Unstuffed Cabbage

Unstuffed Cabbage Ready for the Oven

Unstuffed Cabbage Ready for the Oven

Down and dirty recipe for my unstuffed cabbage.

Trim off the out leaves of a green cabbage, quarter it and remove the core. Take sections of the outer leaves (boats?) and lay them in a casserole.

Mix ground meat (turkey or lean beef) with cooked or raw parboiled rice, your favorite seasonings, and an egg or two.

Plop spoonfuls of the meat mixture onto the cabbage boats. Chop of the rest of the cabbage and place on top of the meat.

Drain one can diced or stewed tomatoes and combine with a 28 oz can crushed tomatoes (or sauce), 1 T cider vinegar and 1 T brown sugar. Pour over the casserole.

Bake at 350º F uncovered approx. 1 hour or until cabbage is tender and meat reaches 180º F. Let sit for 15 minutes before serving.

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Butternut or Sweet Potato Pancakes

Whipped up this number as an experiment, and it was delicious. Calorie count is good, too. Three pancakes is only 168 calories, and you get a dozen cakes out of this recipe.

Of course, you’ll need to add in any calories from syrup, honey, jam or butter.

Tip: This batter sticks, so be sure to use non-stick spray or a little additional oil or butter in your non-stick pan.

Makes 12 cakes / Serves 4

1 cup Aunt Jemima Whole Wheat Blend Pancake Mix
1 cup skim milk (I use lactose-free. Soy, rice, coconut, or nut milks would work well.)
2 egg whites (or equivalent thereof. A whole egg adds a few more calories and fat.)
1/2 cup mashed, roasted butternut squash OR steamed sweet potato.
Boiled potatoes or a wetter squash like acorn would, I think, make the batter too runny. I think a drier squash like buttercup, delicata, etc. would work well, too.
1 Tablespoon canola oil
1/2 t cinnamon
dash of freshly ground nutmeg

Whisk to combine all ingredients in a bowl. Bake on a preheated griddle (see note above about sticking).

Enjoy!

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Sweet Potato Pie with Bourbon

This is a mash-up (pun intended) of a couple different sweet potato pie recipes I dug up from my cookbook library. Fair warning – use as decent of a bourbon as you can afford, because there is a blast of bourbon flavor in this dessert, even after baking.

Preheat oven to 400º F and prepare your favorite pastry pie crust and place in a deep dish pie plate.

Peel a couple good-sized sweet potatoes. Cut in half lengthwise and then crosswise in 1/2″ slices. Place in a 2 quart pan, add a couple of tablespoons of water and set on the fire, covered. When things start to steam, turn down the heat just enough to keep things from burning ,but still steaming. Plenty of water will come out of the potatoes and you won’t be left with a soggy mess of boiled sweet potatoes. Trust me.

Potatoes should be soft and done in about 15-20 minutes. Cool, mash, and measure out 2 cups.

Blend until smooth in a mixing bowl:

2 cups freshly mashed, steamed sweet potato
4 T unsalted butter, melted and cooled
3 large eggs, beaten
3/4 cup sugar
1 t vanilla extract (or 1/2 t. double strength Penzey’s vanilla extract)
1/2 cup good bourbon
1 T lemon juice
3/4 t freshly grated nutmeg
heaping 1/4 t each powdered ginger, cardamon, and cinnamon

Pour into the prepared crust and put in the oven. Immediately lower the temperature to 325º degrees. Bake for approximately 45 minutes or until done. To test, insert a table knife halfway between rim and middle of pie – should come out fairly clean.

Cool, and serve with whipped cream if desired.