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Every year I look forward to St Patrick’s day.. And not because I am Irish, (which I am) or because I want to drink on excess (which I do not) and no, green eggs and ham are not something that I plan on making. No Ido not look forward to any of those things (although I actually do like to pinch the littles that wear no green and talk about pots of gold and rainbows) I love this time of year because cabbage is always on a freaking super sale everywhere you go. Something that is usually 80-99 cents a pound goes down to like 20 cents a pound. And for someone that eats like 10 heads of cabbage a week, this is a hug savings. SO yeah, I buy so so much (I have already bought 12 heads, but I actually plan on buying a full case before the sale is over)
No, I am not crazy, I will eat it all….. and I am going to be making so much sauerkraut. Woo hoo!
But until then. A cabbage pot roast. Yes. I remember growing up my mom would make pot roasts once in a while. A big pot full of big chunks of veggies topped with a big slab of some kind of meat. I never liked the meat, but I always loved the big chunks of the veggies at the bottom of the pot. So I figured I would make a big pot roast, replace the meat with a head of cabbage (I have so much) and add beans because protein and because they are just so good. . And when it’s all cooked and said and done, you end up with a big pot of plump and so flavorful veggies and beans and the most tender wedged of roasted braised cabbage. This is my kind of pot roast.
Now go quick.. the cabbage sales will be over soon.
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The stuff. One good sized head of cabbage, a few carrots, a big onion, and a hunk of rutabaga. Also have some dried kidney beans, caraway and fennel seeds, dried ground mustard, a bay leaf, some garlic, and salt and pepper. And water… water is needed.
Note. You can use just caraway or just fennel and you can replace or even add a potato in place of the rutabaga.
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Dried beans, fennel and caraway into a pot with water. Stick the pot on the stove ans bring to a boil, then to a simmer to give the beans a quick head start before going into the oven.
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While the beans are simmering, dice up the garlic and chop up the veggies into big chunks… you don’t want small chunks or they will kind of turn to mush while cooking.
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And turn over the cabbage head, take a knife, and slice a deep x into the core. DO THIS or else the inside of the cabbage will not cook through. Oh and preheat the oven to 375.
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Beans looking a bit plumped..
Top those beans with all the chopped veggies,(don’t stir them in., you want to keep the bean under submerged in the water) sprinkle those with the mustard, salt and pepper and place that lovely cabbage head right on top…
Place a lid on the pot and slide it into the oven to cook away. It’s going to take a bit of time (about an hour) but it’s pretty much hands off. Just take a look after about 45 minutes, check the bean doneness, add in another cup or so of water and place lid bacck on and cook for another 12-20 minutes until the beans are done. When they are, take the lid off, crank the oven to 450 and cook for another 15 or so minutes until the cabbage gets all golden brown
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Look at that… Tender roasted veggies, plump beans. Everything about this is right.
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Grab a knife and cut the cabbage (its so tender) into big wedges.
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A wedge into a bowl along with a big spoonful or two of the beans and veggies..
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Finished with a dash of salt and pepper and (not shown here,) lots of mustard.. Oh cabbage… you are so good!
Eat away and Happy St Patrick’s Day.
-C
serves 3-4
- 1 cup dried kidney beans
- 3-4 cups water
- a medium sized head of cabbage
- 2-3 carrots
- 1 large onion
- a potato or a a small rutabaga(or both)
- 1 heaping teaspoon caraway seeds
- 1 heaping teaspoon fennel seeds
- 1 heaping teaspoon ground mustard
- a bay leaf
- salt and pepper
Place the fennel, the caraway, and the bay leaf into a large dutch oven along with the dried beans and 3 cups of water. Place on the stove and being to a boil then, turn heat to low and simmer the beans for about 15 minutes.
While beans are simmering, chop up the carrot, onion and rutabaga into big chunks and dice up the garlic. Take head of cabbage and slice a deep x into the core.
Preheat oven to 375
Once the beans have simmered a bit, add in the chunks of veggies, the ground mustard and salt and pepper (Don’t stir, you want to keep the bean submerged in the water). Place the head of cabbage right on top of the veggies and sprinkle with salt and pepper.
Place a lid on the pot and stick the whole thing into the oven. After about 45 minutes, check the roast and the beans for doneness and adding in another cup of water id needed. Back into oven with the lid for another 15-20 minutes or until the beans are tender Onnce they are, remove the lid form the pot and crank the oven up to 425. Cook for another 15 minutes or so until the cabbage turns a nice golden brown.
Remove from oven, let cool for a few minutes, cut the cabbage head into wedges and serve it up with big spoonfuls of beans and veggies.
Eat until your full.
.
CHILI MONDAY!Well it is, but I am talking about making some super duper, yes I’ll have seconds, tummy filling, bone warming, pumpkin chili.. And heathy oh so healthy to boot. Reals, it’s the best.
