Cabbage “Noodles”

head of cabbage, very thinly sliced

sliced fresh garlic

bean sprouts (optional)

olive oil

balsamic vinegar

italian seasoning

Mix above ingredients and place in a large roaster pan. Bake at 400 degrees for about 30 minutes, stirring every ten minutes.

Serve with pasta topping of your choice.


Asian Noodle Salad

All time favorite Asian salad… often I don’t even put the noodles…I just make the salad from all the yummy veggies! the sesame oil, fresh ginger and jalapeños bring such amazing flavor to the veggies!!

Watercress, Bok Choy and Cabbage Pasta (Salad)


3 garlic cloves, finely minced
1 tsp minced ginger
4-5 bok choy, rinsed, separate thinly sliced stems and thinly sliced leaves
1 cup finely sliced cabbage
2 tbsp thinly sliced carrot
4 fresh shitake mushroom caps, thinly sliced
Leaves of watercress, roughly torn (you can use your fingers to tear them) to small leaves
Salt and pepper to tas

te; cooked fusilli

In a light oiled pan, fry the ginger and garlic till fragrant. Add the carrot and fry briskly, followed by cabbage. It takes about 5-8 minutes for carrot and cabbage to turn slightly tender. Then add in mushrooms, bok choy stems and lastly the leaves. Fry and mix them thoroughly, adding some water/stock if necessary if mixture becomes too dry. Add in watercress leaves, then cooked pasta and give it a good toss in the pan. Pinch of salt and pepper to taste.

Slice the bok choy, cabbage, carrots and mushrooms to the approximate size of the pasta (which in this case, fusilli) to better the bite (chew) in each spoonful as you eat. This perfects the textures (and bite) of the final dish.

-Neal Cash

Cabbage Spaghetti by Barbi

Dinner tonight was surprisingly great!! I thinly sliced cabbage and steamed it down with Italian seasoning, a can of italian tomatoes and garlic in a sauce pan with a lid until it was soft. Placed it in a collander to drain with a lid on it to keep it warm. Then I chopped lots of zucchini, onions, garlic and green pepper and threw it in the sauce pan with a large can of whole tomatoes, a can of italian tomatoes and more italian seasoning. Put it on high and let it boil for 20 minutes with a lid on it and then took the lid off and let it reduce down. Ladled the zucchini/tomato mixture over a bed of the cabbage and sprinkled with mozi cheese. Yum. And the kids thought it was great! Wish I had taken a picture!

– Barbi

Roasted Cabbage with Lemon

Makes 3-4 servings as a side dish, recipe adapted slightly from Roasted Cabbage with Lemon at Eat Repeat.
1 medium-sized head of green cabbage
2 T olive oil …
2-3 T fresh squeezed lemon juice
generous amount of sea salt and fresh ground black pepper
lemon slices,for serving cabbage (optional)
Preheat oven to 450F/232C. Spray a roasting pan with non-stick spray or olive oil.
Cut the head of cabbage into 8 same-size wedges, cutting through the core and stem end. Then carefully trim the core strip and stem from each wedge and arrange wedges in a single layer on the roasting pan (leave some space around them as much as you can.)
Whisk together the olive oil and lemon juice (use the larger amount of lemon juice if you like a lot of lemon like I do.) Then use a pastry brush to brush the top sides of each cabbage wedge with the mixture and season generously with salt and fresh ground black pepper. Turn cabbage wedges carefully, then brush the second side with the olive oil/lemon juice mixture and season with salt and pepper.
Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned. Then turn each wedge carefully and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining. Serve hot, with additional lemon slices to squeeze lemon juice on at the table if desired.
-Kathy Eakin Kincaid

Napa Cabbage Salad

Napa cabbage
Green onions
Butter Slivered almonds …
Sesame seeds
Ramen noodles
Soy sauce
Slice 1 head Napa cabbage into 1/4 shreds. Saute 1/2 cup butter, 1/2 cup slivered almonds, 1/2 cup sesame seed, 2 packages Ramen noodles (crushed) and 10 green onions. Combine with cabbage. DRESSING: 1 c. oil 1 c. sugar 1/2 c. vinegar 2 tbsp. soy sauce Toss and serve.
-Vicki Haskins Zdanowski