One of the recipes from Always Hungry? that I wanted to try was the Cabbage Casserole (pages 236-237) since I feel that cabbage is an underappreciated vegetable that should be (at least) a winter staple. I suspect that when many people hear cabbage mentioned as an edible thing, they think “coleslaw”, or the St. Patrick’s Day corned beef and cabbage, or, perhaps, stuffed cabbage.
The other advantages to me were that it was an “all phases” dish, and I didn’t see anything that would make it impossible to freeze for later use. So, the Cabbage Casserole happened today. When I’m trying a new recipe, I like to make it as directed, except for seasonings that I thought needed adjustment for my taste. As usual, I found one thing that I felt could be modified without changing the results, but would make the recipe easier.
The directions call for blanching the cabbage in boiling water. I assumed (yes, I do know what “assume” does to you and me) that the blanching was to soften the cabbage a bit so that the texture wouldn’t be crunchy in the finished dish–just as you soften the leaves when making stuffed cabbage with whole leaves. Instead of blanching, I put the cabbage, with a splash–maybe a tablespoon–of water into the microwave until it had softened–about 5 minutes, then proceeded with the layering of the meat mixture, the cabbage, and the apple-tomato mixture as instructed in the recipe. Then, into the oven.
The casserole is out of the oven, and I’ve enjoyed a serving. It’s another keeper. I’m surprised and pleased. The seasoning as in the recipe is good as is, though for my taste, I may add a little more garlic next time. The amount of cinnamon is perfect. It’s another keeper even though it’s associated with a weight-loss program. The final result has a bit more liquid than I hoped, even though I baked it uncovered a little longer than the recipe called for. The recipe did not call for draining the tomatoes, but I’ll do that next time.
The microwave was apparently a good substitute for the blanching: the cabbage is tender, and not at all crunchy. I’ll happily eat this again, looking forward to having a glass of a hearty red wine to accompany it.
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Cabbage is certainly not just for cole slaw. I really do enjoy it and love getting new recipes for it. I bet I’d love this recipe of yours, too. It”s enough to make me consider buying the book.
The book has to be the most reasonable weight-loss regimen that I’ve found. The recipes so far are good. The blue cheese dressing, too.
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That little change made a simple recipe even easier!