Braised Stuffed Cabbage

Braised Stuffed Cabbage
Recipe type: Side dish
Cuisine: Delicious!

This dish is best as a side dish, but it is VERY festive and absolutely delicious! You’ll be fighting for the last roll.
  • 1 cabbage (Savoy is best): 8 leaves
  • 1 Tbsp unsalted butter
  • 2 Tbsp Driftless Sunflower Oil (or EVOO)
  • 1-2 Onions, finely chopped (approx ⅔ c.)
  • 2 tsp dried Rosemary, coarsely chopped OR ground smaller if you have a mortar & pestle.
  • 2 large cloves Garlic, minced
  • 1 celery stick, chopped OR 1-2 Tbsp of Celeriac, minced
  • Approx 1 c. toasted pecan pieces
  • 1-1 ½ c. cooked rice
  • ½ c. craisins OR cranberries (fresh or frozen)
  • Salt and Pepper, to taste
  • 2 c. vegetable or chicken stock
  • 2 Tbsp balsamic vinegar
  • 2 tsp honey

  1. Bring large pot of salted water to boil.
  2. While it is heating up, remove the central core of the cabbage. Take off any “icky” outer leaves. When water is boiling, put whole cabbage in for 1-2 minutes, flip if needed for full water contact half way through. When it’s wilty, then it’s done.
  3. Drain and refresh until cold water. Drain well. Take each leaf and pat dry before stuffing.
  4. Preheat oven to 350F.
  5. Heat butter & oil in a medium sized pan, add onion. Brown onions, about 5 minutes.
  6. Add rosemary and celery/celeriac/. Lightly salt the mix. Cook for another 5 minutes.
  7. Add minced garlic. 2-3 more minutes.
  8. When it is fragrant, add cooked riced and toasted pecans until everything is well incorporated and rice has a “glistening” appearance. Take off of heat and add craisins/cranberries.
  9. Spoon the stuffing into the cabbage leaf, roll up/fold to enclose the filling. Use between ¼-⅓ c of filling per cabbage leaf. It varies based on how big the leaf is.
  10. Put in an oiled, shallow baking dish. ** A 9 x 13 pan is a little big, but perfect if you are doing a 1 ½ batch (12 cabbage rolls)*** Make sure the seem is facing down on the pan. Fill up your pan with remaining cabbage rolls.
  11. Mix 2 c. stock, 2 Tbsp balsamic vinegar & 2 tsp. Honey together and pour into the pan.
  12. Cover with foil.
  13. Bake at 350F for 1 hour. Take foil off, bake for an additional 15 minutes.


Butternut Squash and Apple Soup

Butternut Squash and Apple Soup
Recipe type: Soup

This is one of my family favorites….a dash of dried cayenne and a dollop of sour cream brings is a must. This soup is also great the next day, adding some garam masala and chunks of paneer…”instant” Indian. So yum!
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1-2 carrots, chopped
  • 2 Tbsp Butter
  • 1 Butternut Squash, peeled, deseeded and chopped
  • 1 tart green apple, chopped
  • 3 c. Chicken Stock
  • 1 c. Water
  • Pinches of Nutmeg, Cinnamon, Salt and Cayenne (to taste)
  • 1 Tbsp Maple Syrup (optional)
  • Sour Cream (for serving)

  1. Saute onion, carrot and celery in butter until tender (about 3-5 min).
  2. Add the rest of the ingredients (minus syrup) and simmer. Be conservative with the spices.
  3. When butternut and apple are tender (about 20-30 min), puree the soup.
  4. Taste and add more spice per taste, including optional syrup.
  5. Serve with a dollop of sour cream.


Summer Vegetable Saute w/Lime and Coriander

Summer Vegetable Saute w/Lime and Coriander

  • 1 large or 2 small zucchinis, cut in quarters lengthwise, then ½ inch pieces
  • 4 ribs celery, cut into ¼” pieces
  • ½ onion, sliced
  • 2 tsp. coriander seeds, slightly crushed with the back of a chef’s knife (or a mortar & pestle)
  • 2 cups Dragon Tongue beans (or green beans), stems removed, cut in half or thirds
  • 2 ears corn, kernels cut off
  • 2 cloves garlic, minced
  • ½ bunch of greens (collards, kale, chard, etc.), stemmed & coarsely chopped
  • Salt & pepper to taste
  • Juice & zest from 1 lime

  1. In a large skillet, heat oil over med-high heat.
  2. Add zucchini, celery, & onion & sauté for a couple minutes.
  3. Add coriander seeds, beans, corn, & garlic & continue to saute for another couple minutes.
  4. Add greens & salt/pepper, stir a few times, cover, & cook until greens are wilted, about 1 minute.
  5. Stir in lime juice/zest, adjust seasoning as necessary, & serve.


