Weblog Entry - 03/17/2002: "cabbages"

03/17/2002 Entry: cabbages

I hope cabbage is good for me, because I seem to have eaten a great deal of it over the past few days -- starting with an improvised stew with vegetarian-ground-round-substitue and moving on to an over-tall ruben sandwich on homemade rye.

For the improvised cabbage stew, I started, as usual, with chopping onion (this time, it was a quarter of a yellow onion) and sauteeing it in olive oil in a large pot. Then I shredded a head of green cabbage (setting aside the limp outermost leaves -- I'm collecting vegetable trimmings for broth, again) and added that to the pot, as well.

While the cabbage shreds were sauteeing, I pulled out a two-cup measure and started tossing liquids into it, aiming for a flavor I could simmer the meal in. I started with red wine vinegar, and added soy sauce, molasses, merlot, olive oil and chili powder (approximately in that order of quantity) to taste. And then dumped the about-two-cups of it into the pot, simmering on low heat until I got too hungry to wait any longer (twenty minutes, which really wasn't long enough, I think). Then I added the veggie ground round (about a cup) and warmed it through.

The chili powder makes it reminiscient of sloppy joes, I think. Thankfully, there's much in the way of leftovers -- when I reheat, I'll let it simmer for much longer and see if I can get the cabbage softer, and then I'll eat it on hamburger buns.

And as for the rye bread I made last night...well, suffice to say that I prefer store-bought ryes. Next weekend I'm going back to some kind of flavored bread...I've been thinking about roasting a whole head of garlic and throwing *that* in...

Posted by sev @ 05:21 PM PST |

insert witty comment here