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.
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