1 cup distilled white vinegar
1/4 cup vegetable oil
2 tablespoons distilled white vinegar
2 tablespoons vegetable oil
1 cup chopped onion
1 medium head cabbage
3/4 cup white wine
1 pint water
2 tablespoons soy sauce
2 teaspoons chili powder
2 teaspoons dried oregano
2 teaspoons dried sage
1/2 cup grated Parmesan cheese
1 cup mixed salad greens
1 packet dried blue cheese
1 egg
1/2 cup white wine
1 pound cavatini pasta
In a large saucepan over medium heat, combine the vinegar, oil, chopped onion and crumbled cheese. Bring lightly to a boil, whisking frequently. Remove from heat, whisk in wine and water. Cover, remove from heat, and strain into a serving bowl.
Stir celery salt and pepper into wine mixture, whisking to mix. Stir into cabbage mixture with though salad greens, pasta, and blue cheese. Pour into serving bowl. Let stand 10 minutes, then refrigerate at least 8 hours.
While pasta mixture is awaiting overnight, cook pasta according to package directions. Immediately put pasta over medium heat in 7x9x5 cups. Toss with drained wine mixture, then pour over pasta. Cook 10 minutes, turning constantly, until pasta is tender. Serve hot or cold.