Aunt Lorraines Cabbage Salad Food

HERBY CABBAGE SALAD

Steps:

• Stir together the oil, vinegar, mustard, shallots, 1/2 teaspoon salt and a few grinds of black pepper in a large salad bowl. Add the cabbage, parsley, chives, oregano and thyme and toss to coat. Let stand at least 15 minutes or refrigerate up to 24 hours before serving.

AUNT PEGGY AND UNCLE BILL'S STUFFED CABBAGE

Steps:

• Preheat oven to 350 degrees F.
• Bring a large pot of water to a boil. Insert a large fork into the bottom of the cabbage. Holding the fork place the cabbage into the boiling water for about 10 seconds. Remove from water and peel off the leaves. Place the leaves in a large bowl and set aside.
• Combine ground beef, uncooked rice, meatloaf seasoning, and eggs. Stir thoroughly; set aside.
• Remove cabbage leaves from the bowl and cut off white thick stem part. Line a large oven-safe 9 x 12 baking dish with the smaller inner white cabbage leaves.
• Place 2 tablespoons of meat mixture in the center of a leaf. Fold over sides and roll up. Repeat with remaining leaves and meat. Place cabbage rolls seam side down in cabbage leaf lined pan. Cover with chopped onions.
• In a small bowl, stir together pasta sauce and diced tomatoes. Pour over onions and cover pan with foil. Bake in preheated oven for 1 hour.
• Serve hot with sauce.

AUNT DOROTHY'S MARINATED CARROT SALAD

Steps:

• Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.
• In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy.
• In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.

NAPA CABBAGE NOODLE SALAD

Steps:

• Place the cabbage in a large bowl, cover, and place in the refrigerator to chill for 30 minutes. Heat the olive oil in a skillet over medium heat, and cook and stir the ramen noodles, sesame seeds, almonds until lightly browned; set aside to cool.
• Prepare the dressing by mixing the canola oil, soy sauce, sugar, balsamic and white vinegars in a blender until smooth.
• About 30 minutes before serving, toss the dressing and cabbage mixture together; chill. Just before serving, toss the noodle mixture with the cabbage mixture.

AUNT LORRAINE'S LINGUINI SALAD

Steps:

• Mix everything together in a big mixing bowl.
• Refrigerate for at least 4 hours before serving.
• ~NOTE~Best when refrigerated overnight!

AUNT LORRAINE'S CABBAGE SALAD

Steps:

• Chop cabbage, bell pepper and onion into medium chunks. Place veggies in blender and add enough water to cover. Process in blender until finely grated. (Note: if all veggies won't fit into blender at one time, process in batches.) Drain grated veggie mixture in colander and place in large bowl. To make dressing, combine sugar, Splenda, oil, vinegar, celery seed and salt in saucepan and bring to rolling boil. Remove from heat and pour over veggies. Mix well. May be eaten warm or cold and will stay fresh in refrigerator for up to three weeks.

SWEET AND TANGY CABBAGE SALAD WITH CANDIED WALNUTS

Steps:

• Preheat the oven to 250 degrees F.
• In a medium-sized saucepan, bring the water, sugar and walnuts to a boil. Boil for 1 minute, then drain the liquid from the walnuts. Reserve 2 tablespoons of the walnut syrup. Transfer the walnuts to a sheet pan lined with parchment paper and sprayed with cooking spray. Season the walnuts with salt, cayenne and smoked paprika. Bake for 15 minutes until toasted and dry. Remove from the oven and set aside to cool.
• In a large serving bowl, add the cabbage, romaine, bean sprouts, oranges, cherries and cheese. Top with the walnuts and toss with the desired amount of Lemon-Thyme Vinaigrette.
• In a medium bowl add the lemon juice, simple syrup, mustard and thyme. Whisk in the olive oil and season with salt and pepper.

AUNT ERNESTINE'S ORIENTAL SALAD

Steps:

• Shred cabbage.
• Toast sesame seeds and almonds.
• Break noodles uncooked into little pieces.
• Chopp green onions.
• Toss together.
• Mix dressing.
• Just before serving add dressing:.

AUNT GRACE'S NAPA SALAD

Steps:

• Chop the cabbage into bite sized pieces.
• Melt the butter.
• Add the broken up Ramen noodles to the melted butter.
• Stir in the mixed nuts.
• Saute the above ingredients over low heat stirring constantly until mixed and golden (be careful because it can burn quickly so make sure to watch it).
• To make the dressing:.
• Bring the oils, sugar, vinegar and soy sauce to a boil.
• Remove from heat.
• When ready to eat, add the noodle mixture and the dressing mixture to the chopped cabbage.
• Make sure that you don't mix it together too soon because the salad does not keep.
• No leftovers are allowed!

AUNT ELLA'S CABBAGE SALAD

Steps:

• Grate cabbage.
• Combine cabbage, green pepper, celery, garlic powder, celery seed, salt, and pepper. Let rest 5 minutes to begin to meld flavors and draw the juice out of the cabbage.
• Toss with oil and lemon juice.
• Refrigerate for at least an hour.
• Taste, and adjust flavors. It should be noticeably lemony but the garlic should be an undertone.
• Some cabbages are juicier than others so if the salad seems dry add more oil then check to see if more lemon is needed.
• Note -- Choose a young, green cabbage with a nice, dense head.
• Note -- Cabbage can be finely sliced instead of grating it. But I do not recommend pre-sliced, bagged cabbage/slaw mix because it is too dry.
• Note -- If necessary, it can be made 3-4 hours ahead of the meal.