Joey's Cabbage and Potato Bake

  I was in the mood for something warm and comforting and homey and casserole-y. Usually that means some kind of noodle, but since I already had pasta earlier in the week, I figured I'd do potatoes instead. I was inspired by a recipe I saw on a blog called Hungry Happens, but then of course I didn't follow it. I just started throwing things into a pan.
 I decided to go with baby potatoes and baby carrots just because they’re easier. No peeling! And the cabbage.. well, I think that was originally gonna be a batch of sauerkraut that didn’t happen. From there, I just added some spices that I thought would work. And guess what! They did! It came out so flavorful and tasty, I had to go back for more. This was definitely one of those times where simplicity was best. Nothing too complicated, all in one casserole dish. Perfect.
 Now, I will say that this made a giant casserole, just because I used the whole head of cabbage, and the whole bag of carrots, and the whole bag of baby Yukons. (I mean, what else was I gonna do with half a bag of potatoes, right?) So, you’ll make as much or as little as you want. 
 The other thing is it took much longer to cook than I thought it would. So if you want to speed up the process, you can microwave or steam your potatoes and carrots first before you start. Otherwise, this recipe is simple and straight forward and it’s the perfect comfort food. Serve as is, or with a sliced ham, or any kind of roast. It will absolutely satisfy your craving the next time you feel like having something warm and casserole-y! 



1 small head of green cabbage, cored and chopped
1 lb baby carrots
2 lbs baby Yukon Gold potatoes, halved or quartered
1 small onion, chopped
A big sprinkle of each, or to taste:
Salt, black pepper, paprika, dried thyme leaves, celery seed, onion powder, garlic powder
1/2 cup vegetable broth or chicken broth
1 cup heavy cream

8 oz shredded mozzarella cheese

2 scallions, chopped


Heat oven to 400ºF.
Place all vegetables (except scallions) and seasonings in a large casserole dish. Pour broth and cream over all. (I may have added a little extra cream!) Toss lightly to coat. Cover tightly with foil. Bake for an hour or until potatoes and carrots are tender. Remove foil. Top with mozzarella cheese. Place in oven again (uncovered) and bake for an additional 15-20 minutes or until cheese is melted and the sauce is bubbly. Garnish with chopped scallions sprinkled over the top. Let stand for a few minutes before serving. 



Tips:
 This entire recipe is the perfect springboard for whichever direction you'd like to go. Literally every ingredient in the recipe can be increased or decreased to suit one’s taste. Do you want lots of carrots and not a lot of potatoes? Do you want just cabbage and potatoes and no carrots at all? Do you want to swap out the seasonings for your favorite blend?? Would you rather do Cheddar or Swiss cheese? Or both? 

DO IT!!
You can also add any kind of meat if you want. Diced ham, diced corned beef, smoked sausage, diced chicken, really anything you want! 

Joey’s Unstuffed Cabbage Roll Casserole

 

 

 

So, I have a slight confession to make. 
With all the cooking I do, I’m not really very fond of cooking things that are too fiddly. You know, like, filling dumplings, or rolling wontons, or making small individual appetizers. All those fiddly little things just seem to take forever. And who has the patience for that? Definitely not me. There. I said it. 
 So I was recently watching an old video of Martha Stewart and her mother cooking stuffed cabbage rolls. They were blanching and pulling apart the cabbage leaves, then filling them, then rolling them up like mini burritos. I thought “Looks delicious! Too fiddly. Don’t wanna make it.” 
And then I saw a few other videos where they took all the same ingredients, and then chopped them up together into a casserole, and I thought Yes! THAT’s the one I’m gonna make!” I mean, it’s gonna get chopped up anyway, right? 
 So I started looking at recipes for inspiration. I knew I wanted to add rice, and I knew I wanted to use condensed tomato soup instead of tomato puree because in my mind it’s supposed to have tomato soup. (I have no idea why this lives in my mind, or where I’ve ever had it like that, but I’m running with it.) Everything else just sort of fell into place, and of course there has to be cheese on top because.. well… it’s a casserole for crying out loud. (What kind of casserole doesn’t have cheese?)
 So there we have it. A delicious, hearty, fill you up kind of Sunday Dinner recipe that’ll feed a crowd, without all that fiddly stuff. 
Just exactly what I had in mind! Hope you give it a try!

 

 

 

 2 tbs olive oil
1 medium onion, chopped
2-3 cloves of garlic, minced
2 lbs ground beef
1 tsp sweet paprika
Salt and pepper to taste
1 small head of cabbage, chopped (about 6 cups)
2 cans condensed tomato soup
1 medium fresh tomato, diced
2 tbs brown sugar
1 cup beef stock
1 cup uncooked rice
2 cups mozzarella cheese, shredded

Heat oven to 350ºF.
Heat olive oil in a very large skillet. Saute onions and garlic for a few minutes, then add the ground beef. Break up the ground beef as it cooks, until the meat has browned. Season with paprika, salt, and pepper. Now add the cabbage. Toss slightly, then cover so the cabbage will wilt a bit. Meanwhile, in a mixing bowl, stir together all remaining ingredients except the cheese. Pour meat mixture and tomato mixture into a large casserole dish, gently tossing to combine. Cover with foil. Bake for about an hour. Remove from oven, remove foil, top with mozzarella cheese. Bake in oven for an additional 15 minutes or until the cheese is melted. Remove from oven. Let site for 10-15 minutes before serving. 




Tips:
This recipe makes a GIANT casserole. If you don’t have so many mouths to feed, you can easily cut this recipe in half. 
The amounts are just guidelines. If you like a lot of something, add a lot! Want it to be sweeter? Add more brown sugar. Want it to be more savory? Add more paprika. You could even add a splash of soy sauce or Worcestershire sauce for an extra savory note. 
Yes, of course, you can easily use canned tomato sauce or puree instead of the soup. I just like the nostalgia of the slightly sweeter tomato soup in a cabbage roll recipe. You can also use any other kind of cheese instead of mozzarella. You do you!
Don’t have beef broth? Use any other kind you have. You could also do water and a bouillon cube or Better Than Bouillon. If you have nothing else, water is just fine. I just prefer to use broth or stock because it’s an opportunity to add more flavor!
If you want to make this ahead, just go as far as pouring everything into the casserole dish and covering with foil. Then just keep it in the fridge until you’re ready to bake. Easy!

