The last few weeks have been super crazy, between my day job, getting ready for the festival and being involved in small groups with church, it has been easy to get a little run down. Needless to say, it is a time of recuperation, relaxation and detoxing. I love hot espom salt baths with baking soda and adding peppermint and grapefruit essential oils. It is relaxing and boosts the immune system, while pulling the toxins out of the body. But still have to eat dinner this “down time” right?
So, this original recipe/concept is courtesy of the Ginger and is great during the winter months or for the Ginger, when you need a little bit of comfort food. It is hardy and reminds me of my Polish roots because of the cabbage and potatoes. This recipe has been modified to make it gluten free, dairy free and is great as a vegan recipe, but for those that one want to add sausage, it is also quite tasty and satisfies the Ginger’s appetite, while giving him his beloved sausage.
We used 2 – 2.5 quarts to use the hold head of cabbage, however, I am giving you the recipe using only one of the 2.5 quarts. It does make great leftovers or is a good make ahead recipe. You can freeze one of the quart dishes if you like.
You will need the following:
1 – 2.5 glass quart dish with lid – i used a pyrex
6-8 organic carrots – washed and if you like peeled. cut into 1/2 inch to 1 inch in length
3 red russet potatoes – washed, halved length wise and then cut into 1/4 slices
Half a head of cabbage, cut into fourths.
1/2 of a white onion sliced in half and separated
salt and pepper.
vegan butter – 3 tablespoons
country pleasin’ gluten free maple sausage cut into 1.5 inch pieces (optional)
1/2 cup to 1 cup of vegetable stock
layer the 2.5 quart dish with your cut carrots, add the potatoes – dust with salt and pepper. Next add the cut cabbage, followed by a layer of onions. Place butter in pieces on top of the onions. Pour the 1/2 cup to cup of vegetable broth over the entire dish. At this time, you can either cover and add the dish to a preheated oven or add the sausage and then cover and put in the oven.
Bake the dish at 350 degrees for 45 minutes to one hour – the cabbage should be fork tender. Take out of the oven, scope on a plate and enjoy. *Note this dish could also be cooked in a large soup pot, just layer as indicated above, cover and steam.
Sorry guys! I forgot to take a picture of the finished product. I’m still new at this and I hope that you will stick around for the growth of the blog and the improvements that are coming.
Please enjoy and let me know what you think 🙂
angie and the ginger