My Sweet Marie

Posts Tagged ‘cabbage

I’m sure many of you have done veggies on the grill but have you done them in parchment paper? Try that next time and let me know how you make out! You can do a variety of veg or just one or two, here are some that I like and here’s how I do it:


  • carrots sliced, julienned or chunks
  • asparagus
  • zucchini in chunks or large slices
  • celery
  • onion of any sort(leek, pearl, spanish, red onion or sweet onion)
  • beets ( cut in large dice)
  • turnips
  • broccoli
  • cauliflower
  • green or yellow beans
  • peppers, red,yellow or orange
  • Brussel sprouts
  • salt and pepper to taste
  • 1-2 tbsp of olive oil


  1. In a large bowl mix all your veggies with the olive oil or oil of choice.
  2. Now on a large piece of parchment, place the veggies and wrap in a packet/envelope type package. Now wrap that packet in a foil package!
  3. The parchment keeps the veggies a bit crispy rather then soggy! Also the foil won’t be leeching into your food!
  4. Enjoy!

Well it is January so time to buckle down and shed some of that Christmas weight! I do it every year as I’m sure many of you do too! So my first step is to cut down on the carbs and add in more veggies! So let’s get creative here and do just that! Here’s how I roast my veggies. I like to do a lot up and then re-heat the leftovers the next night!


  • broccoli cut into florets (1 head)
  • 1 med onion cut into large dice or sliced
  • 4-5 cloves garlic chopped
  • 1-2 carrots sliced thick
  • 1 beet peeled and cubed
  • 1/2 head cauliflower
  • 2 cups cabagge chopped (red or green)
  • 1 zucch cut sliced thick or half moons
  • mushrooms sliced thick
  • 2-4 tbsp. olive oil
  • 3 oz goat’s cheese optional
  • 2 tbps balsamic vinegar


  1. Prep all your veggies and toss in a large bowl.
  2. Toss with the olive oil and lay flat on parchment covered trays.
  3. Roast at 375 for 1 hour or till desired tenderness.
  4. If you like, after pulling out of oven toss some or all of the veggies with the goat’s cheese and balsamic dressing.
  5. Pairs well with any meat, but this and a chicken breast make for a very healthy dinner!
  6. Any veggies can be put in this, so use your imagination and go crazy!! Enjoy!

May is Celiac awareness month and to celebrate what better way than food?since today is Cinco de Mayo why not combine all these things and partake in a progressive dinner with some fellow bloggers. So grab your chef knife, a few ingredients, pour yourself a margarita and join us all for dinner! Start with  for an appetizer, then back to my blog for your salad with me. Next you’ll go to for dinner and finish with a delicious dinner with! here’s a recipe for a Mexican Salad that is pretty to look at and even better to the palate! Enjoy!


  • 1 head of romaine washed and sliced thin
  • 1 pint of cherry tomatoes rinsed
  • 1 avocado pitted, sliced thinly
  • ½ red or green pepper sliced thinly
  • 1 pkg of cole slaw mix
  • 1 can black beans rinsed and drained
  • 2-3 green onions sliced
  • ½ cup fresh or frozen corn(thawed and warmed)
  • 1 cup shredded Monterey jack cheese or goat cheese if dairy allergy or Dayia cheese
  • ½ cup salsa
  • ½ sour cream
  • 4-6 corn tortillas



  • ½ c. olive oil
  • 1/3 c. lime juice
  • ¼ c. cilantro chopped
  • 1 tbsp honey
  • 1 tsp cumin
  • ½ tsp chilli powder or flakes if you like spice
  • Salt and pepper to taste


  • Make your dressing by whizzing all the ingredients together and let rest while you gather your salad.
  • layer all the ingredients for the salad in a large salad bowl. The cole slaw mix makes this authentic as in mexico cabbage is very common in their salads.
  • Brush your tortillas with olive oil and sprinkle with a taco seasoning or not, slice into thin strips, and bake till crispy but not brown! Top the salad with these, they’ll add a very welcome crunch to the salad.
  • serve with the salad dressed or dressing on the side depending on your group size.
  • Serve the salad with sour cream and salsa on the side for those that like that.
  • Would be great with shredded deli chicken for a complete meal or browned ground beef cooked with taco seasoning!
  • A salt-rimmed margarita would be the ideal beverage to accompany this salad but a simple pinot grigio would work as well!





This is a salad just chock full of super foods! It is tasty, easy to make and it is something different to serve to your family or guests! I think you’ll like it. Remember to slice your kale real thin, easier to digest, not to mention chew! Go kale!


