Chinese Cabbage Ramen Noodle Salad

March 1, 2013 by 2 Comments

Chinese Cabbage Ramen Noodle Salad

Can you believe it’s March already?  One of my favorite food events this month is St. Patrick’s Day.  I love homemade Corned Beef Brisket and Cabbage.  It’s been a tradition at our house for years, even though we’re not Irish.  We’re not Asian either, but I love Chinese Cabbage Ramen salad.  It’s another great way to make use of those great deals on cabbage you’ll see all month at the grocery store!  There are so many variations of this recipe.  How do you make it?

Frugal Tips:  Make use of produce that is in season or is being promoted for special event or holiday.  They usually are great deals, or even promoted as loss leaders.  Think of new, creative uses for them.

View the other Cabbage Recipes I’ve made lately, or these ideas from Mommysavers:

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Chinese Cabbage Ramen Noodle Salad
 
Great for potlucks and special events.
Ingredients
  • Salad:
  • ½ head cabbage, finely chopped
  • 4 green onions, chopped
  • ½ stick butter
  • 1 pkg. ramen noodles, crumbled (discard the flavor packets)
  • ¼ C. sesame seeds
  • ¼ C. sliced almonds
  • Dressing:
  • 2 Tbsp. peanut butter
  • ½ C. canola oil
  • ⅓ C. sugar
  • ¼ C. rice vinegar
  • 2 Tbsp. soy sauce
Instructions
  1. Preheat oven to 350. Toss together the cabbage and green onions. On a cookie sheet, melt the butter and then place the ramen noodles, sesame seeds and almonds on it. Bake until lightly toasted. Allow to cool.
  2. Meanwhile, mix the peanut butter and canola oil. Heat in the microwave (about 20-30 seconds) if necessary. Combine whisk together the remaining dressing ingredients. Toss the cabbage and onions with the dressing about ½ hour before serving. Add the noodle/sesame/almond topping at the end.

Filed Under: Blog, cabbage Tagged With: , ,

Cabbage Roll Soup

January 22, 2013 by 1 Comment

cabbage roll soup

This Cabbage Roll Soup recipe is pure comfort food on cold winter nights.  Plus, any time you use veggies like celery, onions and carrots (the “trinity”) as the base of your recipe, it’s going to be frugal and healthy.  Cabbage, ground beef, and tomatoes added that authentic cabbage roll flavor.  Serve with crusty bread (I get day-old French bread at Walmart for 40% off).

Frugal Tips:  I had enough leftovers for three lunches of this meal, which I served over rice.  Serving left over soups and stews over rice, pasta or a baked potato is a great way to make your meals go even further.

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Cabbage Roll Soup
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1 lb. ground beef
  • salt and pepper to taste
  • 2 tsp. paprika
  • 1 Tbsp. olive oil
  • 1 onion, diced
  • 1 C. sliced baby carrots
  • 2 stalks of celery, cut in half lengthwise and sliced
  • 4 cloves of garlic, minced
  • 1 15-oz. can diced tomatoes
  • 1 can tomato sauce
  • 1 Tbsp. Worcestershire sauce
  • 6-8 C. beef broth (depending on if you want it more of a soup or stew)
  • ½ head of cabbage, core removed sliced in strips
  • ½ C. uncooked white rice
Instructions
  1. Liberally salt and pepper your ground beef, and sprinkle paprika on top. Using your hands,work the spices into the meat.
  2. Heat olive oil in a stock pot. Brown ground beef until no longer pink and remove with slotted spoon.
  3. Add onion, carrots, celery and garlic to the stock pot. Cook until translucent and semi-soft. Drain any excess fat.
  4. Add ground beef back into the stock pot with the vegetables. Add tomatoes, tomato sauce, Worcestershire sauce and beef broth. Bring to a boil, then reduce heat. Simmer on low for 45 minutes. Add cabbage and uncooked rice. Simmer until rice and cabbage is soft, approximately another 30 minutes.

Filed Under: Soups and Stews Tagged With: , , ,