas with spinach feta mozzarella and red onion

Ingredients

For the Filling:

1½ cups baby spinach (roughly chopped)

½ small red onion, thinly sliced

½ cup crumbled feta cheese

¾ cup shredded mozzarella cheese (or a mix of mozzarella + provolone)

1 tbsp olive oil

½ tsp dried oregano or Italian herbs

Pinch of black pepper

Optional: 1 tbsp chopped sun-dried tomatoes or olives for extra Mediterranean flavor

For the Quesadillas:

4 medium flour or whole wheat tortillas (8-inch)

1 tbsp olive oil

For Serving (optional):

Greek yogurt or tzatziki sauce

Fresh lemon wedges

Fresh parsley or basil, chopped

Instructions

1. Prepare the Filling

1. Heat 1 tbsp olive oil in a skillet over medium heat.

2. Add sliced red onion and sauté for 2–3 minutes until slightly softened.

3. Add spinach and cook for 1 minute, just until wilted.

4. Remove from heat and stir in feta, mozzarella, oregano, and pepper.

5. Mix well — the warm veggies will start to soften the cheeses slightly.

2. Assemble the Quesadillas

1. Place one tortilla on a flat surface.

2. Spread half of the filling evenly over it, leaving a small border around the edges.

3. Top with another tortilla to form a sandwich.

4. Repeat with remaining ingredients to make the second quesadilla.

3. Cook the Quesadillas

1. Heat a nonstick pan or skillet over medium heat and brush lightly with olive oil .

2. Place a quesadilla in the pan and cook for 2–3 minutes per side, pressing gently with a spatula, until golden brown and crisp.

3. Remove and let rest for a minute before cutting into wedges.

4. Repeat with the second quesadilla.

4. Serve

Slice into triangles and serve warm with a dollop of Greek yogurt or tzatziki.

Garnish with fresh herbs and a squeeze of lemon juice for extra brightness.

Classic Aussie Rice Salad

 Classic Aussie Rice Salad: Colourful, Crunchy, Creamy Summer Favourite! perfect for BBQs, picnics, Christmas lunch and every Aussie gathering! 

Ingredients:

Salad Base:

- 3 cups cooked long-grain rice, cooled completely

- 1 cup corn kernels (fresh, tinned or thawed frozen)

- 1 cup diced pineapple (fresh or tinned, drained)

- ½ cup red capsicum, finely diced

- ½ cup celery, finely diced

- ¼ cup spring onion, sliced

- ¼ cup sultanas

- 2 tbsp chopped parsley

- ¼ cup toasted slivered almonds or cashews (optional)

Creamy Dressing:

- 1 cup whole-egg mayonnaise

- 1 tbsp Dijon mustard

- 2 tbsp lemon juice or white vinegar

- 1 tbsp mango chutney (optional, for sweetness)

- Salt and pepper, to taste

Optional Add-Ins:

- ½ cup peas

- ½ cup grated carrot

- 1 diced apple (for extra crunch)

- 1 tsp curry powder (for curried rice salad twist)

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Directions:

1️⃣ Cook + cool rice:

1. Cook rice according to packet directions.

2. Spread onto a tray to cool completely - prevents the salad going mushy.

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2️⃣ Make the dressing:

3. Whisk mayo, mustard, lemon/vinegar, chutney, salt and pepper until smooth.

4. Taste and adjust - tangy is best!

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3️⃣ Build the salad:

5. In a large bowl combine cooled rice, corn, pineapple, capsicum, celery, spring onion, sultanas and parsley.

6. Add nuts or peas if using.

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4️⃣ Dress + chill:

7. Pour dressing over salad and mix gently to coat every grain.

8. Chill 1–2 hours (or overnight) to let flavours develop.

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To serve:

A bright, creamy, fruity salad - perfect with BBQ meat, prawns, ham, chicken or Christmas platters!

Classic Egg Salad Recipe

 Classic Egg Salad Recipe 

Creamy, flavorful, and perfectly simple — this **Classic Egg Salad** is a timeless favorite that’s delicious on toast, in sandwiches, or straight from the bowl! 

**You’ll need:**

Hard-boiled eggs, mayonnaise, Dijon mustard, salt, pepper, celery (optional), green onions or chives, and a pinch of paprika or dill for extra flavor.

**To make it:**

1️⃣ **Boil the eggs:** Place eggs in a pot, cover with cold water, and bring to a boil. Turn off the heat, cover, and let sit for 10–12 minutes. Cool in ice water and peel.

2️⃣ **Chop the eggs:** Roughly chop the eggs and add them to a mixing bowl.

3️⃣ **Mix the dressing:** Stir together mayonnaise, Dijon mustard, salt, pepper, and any seasonings you like.

4️⃣ **Combine:** Add the dressing to the chopped eggs along with celery or green onions. Mix gently until creamy.

5️⃣ **Serve:** Chill before serving on toast, croissants, or crisp lettuce leaves.

Simple, creamy, and perfectly balanced — this egg salad is a comfort classic that never goes out of style! 

Oven-Baked Cabbage Burgers

 Oven-Baked Cabbage Burgers

Ingredients:

1 head green cabbage, cut into 1-inch slices (makes ~4 rounds)

1 lb lean ground beef

½ cup tomato sauce or ketchup

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

½ tsp salt

½ tsp black pepper

½ tsp red chili flakes

1 tsp grated garlic

½ cup chopped green onion

½ cup chopped fresh parsley

1 tbsp olive oil (for brushing cabbage)

Instructions:

Preheat oven to 400ºF (200ºC). Arrange cabbage slices on a baking sheet, brush lightly with olive oil, and season with salt and pepper. Roast for 10 minutes.

In a bowl, mix ground beef with garlic, green onion, parsley, red chili flakes, half the cheese, salt, and pepper. Form into 4 patties.

Top each cabbage slice with 1 tbsp tomato sauce, a beef patty, and remaining cheese.

Bake for 10–12 minutes, or until patties are cooked through and cheese is melted. Serve hot.

Nutrition (per serving, makes 4):Oven-Baked Cabbage Burgers

Ingredients:

1 head green cabbage, cut into 1-inch slices (makes ~4 rounds)

1 lb lean ground beef

½ cup tomato sauce or ketchup

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

½ tsp salt

½ tsp black pepper

½ tsp red chili flakes

1 tsp grated garlic

½ cup chopped green onion

½ cup chopped fresh parsley

1 tbsp olive oil (for brushing cabbage)

Instructions:

Preheat oven to 400ºF (200ºC). Arrange cabbage slices on a baking sheet, brush lightly with olive oil, and season with salt and pepper. Roast for 10 minutes.

In a bowl, mix ground beef with garlic, green onion, parsley, red chili flakes, half the cheese, salt, and pepper. Form into 4 patties.

Top each cabbage slice with 1 tbsp tomato sauce, a beef patty, and remaining cheese.

Bake for 10–12 minutes, or until patties are cooked through and cheese is melted. Serve hot.

Nutrition (per serving, makes 4):