  • 1/2 -1 head Kale
  • 1/2 broccoli shredded
  • 8-10 brussel sprouts sliced very thin(mandolin or food processor)
  • 1/2 green cabbage shredded or sliced very thin
  • 1/2 radicchio sliced thin or chopped
  • 1/2 cup dried cranberries or cherries
  • 1/4 cup pumpkin seeds roasted

Poppyseed dressing:

  • 2/3 cup cider vinegar
  • 1/4 cup honey
  • 1 -2 tbsp. Dijon
  • 1/2 tsp salt
  • 1 tbsp. poppy seeds
  • fresh ground pepper
  • 1/3 cup olive oil


  1. Mixed all the salad ingredients in a large bowl. I like to use the food processor’s slicing blade to slice all my kale, brussel sprouts etc, but you do what works for you!
  2. Mix all the dressing ingredients into your cruet or a mason jar and shake!
  3. Just before dinner, pour the dressing over the salad and toss!
  4. This is a healthy, tasty salad that most people would love!
  5. Enjoy!

Recently we had our large family Christmas party. Luckily with our family, everyone brings a crock pot or roaster of something and you have loads of food! This year’s theme was comfort foods and Andrew, my god-son and a grown young man, brought a huge roaster of Kapusta. He asked me if that would be acceptable and I said “sure” not having a clue as to what expect. I knew if Andrew was making it, it would be good, tasty and healthy! I was right, it was so good that I have been thinking about it and finally today I have a roaster in the oven cooking! I consider this healthy as it’s all veggies, no fat, how bad can it be? I have to tell you that of all the foods that I could eat that night, it was a toss up between kapusta and the veggie cabbage rolls as to which was the best dish there! I hear the shepherd’s pie was pretty amazing too but I missed out on that one! Anyhow, here’s the easy directions!


  • cabbage sliced
  • 1 jar of sauerkraut with juice/wine/vinegar
  • 1 can of sliced mushrooms with juice (2 if large cabbage)
  • 1  onion sliced


  1. Pre-heat oven to 350.
  2. Layer the cabbage, sauerkraut, onions and mushrooms in a large roaster, using the juices from the kraut and shrooms.
  3. Cover and roast for 2 hours or longer, it will be ready when the cabbage is completely soft and cooked through.
  4. Enjoy with a side of pork or chicken, ribs, beef, any meat at all!


When making my weekly pot of soup, I either plan ahead and make a list for shopping day or I just pilfer any and everything in the fridge! This week I was looking through the fridge, saw some kielbasa, many veggies and thought…hmmm cabbage soup! So here’s what I did to make an awesome pot of soup!


  • 48  ounces tomato juice
  • 28 ounces of stewed or diced tomatoes (canned)
  • 1 box of gluten free chicken broth
  • 1 can drained mushrooms
  • 200g kielbasa chopped or sliced
  • 4  cups cabbage, shredded
  • 1  medium onion, chopped
  • 2  large carrots, cleaned, skinned, and  shredded
  • 1  cup celery, finely  diced
  • 2-4 cloves of garlic minced
  • thyme, salt, pepper to taste


  1. Sautee the onion, garlic, carrot and celery till the onion is translucent.
  2. Mix everything else in together and bring to a boil.
  3. Reduce heat and simmer till cabbage is soft.
  4. Serve with sour cream and/or crackers of choice.



This is definitely one of those dishes that you make a big batch and freeze some! I use freezer zip bags and bag them in 4’s as that’s all we need for one supper! I freeze them without the tomato sauce but it can be done either way! Good luck, what will be your twist to this recipe?


  • 24 leaves cabbage
  • 1 cup cooked white rice
  • 2 eggs, beaten
  • 1 minced onion
  • 2 pounds extra-lean ground beef ( or half pork, lamb or turkey)
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons ground black pepper
  • 2 (8 ounce) cans tomato sauce
  • 2 tablespoons brown sugar
  • 1 can of tomato soup not diluted (or small can tomato juice if the soup has wheat in it, just omit if it does)
  1. Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain. Peeling them gently, one at a time.
  2. In large bowl, combine 1 cup cooked rice, eggs, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker or roasting pan.
  3. In a small bowl, mix together tomato sauce, brown sugar and soup. Pour over cabbage rolls.
  4. Cover, and cook on Low 8 to 9 hours in crock pot or at 350 for 2-3 hours till cabbage is tender and meat cooked through.