Sausage and Cabbage Tortellini Alfredo

 

 

 Now that we're in the blazing heat of summer, I find myself being less gung-ho about cooking a big meal. Does anyone really feel like dealing with a hot oven?? I think not. But then again, how much take out food can we really stand before we get sick of it? (And lets not even talk about how it can break the bank.)
So I started looking for ideas.
Hmm.. I was thinking maybe something for the stove top (no hot oven).. something in one pot (no extra dishes to wash) and something that is quick and easy to throw together. Right.
Then I saw someone on the tick tocks making a Sausage and Cabbage Alfredo. Oooo YUM. That's it! So I gave it a try. Sounds delicious, right? WRONG. I made it exactly as it was written, and it was absolutely terrible! It was so over seasoned, I couldn't even eat it. Crazy, right?? Of course, I should have known better. I knew it seemed like too much seasoning as I was cooking it. Ah well. Live and learn, I suppose. But I still loved the idea, and I knew I could do better, so I started over.
First and foremost, I knew the smoked sausage would have enough spice for the entire dish, so I literally cut out all other additional seasonings. I didn't even add salt. It was all already ready already. 
Second, I knew I could make my own Alfredo sauce, but frankly, I was going for the super easy short cut, so I just used a jar of Prego and called it a day. I'm certainly not above using a jar of marinara sauce for spaghetti, so I'm definitely not above using a jar of Alfredo sauce.
And finally, I decided to add bacon and tortellini, because why not?
Let me just say, OMG it was absolutely delicious!!! THIS, Ladies and Gentleman, was what this dish wanted to be all along. It also fits all the criteria and it came together in a snap.
Bonus, it feeds a crowd and you won't break the bank. Perfect, right?? 
So keep this one in mind the next time you don't really feel like cooking. I promise your family will thank you!


5 or 6 strips bacon, chopped
1 small onion, sliced
1 lb any kind of smoked sausage, spicy or mild, sliced into coins
1/2 of a medium green cabbage, cored and sliced into ribbons
1 14oz jar purchased Alfredo sauce (I like Prego) 
1/2 sauce jar of milk
1 lb cheese tortellini 
Parmesan cheese


Place the bacon in a cold large pan or dutch oven over medium heat, not too high. Let the fat slowly render. Now add your sliced onions and sausage coins. Continue to sauté and stir over medium heat until the meats begin to brown and the onions begin to soften. 
Add your sliced cabbage. Give everything a good toss. Cover. Let it steam for a few minutes, then remove the cover and toss again, making sure to scrape up any brown bits from the bottom of the pan. Continue to wilt the cabbage until crisp tender. Now add the tortellini and jar of Alfredo sauce. Fill the jar halfway with milk to rinse out the remaining sauce and add to the pot. Gently stir everything to combine. It should only take a few minutes to heat through. When the tortellini is done, you're ready to serve. Sprinkle a little grated Parmesan cheese over the top. Garnish with a little chopped fresh parsley, if desired.

Tips:
Be sure to start out with a big pot. I have a big enamel plated cast iron pot that works nicely. 
If your bacon doesn't give you enough fat to sauté the sausage and onions, go ahead and add a little olive oil. 
There's no need to add any extra liquid for cooking the tortellini. The cabbage gives off enough moisture to take care of it. If you find that the sauce is too thick for your liking, add a little drizzle of milk.
Feel like making your own Alfredo sauce? Who am I to stop you???
If you're counting carbs, just cut out the tortellini. 
Don't like tortellini? Pour it over wide egg noodles or rigatoni! Just cook them according to package directions. Easy!  

Pineapple Cole Slaw

 

Are you a cole slaw person? It seems to me that people are very divided when it comes to cole slaw. Either you love it or you don't. I happen to fall squarely into the first category. I absolutely LOVE it. I can even do some brands of store bought slaw, but extra points will always go to a restaurant that makes it home made. 

 When I was growing up, we always had a big bowl of cole slaw on our holiday table, and it was ALWAYS at every barbecue. It's sweet, tangy, creamy, and crunchy all in one bite. What's not to love? 

 Recently, I had bought a large head of cabbage for a smothered cabbage smoked sausage recipe, but I only needed half for the recipe. So what did I do with the other half? Cole slaw! But I thought, ok, what kind of a spin can I put on it? I had also recently baked a Hawaiian Banana Bread and still had lots of fresh pineapple, so I figured, why not? 

 This recipe is so easy, it's barely even a recipe. It's basically just a list of ingredients and it's ready in no time. And guess what?! It's delicious! It goes perfectly with a BBQ pulled pork, or grilled ribs, and it'll be right at home in your summer BBQ spread. It's slightly tweaked from a youtuber called Marcy Inspired. Make sure you have the recipe handy when you serve it because people are gonna ask you how you made it! Even if you're not usually a fan of cole slaw, give this one a try. It just might change your mind!

 

 

 

 

6 cups green cabbage, shredded
2 cups pineapple, chopped
1 large carrot, peeled and grated
2 scallions, chopped
1/2 to 3/4 cup mayonnaise
2 tbs brown sugar
3 tbs vinegar
Salt and pepper to taste

 

 

In a very large mixing bowl, simply stir all ingredients together until well coated. Cover and chill for about an hour. Give it another good stir before serving. Garnish with a little chopped parsley, if desired. That's all there is to it!

 

 

 

Tips:

The most important thing about this recipe is WHEN you make it. It's just not one of those recipes you can make days in advance. If you'd like to give yourself a head start, though, just have all your ingredients ready, and then mix them on the day or your event. I shredded and chopped everything fresh, but you could very easily just do a 20oz can of pineapple bits (drained) and a bag of cole slaw mix and call it a day.

 These ingredients are just guidelines. As my Mom used to say "If you like a lot, add a lot!" Would you like more pineapple? Go for it. Would you like it to be more tangy? Add a little more vinegar. Wanna add more carrot? You do you! 

 When you add the mayonnaise, you're immediately gonna think that it's not enough. RESIST the urge to add more! There will be plenty of dressing after it sits for a while in the fridge. However, if you do happen to inadvertently add too much mayonnaise, and your cole slaw is now swimming in dressing, you can easily just pour off the excess. Don't ask me how I know.

Joey's Skillet Cabbage with Apples

 I was recently cooking a corned beef brisket in my slow cooker. 

I added my usual carrots and potatoes, set it up with some spices, some chicken broth, and a little brown sugar on top. Great. Love it. Can't go wrong.
 Normally, I would add cabbage to the slow cooker about an hour before it finishes cooking, but then I thought "hmm, how 'bout something a little different this time? Why not?!" Then I remembered how my Mom used to add diced apples to her sauerkraut, and I thought "oooo apples...that sounds good.. Why not?!" I do love apples and onions when they're sauteed together. Then I added some thyme... Why? because I love it and want to add it to everything. By the time I was finished adding and tasting, I had come up with a pretty stellar dish, I must say. Actually, I think it might possibly be my new go-to for sauteed cabbage. Yes, it's perfect to have with your ham or corned beef, but don't just save it for st Patrick's Day. Have it with some grilled pork chops, or a roast chicken! 

