My love of running can be attributed to my dad. From a young age, he would go run around the block and my older sister would be allowed to go, but I always wanted to go. My parents would take me the baseball field and let me run circles around the bases, seemingly gliding. Then one day, I was old enough to run around the block with my dad. It was a mile and half loop. My dad always told me that regardless of how the rest of your run went, it could be one of the worst runs ever, that you always needed to finish strong and have a good kick in. He said that when it is all said and done, the body remembers the finish. You finish strong, then the next run, you would be stronger. I am forever grateful for my dad.
Another memory that I have from growing up, is when my dad’s mom, my grandmother, aka “Baci” would come and visit. She was from Poland and the food that she taught us to cook, will forever be my heart. One of my favorite dishes, though can be pretty labor intense, is Pierogis. These delectable little ravioli’s are filled with common staples that would be found in Poland – cabbage, mushroom, potato or potato and cheese – and then pan sauteed. Typically we had pierogis once a year for Christmas Eve dinner. For us, this dinner was typically seven to ten courses, one of them being the pierogis.
But what if we wanted pierogis throughout the year, you ask? Good question. More often then not, we would make, what I call Lazy Man’s Pierogi. Below is my rendition of Lazy Man’s Pierogi, inspired by my Baci and my dad.
Lazy Man’s Pierogi
For this recipe, I utilized leftover grilled cabbage. However, you can use previously uncooked cabbage, the cooking times will just take a little longer as you want the cabbage to be soft when you go to eat it.
Take half a head of cabbage and slice into 1/4 inch thick pieces or a large rough chop.
chop one medium sized onion (I used a red onion because that is what I had on hand)
chop 2-4 cloves of garlic (I personally love garlic, but not everyone does)
mince 6-10 black olives or you can use 2-4 small mushrooms
Since this is called Lazy Man’s Pierogi, we don’t actually make the pasta shells like we do when we make regular pierogi. They make some gluten free and dairy free egg noodles, but I did not have any on hand, so I used Lotus’ Foods, Millet and Brown Rice Ramen Noodles. Use 3 Ramen cakes and break into pieces. Cook according to the directions, drain and set aside.
Use 1 tablespoon of oil (I used sesame oil) into the frying pan. Add the onions, cook for about 3-5 minutes on medium heat until they just begin to turn translucent. At which time, add the olives and garlic, cook for about another minute. Add the cabbage, add about 1/4 cup of water, 3 Tablespoons of Bragg’s Amino Acids and about 1/8 cup of wine (this is optional, I used white wine as we had a little left in the bottle)
Cover and cook on medium heat for twenty minutes, stirring occasionally. Add the cook Ramen, stir and let simmer for about 5 minutes. Most of the liquid will be gone when it is done cooking.
The cabbage should be soft, but a little firm and easy to chew when finished. Plate and enjoy. Ahh..it brings back childhood memories 🙂
Until next time,
may blessings abound,