Cabbage

What to do with it?

I recently discovered a great little restaurant on the edge of town. It was by chance that I stopped there, as I had drove by many times without giving it a second thought. I was famished after work and needed something, anything to eat before hitting the road. I walked in to find a menu board full of Polish dishes. Before I had a chance to review it fully, I was offered a cup of cabbage soup. I was not really a soup person, but for some reason I trusted this lady and went along with whatever she would serve me. I am so glad I did. It turned out to be a revelation to me. I was so inspired by this soup that for the next month I would bring family and friends there to try the soup because I was certain that it would change their lives. Who knew that cabbage could be so good? I even tried myself to re-create her masterpiece -a vegetarian cabbage soup that was out of this world. After many failures, I never quite came close, but I did create my own version that is quite good.

Ingredients
8cups Water
1/2 Head of Cabbage
1 Med. Onion
2 Tomatoes (Pureed)
1 Clove Garlic
1/2 Jar Sauerkraut with Carrots
1tsp Hungarian Paprika
1/2 tsp Cumin
1/2 tsp Cayenne
2tblspn Kucharek Veg. Seasoning

In Pot#1 boil water and veg seasoning.

In Pot#2 (large), sautee diced cabbage and onion for 5mins. Add tomatoe puree, sauerkraut(diced), garlic and spices, continue to sautee for 5mins.

Add liquid to sautees cabbage in Pot#2 and bring to a boil. Simmer for 2hours.


Makes a medium batch - 2 lunche servings and a couple jars in the freezer (about 4 servings).


I am convinced that the longer simmer time is what makes this soup a success.


Now what to do with the other half of the cabbage?

Berry Recipe of the Month

Quinoa Pilaf with Raspberries


Ingredients

1 1/2cup reduced sodium chicken or *vegetable broth*
3/4cups Quinoa
1/8tsp Ground black pepper
1/2cup finely chopped parsley
1/2cup finely chopped toasted walnuts
1/2cup dried currants
1pkg (6 oz) Raspberries


1. In a medium saucepan, combine broth, quinoa and pepper. Bring to a boil.
2. Reduce heat to low simmer, cover and cook 12-15 minutes until liquid is absorbed.
3. Fold in parsley, walnuts, currants and raspberries gently into hot quinoa.
4. Let stand covered 5 minutes.
5. Serve warm or room temperature.
6. Variation: Substitute couscous for quinoa. Adjust broth amount and cook time according to couscous package directions.


Remove lid during last minute or two of cook-time if quinoa hasn’t absorbed all the water.


Prep Time: 5 minutes | Cook Time: 20 minutes | Makes: 4 servings

Roasted Root Vegetables with Nutmeg

I don't know if you're like me, but growing up we only ever ate Rutabaga (which we incorrectly referred to as "Turnips") on Thanksgiving and Christmas.

Here is a root vegetable medley that is a nice way to change it up from mashing and adding unnecessary amounts of butter. Perfect for any Fall or Winter day!


Ingredients:
3 Parsnips
3 Sweet Potatoes
2 Rutabaga (Turnip)
Olive Oil
Salt&Pepper
Nutmeg(ground)

Clean&chop the ingredients. On a baking sheet, arrange veggies in single layer, drizzle with Olive Oil and season.

Oven @ 375 for 1 hour

After 40mins, flip veggies. check for browning after an hour. If the oven is being shared with other items, it may require more cook time.

Enjoy!




Another Rutabaga Recipe: Cut & Cub. Boil in large pot of water til soft. Drain. In a bowl, mash, add butter til melted. Add a splash of orange juice. Its Heavenly!

Tourlou (Toodlou)

Check out the video below

Attention Eggplant Virgins! You must try this!

Here is a Greek roasted vegetable medley that even the most carnivorous eater will appreciate.

This is a dish that I fell in love with, while being spoiled by Greek hospitality. The prep time is such that this is best left for a weekend dinner, or when you have the time and energy, about 20mins alone, to clean & chop all the ingredients. The star ingredient in this is the Eggplant, which turns remarkably sweet and soft, unlike its spongy natural state. The aroma of the fresh dill is what makes this so inviting and this is also the best way to eat Okra. The left overs are good for lunch, as well as in other dishes(like Moussaka). This is the way I made it, based on the recipe of a Cypriot friend. You can add more of less, as you like it.

Ingredients:
1 Eggplant
2 Zucchinis
Okra (1 bag, frozen)
Green Beans (few large handfuls)
2-3 Tomatoes (or 2tbs tomato paste or 1/2 Canned Tomato)
3 Red Skin Potatoes (more if you like)
2-3 Bundles of Green Onions
1 Large Onion
1 Shallot
2 Cloves of Garlic
1/2 Bunch of Fresh Dill
Fresh Parsley
Oragano (dried)
Salt & Pepper
1/2 Cup Olive Oil

Chop Veggies to medium size

Oven @ 375

In 2 large shallow pans, distribute veggies, add oil & seasoning and mix. Place Tomatoes on top.
Cover with aluminum foil and pierce a few times.

Bake for 1hr. After the hour, remove foil and bake for 15mins-30mins.

Though it does bake down, this will yield a large batch.

Enjoy as the scent permeates your house. Serve with fresh bread and Feta on the side.

Bon Appetit!


Note on reheating
375 for 15mins **If reheating uncovered be sure that the okra is not on the top, as when it dries out it turns brittle and horrible.

See how its done!


Thanks Chris ♥

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