http://www.marksdailyapple.com/

If you love stuffed cabbage but want to do away with white rice and the time consuming task of stuffing and rolling cabbage leaves, this recipe is for you. The dish is slightly lighter, and the flavors are brighter than in traditional stuffed cabbage, but this unstuffed cabbage bowl is still full-blown comfort food.

To make the bowl, shredded cabbage is sautéed just until soft, without losing its bright green color and soft crunch. The meat is simmered in onion, garlic, tomato sauce and a pinch of cinnamon. Layered in a bowl, the meat and cabbage are topped with a dollop of sauerkraut and an abundance of fresh parsley.

This bowl is a tasty combination of protein, a leafy green (parsley), sulfur-rich vegetables (cabbage, onion, garlic), and fermented food (sauerkraut). It’s a healthful meal that’s just as flavorful and comforting as traditional stuffed cabbage—but not nearly as much work.

Servings: 4

Time in the Kitchen: 30 minutes

Ingredients

• 4 tablespoons extra virgin olive oil, divided (60 ml)
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 ¼ pounds ground beef (567 g)
• ¼ teaspoon cinnamon (1.2 ml)
• 1 teaspoon fresh thyme leaves (5 ml)
• 8 ounces tomato sauce (240 ml)
• 1 head green cabbage, shredded
• ½ cup finely chopped parsley (120 ml)
• Sauerkraut, for garnish

Instructions

Over medium heat, cook the onion in 2 tablespoons/30 ml olive oil until the onion is soft, 6 to 8 minutes. Add the garlic and ground meat. Season generously with salt and pepper. Add cinnamon and thyme.

Use a spatula or wooden spoon to break up the meat as it cooks. When the meat is starting to brown on the outside but still a bit pink in the middle, add tomato sauce. Simmer 20 minutes over medium-low heat, stirring occasionally.

In a wide skillet, warm the remaining olive oil over medium-high heat. When the skillet is hot, add the cabbage. Saute until the cabbage has wilted slightly but is still bright green and a little crunchy, 3 to 5 minutes. Don’t over-stir the cabbage while it cooks, give it a chance to brown a little against the hot skillet. Season with salt and pepper.

In each serving bowl, layer the meat and cabbage. Garnish with sauerkraut and plenty of parsley.

The post Unstuffed Cabbage Bowl appeared first on Mark’s Daily Apple.

http://www.thealternativedaily.com/

[…]

http://www.thekitchn.com/feedburnermain

Sure, it may sound fancy, but rillettes is far from it. The spread, made from smoked salmon and plenty of butter, is a rich treat enjoyed on bread or crackers, and it’s surprisingly simple to make. Plus, it keeps well for up to two weeks in the fridge, which means it’s a good item to have on hand all holiday season long for an easy appetizer when friends and family drop in.

<p><a href=’http://www.thekitchn.com/salmon-rillettes-sounds-fancy-is-easy-to-make-238072′><strong>READ MORE »</strong></a></p>

http://www.thekitchn.com/feedburnermain

From Apartment Therapy → Bless Their Heart: Responses to Prying Questions From Nosy People

<p><a href=’http://www.thekitchn.com/an-answer-to-every-prying-question-youll-get-this-holiday-season-239215′><strong>READ MORE »</strong></a></p>

http://www.thealternativedaily.com/

[…]

http://www.thealternativedaily.com/

[…]

http://www.thealternativedaily.com/

[…]

http://www.thekitchn.com/feedburnermain

There’s nothing quite like a tangy, spicy Bloody Mary to kick you into shape at brunch, whether you’re simply groggy-eyed or you sipped a few too many drinks the night before. A good one can work wonders but a bad once can be, well, just bad. Here’s exactly what you need to know to achieve success the next time you find yourself shaking up a few in the late-morning hour.

<p><a href=’http://www.thekitchn.com/5-mistakes-to-avoid-when-making-bloody-marys-238189′><strong>READ MORE »</strong></a></p>

http://www.thekitchn.com/feedburnermain

(Image credit: Sara Albers)

Everyone gifts wine this time of year, and I have absolutely no problem with that! The more wine, the better. (Even if your host doesn’t drink or totally hates the varietal of grape you’ve brought, she can always crack it open and serve it to her guests. Or regift it later!)

You don’t have to spend big bucks, or go nuts picking a bottle that might mean something to its intended recipient. All I ask is that you dress it up a little bit to make it look like you put in some effort. You know, versus just grabbing whatever was by the register at your local liquor store.

To help you make a bottle of wine more presentable, we rounded up five DIY ideas from bloggers.

<p><a href=’http://www.thekitchn.com/5-ways-to-make-wine-look-like-a-gift-238157′><strong>READ MORE »</strong></a></p>

http://www.thekitchn.com/feedburnermain

As soon as the first wintery nip hits the air, my serious, unrelenting craving for gingerbread begins. I’ll take it in any form, from cookies shaped and decorated like little men to a thick piece of cake with my coffee or eggnog. As long as it’s extra spicy and fragrant with winter spices, I am happy.

If you find yourself with the same hankering that I have, here are 10 tasty ways to get your fix all holiday season long — and beyond.

<p><a href=’http://www.thekitchn.com/10-ways-to-eat-gingerbread-this-season-238142′><strong>READ MORE »</strong></a></p>