Braised cabbage with potatoes

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cabbage24 cups pale green cabbage, julienned
1 large onion, chopped
1 large potato, peeled and sliced thin
1/2 cup water or cooking stock
salt and pepper to taste
2 tbsp cooking oil

1. Saute the onion in oil until soft and yellowish-brown, about 25 minutes.

2. Add the cabbage, saute while stirring frequently for about 10 minutes.

3. Add liquid, adjust the seasonings, and arrange the potato slices over the cabbage. Reduce the heat, cover and let cook for about 30 minutes or until the potatoes are soft.

4. Mix the potatoes into the cabbage, adjust the seasonings, cover and let cook 5 more minutes.

5. Sprinkle with fresh herbs before serving, if desired.


Roast Garlic And Navy Bean Soup

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Soup This is a simple, but comforting and very “garlicky” soup, perfect for cool weather.

3 heads garlic
1 cup dry navy beans
1/3 cup vegetable oil
2 quarts vegetable stock (or, alternatively, chicken stock)
1/2 tbsp all-purpose flour
2 tbsp minced dill
1 small onion, diced
salt and pepper to taste

1. Rinse the navy beans thoroughly, then soak in cool water for 8 hours or overnight. When the soaking begins, the water should cover the beans by about 2 inches.

2. Preheat the oven to 400 F. Slice each garlic head in half cross-wise without peeling. Place the halves sliced side down into an ovenproof dish and add half of the oil. Roast the garlic for about 45 minutes, then let cool to room temperature. Squeeze the cloves of roasted garlic from their peelings (they should come out easily), discard the peelings, and puree or mash the garlic together with the oil in which it was roasted.

3. Drain the soaked beans. Bring vegetable stock to a boil and add the beans. Reduce the heat, cover, and let simmer gently for 1.5 hours.

4. Heat the remainder of the oil in a skillet and saute the onions until golden-brown, about 25 minutes. Reduce the heat, sprinkle the onion with flour and cook, stirring, until a yellowish roux forms. (Add a little more oil if necessary.) Gradually stir approximately 1 cup of vegetable stock into the roux (never ever EVER add roux to liquid), until a thick sauce forms, then add the sauce with the onions to the beans.

5. Stir the garlic paste into the soup, adjust the seasonings, and let simmer, covered, for 15 more minutes.

6. Stir in the dill and let stand for 5 minutes before serving.

7. Garnish with sour cream, if desired.

Basic Tomato Salad

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4 medium tomatoes, halved vertically, stems removed
2 small cucumbers, peeled, halved lengthwise and sliced across
2 tbsp thinly sliced purple onion and shallot
1 clove garlic, pressed
1 tbsp minced fresh herbs, such as dill, parsley, cilantro, or a combination of the three
1 tbsp freshly squeezed lemon juice
⅓ cup sunflower oil
salt and pepper to taste

– Slice the tomatoes crosswise into edges with a base about ⅓ inch wide.

– Toss the vegetables together with the herbs, season with salt and pepper, and dress with lemon juice and sunflower oil.

The ingredients can be sliced up to an hour ahead of serving. Cover them and chill in the refrigerator. Once you add salt and dressing, the vegetables will begin to give off their juice, so do it just before serving.