Weekend Easy Dish (with a touch of Romanian flavor)

For our new readers, I’m recapping the purpose of this regular feature on the blog:

Weekend Easy Dish is a post published every weekend with suggestions of how to use our leftover ingredients into a delicious and healthy meal and avoid wasting food.

The statistics on Word Press show that in 2014 the blog was read by people from 124 countries.
We will not always have the same leftover ingredients, or have the same concept of healthy and/or delicious. Many of the readers are vegetarian, in which case, please make your dish removing the ingredients which you do not like. As the saying goes, “take what you like and leave the rest.”

This weekend’s dish is Cabbage- chicken and Mamaliga (Romanian cornmeal mush)

My main “leftover” ingredient was a cabbage. I build the dish around it:)

Cabbage is known for its health benefits, yet many of us don’t like it. It is a matter of personal taste, but cooked in this manner it was delicious… or perhaps I was very hungry.


One medium size cabbage (chopped)
One onion (chopped)
2-3 chopped cloves of garlic
Chicken cut in bite size pieces which I roll in FLOUR
Bacon (optional)
2-3 Tbs. olive oil
1-2 Tbs Sour cream (optional)

If you have fresh tomatoes available, use chopped fresh tomatoes.
If you don’t, use canned tomatoes or a pasta sauce.

For Mamaliga (yellow cornmeal) and water

Salt and pepper to taste

How to prepare

In large skillet, heat the oil. Add the chopped onion and garlic, little salt and pepper. Stir well for a few minutes and add the chunks of floured chicken. If vegetarian, omit the meat.

Cook these ingredients until the chicken doesn’t look raw (stir and cook on MEDIUM heat, so the ingredients do not stick to the bottom of the skillet.) This step should not take more than 10 minutes.

To these ingredients ADD the chopped cabbage, a few handfuls at a time, as you continue to stir. Add water as necessary.

If you have bacon, add cooked, chopped bacon and stir with all the ingredients.

At the end, add the tomato sauce or the fresh chopped tomatoes and cook on stove for another few minutes. Stir well all the ingredients. A LOT of stirring, but it will pay off in yummy tasting food!

Practically, everything is already cooked, but for extra flavor, I transfer the cooked cabbage-chicken dish in a baking pan and bake it for another 15-20 minutes at 350. Add water if necessary, using your judgement, so the food does not end up too dry or God forbid, burned!

Separately, cook the yellow corn: (if you have no yellow corn meal, serve with bread)


Boil 2-3 cups of water to which you added salt (to taste)
To the water, on medium to low heat, SLOWLY, add the uncooked yellow corn meal while stirring.
For exact proportions of water to yellow cornmeal, please read the instructions on the specific brand you have at hand.
Well cooked mamaliga should be smooth and delicious.

Serve the cabbage-chicken dish on top of mamaliga. For extra taste and calories, top with sour cream.

If you have leftover recipes you’d like to share, please let me know.


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