How many people does it take to…

I had a lovely potluck Shabbat dinner with friends this weekend. As my contribution to the meal, I prepared some cabbage that I had left in my fridge from last week’s trip to the farmer’s market. This recipe was quick, easy, and delicious – so a winner all around.

First, I chopped two small onions:

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I sauteed the onions in about 1 tablespoon of coconut oil:

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While the onions cooked, I chopped up a half head of cabbage:

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Once the onions were slightly browned…

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I added the cabbage plus 1/4 cup of apple cider vinegar and cooked until the cabbage darkened and became soft:

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Right at the end, I added several shakes of thyme and a pinch of salt. Yum! Here’s the full recipe written out:

 - 2 small onions
 - 1 tablespoon coconut oil
 - 1/2 head cabbage
 - 1/4 cup apple cider vinegar
 - thyme
 - salt
Chop onions and cook in a skillet with heated coconut oil until just beginning to brown.
 Add cabbage and apple cider vinegar and cook until cabbage wilts and darkens.
 Add thyme and salt to taste.

See? Sooo easy.

My friends made a delicious tomato and coconut chili with beans, corn, and rice:

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After the meal, it was down to business putting together a new bed from CB2. CB2 is a modern furniture and accessory branch of Crate and Barrel. My friend just bought the CB2 siesta bed, and it required home assembly.

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Are we up to the task?

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There was a slight hiccup with the alignment of the headboard…plus some apparent mislabeling of parts…plus we put some pieces on the wrong way….plus we had one misguided phone call to customer service…but besides that things went smoothly!

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All’s well that ends well:

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After all that hard work, we needed some reward…reward in the form of ICE CREAM. Look for my next post on the best ice cream in Minneapolis. 🙂

Cheesy Cabbage Bake

I discovered Tina’s Cheesy Shaved Brussel Sprouts and Leeks on Carrots N Cake a little while ago, and I’ve been interested in making the recipe ever since. My original plan was to go to Trader Joe’s and get the shaved brussel sprouts that Tina uses, but when I picked up a head of cabbage and onions at the farmer’s market, I thought I should try switching up the recipe to use those items instead. *full recipe below

First, I chopped and rinsed a half head of cabbage:

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I also chopped one small onion:

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Meanwhile, I set 1 tablespoon of olive oil and 1 teaspoon garlic to heat in a skillet:

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Once hot, I added the veggies and cooked just until the cabbage brightened in color:

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Then, I poured the veggie mix into a casserole pan:

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Meanwhile, I got out the fancy cheeses I bought:

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That’s extra sharp cheddar on the right and gruyere de comte on the left. I shredded 3/4 cup of the gruyere and 1/2 cup of the cheddar:

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Once the cheese was shredded, I melted 1 tablespoon of butter in a saucepan:

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Added 1 cup of almond milk and the shredded cheese:

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I stirred constantly until the cheese melted, also adding 1 teaspoon dijon mustard and some fresh ground pepper:

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I poured the mixture over the veggies and topped with a 1/4 cup of whole wheat bread crumbs:

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Cook at 400° for 20 minutes and…

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All done!

- 1/2 head cabbage, chopped
- 1 small onion, chopped
- 1 tablespoon olive oil
- 1 teaspoon garlic
- 3/4 cup shredded gruyere cheese
- 1/2 cup shredded cheddar cheese
- 1 cup almond milk
- 1 tablespoon butter
- 1 teaspoon dijon mustard
- pepper to taste
- 1/4 cup whole wheat bread crumbs
Saute chopped cabbage and onion in the olive oil and garlic until colors brighten. Transfer to a casserole dish.
Melt butter in a saucepan, and then add milk, cheese, mustard, and pepper. Stir constantly until cheese melts.
Pour cheese sauce over the vegetables and top with bread crumbs.
Bake at 400° for 20 minutes.