Cabbage is an excellent side dish when you want a lot of volume with little fuss. I used to primarily eat it with pork butt, potatoes, green beans and carrots all steamed together. Then cabbage became a soup staple for many a winter indulgence. Now, it has advanced to this: Sauteed Cabbage . You can use all green cabbage, or if you have some napa leaves, those are a tasty addition. I didn't add fresh thyme as the picture on that post shows, but did use cast iron and it turned out great. Half a large head of green cabbage and about 10 napa leaves filled a standard sized cast iron and fed 4 people, as a side.
This is a good accompaniment to Momma's Healthy Meatloaf. For the meatloaf, I shredded yellow squash, carrots, mushrooms and red peppers--sautéed them all and used only the veggies, not the liquid. I also put a little ketchup in the meat mixture, used whole oats in lieu of whole wheat bread crumbs, added plenty of black pepper, and topped with bacon strips for cooking. I cooked at 425 degrees for 25-30 min and made two. One to eat fresh and one to freeze. Mixing it all in the Kitchen Aid is a time saver.
Hope you try it!
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