Why wait until fall or winter to have your favorite hot beverage? Try
Drooling and Proofing
One of the great pleasures—and tortures—of my life is proofreading cookbooks that I’ve written.
We’re going to be publishing Fix-It and Forget-It Lightly, Revised and Updated in early May. The revised book has 600 healthy, low-fat recipes to make in your slow cooker (100 of these recipes are brand-new to this cookbook). And the recipes are so temptingly good that I’m hungry all the time as I proof the pages.
Check out the new cover:
As I go, I keep copying recipes I want to make again, and then I go truckin’ home with my fat pile of pages and put together my grocery list.
When I went to our farmers market early Friday morning, I saw fresh cabbage and potatoes at the first stand where I stopped. They both went into my basket, just as I had a flash about the Italian sausage I had tucked into the freezer a little while ago.
Then a recipe came back to me that I had just proofed. I was sure it called for these hearty ingredients.
I tore home and quickly defrosted the sausage.
Into my cooker went potato chunks, cabbage wedges, sausage lengths, and onion slices.
The recipe called for topping things off with water. I had another flash—this time of a pint of home-canned stewed tomatoes which Merle’s big-gardening brother and sister-in-law had given us for Christmas. The red jewels looked back at me whenever I dug in my pantry—and now I needed them to bring the robust flavors together that were waiting in the slow cooker.
I can’t bear over-cooked cabbage, mushy potatoes, or wrung-dry sausage. So I packed the filled cooker into the car and flipped it on when I got into the office. I planned to watch over it and stop the cooker just when things got tender.
Two hours later, a rumble built in the larger office. “What is that extraordinary smell?” everyone was asking. I closed the door firmly, feeling a little guilty and a little proud.
We loved our dinner that evening. I loved the fact, too, that I added no salt to these lovely vegetables, seasoned only with gusto from the chunks of Italian sausage.
We ate like earthy peasants—and we have sturdy leftovers.
Cabbage with Kielbasa
Fix-It and Forget-It Lightly: Revised and Updated
Makes 6-8 servings
Prep Time:15-20 minutes
Cooking Time: 3-4 hours
1½ medium-sized heads of cabbage, cut into wedges
¾ lb. kielbasa or sausage of your choice, cut into chunks
8 medium-sized potatoes, cut into small pieces
1 good-sized onion, sliced
2 cups water
1. Combine all ingredients in slow cooker.
2. Cover. Cook on low 3-4 hours, or until cabbage and potatoes are done to your liking.
Variation: Instead of water, use 1 pint stewed or diced tomatoes.
For more information and to pre-order a copy, click here: