• 1/3 cup olive oil
• 1 teaspoon minced fresh rosemary
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 2 ½ teaspoons finely grated lemon peel
• 1 teaspoons salt
• ½ teaspoon ground black pepper
• 1 medium head of cauliflower, trimmed, cut into small florets (about 3 cups)
• 2 cups black-eyed peas, drained
• 1 ½ c cabbage, thinly sliced crosswise
• 1 tablespoon chopped fresh chives
• 2 teaspoons chopped fresh parsley
• 1/2 cup crumbled feta cheese (about 3 ounces)
Combine oil and rosemary in small saucepan. Stir over medium heat just until fragrant, about 1 minute. Cool. [I actually did this in the microwave for about 30 seconds.]
Make vinaigrette: whisk lemon juice, vinegar, lemon peel, salt, and pepper in small bowl.
Blanche cauliflower and drain. Combine cauliflower, beans, cabbage, chives, parsley in a bowl large enough to allow for tossing with vinaigrette. Combine rosemary oil with vinaigrette; add to vegetables and toss to coat. Mix in cheese. Season salad with salt and pepper.
Archive for the ‘Cabbage’ Category
Cauliflower, Black-eyed Pea, and Feta Salad (courtesy of Christina Lachenmyer)
Sunday, July 18th, 2010Roasted Cabbage Wedges
Wednesday, April 28th, 20101 tea salt
1/4 tea pepper
1 tea sugar
1 head of cabbage
3 tbls olive oil
2 tea balsamic vinegar
Place oven rack in the upper middle positiona nd place a rimmed baking sheet on the rack and preheat the oven to 450 degrees. Combine dry ingredients in a bowl. Quarter cabbage thru core and then into 1 inch wedges. Brush wedges all over with oil and then sprinkle with salt mixture.
Arrange cabbage on hot baking sheet and roast for about 25 minutes, or until browned around the edges. Drizzle with vinegar. Serve.
Sausage Casserole
Thursday, April 22nd, 2010Layer into a casserole dish:
4-5 Potatoes, cubed
1 onion chopped
3 carrots, chopped
1/4 head of cabbage, shredded
In a large bowl mixed 1.5 lbs of loose sausage with one can of cream of mushroom soup and spread over the top of the veggies in casserole dish.
Bake 350 for one hour or until veggies are no longer crisp.
Hot and Sour Cabbage Soup
Friday, January 8th, 2010Directions
- Pour chicken stock into a large pot. Stir the crumbled ground pork into the stock, and simmer over medium heat until the pork is cooked through and no longer pink, about 15 minutes. Stir in the cabbage, bean sprouts, green onions, corn, mushrooms, ginger, garlic, vinegar, sesame oil, Szechwan sauce, soy sauce, and cayenne pepper, and cook 5 minutes more. Adjust seasonings to taste.