Ramen Cabbage Salad 1/2 large head cabbage, coarsely chopped 1 (3 ounce) package ramen noodles, crushed 1/2 cup sunflower seeds 1/2 cup vegetable oil 3 tablespoons white sugar 3 tablespoons distilled white vinegar 2 green onions
Toss together the cabbage, green onions, noodles and sunflower seeds or almonds. Whisk together the ramen flavor packet, oil, sugar and vinegar. Pour over cabbage mixture and toss evenly to coat.
** I thought that 1/2 cup was a ton of oil, but while looking at other recipes I found that some called for as much as 1 cup.
Curried Corn & Cabbage Soup 2 Tbsp extra virgin olive oil 1 small (8 oz) russet potato, cut into very small dice 1 ear fresh corn, uncooked 1 small yellow onion, diced 2 tsp curry powder 4 cloves garlic, minced 5-6 cups vegetable broth 1 small head green cabbage 1 can white beans 1/2 tsp salt, or to taste a bunch of freshly ground black pepper
Warm the butter in a soup pot. Add the potatoes and cook over medium-high heat, stirring every couple minutes, until they are tender and golden on all sides, 7-10 minutes. While the potatoes cook, remove the core from the cabbage and slice it into thin strips about an inch long. Cut the corn kernels off the cob.
When the potatoes are tender, add the corn and diced yellow onion along with another tablespoon or so of oil. Cook until they start to brown a bit, then add the curry powder and minced garlic. Cook stirring constantly for about 30 seconds, until the garlic is fragrant.
Add the broth or water and bring to a boil. Stir in the cabbage and white beans and bring to a boil again. Cook for about 5 minutes, until the cabbage is tender. Add a bunch of freshly ground pepper. Stir in salt 1/4 tsp at a time until the soup is decently seasoned.
Have a great week! ~The Farmer’s Wife
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