Preheat to 450°F. LIne a 9’ x 13” baking pan with parchment paper.
Place the cabbage, chopped ginger, and onion in the baking pan. Drizzle with olive oil and season with salt and pepper to taste; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until slightly tender.
In the meantime, combine the garlic, honey, soy sauce, sweet chili sauce and sesame oil to make a sauce. Dry shrimp with paper towels and place in a bowl. Toss with 2 tablespoons sauce. Set aside to marinate, stirring occasionally, at least 10 minutes. Reserve remaining sauce.
When cabbage is done roasting, remove the pan from the oven, leaving the oven on. Push cabbage to one side of the pan and lay shrimp on the other side of the pan in a single layer. Discard any leftover marinade.
Roast 5 to 7 minutes, or until the shrimp are opaque and cooked through. Remove from the oven. Stir the roasted shrimp and cabbage to combine.
Serve the roasted shrimp and cabbage with the cooked rice. Top with the reserved sauce.
2 servings, 410 calories per serving
Hack: Shrimp can be purchased individually from the seafood counter at most grocery stores. Alternately, it can be purchased frozen in larger portions if you wish to keep some on hand. Thaw needed amounts before cooking.
Hack: Shrimp can be thawed overnight in the refrigerator. It can be thawed more quickly by placing it in a sealable bag and submerging in a bath of cold water for about an hour.
Hack: Do you know that you can freeze fresh ginger root? Grating it in it’s frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place in a sealed freezer bag or container and pop it in the freezer.
Hack: Place any leftover rice while still warm (to retain moisture) in serving size containers and freeze for future use.
Using kitchen shears or a sharp knife, cut bacon into small pieces. Slice sausage into ½” rounds. Cook bacon and sausage in a skillet over medium heat until the sausage is brown and bacon is crispy, 20-25 minutes, stirring frequently. Remove from pan, leaving drippings, and set aside.
Slice peppers and onion. Add to pan and cook until peppers are tender and onions are translucent 10-12 minutes. Stir in garlic, cajun seasoning and black pepper.
Coarsely chop cabbage into 1” squares. Add to the pan with peppers and onions. Cover and cook for 5 minutes. If cabbage does not fit in the pan, cover the pan and allow the cabbage to cook down before adding more cabbage.
Add sausage and bacon. Cover and cook until cabbage is tender.
Heavy olive oil in a large heavy skillet or pan over medium-high heat.
Dry stew beef on paper towels and add to hot oil. Brown on all sides and remove from pan.
Add onion and mushroom to the pan. Saute until softened, about 5 minutes.
Push ingredients to the sides of the pan to make a well in the center. Add garlic to well and saute until fragrant, about 1 minute.
Add beef back to the pan, as well as water and Worcestershire sauce. Bring to simmer, cover and turn heat to low. Simmer for 2½ hours.
Remove from heat and allow to cool slightly.
Stir in 1 cup cream, pepper, and horseradish.
Heat 4 quarts of water to boiling. Add angel hair and cook for 4 minutes or until “al dente”. Drain well but don’t rinse.
Toss pasta with beef mixture and pour into an 8-cup covered casserole dish.
Melt butter in a small saucepan. Stir in flour and bring to simmer, stirring constantly. Stir in the remaining cream and bring back to a simmer, stirring constantly. Remove from heat and add cheeses, stirring until they are melted.
Spread cheese sauce over the top of the beef and pasta mixture. Cover and bake in a preheated 350℉ oven for 20 minutes. Remove cover and bake for 10 minutes or until it reaches an internal temperature of 160℉.
Let the casserole rest for 10 minutes before serving.
Hack: One 4 oz can of mushrooms can replace the fresh mushrooms in this recipe.
Hack: Leftovers can be stored in the refrigerator for up to 5 days. Alternately, seal serving-sized portions in freezer-safe containers and store them in the freezer for up to 3 months.