Romen Noodle Cabbage Salad Monday, Nov 12 2012 

This is one of my husband’s favourite salad. It’s pretty, a bit fancy, and easy to make! 🙂  When making this, add the dressing and noodles just before serving. As it sits, the noodles become soft. It’s best when crunchy, but leftovers never go to waste around here! 🙂

 

Romen Noodle Cabbage Salad

1 bag cabbage mix (I make my own: approximately 6 cups of chopped green and purple cabbage, and carrots)
2 bunches of green onions
1/2 cup slivered almonds (toasted 7-8 min. at 375F)
1/2 cup sunflower seeds
2 packages chicken Roman Noodles*, broken into small pieces
3/4 cup oil
1/2 cup sugar
1/3 cup vinegar
2 packages seasoning mix from noodles*

Toss first four ingredients together.

Mix oil, sugar, vinegar and seasoning packages together, pour over the first 4 ingredients and mix well.

 

*I stay away from MSG, which is included in roman noodle packages. So I use other plain minute noodles available in grocery stores, and use a Tbsp MSG-free chicken bouillon instead of the seasoning mix.

Secret Recipe Club: Coleslaw Monday, Sep 24 2012 

It’s Secret Recipe Club time again!! I always look forward to seeing which blog I’ll be assigned to. This month was a new experience! I was assigned to New Yorker by Heart which is a blog all in Dutch. I speak French, not Dutch, but thanks to google translate, I was able to browse around and find a yummy recipe. 🙂

I had some cabbage in the fridge and decided on the Coleslaw recipe, which looked yummy! And yup, we sure enjoyed it! 🙂  Thanks, New Yorker by Heart!

Coleslaw

6-7 cups coleslaw mix: red and white cabbage (finely chopped), and carrots (coarsely grated)

Dressing: 
2 1/2 Tbsp mayonnaise
2 Tbsp sugar
salt and pepper, to taste
2 tsp mustard
3/4 cup oil
1/4 cup vinegar

Combine mayonnaise, mustard, salt, pepper and sugar together. Whisk oil and vinegar in – until dressing is smooth.

Pour dressing over coleslaw and mix well. Cover and refrigerate for at least 4hrs (or, if you’re like me, it still tastes good done last minute!!!) 🙂

 

 

 

 

Layered Cabbage Rolls Wednesday, Nov 16 2011 

I almost forgot to post this recipe this fall! Thanks so much to my friend Ashley for reminding me about it! I’ve been a bit overwhelmed with life lately, and just not getting around to posting my recipes as much. How could I forget this one though?! I love it! My aunt made it for us when we visited her in Quebec in May. When I finally got around to making it for my own family in September, I wondered why it took me so long! So yummy. 🙂

Layered Cabbage Rolls

2 ¼ lb ground beef
1 ½ onions, chopped
3 cloves garlic
3 tsp oregano
2 ¼ tsp dry mustard
1 ½ tsp celery salt
¾ cup rice, uncooked*
1 ½ can diced tomatoes (19oz ea)
1 ½ cups chicken broth
12 cups chopped cabbage
Cheese, if desired

Cook together meat, onions, garlic, spices and tomatoes. In large casserole dish, layer cabbage, meat mixture and rice (2 layers each). Pour broth over it all. Bake 1.5-2hrs at 350F, or until rice is done. If you want, add cheese to top of casserole in the last 30min of cooking.

* The type of rice you use will affect how long it takes to cook this casserole. If you want it to cook faster, use minute rice or partially cook your rice first. You’d probably want to reduce the amount of liquid a bit if you do that. I used brown basmati rice.

Red Ribbons and Green Pearls Monday, Oct 17 2011 

This salad is called Red Ribbons and Green Pearls, from Kraft’s What’s Cooking magazine. In plain words though, it’s a delicious red cabbage and green peas salad. 🙂  Looks so pretty, tastes great, and is a nice variation to typical salads! The recipe is available here on their site.

Red Ribbons and Green Pearls

1/2 cup Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing*
3 cups shredded red cabbage
3 cups frozen peas, thawed, drained
1/2 cup bacon bits
1/4 cup 100% Parmesan Shredded Cheese

Heat dressing in large skillet on medium-high heat. Add cabbage; cook 3 to 4 min. or until crisp-tender, stirring frequently. Add peas; cook and stir 2 min. or until heated through. Stir in bacon. Spoon into serving dish; top with cheese.

NOTE: You know what’s funny? I’m typing these directions and realized that I never read them when I made our salad! All I did was look at the ingredients, and mix it together. Raw, uncooked, and we ate it that way. It was delicious! It would have its own unique taste if cooked according to these directions. So try it either way, you’ll probably be pleased! 😉

*I used our homemade Voeller dressing.

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