Mmmm... cabbage?

I don't know exactly how everyone feels about cabbage. Growing up, Mom boiled it with corned beef in March. Occasionally during the summer she'd quarter it and add a few pads of butter, wrap it in aluminum foil packets and throw it on the grill. I thought all of that was just fine. But then, last summer Will and I had dinner at my grandparents. Papa made smoked pork chops on the grill. These were amazing, but for me, the real star was the vegetables Grandma served on the side!

This recipe is pretty easy and I don't have any exact measurements to it, but here is what you will need:

• Head of cabbage
• A sweet onion or red onion
• Minced garlic or garlic cloves
• Olive oil
• Pepper (and salt if you like)

First, start by slicing your onion. Put a few table spoons of olive oil in the bottom of your pan and turn the heat to medium. Add the garlic, pepper, and salt if you choose. (I don't usually use salt, but some people like to. I add about one heaping spoonful of minced, but we really like garlic. Add as much or as little as you like!)

Add the onions into the pan and begin to saute as you prepare the cabbage. Be sure to stir the onions so they don't stick. Next, add the cabbage. It's important to separate the layers of cabbage so when they are added all the pieces get coated with olive oil. Add more oil if the pieces aren't getting coated, but don't get too carried away! You'll need less than you think!

Cook until the cabbage is tender (but not mushy! It should still have a bit of a crunch!) and the onions are soft. Depending on how large of a head of cabbage you use, it could take around 30 minutes or more to cook. I usually buy a head of cabbage that weighs between 2-3 pounds and this makes enough for Will and I for 2-3 meals. I have even added the leftovers into soup! The final product will be slightly sweet and pretty flavorful.

For other ideas, you could also add in grated carrot with the onion to add color. It's sort of a bland colored dish and makes for a sort of sad plate if served with chicken breast. But it certainly doesn't taste boring!

2 Week Menu!

I'm trying something new and trying a page from Erin's book. I'm going to plan out our meals. I know this will change because we haven't talked about what night we'll be going out for V-Day, or if we're going out at all. But here it is!!! (11 meals, should last 14 days with left overs/going out to eat once, etc!)

Today

Weekday Chicken Enchiladas

Saturday

French Onion Soup

Freezing left-overs?

Sunday

Apple-mustard glazed pork chops 

(look for post for recipe!)

Monday

White Wine Marinated Steaks

Tuesday

left-over "garbage" soup from freezer

"garbage" soup is something Mom does. She just throws together whats left in the fridge. I froze what was left of mine last time.

Wednesday

Layered Chicken Bake- Bruschetta 

Thursday

Chinese 

I use one of those stir-fry kits found in frozen foods and add chicken breast

(tasty and pretty healthy- plus, Will can make it!)

Friday

Homemade Pizza

(look for a post on this later, too!)

Saturday

Grilled chicken breasts, rice, veggies

Sunday

Hamburger Stroganoff

Monday

Cuban "flank" Steak (for 2)

Crock-Pot (woot woot!)

I am not spending the extra money on Flank steak. I will be buying a more economical cut. It'll be in crock pot ALL day. It will get plenty tender.