Because.. you know what I'm gonna say... WHY NOT?!

2-3 tbs butter
2 apples, peeled, cored, sliced
1 onion, sliced
Thyme leaves
1 small head cabbage, chopped
Salt and pepper
A few tbs of heavy cream
Juice from half of a lemon

 

 

 In a large skillet, melt butter. Add apples, onions, and a big pinch of thyme leaves. Sauté until everything begins to soften, about 5 minutes.
Add chopped cabbage, salt, and pepper. Using tongs, toss to combine. Cover. Let it steam for about 5-10 minutes or until the cabbage begins to wilt. Continue to sauté, tossing everything as you go to insure even cooking. When everything is tender, stir in a tiny drizzle of heavy cream, just to add a little extra richness. Finish with a spritz of lemon juice.
Serve with corned beef, ham, or your favorite roast.


Tips:
People often say to use Granny Smith apples for cooking, but they're a little too tart for me. I say use any apples you like!! Most times I use Honeycrisp, but you do you!
Also choose whatever kinds of cabbage or onions you like. What looks good at the market? Any kind will work here!
Fresh thyme is preferred, but feel free to use dried.
And definitely don't skip the lemon juice at the end. It really brightens up the dish. If you don't have lemon juice, use another acid such as lime juice, or even just a splash of apple cider vinegar.

Cheesy Cabbage, Leek, and Potato Bake

 

 

  OK, I know I say this all the time, but seriously, this is one of the most delicious things I've made in quite a long time. One of my favorite things is to take a recipe and then springboard it into something of my own. And that's exactly what I've done here!

 I recently discovered a foodie and cookbook author by the name of Amy Sheppard, and I literally want to eat every single thing she makes. When I saw a tiktok video of her making a cheesy cabbage and leek dish, I knew it would immediately land on my short list of recipes to try. She originally described it as being the perfect side dish for your Christmas Dinner to be served with a roast chicken or beef, but I think it sounds more like a St Patrick's Day recipe. Clearly, it screams to be served with a big ol' St Patrick's day ham or a big honkin' corned beef brisket, dontcha think?! Cheesy cabbage leeks.. how could you go wrong? But then I thought, wait, it needs potatoes. Can't have an Irish meal without potatoes, now can we? I think not! To be fair, she did serve hers with some fabulous roasted potatoes on the side, but I wanted the potatoes to be right in the dish with the leeks and cabbage.  

    Side note..... Most recipes using leeks direct you to discard the tough green ends, but that's a big fat waste of food, if you ask me. Those greens are perfectly edible and absolutely delicious! They just need a little extra cooking time, that's all (much like collard greens or kale.) So I figured, well, I'm about to boil the potatoes anyway...  why not braise the greens right along with them? And while I'm at it, why not use broth instead of water for more flavor? And there we have it.

  Anyway, the rest of the recipe just sort of fell into place after that, again taking inspiration from Amy Sheppard Food (seriously look her up on any social media. You'll be glad you did!). It's just a classic Mornay Sauce with the addition of some herbs and a little mustard. Add a crushed cracker topping and you have the most fabulous comforting side dish you've ever tasted. Serve it up with your St Patrick's Day meal, and yes, definitely your roast beef or chicken dinner. I promise you'll get rave reviews! Thank you for the inspiration, Miss Amy! This one is definitely a keeper! 

 

 

 

1 1/2 lbs small baby red potatoes, cut in halves or quarters

1 large leek

2 (15oz) cans chicken or vegetable broth

1 small head green cabbage, roughly chopped

4 tbs butter 

4 tbs flour

1 cup heavy cream

1/2 cup milk

8oz Swiss cheese, shredded

3 or 4 sprigs fresh thyme, leaves removed from the stem

5 or 6 fresh basil leaves, finely chopped

1 tbs Dijon, brown, or any favorite prepared mustard 

a big pinch each of salt and pepper 

about 15 Ritz crackers 

 

 Cut the tough green ends from the leek (set the white end aside). Rinse well to remove any sand or grit. Slice the leek greens into small slices, then add to a large shallow pan along with the quartered potatoes and one can of broth. Cover and cook on high until the liquid is absorbed and the potatoes and greens are tender. Remove to a large casserole dish. 

 While the potatoes and greens are braising, remove the root tip from the white end of the leek, rinse layers of any sand or grit, then slice. Using the same pan that you used to cook the potatoes, add the butter over medium heat. When the butter is melted, add the chopped cabbage and sliced whites of the leeks. Stir and saute for about 5 minutes or until the cabbage begins to soften. Stir in flour. Continue to stir and saute for about 2 minutes, then add the other can of broth. It should begin to thicken fairly quickly. Now add the cream, milk, cheese, herbs, mustard, salt and pepper. Stir well. Taste and adjust seasoning, if needed. Pour cheesy mixture over potatoes and leek greens. Gently stir to combine. Now sprinkle the cracker crumbs over the top. Bake for about 30-45 minutes or until bubbly. Let stand for about 10-15 minutes after removing from oven. Serve with boiled ham, corned beef, pork chops, or any favorite roast dinner. 

Tips:

 Since I used baby potatoes, there was no need to peel them. But you can easily use whatever potatoes you have on hand and just peel them. You could even use up leftover boiled potatoes or "boilies" as my Dad used to call them. 

Don't have fresh basil or thyme? Use dried! Or you could even use poultry seasoning blend.  Use any herbs you like! You could even add a pinch of caraway or celery seeds. Don't have any herbs at all? Just leave 'em out! It won't be exactly the same, but it'll still be delish! 

If you'd like to serve it as a main dish instead of a side, feel free to add some diced ham or chicken to make it a complete one dish casserole. 

Btw, if you're feeling creative, you can omit the potatoes and toss the whole thing with some cooked elbow pasta, then top with grated Parmesan cheese. It would be like a variation on mac and cheese!