This pumpkin chili recipe had evolved over the years. The first time I made pumpkin chili was for my very first dinner party that I threw back in college. Instead of cutting the pumpkin and adding it into the chili, I chopped the little pumpkins in half, roasted them, and used the halves as bowls..A good idea except no one at the pumpkin and I was left with a bunch of slobbered on roasted pumpkin halves. ( I probably should have said something, but being a few drinks in, I didn’t think to say anything about the edible bowls and I don’t think I noticed the abandoned pumpkins until the next morning). After that somewhat failed attempt, I started adding the pumpkin to the chili and left the drinking tip after the food is served. ( I learned so much in college)
But yeah, this recipe has traveled a few years with me and every time I make it, I always think, jeez, why don’t I make this every weekend. Well maybe now I will.
Don’t let this spread scare you.. it’s just veggies from the fridge, a chopped up pie pumpkin and pre soaked beans. Oh and some canned tomato and spices. It took about 10 minutes of hands on time and one big pot. No big mess to clean up and you can get rid of those veggies in the fridge that are on the way out. WIN WIN WIN!
All the chopped veggies, the chopped pumpkin go into the pot with salt. pepper , and spices.( I added a fresh jalapeno and about 5 cloves of garlic to this mixture) Let the mixture sweat for about 5 minutes, giving it a quick stir or two.
Now toss in the beans and the tomatoes… Add a cans worth of water as well. Bring to a boil, then turn to low heat and cover.
A last minute addition.. I added a few chopped up kale leaves. I wanted a little more bright color and adding kale to anything is a good idea.
I added a little sliced avocado to one of the bowls (I only had enough for one) and cut up some lime wedges to squeeze on top. (I did, Nick didn’t)
Best chili I have made in a long time…and yes, there is a bunch of left over which is fantastic because now I have lunch for the next couple days…
HOORAY FOR FOOD!!!
Have a good Monday!
-C
- small sugar pie pumpkin
- 2 cups dried beans..I used a 1 1/2 cups black and 1/2 cup kidney or 2 cans of beans
- 28 oz can of crushed or diced tomatoes
- 1 small onion
- 1 small
- 1 carrot
- 1 /4 head of cabbage
- a small broccoli crown
- 1/4 head of cauliflower
- a few kale leaves
- 1 jalapeño
- 5 cloves garlic
- 2 tablespoons chili powder
- 2 tablespoons cumin
- 1 tablespoon coriander
- salt and pepper
Either the night before or morning of, presoak dried beans..(beans in pot with about 4 cups water and a sprinkle of salt)
Take pumpkin and slice in half, de-seed and chop flesh into little chunks. (You can peel it if you want, but really, there is no reason to) Rough chop all the veggies (minus the kale) and stick into a large pot with the pumpkin. Pot on medium heat.. let the veggies sweat for about five minutes. Now add the garlic and the spices and let cook for a few more minutes.
When the mixture starts to become fragrant… drain, rinse and add presoaked (or canned) beans. Then the tomatoes, and 1 1/2 cans worth of water.
Bring chili to a boil then cover and reduce heat to low. Let cook for about an hour, giving it a stir every now and then………
Add in chopped kale a few minutes before serving
Serve in a bowl and top with sliced lime, avocado, a sprinkle of cheese….Whatever you want.
THE LOVELY CRAZY
August 11, 2016 by maximios • Blog
Every year I look forward to St Patrick’s day.. And not because I am Irish, (which I am) or because I want to drink on excess (which I do not) and no, green eggs and ham are not something that I plan on making. No Ido not look forward to any of those things (although I actually do like to pinch the littles that wear no green and talk about pots of gold and rainbows) I love this time of year because cabbage is always on a freaking super sale everywhere you go. Something that is usually 80-99 cents a pound goes down to like 20 cents a pound. And for someone that eats like 10 heads of cabbage a week, this is a hug savings. SO yeah, I buy so so much (I have already bought 12 heads, but I actually plan on buying a full case before the sale is over)
No, I am not crazy, I will eat it all….. and I am going to be making so much sauerkraut. Woo hoo!
But until then. A cabbage pot roast. Yes. I remember growing up my mom would make pot roasts once in a while. A big pot full of big chunks of veggies topped with a big slab of some kind of meat. I never liked the meat, but I always loved the big chunks of the veggies at the bottom of the pot. So I figured I would make a big pot roast, replace the meat with a head of cabbage (I have so much) and add beans because protein and because they are just so good. . And when it’s all cooked and said and done, you end up with a big pot of plump and so flavorful veggies and beans and the most tender wedged of roasted braised cabbage. This is my kind of pot roast.
Now go quick.. the cabbage sales will be over soon.
The stuff. One good sized head of cabbage, a few carrots, a big onion, and a hunk of rutabaga. Also have some dried kidney beans, caraway and fennel seeds, dried ground mustard, a bay leaf, some garlic, and salt and pepper. And water… water is needed.
Note. You can use just caraway or just fennel and you can replace or even add a potato in place of the rutabaga.
Dried beans, fennel and caraway into a pot with water. Stick the pot on the stove ans bring to a boil, then to a simmer to give the beans a quick head start before going into the oven.
While the beans are simmering, dice up the garlic and chop up the veggies into big chunks… you don’t want small chunks or they will kind of turn to mush while cooking.
And turn over the cabbage head, take a knife, and slice a deep x into the core. DO THIS or else the inside of the cabbage will not cook through. Oh and preheat the oven to 375.
