On this particular weeknight, I was exhausted and it was HOT outside. I did not want to spend much time standing at the stove. But…there was a head of cabbage in the fridge that needed to be cooked up. Two summers ago when we first got our CSA farm box from Genesis Growers, we got so much cabbage that we were “cabbaged” out by the end of the season. I tried SO MANY CABBAGE recipes and even found a few favorites (like this one), but none were calling to me that night (certainly not one of my many recipes for cabbage + white bean soup). I needed something fast and easy. I decided to try Farmer Vicki’s suggestion from her weekly email about the farm box to cook cook up the cabbage with onion and sausages.
I don’t make meat very often, usually about once/week and never more than twice/week. I keep Kosher meat frozen in the freezer and pull it out when needed. Lucky for us, I had some frozen Romanian garlic sausages and pulled two out for the quick meal.
1 onion, halved then sliced into rounds
1 clove garlic, chopped
2 garlic sausages, sliced into rounds
Half head green cabbages, sliced into small pieces
1. Sautee onion, garlic, and sausage together in a pan. You do not need much oil–as you brown the sausage the fat will be released.
2. Add cabbage to the pan and cook until soft.
See….really really easy! I sometimes surprise myself when I make such an easy meal. I served this with corn from the farm box–some of the best corn I have ever eaten!
WOULD I MAKE THIS AGAIN? Maybe…it is a last resort since I don’t cook with meat very often.
WHAT I WOULD DO DIFFERENT: I might serve this over a baked potato…that would make it more hearty.
WHAT DID BABY THINK? She didn’t get to try it, it was eaten and finished while she was sleeping.
I had a lot of veggies in the fridge and hadn’t made pasta in a while, so I thought that a nice Pasta Primavera would be good for dinner. I found this recipe on The Pioneer Woman. I had never made a recipe from this blog and thought it this recipe looked good enough to try with this week’s veggie box.
While the pasta boiled, I chopped up all my veggies. I didn’t have everything called out in The Pioneer Woman’s recipe, but chopped yellow squash, red onion, green onion tops, garlic, red pepper, and mushrooms (not from the farm box). I also had some herbs from the farm box.
I sauteed these in butter and added in half + half, Parmesan cheese, broth, and basil. This was seriously rich and creamy. The perfect pairings for our perfect Pasta Primavera. I dumped the cooked whole wheat pasta spirals in and we were ready for business!
I served the pasta with a cold salad of cucumber and tomato from the farmer’s market, topped with olive oil and feta cheese. This might seem like too much cheese in one meal, but we decided you really can’t have too much cheese on one plate.
WOULD I MAKE THIS AGAIN? Yes
WHAT I WOULD DO DIFFERENTLY: Not much, this was pretty darn good! Using half + half instead of the heavy cream was a fine choice.