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Real Food for Real People, Real Easy.
WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES! COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM! HAPPY EATING!
Noreen's Kitchen
Ingredients
1/2 head of fresh cabbage, shredded 1 teaspoon cracked black pepper |
Step by Step Instructions
Preheat oven to 350 degrees.
Place cabbage, carrots and onions in a large bowl and toss together well to combine.
Mix remaining ingredients together to form a dressing.
Pour dressing over the mixed vegetables and toss to coat.
Pour the dressed vegetable mixture out onto a rimmed sheet pan that has been lined with foil.
Bake for 15 to 20 minutes or until the cabbage is tender crisp but not soggy.
Remove from oven and allow to rest for five minutes before serving.
Leftovers should be kept in an airtight container in the refrigerator and eaten within three days.
Enjoy!
Warm Sweet & Sour Slaw
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