Beans looking a bit plumped..
Top those beans with all the chopped veggies,(don’t stir them in., you want to keep the bean under submerged in the water) sprinkle those with the mustard, salt and pepper and place that lovely cabbage head right on top…
Place a lid on the pot and slide it into the oven to cook away. It’s going to take a bit of time (about an hour) but it’s pretty much hands off. Just take a look after about 45 minutes, check the bean doneness, add in another cup or so of water and place lid bacck on and cook for another 12-20 minutes until the beans are done. When they are, take the lid off, crank the oven to 450 and cook for another 15 or so minutes until the cabbage gets all golden brown
Look at that… Tender roasted veggies, plump beans. Everything about this is right.
Grab a knife and cut the cabbage (its so tender) into big wedges.
A wedge into a bowl along with a big spoonful or two of the beans and veggies..
Finished with a dash of salt and pepper and (not shown here,) lots of mustard.. Oh cabbage… you are so good!
Eat away and Happy St Patrick’s Day.
-C
serves 3-4
Place the fennel, the caraway, and the bay leaf into a large dutch oven along with the dried beans and 3 cups of water. Place on the stove and being to a boil then, turn heat to low and simmer the beans for about 15 minutes.
While beans are simmering, chop up the carrot, onion and rutabaga into big chunks and dice up the garlic. Take head of cabbage and slice a deep x into the core.
Preheat oven to 375
Once the beans have simmered a bit, add in the chunks of veggies, the ground mustard and salt and pepper (Don’t stir, you want to keep the bean submerged in the water). Place the head of cabbage right on top of the veggies and sprinkle with salt and pepper.
Place a lid on the pot and stick the whole thing into the oven. After about 45 minutes, check the roast and the beans for doneness and adding in another cup of water id needed. Back into oven with the lid for another 15-20 minutes or until the beans are tender Onnce they are, remove the lid form the pot and crank the oven up to 425. Cook for another 15 minutes or so until the cabbage turns a nice golden brown.
Remove from oven, let cool for a few minutes, cut the cabbage head into wedges and serve it up with big spoonfuls of beans and veggies.
Eat until your full.
.
CHILI MONDAY!Well it is, but I am talking about making some super duper, yes I’ll have seconds, tummy filling, bone warming, pumpkin chili.. And heathy oh so healthy to boot. Reals, it’s the best.
This pumpkin chili recipe had evolved over the years. The first time I made pumpkin chili was for my very first dinner party that I threw back in college. Instead of cutting the pumpkin and adding it into the chili, I chopped the little pumpkins in half, roasted them, and used the halves as bowls..A good idea except no one at the pumpkin and I was left with a bunch of slobbered on roasted pumpkin halves. ( I probably should have said something, but being a few drinks in, I didn’t think to say anything about the edible bowls and I don’t think I noticed the abandoned pumpkins until the next morning). After that somewhat failed attempt, I started adding the pumpkin to the chili and left the drinking tip after the food is served. ( I learned so much in college)
But yeah, this recipe has traveled a few years with me and every time I make it, I always think, jeez, why don’t I make this every weekend. Well maybe now I will.
Don’t let this spread scare you.. it’s just veggies from the fridge, a chopped up pie pumpkin and pre soaked beans. Oh and some canned tomato and spices. It took about 10 minutes of hands on time and one big pot. No big mess to clean up and you can get rid of those veggies in the fridge that are on the way out. WIN WIN WIN!
All the chopped veggies, the chopped pumpkin go into the pot with salt. pepper , and spices.( I added a fresh jalapeno and about 5 cloves of garlic to this mixture) Let the mixture sweat for about 5 minutes, giving it a quick stir or two.
Now toss in the beans and the tomatoes… Add a cans worth of water as well. Bring to a boil, then turn to low heat and cover.
A last minute addition.. I added a few chopped up kale leaves. I wanted a little more bright color and adding kale to anything is a good idea.
I added a little sliced avocado to one of the bowls (I only had enough for one) and cut up some lime wedges to squeeze on top. (I did, Nick didn’t)
Best chili I have made in a long time…and yes, there is a bunch of left over which is fantastic because now I have lunch for the next couple days…
HOORAY FOR FOOD!!!
Have a good Monday!
-C
Either the night before or morning of, presoak dried beans..(beans in pot with about 4 cups water and a sprinkle of salt)
Take pumpkin and slice in half, de-seed and chop flesh into little chunks. (You can peel it if you want, but really, there is no reason to) Rough chop all the veggies (minus the kale) and stick into a large pot with the pumpkin. Pot on medium heat.. let the veggies sweat for about five minutes. Now add the garlic and the spices and let cook for a few more minutes.
When the mixture starts to become fragrant… drain, rinse and add presoaked (or canned) beans. Then the tomatoes, and 1 1/2 cans worth of water.
Bring chili to a boil then cover and reduce heat to low. Let cook for about an hour, giving it a stir every now and then………
Add in chopped kale a few minutes before serving
Serve in a bowl and top with sliced lime, avocado, a sprinkle of cheese….Whatever you want.