January – The Month of Cabbage

At the beginning of this year, Zeus and I signed up for Local Fare*, a fruit and veggie delivery service that sources all of its produce from local farmers. Every bag is filled with a variety of fruits and vegetables, plus some fresh baked bread from the French Pantry (my favorite place ever). The bag is different every week; on Saturday, they tell you what will be in your bag for the week, and then on Tuesday, they go pick everything. Then, they deliver our bag on Thursday. We tend to eat out a lot, so we only get a bag every other week so things don’t go to waste. Plus, it’s just the two of us.

During the winter, I guess cabbage is in season because we had a different type of cabbage in nearly every bag. Growing up, I was never really fed a lot of cabbage, so it naturally became one of those things I “didn’t like,” even though I never really tried it. It showed up in two different farm bags and I knew I couldn’t get away with not trying it anymore. So I took to the internet for ideas.

Cabbage Steaks

The first of my cabbage experiments was just as a side (gotta start small) – Garlic Rubbed, Roasted Cabbage “Steaks” courtesy of Martha Stewart (who am I?). For these, you cut the cabbage into 1″ thick slices, rub them with olive oil, garlic, and your chosen seasoning, and then let them roast in the oven for 30 minutes (400 degrees). I think it really only took abut 20 minutes for these to finish, but omg they were so delicious! Who knew I really did like cabbage?! Now we’re one head of cabbage down, and onto the next one!

Check out the recipe; because they were super easy to make and so so tasty. And you can make them taste differently every time with different seasoning. I think next time I make them, I’ll stick a tooth pick (or 2) in before cooking so they stay together.

Unstuffed Cabbage Rolls

I found this one on Facebook—one of those pictures where the caption includes the ingredients and instructions. Unstuffed Cabbage Rolls—I never had stuffed cabbage rolls (until later!) but it was cold out, and a soup sounded good for our first official #Robertsmealofthemonth. The ingredient list and instructions were simple enough, and the result was wonderfully surprising. We used bison meat instead of regular hamburger (this is a normal thing in the Roberts household, and certainly not the first recipe featuring bison meat, nor the last), but otherwise followed the recipe closely. Well, sort of…it only calls for 1 clove of garlic, so we obviously used like 4. You can never have too much garlic.

Also, the recipe never tells you when to use the water, so I had a little freak-out thinking I missed something, but there was nothing to be missed. I ended up adding it to the pot once all the ingredients were in there, because there wasn’t much liquid and I was having a hard time seeing how this was going to turn into soup. Turns out that was the right thing to do, so all was well. Zeus and I both loved it. 1st meal of the month was a success! Onto February…

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*If you want more info on Local Fare, just click the link above. You can choose from a variety of sizes—small, medium, and large—and delivery frequency: weekly, biweekly, monthly, etc. Prices start around $27 per delivery, and you can add fresh eggs, meat, and more on top of your usual bag.

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