Noodles and Cabbage

I hope, I have not already posted a noodles and cabbage recipe.  I love it and make it often.  I made it for the holiday.  I think, this is based on a Hungarian recipe.  I remember it, from my childhood.  My mother made this and it was one of her more festive dishes.  She was a plain cook, meat and potatoes and always a green vegetable.  When I was a child, we ate our green vegetables plain and Mom did not try to disguise them.  For some reason, we understood, we eat the food, put in front of us.  This was a special dish for us and I have fond memories of it.

Despite my love for this, I did add some broccoli slaw and added a new dimension to the dish.

Noodles and Cabbage

Ingredients

1 1/2 cup broccoli slaw (carrots included)

1 16 ounce bag shredded white or green cabbage

1 1/2 cups gluten-free brown rice spaghetti

1 large onion, diced

1 tablespoon black pepper

1/4 cup brown sugar

2 tablespoons olive oil

Directions:

Heat olive oil in pan over med high heat.

Saute onions till golden brown, 5-10 minutes.

Add cabbage and cook till soft, 10 minutes.  Stir occasionally.

Add broccoli slaw and cook for another 5 minutes.

Mix in noodles .

Season with black pepper and if you use salt, add to taste.

Cook 2 minutes or until heated through.

This is linked to Friday Food

Asian Cabbage Salad with Sesame Seeds

There are certain blogs, I go back to time and again, knowing I will find a recipe that appears as perfect for what I am looking for. Kalyn’s Kitchen is one of these.  Kalyn’s recipes are clear and she includes those little tips that make all the difference.  When I was looking up cabbage recipes and saw that Kalyn had some, I clicked over and found this delicious recipe.
Asian Cabbage Salad with Sesame Seeds  Adapted from Kalyn’s Kitchen -  a place to find terrific recipes

Asian Cabbage Salad with Sesame Seeds
(Makes about 4 servings, recipe adapted from the original South Beach Diet Book.)

Ingredients:
1 bag shredded cabbage (16 ounces)
2 tablespoons sesame seeds, toasted
2 tablespoons peanuts (or more)

Dressing Ingredients:
2 T rice vinegar (don’t use seasoned vinegar, which contains sugar)
1 T sesame oil
1 T honey
1/8 tsp. hot sauce
1/8 tsp. grated ginger

Instructions:
 Mix rice vinegar, sesame oil, honey, hot sauce and ginger in a small jar and shake to combine. (Can also whisk together in a bowl.)

Toast sesame seeds about 1 minute in a small dry pan, until they start to be fragrant and slightly browned.

Put cabbage  into mixing bowl, toss well with dressing, arrange on individual serving plates and sprinkle with sesame seeds and peanuts.

This is linked  to Whole Food Wednesdays    

Cozy Home Party

Spiced Indian Cabbage

I know that some people don’t like cabbage and it is hard for me to understand.  I love cabbage and use it in many ways and each recipe seems better than the last one.  I am sharing this one, in the hopes, it might appeal to you.  I modified some of the ingredients.  Indian cooking, can be a challenge, when I don’t have everything in the cupboard or I can’t locate it, in the stores with kosher certification.

The Constitution gives us many freedoms such as freedom of the Press, Religion, Petition, etc.  I have my “Cooking Bill of Rights” freedom which is Freedom of Ingredients.  My guess is that many cooks use this freedom and sometimes it ends with a Mexican recipe instead of a Polish one or something as American as can be although it was meant to be Japanese.  That is part of the fun of cooking.  It also makes the recipe our own.  Saying that, this recipe comes from Food.com

Spiced Indian Cabbage  (adapted)

Ingredients

• 2 cups chopped cabbage
• 1/4 teaspoon chili powder
  
• 1/4 teaspoon dried mustard
  
• 1/4 teaspoon cumin
  
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon Indian curry
  
• 1/2 teaspoon ginger, grated
  
• 1/4 teaspoon garlic powder
  
• 1 cup chopped onions
• 1 tablespoon oil
  

Directions

1. Heat the oil.
2. Add the cumin, mustard ,ginger, garlic, chili powder  and onions.
3. Cook till the onions are a little soft.
4. Add the cabbage.
5. Add turmeric powder.
6. Cook till the consistency which you like your cabbage to be cooked.

This is linked to Scrumptious Sunday Link Party  

Inspire me Monday  

Five Dollar Dinner Challenge

Passover Cabbage Potato Cakes

I decided to audition a few recipes before the holiday.  Since, I printed this up, a few weeks ago, and have kept looking at it, saying, “I must make this,” I decided to do just that.  This is a good recipe to multi-task.  While the potatoes cook, chop and brown your vegetable. Everything can come together, at about the same time, in that way.  These were a success and I am going to make them in smaller tins for my grandchildren.  I think, they will enjoy, their own little potato cabbage cakes.

Passover Cabbage Potato Cakes

Ingredients:

1 cup cabbage, shredded and then chopped smaller

3 potatoes, peeled and boiled and mashed

2 carrots, peeled and diced

1 large onion, diced

1 egg

1 tablespoon olive oil

salt and pepper to taste

1/3 cup potato starch

1/2 teaspoon baking powder

Method:

Preheat oven to 375 degrees F.

Spray muffin tins with cooking oil.

Chop onions and carrots in a food processor.  I used my mini processor from my immersion blender to get small pieces, not as tiny as in my full sized food processor.  If you do not have this option, I suggest, chopping by hand.

Peel potatoes and cut into quarters.  Place in a boiling pot of water. (carefully)  Cook for 15 – 20 minutes until soft enough to mash.

While potatoes are cooking, heat olive oil in skillet and saute onions and carrots until onions are softened.

Add cabbage to carrots and onions.