Dijon New Potato & Green Bean Salad

Dijon New Potato & Green Bean Salad
Recipe type: Side Dish

  • 4 eggs
  • ½ lb. green beans (around 3 c.), snapped, large ones cut in half
  • 2 lb. new potatoes (around 6 medium-large potatoes), whole with peels
  • ½ c. thinly sliced sweet onions
  • 2 Tbsp. Dijon mustard
  • 2 tsp. honey
  • 2 tsp. sherry or white wine vinegar
  • 1 tsp. dried tarragon (or 1 Tbsp. fresh)
  • Salt & pepper to taste
  • 3 Tbsp. Driftless sunflower oil
  • ⅓ c. finely sliced onion greens
  • ⅓ c. chopped celery

  1. Hard boil eggs & let cool. Bring salted water to boil in a medium sauce pan. Add green beans & blanch for about 2 minutes. Using a slotted spoon, remove them & immediately plunge into a bowl of ice water to cool. Drain. Add new potatoes & boil until just tender, 15-20 minutes.
  2. Drain & fill with cold water to cool. Meanwhile, in a medium serving bowl, whisk together mustard, honey, vinegar, tarragon, salt & pepper. Continue whisking while adding oil.
  3. Slice potatoes & eggs. Gently toss green beans & onions into dressing, then fold in potatoes, eggs, onion greens and celery. Serve with parsley.



Squash Soup

Squash Soup
Recipe type: Soup

  • 3 Tbsp. butter or Driftless sunflower oil
  • 1 large onion, diced
  • 3-4 ribs celery, diced
  • 3 cloves garlic, minced
  • 3 Tbsp. fresh ginger, minced (optional)
  • 1 butternut squash, peeled & cubed
  • 1 quart veggie or chicken stock
  • 3 Tbsp. heavy cream (optional)
  • ½ cup orange juice or apple cider (optional)
  • ½ – 1 tsp. 5 spice powder or garam masala (optional)
  • Salt & pepper to taste

  1. In a heavy bottomed soup pot, heat butter/oil & sauté onions & celery for 4-5 minutes.
  2. Add garlic & ginger (if using) & stir for a couple minutes.
  3. Add cubed squash & stock, bring to a boil, reduce heat & simmer until squash is soft, about 20-30 minutes.
  4. Puree until smooth. Add cream/juice/cider if you wish & whatever seasonings you care to add, tasting as you go.
  5. Return to a simmer & serve.


Potato Salad, New York Style

Potato Salad, New York Style
Recipe type: Salad

  • 3 lbs. Russet potatoes
  • 3 large hard-boiled eggs, coarsely chopped
  • ½ cup bread & butter pickles, chopped
  • ½-cup onion, chopped
  • ½ cup celery or green pepper, chopped
  • Dressing:
  • ½ buttermilk
  • ½ sour cream
  • ½-cup mayonnaise
  • 2 tablespoons Dijon mustard
  • Chopped fresh parsley
  • Salt and pepper to taste

  1. Cover potatoes with salted water in large pot.
  2. Cover pot and boil gently until potatoes are tender but still hold their shape, about 30min
  3. Drain and cool slightly.
  4. Cut potatoes into 1-inch pieces.
  5. Transfer potato pieces to large bowl.
  6. Add the chopped vegetables.
  7. In a separate bowl, mix together the dressing ingredients.
  8. Pour over the potatoes and vegetables and toss gently to mix.
  9. Season with salt and pepper.
  10. Garnish with chopped parsley. Refrigerate.


Spicey Quinoa Filling for Stuffed Peppers & Summer Squash

Filling for Stuffed Peppers & Summer Squash
Recipe type: Main Dish

  • 1 c. raw quinoa, cooked (1c.quinoa to 2c. water, apr. 15 minutes)
  • 1 medium onion, chopped
  • 1 c. parsnips or carrots, diced
  • 1 c. celery, diced
  • 1 c. corn, fresh or frozen
  • 2 Tbsp. Driftless Sunflower oil or olive oil
  • 2 tsp. each coriander & cumin seed
  • ½ tsp. red pepper flakes or ¼ tsp. cayenne
  • 3 cloves garlic, minced
  • ½ tsp each salt & pepper
  • 2 c. cheddar or jack cheese, shredded

  1. Peppers: Cut in half length wise & remove seeds.
  2. Brush with oil, place cut side down on oiled baking pan
  3. Roast at 400 degrees for about 15 minutes, until softened but not collapsed.
  4. Squash:Cut in half lengthwise & remove seeds with a spoon to create a long cavity. Place cut side down on oiled pan
  5. Roast at 350 degrees for about 30 minutes until softened but not mushy.
  6. Saute onion & spices in oil for a few minutes.
  7. Add garlic, vegetables, salt, & pepper.
  8. Cover & cook for 6-8 minutes, until veggies are just tender.
  9. Combine cooked veggies & quinoa & use to fill prepared peppers or summer squash. Sprinkle with cheese & bake for 10-15 minutes at 350 degrees.