 

 

Easy Sauteed Cabbage and Sausage

 I was recently looking for something different to do with some leftover cabbage. I had bought a large head to be used in a green goddess salad, but then quickly realized how much yield you get from just one head of cabbage. Did you ever chop an entire head of cabbage??? It makes a TON! So I began to think of all of my favorite things to do with cabbage.. roasting it with bacon.... boiling it it ham... making cole slaw and topping a fabulous corned beef sandwich. But then, as I was going through the fridge, I remembered I had some leftover smoked sausage.... YES! THIS would be the easy simple fabulous meal I could make and use up some leftovers at the same time. Perfect! Just a simple saute, nothing complicated, super flavorful, and all done in one dish. I have to say... you often hear that "simple is best", and in this case, it's absolutely true. I found this recipe on a blog called Barefeet in the Kitchen, and it couldn't be simpler. 

 This is the perfect quick dinner for a weeknight, just as it is, or you could embellish it and make it a big Sunday Dinner. Serve it with your favorite potatoes and some crusty bread with butter. You'll have a winner! 

Now... lets see what other leftovers I can repurpose...

 

 

 

    1 lb kielbasa smoked sausage
    1 1/2 tbs olive oil, divided
    1 medium onion, chopped
    3 garlic cloves, minced
    1 small head cabbage, cored and chopped
    3/4 tsp kosher salt, plus more to taste
    1/2 tsp freshly ground black pepper
    1 tsp red wine vinegar

 

 

 

     Halve the kielbasa lengthwise and then slice it into 1/2-inch pieces. Heat a large deep skillet or dutch oven over medium heat.  Add 1/2 tablespoon oil and the kielbasa. Toss to coat and then cook until browned, about 3 minutes per side. Transfer the kielbasa to a plate.
    Return the pan to the stove and reduce the heat to medium low. Add the remaining tablespoon of oil and the onion. Cook, stirring occasionally, until the onion has softened. Add the garlic, cabbage, salt, and pepper. Toss well to combine. Cover and cook, stirring every 4-5 minutes until the cabbage is wilted, about 12 minutes.
    Stir in the vinegar and return the kielbasa to the pot. Stir and cover for about 3 more minutes, until the cabbage is tender and the kielbasa is hot. Taste and add salt, if needed. Enjoy!

 

 

Tips:

  The cabbage usually brings a lot of moisture to the pan, but if your final dish seems a little bit dry, feel free to add a splash or two of chicken broth, or even just water.  

 Not a fan of kielbasa? Use any favorite sausage! The flavors will be slightly different, but it will all work!

  I enjoyed mine over some mashed potatoes, but feel free to choose any other kind of potato... Baked, fried, gratin, anything you like! I also love doing potato bundles... just slice a potato, but keep the slices together, add a few slices of onion and a pat of butter along with salt and pepper. Then wrap the whole thing in some heavy duty foil to make a sealed packet. Bake in a hot 400º oven or on the grill until potatoes are done, about 45 minutes.

 

Sausage, Potato, and Cabbage Casserole

 

 

 

  Every year around St Patrick's Day, I like to find something different, instead of the standard corned beef or ham and cabbage with potatoes. So, this year, I decided to throw together a casserole using sausage instead of ham or corned beef. 

 I started with the potatoes (because how can you have an Irish inspired casserole without potatoes?) and then figured I'd just layer them with the cooked sausage and chopped cabbage. And then, sort of in an "au gratin" kind of move, I poured cream over the whole thing and baked it. 

 Well..... Let me just tell you... OMG it was amazing!!!! The cream and the extra liquid from the cabbage soaked right into the potatoes, cooking them perfectly, and the sausage seasoned the entire thing. And then the little tang of the Swiss cheese rounded the entire bite. I'm not even kidding when I tell you that I couldn't stop eating it. Btw.. I must say.. very often, when I make a giant casserole, I usually give half of it away, since there's only one of me. But in this case, I kept the entire thing for myself and then just sliced a big square of it for every meal. Talk about stretching a buck... I seriously have to do the math the see how many meals I got from just one casserole. This will definitely feed a crowd! So if you're feeling something hearty and St Patrick's Day -sh, try this one.  It's just the thing for a crisp March night and it will definitely hit the spot. Enjoy!

 

2 lbs bulk sausage
5 or 6 large Yukon gold potatoes (more or less)
1 small head cabbage (or half of a large one)
1 medium onion
1/2 tsp fennel seeds
1 tsp garlic powder
Salt and pepper
16 oz shredded Swiss cheese
2 cups heavy cream
1-2 cups Panko bread crumbs


 

Heat oven to 400ºF.

In a large skillet, brown the sausage, breaking it into small pieces. While it's cooking, roughly chop the onions and cabbage.
When sausage is cooked, remove from pan to a bowl, set aside. In the same pan, add onions and cabbage along with fennel seed, garlic powder, and salt and pepper to taste. Add a little butter or oil if needed to get things going. Saute until they begin to soften. While it's cooking, peel and slice the potatoes into thin slices.
Assemble:
In a large casserole dish, layer half of the potato slices, then add half of the sausage, then half of the cabbage. Top with half of the shredded cheese. Repeat all layers. Pour cream over all.
Cover with foil. Bake for 1 hour.
Remove cover, top with bread crumbs. Place back in oven for about 15 minutes or until golden.
Remove from oven and let sit for 15 minutes. Cut into squares and serve. Would be great witha lovely light salad.

 

 

 

Tips:

Use any kind of sausage you like. Don't like Swiss cheese? Use Mozzarella or a sharp Cheddar.

To save a little time, you can use already cooked potatoes when assembling your casserole, but the raw potatoes are meant to absorb all the extra liquid from the cabbage and also the cream. That's also one of the reasons for letting it sit for 15 minutes out of the oven.

 Hmm... now I'm thinking I'll go back and make it again...  with ham or corned beef ... or bacon!.... and BOTH mozzarella cheese and cheddar. Yum.

Joey's Cabbage and Sausage Casserole

 

 Usually, when St Patrick’s Day approaches, I like to make some sort of dish with cabbage, just like my Mom used to do. Of course, we always had boiled ham and cabbage along with boiled potatoes (that my Dad always called “boilies”) but I like to mix it up from year to year. Yes, I’ve done the classic corned beef, (can’t go wrong there), but I think, for the most part, I like to stick with the pork dishes. One year I did roasted cabbage with bacon. I’ve also done cabbage and pork chops. This year, I thought I’d do a casserole with sausage. I mean, why not? right? It’s already a perfect pairing! Add some onions and a little tangy sour cream. Top it all off with a couple different kinds of cheese. What’s not to love???? It was super simple to throw together and it packs a PUNCH of flavor. Serve it with a pile of mashed potatoes and you’re all set!
So give this one a try. If you like cabbage, I KNOW you'll love it.





