Vegetarian Cabbage with Noodles

I used this recipe, howver, I use vegetarian Kielbasa sausage and in added more cabbage. My daughter mad e it up too, and she found the same thing . I use Ranen  noodles with flavor packets with the second try as I was out of egg noodles +
liked the second the best ( used one hamburger patty for flavoring too.
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Cabbage and Noodles

40 mins to make, serves 4-

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Cabbage and Noodles is a quick and easy Polish recipe with tender sweet cabbage, egg noodles and browned sausage tossed in butter, salt &…

Ingredients

Meat

• 12 oz Kielbasa or sausage

Produce

• 1 clove Garlic
• 1/2 Head cabbage, chopped (approx. 6-7 cups)
• 1 Onion, large
• 2/3 cup Peas, frozen

Pasta & Grains

• 8 oz Egg noodles

Baking & Spices

• 1 Salt and fresh ground black pepper

Oils & Vinegars

• 2 tbsp Olive oil

Dairy

• 1/4 cup Butter, salted

HEALINGS: CABBAGE SOUPS (for weight)

Healing Powers of  Cabbage Soup and, Cabbage Roll Soup

• 30 m (time to prepare)           
• Cook 45 m or, less if you like           
• Ready In 1 h 15 m

Add potatoes or/and white beans for more fiber

          

Due to the garlic, however, it might be a good idea to be sure that everyone around you eats it, too!"

Ingredients

• 3 tablespoons olive oil  (coconut)
• 1/2 onion, chopped
• 2 cloves garlic, chopped
• 2 quarts water
• 4 teaspoons chicken bouillon granules  or, left  over chicken bones works for medicine                         

• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1/2 head cabbage, cored and coarsely chopped
• 1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced

Directions

1. In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.
2. Stir in water, bouillon (STOCK), salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
3. Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.
4. ( Save chicken bones by freezing them for this receipt and other soups)or, use broth that have no chemicals.)

Cabbage for weight loss has been about forever. Soup  fat burning?



Cupboard sauerkraut
In a qt. jar you can tighten to seal jar
top with shredded cabbage 
cover with water
add salt
Cover with lid
shake as you go by (once in a while i.e.)
done in abt 14 days
refrigerate and eat once a day (probiotic)
If looks bad...toss
===================
Sources:
https://en.wikipedia.org/wiki/Cabbage
http://www.nutrition-and-you.com/cabbage.html
http://www.sciencedirect.com/science/article/pii/S0924224400000625
http://www.sciencedirect.com/science/article/pii/S1756464611000843
http://nutritionj.biomedcentral.com/articles/10.1186/1475-2891-2-7=

BUFFALO WINGS (Vegetarian)

You know how I love cauliflower, see other post http://thehealthology.com/2016/01/02/baked-cauliflower-nuggets/ So good too. I nocked off this recipe to be dimplier.
....................................................................e.

These healthier vegetarian buffalo "wings" may blow your mind and your taste buds:
Ingredients:

• BUFFALO-STYLE CAULIFLOWER:
• 1 tablespoon olive oil or grapeseed oil, plus more for the baking dish
• 1 cup gluten-free flour or spelt flour or chickpea flour
• 1 cup almond milk or coconut milk or non-dairy milk of your choice
• 1 large head cauliflower, broken into medium-size florets
• 1/2 cup apple cider vinegar
• 1 tablespoon chili powder
• 1 tablespoon garlic powder

• 2 teaspoons sweet paprika
• 1 teaspoon sea salt
• 1/2 teaspoon cayenne
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 2 teaspoons agave nectar or maple syrup or brown rice syrup
• 2 teaspoons arrowroot
• see their video >>> http://www.cooktv.com/45z3y  how to put together

Directions

For the cashew-dill dipping sauce: Strain the cashews and add them to a blender along with the olive oil, lemon juice, cider vinegar, nutritional yeast, dill, sea salt and 1/2 cup water (preferably filtered). Puree on high speed until very smooth and creamy, scraping down the sides of the blender with a spatula as needed. Transfer the sauce to a bowl, cover and refrigerate. (It will keep up to 5 days.)

For the buffalo-style cauliflower: Preheat the oven to 450 degrees F.

Buffalo-Style Cauliflower with Cashew-Dill Dipping Sauce (cont.)

• CASHEW-DILL DIPPING SAUCE:
• 1 1/4 cups raw cashews, soaked in water for 1 hour
• 1/4 cup extra-virgin olive oil
• 2 tablespoons lemon juice
• 2 teaspoons apple cider vinegar

• 2 teaspoons nutritional yeast
• 1 teaspoon dried dill
• 3/4 teaspoon sea salt

Directions (cont.)

Lightly oil a 9-by-13-inch baking dish. Whisk together the flour and almond milk until smooth. Dunk the cauliflower florets in the almond milk batter and transfer them to the prepared baking dish. Roast for 20 minutes, or until the cauliflower is cooked through.

Meanwhile, in a small saucepan, combine the cider vinegar, chili powder, garlic powder, sweet paprika, sea salt, cayenne, smoked paprika, onion powder, agave nectar and 1 tablespoon olive oil. Bring to a simmer over medium-high heat, then reduce the heat to medium-low and cook until beginning to thicken, 5 to 7 minutes. Whisk together the arrowroot and 2 tablespoons water and stir this into to the saucepan. Simmer for an additional 1 to 2 minutes. Remove from the heat and thin with a little water if necessary.

When the cauliflower is done, pour the buffalo-style sauce over it, toss to coat and return to the oven for a final 8 minutes.

Serve the buffalo-style cauliflower with cashew-dill dipping sauce on the side.

CABBAGE SALAD, chicken or tofu

Chicken Cabbage Salad (or, use Tofu Salad for vegetarians)
This is one of my best favorite salad recipes. If anyone had given me this recipe upon examining its ingredients, I would not have tried it, but was fortunate to try it from a sharing friend.
But this is always a winner at any party of any kind.
You can add my tofu recipe to this in place of the chicken. See my diced chicken flavored “Spam” tofu recipe to prepare the tofu for this salad.  This is a method so adapt.
What cabbage secret for health
Ingredients:
· 1 cup slice almonds
· 3 pkg. Roman noodles (first, break up and brown in oven)
· ½ cup sesame seed (lightly brown in oven)
· 1 large head or,medium cabbage (chopped
· 1 small head red cabbage (chopped)
· 4 green diced onions
· 3 chicken breast (chopped) or, 1 packages of Firm Tofu. (This can be frozen then press the water out and chicken flavored)
This makes up a large bowl of salad for a big family or to munch on all week. You can half the recipe if want less. The dressing actually surprised you. It is good!

Dressing
· ¼ cup a good mono oil (of fruit, nut or light olive)
· ¼ cup sugar (or 1/8 cup raw honey)
· 3 tbs. good soy sauce
· 2 tbs. vinegar (white) or rice vinegar
· 1 tsp. freshly ground pepper
· 2 flavor packages from the Roman Noodles
Mix together to macerate and refrigerate. 1 hour before serving pour over salad.
Spicy Cabbage Salad: Vietnam's cooking
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