Cabbage and Onion Slaw

Mom made a cabbage and onion slaw that kept for a few days in the fridge and actually improved in taste as the cabbage marinated in the dressing. She got the recipe from Catherine Philp, a neighbour on Unicorn Avenue when I was about 10 years old. Even then I liked the coarsely chopped cabbage and onion. The Becka loves this too and adds it to her elaborate sandwiches instead of lettuce.

Thinly slice 1/2 a large cabbage. I like Savoy cabbage the best
Thinly slice 1/2 a large Spanish or Vidalia onion and mix with cabbage in a large bowl.

Dressing

1/3 cup oil
1/3 cup vinegar
1/4 cup sugar or sweetener (or to taste)
1-2 tsp salt

Heat dressing ingredients in microwave until hot. Pour dressing over the cabbage. Let sit for 12-24 hours before serving.

Variations

Grated carrot or green pepper can be added as well or other seasonings as desired.

This salad is delicious in wrapped in rice papers and served with peanut sauce making a Thai inspired "cabbage roll".

Mom's Goulash

Mom frequently made a one pan meal that she called goulash. Where I now live, goulash is a stew made with cubes of beef and seasoned with paprika. This dish is fast and easy to make and the leftovers are good too. Once again, this is a recipe that is highly adaptable and this is an approximate method.

1 lb ground beef, turkey or chicken or moistened TVP for a vegetarian option
1 diced onion

Brown meat with onion and drain off any fat. Season to taste with basil, oregano, hot pepper flakes, pepper, garlic as desired.

1 28 oz tin diced tomatoes
1-1/2 cups water or broth
1 cup rice (Basmati rice used here)

Add tomatoes, broth and rice, cover pan and simmer until rice is cooked. Add more liquid if necessary. Adjust seasonings.

I added a bunch of fresh spinach before serving and cooked it until wilted.

Serve with a salad and a baguette if desired.