We’re still entrenched in the Blue Plate Special Days here at the homestead. That means Quick ‘n Easy, and the following meal couldn’t be much quicker or easier. It is well on its way to Cabbage Roll Status but we’re gonna put a halt to it right here. No stuffing, no rolling. Just Easy Cheesy Rice and Cabbage With Tomato Sauce. Mighty satisfactual!
Recipe: Easy Cheesy Rice
1 c brown rice
2 c water
½ c vegetable broth
1 large jalapeno or ½ green pepper, minced
1 c grated cheese, cheddar and/or Monterey jack
Rinse rice. Bring to a boil with water and stock. Turn heat down to low and simmer for 40 min.
There should still be a fair amount of liquid left when the rice is done, and this is what you want, as it will blend with the cheese, forming a sauce. If it is too dry, add a bit more stock before stirring in the peppers and cheese. Turn off heat. Keep covered until serving time. Serves 3 to 4.
Recipe: Cabbage With Tomato Sauce
1 small head or ½ large head of cabbage
1 to 1 ½ cups tomato sauce
1 small clove garlic, minced
Place steamer basket in large saucepan which contains 1 to 2 inches of water. Bring to a boil. In the meantime, cut 3 to 4 wedges of cabbage. Place them in the basket once water is boiling and cover with a lid. Turn heat down to med-low and steam for 10 to 15 minutes. Try to time this so that cabbage will be just about ready when the rice is. While cabbage is cooking, gently heat the tomato sauce which has been fortified with garlic. Top cabbage with sauce and serve with Easy Cheesy Rice. Serves 3 to 4.
If winter is not your thing, here’s something to find solace in: the unveiled skeletal network of tree branches that graces the skies, now revealing patterns and textures and visual delights that are unavailable to us for part of the year. It’s a bonus with an expiry date (hopefully though) and something that might as well be enjoyed. Don’t forget to look up!