Tuesday, 30 November 1999 00:00

Unstuffed Sweet-and-Sour Cabbage

Unstuffed Sweet-and-Sour Cabbage


This recipe mimics the time consuming Stuffed Cabbage classic, without all the extra time. Great reviews from lots of home cooks who took some liberties with the recipe. As is, it gets a 4 fork rating from epicurious. But cooks substituted sausage or bacon for the pork, others substituted tofu or Boca meat for some or all of the meats. Some made it meat and meat substitute-less. Others left out the cranberries or added more garlic. Lots of room to play here. From Gourmet November 2008. Serves 4.

1 (2-pound) head green cabbage, quartered lengthwise and cored
1/2 cup reduced-sodium chicken broth
3 garlic cloves, thinly sliced, divided
1 large onion, thinly sliced
1 tablespoon olive oil
1/2 pound ground beef chuck
1/2 pound ground pork
1 (28-ounce) can whole tomatoes in juice
1/3 cup dried cranberries
3 tablespoon red-wine vinegar
1 tablespoon packed dark brown sugar
2 tablespoon chopped flat-leaf parsley

Accompaniment: steamed rice

Place cabbage in a deep 12-inch heavy skillet with broth, 1 garlic clove (sliced), and a rounded 1/4 teaspoon salt. Bring to a simmer over medium heat, then cook, covered, turning cabbage occasionally, until very tender, about 20-30 minutes. (Add more broth or water if necessary.)

Meanwhile, cook onion and remaining garlic in oil in a heavy medium pot over medium heat, stirring occasionally, until golden, about 8 minutes. Increase heat to medium-high and stir in ground meats along with 1/2 teaspoon each of salt and pepper. Cook, stirring and breaking up lumps with a wooden spoon, until no longer pink, about 3 minutes.
Stir in tomatoes with their juice, cranberries, vinegar, and brown sugar and simmer, uncovered, stirring occasionally and breaking up tomatoes with spoon, until slightly thickened, about 20 minutes. Season with salt.

Pour sauce into skillet with cabbage and simmer, uncovered, 5 minutes. Serve sprinkled with parsley.

Published in Dinner

Red and Napa Cabbage Salad with Empire Apples and Spiced Nuts


I have been in a salad mood lately. I think it's a knee-jerk reaction to all the holiday indulgence and lately I can't get enough raw food. This one calls for Napa and red cabbage but you could get away with just the Napa. Adapted from a January 2007 Bon Appetit recipe.

1 teaspoons butter
1 cup pecan halves (or walnuts)
2 tablespoons honey
1 tablespoon Worcestershire sauce
1/8 teaspoon (scant) cayenne pepper

2 tablespoons seasoned rice vinegar
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil

2 medium unpeeled Empire apples (or other crisp apple), quartered, cored, thinly sliced crosswise
2 tablespoons fresh lemon juice
3 cups thinly sliced red cabbage
2 cups thinly sliced Napa cabbage
3/4 cup dried cranberries (about 5 ounces)

Melt butter in nonstick medium skillet over medium-high heat. Add pecans and stir 1 minute. Add brown sugar, Worcestershire sauce, and cayenne; stir until nuts are coated, about 1 minute. Transfer nuts to foil sheet and cool.

Whisk both vinegars and mustard in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.

Toss apples with lemon juice in large bowl. Add cabbage and dried crans. Add dressing and toss. Stir in pecans and season salad with salt and pepper.

Do ahead: Spiced pecans and dressing can be made 1 day ahead. Store pecans airtight at room temperature. Cover and chill dressing; bring to room temperature and rewhisk before using.

Published in Salads
Tuesday, 30 November 1999 00:00

Classic and Hearty Oatmeal

Classic and Hearty Oatmeal


This is a staple in the Baron household, with 1 to 5 of us spooning it up just about every morning during the colder months. It's hard to judge a serving here, as I can eat as little as 1/3 to 1/2 cup (dry) and my kids each eat about a full cup dry. Serves 2 to 4.

2 cups dry rolled oats
2 cups milk
1 3/4 cups water
1/4 tsp salt
1 TB butter
handful of raisins or dried cranberries
drizzle of maple syrup or honey

Place oats, milk, water and salt in a medium saucepan and stir to combine. Place over medium-high heat and bring to a boil. Stir, reduce heat and simmer, uncovered, for five to 10 minutes, until all the liquid is absorbed and oats have softened to a porridge. Stir in butter. Divide into bowls and garnish with dried fruit and sweetener of your choice.

Published in Breakfast
Tuesday, 30 November 1999 00:00

Beaver Pond Farm Granola

Beaver Pond Farm Granola


This granola was always available during breakfast time when I owned my bed and breakfast. It will go great with whatever flavor yogurt you pick up!

8 cups rolled oats
2 cup sliced almonds
1/2 tsp. Salt
2 tsp cinnamon
1/4 tsp freshly grated nutmeg

1/2 cup vegetable or sunflower oil
1 cup grade B maple syrup
3 TB. Vanilla extract

2 cups dried cranberries or other dried fruit of your choice

Preheat oven to 285°. Line 2 large baking sheets (or one sheet pan) with parchment paper. Mix first five ingredients in large bowl. Combine oil and maple syrup in a small saucepan; bring to a simmer over medium heat. Remove from heat and stir in vanilla. Pour hot liquid over oats mixture; stir and toss until mixture is thoroughly coated. Spread granola on prepared baking sheets. Bake until golden brown, stirring every ten minutes. This should take approx. 30 minutes. Remove pans from oven. Stir in dried fruit. Place on racks and cool completely. Keeps for 4 weeks, stored at room temperature in an airtight container.

Published in Baked Goods