Escalloped Cabbage and a Greek pasta salad

Before you read this recipe, I need to preface it by letting you know that Cheez whiz earned it’s spot in the recipe. Those of you who think Cheez whiz has no place in a good dish I challenge you to try this. Second, for those who dislike cabbage but do like broccoli and cheese, try this! The man will only eat cabbage two ways: The Neely way and this way.


I tried this recipe over the weekend and I had three adults sitting at my dinner table who did not like cabbage. They smelled, they liked, they tasted, they ate and they wanted more. I promise I thought I was eating broccoli and cheese the whole time. The only thing I changed on the recipe was I left out the jalapenos. I also found out while eating my meal that if you put some green onion in the cabbage, it is DELICIOUS! Some of my green onion from my pasta salad got mixed up in the cabbage and I took a bite and fell in love all over again. This is a picture before it was baked.



The great thing about this recipe is that if you are entertaining, you can make this ahead of time. We had a soccer game on Saturday and guests were coming over right after the game. Before the game I boiled the cabbage until it was just done. Drained it, put it in the buttered dish and threw it in the fridge. When I came home from the game I thew the rest of the ingredients together and poured it on top and in the oven it went and was ready in 30min.- same time as the grilled pork chops.


Here is the escalloped cabbage recipe.






Everyone knows I love Greek food! I love, love, love it! When I saw a friend on Facebook posted this recipe, I was all over it. This is also another recipe that you can make before hand. I served this with the pork chops and cabbage (we also had stuffing). I was able to make this before the game and right before I set it on the table I tossed in the green onion.





Greek Pasta Salad
Adapted from Express News author unknown
Combine the following and serve: 
12 oz. Vermicelli or spiral noodles, cooked 
1/4 C. Olive Oil 
3 T “Cavender’s Greek Seasoning” (Get at HEB in spice section)
4 4/1 Tbsp. Lemon juice 
1 can (4 1/2 oz.) sliced black olives 
1 jar (4 oz.) diced pimento 
1/2 C. Mayonaise 
5 chopped green onions


I don’t follow this recipe exact:


I leave out the pimento and olives. Also, I sometimes leave out the mayo. We like to serve this cold. It’s delicious! This recipe came from the Express News, but I was not able to find a link to it. I received the recipe from a friend who’s mother found it in the paper. So if anyone read’s this and knows the creator of the recipe, please send it my way so I can give credit where it is due 🙂

Bon appétit.