1 lb bratwurst links, casings removed
1 small onion, chopped
1 small cabbage, chopped
1 cup each, shredded Cheddar and Mozzarella cheese, divided
1 cup sour cream
salt and pepper
Chopped fresh parsley


Heat oven to 350ºF.
In a large oven proof skillet, brown the sausage, breaking it up as you go. Add the onions and cabbage. Stir and saute until the cabbage and onions begin to soften. Stir in the sour cream and half of each kind of cheese along with the salt and pepper. Place in oven and bake until bubbly and the top is slightly golden, about 30 minutes. Remove from oven. Top with remaining cheeses. Place in oven again for another 15 minutes until the cheese is slightly browned and ooey gooey. Remove from oven. Top with chopped fresh parsley.




Tips:
You can use other kinds of sausage, but you’ll definitely end up with a different product. I like to use Johnsonville brats, but if you can find Irish Bangers, even better!
When it was time to stir in the sour cream and cheeses, I found it easier to dump everything into a giant mixing bowl, stir it all together, and then pour it back into the big skillet. I know it’s another dish to wash, but it just made it easier!
Instead of serving it with mashed potatoes. if you want to feed a crowd, you could stretch the dish even further by adding a few diced boilies right into the casserole!

New Year's Cabbage and Peas

 Have you ever heard of the tradition of eating black eyed peas on New year's Eve? It's actually a pretty huge tradition in Southern USA, and it has come to mean many things, but mainly health and prosperity. It’s very often served with collard greens, since collards are green like money, and the peas would serve as a stand in for coins. If you serve it with corn bread, it’s meant to represent gold, and if they’re stewed with tomatoes, it’s meant to represent health and wealth.
 Being from the Northeast USA, I was never familiar with these traditions. I happened upon them just because I love delicious food! So when I saw Miss Lori on Whippoorwill Holler (one of my favorite youtube channels) making this, I immediately added it to my to-do list. Actually, I think I made it that very day! It turned out to be so delicious and so flavorful, I couldn’t stop eating it! Not even kidding. It’s true that she uses cabbage instead of the collard greens, but either way works for me! And I think the cabbage was my favorite part of the whole dish. And it was so easy! You just brown some ground beef, and while that’s happening you just throw everything else into a large slow cooker. That’s literally it! Nothing difficult or fancy, but OH SO GOOD!
 Will making this dish for the new year bring you health and prosperity? Who knows? Anything’s possible! But one thing is for certain, it will definitely give you a warm full belly. This is absolutely now one of my favorite dishes of all time. Do give it a try!
And have a safe and happy new year!
 

 

1 lb ground beef
1 head cabbage, chopped
1 onion, chopped
1 bell pepper, chopped
1 whole garlic bulb, minced
32 oz. chicken stock
1 c. water
16 oz. frozen black eyed peas
1 tbs chili powder
2 tsp cumin
2 tsp garlic powder
1 tsp onion powder
1 tbs oregano
I small can of tomato paste
1 32 oz. can crushed tomatoes
1 can rotel tomatoes and chilis
Salt and pepper to taste

Brown ground beef in a skillet until no longer pink, drain excess fat.
Place browned beef and all remaining ingredients in your large slow cooker.
Cook it on high for 4 hours or on low for 8 hours.

 

 

 Tips:

Be sure to taste it and adjust the seasonings as you like. I found that it needed just a little extra salt when all was said and done. Maybe you might want some extra cumin, or maybe you'd like a little extra garlic. Or maybe you'd like to leave the cumin out altogether. Season it the way you like it!

Joey's Macaroni Cole Slaw

 OK here's a really quick no-brainer of a side salad that made me think "why have we never done this before?" It's exactly as it sounds: cole slaw with macaroni in it. In other words, if macaroni salad and cole slaw had a baby, this would be it! It's so summery and fresh, it's the perfect cold side dish for any BBQ or cookout event. But, like, seriously, why have we never combined the two before? Crazy, huh?
This is my riff on a Taste of Home recipe. Feel free to swap out the veggies with anything you like. The ToH recipe had water chestnuts in it, but I didn't have any on hand, so I just went with what I had. I swapped out a few other things too. Make it how you like it! Easy!




1/2 lb large elbows or other cut pasta of choice
1 bag cole slaw mix
1/2 cup diced cucumber
1/2 cup diced celery
1/2 cup diced red bell pepper
1/2 cup chopped scallion
1 cup mayo
2 tbs sugar
1/4 cup cider vinegar
Salt and pepper


In a large pot of salted water, boil the elbows until al dente. Drain and allow to cool completely.
Place in a large bowl with all remaining ingredients. Stir until well combined.  
 If you'd like to toss the ingredients and then mix the dressing separately before adding, that's fine, but I just dumped everything into the bowl and gave it a good stir. And that's it!



Tip:
I think the cucumber is key. It makes it so fresh! I used a hothouse (aka English) cucumber which is a little sweeter, has tiny seeds, and doesn't even need to be peeled. Use whatever kind you like!
I also went with scallions instead of regular diced onions because I wanted a milder onion flavor.
 To save time, this can be made a day in advance.
And as always, if you like a lot of something, add a lot!

Joey's Slow Cooker Ham and Cabbage Stew

 Usually, when you think of ham (or corned beef) and cabbage, you probably think of just throwing everything into a big pot of water along with lots of potatoes and boiling everything to death, am I right?? Well, actually, there's absolutely nothing wrong with that, but recently I was in the mood for ham and cabbage, but I wanted MORE. More vegetables, more flavors, more seasonings, more gravy. Just MORE! So, I decided to continue my ongoing obsession with slow cookers and decided to come up with a stew. Basically, I just bought one of those small "football" hams, and a small head of cabbage, and threw in a bunch of other things I happened to have on hand.
 And OMG it came out so good, I couldn't stop eating it! It was warm, and comforting and hearty and exactly all the MORE I was looking for.
 So, for this St Patrick's day, instead of just filling up a pot and boiling everything to death, give this recipe a try. It might become your new go to when you want something more!!!


1/2 lb bacon
1/2 head of green cabbage, roughly chopped
2-3 lbs boneless ham, cut into large chunks
2-3 lbs baby red potatoes, halved or quartered
1 medium onion, roughly chopped
2 large apples, any firm variety, peeled, cored, and diced
1 lb baby carrots
1 small can chicken broth
1 tsp celery seeds
Salt and pepper to taste

Using a very sharp knife, cut the bacon into large pieces and slowly saute over medium heat. Meanwhile, add all of the remaining ingredients to a large slow cooker. When the bacon is browned to your liking, add it to the slow cooker including the drippings in the pan. Cover. Cook it on low for 8 hours or on high for 4 hours.

