Stuffed cabbage tends to only appear in our household if A) we have leftover cabbage or B) we have CSA cabbage, since I’m more of a stuffed peppers fan. But this ended up being a great way to use up half a big head of cabbage from our corned beef adventures, as well as some quinoa languishing in the fridge. The result was a less labor-intensive dish than stuffed cabbage (though still a good one to prepare ahead if you can, as I did).
Monthly Archives: March 2015
Not really a recipe, but for dinner Friday night I tossed together fresh angel hair pasta, steamed broccoli, sauteed black cod and pesto, adding a little bit of salt and grated pecorino cheese for flavor. Really good!
I made Pioneer Woman’s corned beef and cabbage (pictured) a few days after Saint Patrick’s Day this year (we went out for non-Irish food on the actual holiday). We liked the corned beef but weren’t super excited about her take on cabbage. But what we really liked were the corned beef sandwiches I made next day.
Big fan of this ATK recipe. A little labor intensive but not prohibitively.