Simple Middle Eastern Salad
1/2 large head of cabbage, cored and shredded
2 large tomatoes, diced
1 large onion, diced
1 English cucumber, diced (optional)
1/2 cup bottled lemon juice
1/4 cup EVOO
Salt, pepper, cayenne to taste
2 tbsp crushed dried mint
Basically, put everything in a large bowl and toss. Great paired with rice & lentils, or served next to broiled chicken legs or a good salmon fillet.
Quick Pierogie Dinner
1 pack Mrs. T's pierogies (your choice of flavor)
1 pack Hebrew National franks, sliced on the bias
1/2 head cabbage, cored and shredded
2 tbsp butter, divided
In a large pot of boiling water, cook pierogies according to directions, drain. Melt 1 tbsp butter in a large skillet, add cabbage and cover until wilted. Move to a large platter and keep warm. Melt 1 tbsp butter in skillet, add pierogies and franks. Cook until browned. Serve over cabbage.
1 head cabbage
8 oz. package egg noodles
1 large onion, chopped
4 tbsp butter
Salt & pepper to taste
Shred cabbage and boil in a little water for about 6 minutes. Cook noodles until soft. Drain. Brown onion in 4 tablespoons butter. Mix all ingredients together. Season with salt and pepper.
Cabbage is also a wonderful addition to beef vegetable soup. At $0.50/lb, it's a bargain that can't be beat!
Have you hugged your cabbage today?