Every November, there comes a time where I resort to pics of food… That time is now. I have a few more questions to answer and I plan to get to all of them, but time got away from me tonight and that 4:30 kickboxing alarm isn’t gonna wake itself!
Fell in love with dragonfruit when I was in China. The rest of the family doesn’t care. Their loss.
DH’s birthday was roughly a week ago, and every year I make his favorite dish: pickled cabbage leaves stuffed with ground beef and rice, then simmered for hours with bacon, sausages, etc. This dish is common and beloved throughout continental Europe, basically anywhere where it snows.
1. The simmering
2. The finished product. There were about 16 wraps in there, from two jars of pickled cabbage. We have really bright white light in the kitchen, so the cabbage looks a bit pale; actually, it’s more orange after the simmering with the paprika and the sausages. This dish is great to eat over several days, and is yummiest the second or third day!
3. A hefty serving. It pairs well with fresh rustic bread or potatoes. No potatoes this time. The little kids ate the sausages; Eldest, DH, and I enjoyed the wraps with beets. We all enjoyed bread with spectacular crust (sadly, not pictured).