Monday, August 15, 2011

Cabbage and Sausage

Our oldest son moved home after graduating law school in mid-May to study and take the bar exam in late July.  Now that this is behind him, it's a waiting game before he can get a bona fide lawyer job.  He's a picky eater...no carbs except sweet potatoes and brown rice to maintain his slender muscle-man physique.  Our younger son, David, is 24 and has never lived anywhere but here, is a spaghetti eating, cake loving, waffle craving, skinny guy that can eat like there's no tomorrow.  The kitchen has been a more difficult navigation with Robert home, but has really opened our eyes to all our sins.

I would normally take a head of cabbage and make Mark's favorite, Balcan Supper, a greasy kielbasa, fried cabbage, wide noodle, brown sugar, carraway seed and apple vinegar dish.  That wouldn't fly with Robert, so I adjusted and made the following delicious meal in a pan.

Lay six low fat, mild Italian sausages in the pan, add a quarter cup of water and steam to get them partially cooked.  Remove, cut into fourths (at an angle to be pretty), drain off the greasy water, lay the meat back into the pan, add a half cup of water and a half cup white wine, then top with a large chopped onion and a head of cabbage, cut into big pieces.  Drizzle about 4 Tablespoons of datil pepper sauce on top, add some pepper, push the cabbage around to bury the red datil sauce, then mash the lid on tight.  Simmer/steam for about 15 minutes, making sure not to run out of liquid.  

That's it.  NO salt, NO noodles, NO potatoes.  Was it good?  There is NO food left!  (meow meow)
It was greener when I first made it.
This was what was left an hour later.
David wouldn't touch it. 

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