Drain potatoes and mash.  Add other vegetables to potatoes.

Add dry ingredients and mix into potatoes.  Add wet ingredients and mix well.  Add eggs and oil and combine with potato mixture.  Add salt and pepper and mix in.

Using a quarter cup, scoop the potato mixture into the muffin tins.  Top with a little chopped parsley.

Bake for 25 minutes until lightly browned.

I think, you will really enjoy these.

This is linked to Real Food Wednesdays   Cast Party Wednesday – Link Party #34     Pennywise Platter

Patty’s Pasta

This recipe seems to fit my expectations of  Guy Fieri.  It has  an edge to it.  I think it is the horseradish.  Since, I can’t cook meat and dairy together, I had to make the decision whether to make this with the corned beef or cheese.  In truth, the corned beef had a lot more appeal, especially for a change of pace, but practically, I had cheese and did not have corned beef, so gushy cheese came out the winner or perhaps, we came out the winners.   I used about half of the cheese called for and it oozed cheese, anyway.

Patty’s Pasta  (adapted from Guy Fieri)

Ingredients

• 2 tablespoons butter, unsalted

• 1 tablespoon canola oil

• 1/2 cup small diced carrots

• 1 1/2 cups diced cabbage

• 1 tablespoon minced shallots

• dash of  black pepper

• 1/4 cup white wine

• 1 cups heavy cream

• 1  cup  milk

• 1 tablespoon Dijon mustard

• 1 teaspoon whole-grain mustard

• 1 tablespoon prepared horseradish

• 2 cups grated  Cheddar 

• 3/4 cup fresh peas, or frozen

• 1 pound cooked spaghetti (I used brown rice pasta)

• 1/4 cup grated Parmesan

Directions

In a large saute pan over medium-high heat, add the butter and 1 tablespoon canola oil. Add the carrotsand cabbage and saute until they are just tender and the cabbage is starting to caramelize, about 20 minutes.

Stir in the shallots and saute 3 to 4 minutes longer. Add  black pepper.

 Deglaze the pan with the white wine. Add in the cream,milk, the mustards and the horseradish. Let simmer until the sauce has tightened up a bit, about 5 minutes. Stir in the shredded cheese and adjust seasonings, as needed.

Stir in the peas and the pasta, then transfer into a serving dish. Serve immediately garnished with the Parmesan.

This is linked to Tuesdays At The Table  

• Traditional Mac and Cheese for these Cold Rainy Days (kosherblogger.wordpress.com)
• Pasta and Salmon Salad (bookcasefoodie.wordpress.com)
• Butternut Squash Mac and Cheese with Sage and Gingersnap-Pecan Crust (thedailymeal.com)
• Easy Fettuccine Alfredo (bookcasefoodie.wordpress.com)
• Penne Rigate Macaroni and Cheeses (bookcasefoodie.wordpress.com)
• Carroty Mac and Cheese Recipe (thedailymeal.com)

   Gluten Free Wednesdays                       It’s A Keeper Thursdays                             Tasty Thursdays

Full Plate Thursdays                    The Gallery of Favorites

Creamy Cabbage and Noodles

Cabbage has been popular in my family for years.  Even as a child, I remember cabbage, onions and noodles with some brown sugar and a good shake of black pepper.  Cole slaw also was popular.  It seemed, no matter where we went, there was cole slaw, potato salad and macaroni salad which is why, at least macaroni salad is not made often, in my kitchen.

I added smoked salmon to this dish.   It is tasty without it but the pieces of salmon give it a spark.  I admit, I add smoked salmon (lox) to many dishes because it transforms the dishes.  Such an easy way to improve on the flavor of food.

Creamy Cabbage and Noodles

1/2 pound medium noodles

1 tablespoon olive oil

1 medium onion, chopped

1 bag of shredded cabbage

2 slices of smoked salmon

salt and pepper to taste

1 cup plain yogurt

Procedure

Cook noodles according to package directions.

Cook onion and cabbage in olive oil.  Onion should be lightly browned.

Add noodles & smoked salmon and  mix into vegetables.  Add yogurt and mix until integrated.

Season and cook until heated through.

Simply Delish Saturday       Slightly Indulgent Tuesdays    This week’s Cravings

Cabbage Kugel

A kugel is like a pudding but is made savory as well as sweet.  Examples of savory kugels are potato kugel, onion kugel, broccoli kugel and similar.  Sweet kugels are apple, noodle and rice kugels.   I think that most of them are drier than a pudding is but it is similar.  This cabbage kugel is almost like a custard and it is really great.  I took a taste and loved it.  I had to control my hand from putting the spoon back into the kugel.

Cabbage Kugel

Total Time: 1 hr

Servings: 6 servings

Ingredients

3 tablespoons olive oil

1 medium-size  head green cabbage (about 2 -/2 pounds), cored and thinly sliced

1 large  onion, finely chopped

1-1/2 cups  Rice milk

4   eggs, lightly beaten

1/2 cup potato chip crumbs (through a food processor) and 1/4 cup for topping

salt to taste

1/4 teaspoon  black pepper

Directions

Heat oven to 325 degrees F. Spray with cooking oil – 10-cup casserole dish.

Place oil in large pot. Add cabbage and onion; cook over medium heat until softened, about 20 minutes. Stir in Rice milk; bring to boiling. Lower heat to medium-low; simmer for 5 minutes. Remove pot from heat. Let cool slightly.

Gently stir in eggs. Add 1/2 cup potato chip crumbs with salt and pepper. Pour into prepared casserole dish. Dust top evenly with remaining crushed crackers.  Sprinkle a little sweet paprika on top for color.

Bake in 325 degrees F oven for 30 minutes or until heated through and top is golden brown.

Holiday link Party