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


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


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.

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This is linked to Friday Food

Soy Broth with Noodles

Mark Bittman has become my secret friend or at least, his books and recipes have done that. I have not been disappointed with any recipe, I have made because, he allows so much freedom to make each recipe your own.

Soy Broth with Noodles

The Minimalist: From a Simple Base, Endless Possibilities (March 25, 2009)   adapted

1/3 cup soy sauce, more to taste

1/3 cup ketchup or 3 tablespoons tomato paste and a pinch of sugar

1 tablespoon rice wine vinegar, more to taste

A few drops dark sesame oil (optional) (I used.)

A squirt of sriracha or other sauce, or a dried red chili to taste (optional)

1 scallion, chopped

1 pound egg noodles

Bring a large pot of water to a boil and salt it.

In a smaller pot, bring 6 cups of water to a boil.  Reduce heat so that it simmers, steadily.

Add to the smaller pot, soy sauce, ketchup, vinegar, sesame oil if using and sriracha or chili, along with a pinch of salt. Stir and let simmer.

Add egg noodles to large pot.  Cook according to package directions.

Taste broth and add more soy, salt, vinegar or heat as you like.

In the last three minutes, add scallions to broth.

Divide noodles into bowls and pour hot broth over all.

Yield: 4 servings.

Noodles Romanoff Not

Tonight, I threw out my menu plan for the week. I walked in the door, after work and all I could think of was noodles.  Thai noodles, Fettuccine Alfredo, Spaghetti and Meatballs, Pasta with Broccoli, Stuffed Shells.  Yes, we had pasta for dinner.

My initial plan was to make Noodles Romanoff and you will see elements of the dish but the results are based on my, “take a little of this and a little of that” and there is dinner.  Fortunately, I had plenty of cheese, sour cream, Ricotta, cream cheese and most important, smoked salmon.  I also had fettuccine.

An aside:  I discoved a pizza flavored cheese that I have added to many dishes and it is good.  I did not use it, in this.

I had the makings of a nice salad to go with it, greens, tomato, yellow pepper, dressing and feta cheese.  This is a good mix.

Noodles Romanoff, Not……..

8 ounces fettuccine  (gluten-free)

1 tablespoon olive oil

1 onion, chopped

1/4 pound of lox (smoked salmon)

3/4 cup sour cream (low-fat)

3/4 whipped cream cheese (low-fat)

2 teaspoons Worcestershire sauce

2 drops of Cayenne (liquid form)

1/2 teaspoon salt

1 tablespoon chives

1/2 cup cream

1/4 cup water from drained noodles


Cook noodles, according to directions.  Drain, keeping some of the water that the pasta was cooked in.

In a medium skillet, in one tablespoon olive oil, lightly brown onions and smoked salmon.

In a medium bowl, mix sour cream, cream cheese, cream, chives, Cayenne, Worcestershire,  and salt.  Mix together.

Add salmon and onions to cheese mixture.

Add pasta and mix together.  That is all.  You are ready to serve your Noodles Romanoff  Not.

I served this with a salad but it would go well with broccoli or spinach or green beans.

This is linked to WanderFood Wednesday  Meatless Mondays

Chinese Noodles with Hot Peanut Sauce

Seeing a recipe, like the one below, is similar to putting a red cape in front of a bull.  I jump right in to play and it is a lot less gory.  Having a package of fresh Chinese noodles in my refrigerator, this was a no brainer and I made a dish that could be served both as a salad or as a side.  Yum.

Chinese Noodles with Peanut Sauce (adapted)

Ingredients for Noodles:
1 pound package Chinese  noodles
2 tablespoons toasted sesame oil

Method:  Boil noodles 3 minutes or according to directions. Shake to drain. Rinse. Put in bowl and add oil. Toss to coat. Cover and cool.

Ingredients for Peanut Sauce:

1/2 cup smooth peanut butter

3-4 tablespoons dark sesame oil
1/2 teaspoon salt
4 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons  red wine vinegar
1/4 cup cold water
2 teaspoons hot chili sauce

Method:  In large bowl, combine peanut butter and oil, stirring constantly until smooth. Gradually stir in sesame oil, salt, sugar, soy, vinegar, water, and chili. Pour sauce on noodles, stir gently and taste for seasoning. Add more chili if preferred. Cover and refrigerate for at least an hour.

This is linked to Friday Food                   Sunday Supper Stumble                   Melt in Your Mouth Mondays               My Meatless Mondays 

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