Chinese Cabbage with Croutons

Chinese cabbage and croutons


2 1/8 cups chinese cabbage with young and tender leaves

1 cup canned corn

2/3 cup ham or smoked turkey or chicken

1/2 cup gouda or edam cheese

Dried crust of white bread or small sliced baggete

Mayonnaise to taste

Ground black pepper.


Finely chop the Chinese cabbage

Cut the ham into cubes or strips.

Coarsely grate the cheese

Combine cabbage, ham and cheese and add the canned corn.

Pepper to taste, add mayonnaise and mix.

Add the croutons just before serving

Kohlrabi Salad

Kohlrabi Salad


1 kohlrabi, small chop

1 Granny Smith apple, small chop

2 Tablespoons dried cranberries

2 Tablespoons pecans

¼ cup feta cheese

1 handful of Baby Arugula


2 Tablespoons honey

1 Tablespoon recd wine or apple cider vinegar

1 Tablespoon olive oil

1 Tablespoon of Dijon mustard

Pinch of salt and pepper to taste

Bacon-y Bok Choy

Bacon-y Bok Choy


  • 2 slices bacon, chopped
  • 1 small bunch bok choy, coarsley chopped
  • 1/2 small onion, sliced
  • red pepper flakes to taste
  • 1 Clove finely chopped garlic
  • salt to taste


  • Fry bacon in a large skillet over medium heat until crispy. Remove bacon and drain the fat, reserving one tablespoon of the grease in the skillet. Add the onion and red pepper flakes. Cook and stir over medium heat until the onions are starting to be tender.
  • Add the bok choy, and place a lid on the pan. Let cook for 3 to 5 minutes. Remove the lid; cook and stir until the bok choy is tender but still crunchy, about 2 minutes. Stir in the bacon and garlic, and season with salt. Serve piping hot!