 Optional:
After it is finished cooking, remove everything from the slow cooker to a big bowl, leaving just the cooking liquid in the slow cooker. Turn the slow cooker to high. Add about a quarter cup of flour to a mason jar along with about a half cup of COLD water. Tighten the lid, and then shake to create a slurry, then whisk it into your slow cooker until the cooking liquid has thickened into a gravy, then add the meat and vegetables back to the slow cooker.
Serve with warm crusty bread and lots of butter.



Tips:
The amounts are just guidelines. If you like a lot of something, add a lot! Want to add a whole pound of bacon? Go for it. Want to add more carrots? Perfect! Want to leave out the apples? I say you're crazy, but hey, you do you!
You don't really have to do the optional step of thickening the gravy, but I think it makes all the difference, and it's what turns it from a soup into a stew.
You also don't even have to use the slow cooker liner as seen in the picture. I just happened to have some and decided to try it. Easy clean up!
Oh, and yes, I know this picture is the "before" instead of the "after", but the colors looked so appealing, I decided to go with it!

Slow Cooker Kimchi Stew with Beef

 If you know me, you know that I'm not a sports fan. Baseball, Soccer, Basketball, Football, I don't discriminate, I don't watch or follow any of it. I recently showed up at my brother's Superbowl party, and I may or may not have been greeted with a "wow, what are you doing here?" kind of a vibe. LOL (tbh, I think that was the first time I watched any football game since I was in high school. Not even kidding) But I figured since everyone was so hyped about the Eagles playing, I might as well join in the excitement.
 There is, however, one exception to my non-interest in sports, and that is The Olympics. The ceremonies, the personal stories, the lifelong dreams, the culture of the host country, I love ALL of it and I'm absolutely glued to the TV for the 2 1/2 weeks that they're on. I even record several channels that air the different events so I won't miss anything. 100% true story!
 So, now, I know I've talked about this before, but one thing my family always does every Olympics, is we have a hang at my sister Jeanie's house, and everyone brings a kind of food from a different country. Polish sausages, Mexican dips, Italian desserts, Asian appetizers, it turns out to be quite a spread! (Special USA shout out to David for bringing wings and to Gregger who brought a tray of McDonalds cheeseburgers! LOL)
 I always make something in honor of the host nation, so I decided to try my hand at Korean food, since this year's Olympics are being held in PyeongChang. And, of course, this means it should probably involve their national dish, Kimchi, which traditionally is a spicy and sour fermented cabbage dish that is served with nearly every meal. From what I've been told, Kimchi is kind of sacred and most Koreans feel like if they haven't eaten Kimchi, then they haven't eaten yet that day. To be quite honest, I had never even tasted Kimchi let alone cooked with it, so I did a lot of googling.
 I happened to find this recipe on a blog called My Korean Kitchen. The blogger mentioned that she had been wanting to try using a slow cooker for some of her Korean recipes, and I figured this one seemed to be perfect for our Olympics night. I made my list of ingredients, and off to the Asian market I went. Perfect!
 The recipe is absurdly easy to make because you literally just throw everything into a slow cooker, turn it to low, and leave it there for about 8 hours. And OMG it is SO flavorful! It has just a little spicy poke, but you can adjust that to your liking. (tbh, I don't like something that will burn my face off, but I do like a little afterburn.) Anyway, overall, I think my first attempt at Korean food was a HUGE success. I'm definitely awarding myself a gold medal for this one! If you want something warm and comforting with a little spicy hit, you should definitely consider trying this one. It's absolutely delicious!

4 cups Kimchi cut into bite sized pieces

2 lbs chuck steak

2 cups water 

1 Tbsp minced garlic  

1/4 tsp ground black pepper 

2 tbs rice wine

2 tbs sesame oil

1 tbs soy sauce

1 tbs gochugaru (Korean chili flakes) - can reduce this to make it less spicy 

1 tbs gochujang (Korean chili paste)

Rinse the steak in cold running water to get rid of the blood. Pat it dry with some kitchen paper. Cut them into small chunk pieces. Add all ingredients in a slow cooker. Set the slow cooker on low heat and cook it for 8 hours. Stir it a bit occasionally. (The food is ready to eat from the 5th hour. However, an additional three-hour simmering makes the Kimchi and the meat even more tender.) Serve the stew with rice once it is cooked.

 Tips:

You can use any kind of meant instead of (or in addition to) the beef, but just be sure to choose something that is not so lean (as suggested on the original recipe). I used beef, but I also added some pork belly. The meat becomes much more tender and the fat melts into the stew and makes it rich and SO flavorful!

I didn't have rice wine, so I used dry sherry. I believe you can also use sake or mirin. And instead of using the gochujang, I used sambal oelek, which is another kind of chili paste. Absolutely delish!

Joey's Corned Beef and Cabbage Casserole

 One of my favorite things in the whole wide world is a casserole. It's always warm and comforting, and it always hits the spot. I've said it before, and I'll say it again: you can pretty much throw anything into a casserole and it'll be fabulous! Usually, I like to include something creamy, something cheesy, and some sort of starch, protein, and vegetable. In this case, I decided to make a St Patrick's Day inspired casserole! Lots of corned beef and cabbage in a creamy cheesy sauce, tossed with wide noodles and baked until bubbly and golden on top. Doesn't that sound awesome? It's heaven in a dish! Plus, it's a great way to use up your leftover corned beef and cabbage, giving you a great round two dish that feeds a crowd. And it's a total do-ahead, so you can assemble it ahead of time and then bake it when you're ready to serve. When I told my Jeanie and Daniel what I was making, Daniel said "Theres's no way that's bad" and Jeanie had made a similar casserole too, only she used rye bread crumbs. Great minds, huh? I'm fairly certain my Mom was talking to us. I think she'd have liked this one. You will too!


1 lb egg noodles
1 onion, chopped
1/2 of a green cabbage, chopped
8 oz corned beef (or ham), diced
8 oz Swiss cheese, shredded
1 can cream of chicken soup
1 soup can of milk (roughly 1 1/2 cups)
 pinch or two caraway seeds, optional (fennel seeds would also work!)
salt and pepper
1/2 cup bread crumbs
2 tbs melted butter



Heat oven to 350F.
In a large pot of salted boiling water, cook the noodles until al dente. Drain well.
While the noodles are cooking, saute the cabbage  and onions in a large skillet until tender. In a large bowl, stir together the corned beef, shredded cheese, soup, milk, and salt and pepper. Add cooked onions and cabbage along with the drained noodles to the bowl. Add caraway seeds, if using. Gently toss everything until well combined. Place in a 9x13 baking dish. In a small bowl, mix the bread crumbs and melted butter. Sprinkle over the top of your casserole. Bake uncovered for 30-35 minutes or until slightly browned on top. Let stand for 10 minutes before serving.


