cabbage

Slow Cooker Beef and Cabbage; time

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Beef and Cabbage

I like my slow cooker. I like being able to do the prep work in the afternoon and have dinner ready with no fuss on the days I have French class in the morning and French conversation in the evening. I like having the main course cooking nicely so I can spend more time on … Continue reading…

Slow Cooker Pork Chops and Cabbage; 3rd try

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Slow Cooker Pork Chops and Cabbage

This was my third dinner using the slow cooker. (Second attempt review after this recipe.) I decided I was not going to do any pre-cooking / browning / whatever. Some of the comments I’ve seen discussing slow cooker recipes complain that it’s too much work getting it all organized to make the effort worthwhile. I’m … Continue reading…

Bacon and Cabbage Strudel; am I having fun yet?

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I know that the food police are threatening to ban bacon from our tables. Regardless of the fact that humans have been consuming smoked meat since before the dawn of recorded history it has now been declared bad. Perhaps there is something about the mass-produced, laden with chemicals, faux-smoked stuff that is bad for us … Continue reading…

Sausage, Savoy Cabbage Risotto; food banks

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We had  few warm, sunny, beautiful spring days in the beginning of March. The grass started growing, the spring flowers started coming up, mon mari painted the barbecue (he does that every year)…… I was ready to switch to summer cooking. It’s never a clean switch. There are usually stir-fries and risottos with spring vegetables … Continue reading…

Beef, Cabbage, Feta and Pimiento on Barley

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I may have said this before, but….. When one is cooking for two, buying a cabbage requires planning. I get two or three or four dishes out of one head. I usually use it once for a first course, once or twice as a vegetable side dish and the rest gets put into stir-fries, skillet … Continue reading…

Cabbage Rolls, Wrapped in Phyllo, the salt mines

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Okay, these are not cabbage rolls in the traditional sense. I could call them ‘cigars’ like in the cooking of Morocco. Or I could call them ‘nem’ like in the cooking of Vietnam. Or spring rolls, like in the cooking of China. But they’re not Moroccan, or Vietnamese, or Chinese…. They’re….. Mine I made them … Continue reading…