I've been making some really good cabbage. Both in terms of the slang word for money and the Brassica family. 🙂
I've been selling lots of things on a local Facebook page for online garage sales. So far I have decluttered my home of videos, unused wii games, baby toys, games, a keyboard, various books, and a few kitchen items and cookbooks and I've been saving that cabbage to go towards purchases for the new house. (Closing Date Coming Soon!)
In other parts of my kitchen, I've been making cabbage that is good enough to eat (even by my son who used to turn up his nose at the stuff). I used to make fried cabbage about once or twice a summer simply because my husband and I loved it. Secondly, because cabbage is really cheap for a meal (thus saving the other kind of cabbage). But my kids complained and I hate complaining and just avoided making it at other times - except my cabbage casserole because- well- that's really good.
Now I found a way to make fried cabbage so I have one less complainer. I thank Sarah Fragoso for this one as I found the base recipe in her Everyday Paleo Cookbook. It's a great cookbook and well worth every piece of cabbage I spent on it. 🙂 Here's my version which is very close to Sarah's.
1 head green cabbage, shredded in food processor or chopped by hand
1 medium to large onion, diced
1/4 cup apple cider vinegar
1/4 cup homemade chicken broth
2 tablespoons spicy brown mustard
salt and pepper to taste
Directions: Cut bacon with kitchen shears into pieces about 2 inches long. Brown bacon with onion s in large skillet. Remove bacon and onions from pan (NOT the yummy bacon grease!) and set aside. Add the chopped cabbage to the hot skillet and stir it around the grease for about 4 minutes, allowing the cabbage to wilt slightly. Add vinegar, chicken broth, mustard, salt and pepper. Mix Well. Allow to simmer on medium heat for ten minutes. Add the bacon and onion mixture. Allow to simmer for another ten minutes.
This dish is great by itself (just use an extra big cabbage) or is also really good served with pork chops and/or sweet potatoes.
Well it's not like I made chili and then turned it into meatloaf... that's just bizarre... but the day was peculiar and I don't know where my mind was. I'm just calling it "Mommy Brain" and we'll leave it at that, okay? 😉
So I get up one morning and actually REMEMBER to get 2 lbs. of ground meat out of the freezer as it's Tuesday.... or well, kind of did that....
Moving onto a half hour later, I sit at my desk and think, well- more like panic - "Oh no! I forgot to buy mushrooms for the meatloaf!" and I go into quick action... what to do? what to do? We live a half hour away from the grocery store. I am NOT spending an hour in the
car just for mushrooms. So I go to the internet... put in a search 'substitute for mushrooms'...hmmm.... well.... zucchini or carrots seems to be the consensus. My son hates zucchini and I don't have any anyhow. I have carrots. Hmmmm... Now I'm thinking to myself..."My husband and my son LOVE my meatloaf recipe...do I dare make it with a substitute?'" Think some more. "No. I really don't dare. Now what?" So I drag out the Paleo cookbooks. Aha! I found a recipe for mini meatloaves that my husband actually requested I try several months ago and what do you know...it calls for carrots! But it also calls for only a pound of ground beef and a pound of ground pork rather than the 2 lbs. of ground beef I got out an hour or so ago. I do have a pound of ground pork in the refrigerator. I go to make sure the ground beef hasn't thawed too much.... not only has it not thawed too much, turns out one of those 'pounds' was actually minute steak. Ugh. Okay... so I put the minute steak back and gather the materials for the rest of the mini meatloaf recipe that I found in Sarah Fragoso's Everyday Paleo Family Cookbook.
Time: 30 minutes prep time and 20 minutes cook time
1 cup finely diced carrots (I used the shred blade on my food processor)
1 cup finely diced spinach leaves (I used baby spinach)
coconut oil or ghee
ketchup or homemade sauce
Directions: Grease a muffin pan with coconut oil or ghee. Mix together the ground beef and pork, seasonings, carrots and spinach. Place approximately 1/3 cup of mixture into each space of the muffin pan. You may spread a bit of ketchup or homemade sauce on top of each mini meatloaf. Bake in a pre-heated 350° oven for approximately 20 minutes (you may need extra time if you are using a stone pan).
My husband and son really like this sauce so I used it on top in place of homemade ketchup as called for in the original recipe from Sarah's book:
1/2 cup ketchup
1/2 - 1 tbsp.. Worcestershire sauce - sometimes I use coconut aminos as a substitute to avoid soy.
1 tbsp. honey
So after mixing all of this up and putting the pan in the refrigerator for baking later, THEN I close the refrigerator door where my monthly menu plan is posted to check and make sure I remembered the side dishes correctly... ahem... yeah, well. It wasn't meatloaf day. It was supposed to be Paleo Chili.
So embarrassed.... all of this plus allowed the sink to overflow on the same day....where was my head? Ah.....but dinner was good!