Tips:
When you boil your noodles, make sure to cook them only until al dente. They will continue to cook in the casserole so you're really only partially cooking them at this step. Oh, and be sure the water is well salted!
If you're using leftover boiled cabbage, don't saute it for as long. Just chop it up and add it to the pan with the sauteed onions. You really don't have to saute it at all, but doing this will help evaporate some of the water in the cabbage.
 For a little extra something, add crisped bacon!

Roasted Cabbage with Bacon

 Everyone loves boiled cabbage with ham or corned beef for St Patrick's Day, but have you ever considered roasting your cabbage instead? I must say that roasting is my preferred method for cooking vegetables because it really intensifies the flavor while bringing a toasty element to the party. So why not roast your cabbage instead of boiling it??? Now, add some bacon and you've made it FANTASTIC! I mean, lets face it, everything is better with bacon, am I right? It's the same sort of vibe you get when you do roasted Brussels sprouts with bacon. FABULOUS.
 The secret to the success of this dish is roasting the bacon ON TOP of the cabbage wedges. Who knew doing something so simple would be such a game changer? It makes ALL the difference! As the bacon cooks, the fat renders and drips down onto the cabbage, flavoring it with all of that delicious bacon-ness. How awesome is that? Serve it as a main dish or just as a simple side with your ham or corned beef. Oh, and just fyi, if you're choosing to restrict carbs from your diet, this one is now WAY high on your must-list because it's WAY low on carbs! BONUS! I think this is now my new favorite way to cook cabbage. And if you think you don't like cabbage, I urge you to give it a try! You just might surprise yourself!! It's REALLY delicious!


1 head green or Savoy cabbage, outer leaves removed
Olive oil
Coarse kosher salt and freshly ground black pepper
Thick cut bacon, as many slices as it takes to cover your cabbage wedges


Heat the oven to 450°F. Cut the cabbage into quarters and slice the bottom of each quarter at an angle to partially remove the stem core. Cut each quarter in half again so you have eight wedges. Lay these down on a baking sheet and drizzle very lightly with olive oil. Sprinkle generously with salt and pepper. Cut each slice of bacon in half and lay on top of the cabbage. Roast for 30 minutes, flipping the cabbage wedges once halfway through. If the edges aren't browned enough for your taste after 30 minutes, put them back in for five-minute increments until they are. Serve immediately; the wedges cool down fast.

Tip:
To make it easier to flip the cabbage wedges, leave the bacon in larger strips and drape them across each wedge. Remove them to flip the wedges, then place them back on top again. When everything is cooked, you can cut the bacon into smaller pieces for serving, just as I've done in the photo. Easy!

Classic Egg Rolls

 No matter what I order from a Chinese menu, whether it's Beef and Broccoli, or Sesame Chicken, or any number of other classic Chinese American entrees, there is always ONE thing that I will order. EGG ROLLS! It's true! I literally order egg rolls 10 times out of ten. Not even kidding. Tbh, it's how I decide whether or not a Chinese food restaurant is good enough. Well, dumplings too, but that's another story for another time.
 A few months ago, I invited the gang over to make home made Chinese take out. We made our own Beef and Broccoli, and of course we had to make our own egg rolls too. They were DELICIOUS!  I LOVE when we have days like that, with everyone getting involved with the cooking. Lots of laughs, great food, and good friends, usually ending with the dishes piled to the ceiling by the time we're done. LOL Well, like my friend Kelsie said to me recently "Happy kitchens rarely see a clean day!" Hmm.... I wonder if she read that in a fortune cookie somewhere...
 Anyway, if you've never made you're own egg rolls, invite a few friends over, get everyone involved and have an egg roll making party. I bet you there won't be any left when you're done!

1 pound ground pork

1 teaspoon ground ginger

1 teaspoon garlic powder

1 quart peanut oil for frying

2 tablespoons all-purpose flour

2 tablespoons water

1 bag cole slaw mix

8 (7 inch square) egg roll wrappers

 Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and is no longer pink. Set aside. 
In another large skillet heat oil to about 375F or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together. 
Lay out one egg roll wrapper with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot, and pork mixture on egg roll wrapper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll. 
Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Serve with plum or duck sauce, and top with sesame seeds or chopped spring onions, if desired.

Tips:
You can usually find ready-made egg roll wrappers in the produce section of your grocery store.
I like to serve the egg rolls with duck sauce. I tried a recipe for home made duck sauce, but it wasn't quite what I was looking for. One of these days I'll get around to finding the right recipe. And when I do, I'll be sure to pass it on!

Colcannon

 Have you ever heard of colcannon? It's a mixture of leafy greens and mashed potatoes and it's a traditional Irish dish, usually served in winter and spring when kale comes into season. The first time I heard of it was while watching Tyler Florence as he was visiting Ireland and the home of an Irish cook. It immediately reminded me of Bubble and Squeak, with the cabbage and potatoes and all. It's made slightly differently but it's just as good! It's quick and simple and you can serve it as an easy side dish with boiled ham or corned beef. Love it!
 Oh, and be sure to make a well in the center and place a knob of fabulous Kerrygold Irish butter in it, so you have a little lake of melted butter. Then you dip a little in the well with each bite.
How can this not be good?

4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks
Salt and pepper
5-6 Tbsp unsalted butter (with more butter for serving)
3 lightly packed cups of chopped kale, cabbage, chard, or other leafy green
3 green onions (including the green onion greens), minced (about 1/2 cup)
1 cup milk or cream

 Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil. Boil until the potatoes are fork tender (15 to 20 minutes). Drain in a colander.
 Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it's hot, add the greens. Cook the greens for 3-4 minutes, or until they are wilted and have given off some of their water. Add the green onions and cook 1 minute more.
 Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium. Use a fork or potato masher and mash the potatoes, mixing them up with the greens. Add salt and pepper to taste and serve hot, with a knob of butter in the center.

Tips:
I used savoy cabbage because it looked particularly nice and green at the market. I was originally gonna use kale, but strangely the market was sold out. I suppose lots of people had the same idea I did!
For an easy variation, you can substitute parsnips for half of the potatoes. You can also add chives, leeks, and/or bacon. Mmm...bacon. 
Yes, yes, I know it has lots of butter and cream and carbs and possibly lots of bacon..., but I'm not telling you to eat it every day, now am I??? 

