What's For Dinner? Cabbage and......

Well, it’s another night and another meal. What will I fix this time? We have a head of cabbage that sounds good, so what can I put with it?

I have some sausage thawed out, and then there is some celery, part of an onion, some of the potatoes we grew and some of the peppers we dehydrated. I put them in hot water to rehydrate them for this meal. That will do. This is another one of those meals that you can add whatever you like, in whatever quantity you need to feed your family.

For this dish I started off with a few tablespoons of oil in my cast iron wok. I love this pan, but it is heavy. As I get older, I have to take the weight of things into account. It will come in real handy in a hail storm. If you think Frank’s tin foil cap is a good deal, this will work much better. Once the wok is good and hot I added a few potatoes, a good tablespoon of minced garlic, salt and pepper. 

After the potatoes had cooked for a bit, I added the onions and celery.

While they were cooking, I cut up the sausage into bite sized chunks. Then added them to the mix.

After the sausage had cooked for a while and was almost done, I added the rehydrated peppers. I wasn’t too sure how these would work out since I haven’t dried peppers before. They were just fine, looked a little weird, but tasted fine. Last summer was the first time we ever dehydrated anything so I am still learning to add these ingredients into the meals I cook.

The cabbage was the last vegetable to be added. With it I poured on a generous dose of soy sauce.

At this point, you can cook this down to the desired texture or ‘doneness’. When I first starting eating cabbage, I was an adult, and I liked it cooked until it was very limp. That way it didn’t taste much like cabbage. There are many things I began eating as an adult that I wouldn’t touch as a child. Now, I don’t cook cabbage near as long and I put a lot more in a dish. It’s good stuff.

This made a great meal with leftovers for lunch the next day. I have found over the years that discovering different ways to use the same ingredients increases our enjoyment and likelihood of eating those particular ingredients. When the time comes that we eat only what we have on hand or can grow or barter for, this will be a valuable skill. So, increase your creativity using what you have on hand. This will lead you to keep on hand what you like and can stretch the farthest. Now if only those little cabbages in the window were big enough to eat….

Until next time – Fern