Monday, March 12, 2012

Senior's Lunch 3/8/12 and Sausage and Cabbage recipe

Just wanted to post a few pictures of the meal we prepared last week, and I will try to get back into the groove this week and tell you about some more foods I've been preparing.   But last week was CRAZY, mainly because some good friends came to town and we visited and we ate and we had fun.   But not too much cooking went on in my house.   Well, except for me serving Spaghetti one night, but I've told you how to do that so...

I'm going to leave you with some pictures of the deliciousness we prepared for lunch.
From Sweet Potatoes 

Corn Bread (I didn't get a picture of the turnip greens, darn)
And our other choice of meat, this totally scrumptious Sausage and Cabbage dish, I'm still dreaming of this.  The recipe follows at the end here.
Then our vegetarian option, my Squash Medley, the how to's of which I will be posting later on.
We also had a bowl of Cherry Tomatoes
And there were the requisite desserts, which I failed (my bad) to get pictures of.

But let me leave you with the recipe for the Sausage and Cabbage dish.   I could not believe how totally yummy it was.    And it's a dish I will make for myself at some point in time.

Sausage and Cabbage Boil

6 large potatoes, Red Bliss or Yellow or White,  they should be a firm fleshed potato.
1 head cabbage, chopped
3-6  carrots, peeled and cut into coins
1 lb. ring of Kielbasa Sausage
1 quart or more low sodium chicken broth
1 tablespoon marjoram
1 tablespoon thyme
Salt and pepper to taste, if you like.

Cut up some firm potatoes like Red Bliss or White Potatoes, either work well in this dish.    Place in a large pot, then cut the carrots into coins or chunks, after which you core and chop a head of cabbage, however you like.   I would suggest cutting it into quarters, then cutting those quarters into thirds and place them in the pot, add some chicken broth, low sodium is best, to cover.   Add some water if needed or more chicken broth.   Finally some Kielbasa Sausage, cut into chunks.   Season with some Marjoram and Thyme, cover and let simmer until the potatoes are done and the cabbage is done as well.   Taste and season with some salt and pepper if you like.   Serve with some cornbread if you like.      This was so good, I can't even begin to tell you and also, by adding more potatoes, carrots and cabbage you can stretch this dish out as well.    I really like budget friendly dishes like this.    

Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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