Joey's German Red Cabbage

 When my brother, Chris, asked me to choose a German menu for our weekly Sunday dinner, he requested red cabbage to go with our meal. Always striving for the authentic traditional recipes, I launched into research mode, looking for the perfect recipe. Well, it seems that everyone in creation has a German Oma who used to make this for every holiday. There are a MILLION versions of this! Well, ok, maybe not a million. But definitely a hundred thousand. And since I couldn't decide which recipe was the right one for me, I decided to take components from several different recipes (as I often do) and make my own! So there. I hope you like it as much as I do. Hopefully, it's as good as your grandma used to make!

3 slices of bacon, diced
2 granny smith apples, peeled, cored and sliced
1 large red onion, thinly sliced
1 head red cabbage, thinly sliced
1 cup red wine
1/2 cup apple juice
1/4 cup brown sugar
1/4 cup cider vinegar
4 whole cloves
2 bay leaves
salt and pepper to taste

 Place the bacon in a large heavy pot over medium heat. Slowly render the fat. Add the apples and onions. Saute until they become soft. Now add the cabbage and let it cook down for a few minutes. In a small bowl, mix remaining ingredients until well combined. Add to the pot and give everything a good stir. Cover and simmer for 1 1/2-2 hours. Serve with pork or sausages, and a side of mashed potatoes or potato dumplings.

Tips:
To make it all shiny and glossy and rich, you can add a pat or two of butter on top as you bring it to the table and let it melt right in. 
If you like a lot of bacon, or apples, or onions, add a lot! Add as much as you like!

Bubble and Squeak

 This is a traditional British dish that was originally meant as a Monday night way to use up all of the veggies from Sunday night's roast dinner. It's primarily just potatoes and cabbage, fried in a shallow pan until brown and crispy on both sides. Sometimes meat or other vegetables are added, whatever is leftover. It's really easy to make and is delish!! So, here it is. I didn't list any amounts because it all depends on how much you have leftover, or how much you like. If you like more potatoes than greens or vice versa, go for it! Oh, and it's so named because it makes a bubbling and squeaking sound while it's frying in the pan. Isn't that fun????

chopped onions
boiled potatoes
boiled savoy cabbage or other greens
other leftover veggies (if you have them)
salt and pepper
butter or lard

If you're using leftovers, just chop everything up. If you're starting from scratch, peel and boil some potatoes. Boil a few large leaves of the cabbage or other greens. Chop everything up, smash the potatoes and mix together. Add salt and pepper.  Place the chopped onions in a pan with the butter and saute until they become soft. Add the potato/cabbage mixture. Press into a flat layer using a spatula. Dot with a little more butter and let it melt right in. Let it cook until it becomes nice and brown on the bottom. (This is where the bubbling and squeaking happens because of the water in the cabbage!) Now comes the tricky part. Place a plate over the saute pan. In one swift motion, invert the whole saute pan onto the plate. Now place the empty pan back onto the heat and slide the bubble and squeak off the plate back into the pan to brown on the other side. When the other side is brown, it's ready to serve!

Tips/thoughts:
 As always, when I'm starting a new dish, I do a little research to try and find the most authentic recipe. For this one, I took another look at an episode of The Two Fat Ladies, because I remembered that they made it once upon a time. Well, apparently, Clarissa has VERY strong opinions about Bubble and Squeak. First, she used boiled potatoes and then sliced (and slightly smashed them) instead of using mashed potatoes (as some people usually do). OK. And then she said that you should use some sort of greens, such as savoy cabbage or turnip greens. OK fine. But then she insisted that you should use beef drippings or LARD in the pan instead of butter or any kind of oil, and if you don't have lard then you should make something else. Really? Why is lard so important?? She also stated that you shouldn't turn it over all in one piece because "It's not an omelet." So, first, I made it Clarissa's way, and then I made it my way.. Frankly, I like mine better. Yes, I used smashed boiled potatoes and savoy cabbage, but I used butter in a nonstick pan, flipped the whole thing over at once, and it was absolutely delish! The one pictured above is Clarissa's way. Mine was much browner all over, and much prettier, I must say. Maybe next time I make it, I'll take another picture. Great then.

Cheesy Beef and Cabbage Bake

 
 If you know me, you know how much I love a delicious casserole that's easy and comforting. Those were the exact words that came to mind when Claire sent me this recipe that she had found. I love beef, I love cabbage and I love cheese...sounds like a winner to me!
Of course, I decided to tweak it a little....
 The original recipe didn't call for the french fried onion ring topping, but I always feel like a little crispy on top is a good thing. Another little change I made was that it was supposed to be baked in a pie plate, but like I always say, "More is more!" so I tweaked the amounts and baked it in a larger casserole dish. What can I say? When you grow up having 10 siblings, you get used to cooking for a larger crowd!
 So there you have it. Try it the next time you want something homey and comforting. It'll definitely hit the spot!

1 pound ground beef
3 ribs of celery, chopped
1 small onion, chopped
3-4 cups cabbage, about half of a medium head, chopped
3 tablespoon butter
4 oz mushrooms, (any variety) sliced
Salt and pepper
Garlic powder
1 tsp fresh thyme
1 cup chicken broth
1 half pint heavy cream
8 ounce cheddar or Monterey jack cheese, shredded
3 eggs, beaten
Extra shredded cheese
1 cup french fried onion rings

Brown the hamburger, celery, and onion in a very large nonstick skillet or wok; drain the fat. Add the cabbage and butter; cook until the cabbage starts to wilt. Add the mushrooms and cook until the cabbage and mushrooms are very soft and start to brown slightly. Season with pepper, salt and garlic powder to taste. Add the thyme, broth, and cream; bring to boil and cook on high, stirring occasionally, until reduced and thickened. Watch closely so it doesn't boil over or evaporate completely. Remove from heat. Stir in the cheese, then the beaten eggs. Pour into a greased 9x13 glass casserole dish. Bake at 350º for 20 minutes.Remove from oven. Top with extra cheese and french fried onion rings. Return to the oven for another 10 minutes until the cheese has melted and the onion rings are crispy and golden. Let it stand for 10-15 minutes before serving.


Tips:
Whenever I make a casserole, I always wind up going a little heavier with the veggies, hence baking it in a larger casserole. (I even thought about adding sliced carrots.) In this case, the original said to add only one rib of celery and only 2 tbs of chopped onion. I prefer to use the whole onion, rather than having any of it leftover, only to be wrapped up and forgotten in the bottom of the crisper drawer of my fridge. Is that scenario familiar to anyone else or am I the only one who does that?