Mary – One Perfect Bite
Val – More Than Burnt Toast
Joanne – Eats Well With Others
Taryn – Have Kitchen Will Feed
Susan – The Spice Garden
Heather – girlichef
Miranda – Mangoes and Chutney
Jeanette – Jeanette’s Healthy Living
Katie – Making Michael Pollan Proud
Kathleen – Bake Away with Me
Amy – Beloved Green
Linda –Ciao Chow Linda
How to survive a hurricane:
- Make sure your emergency preparedness kit is fully stocked.
- Download an app on your phone that turns it into a flashlight.
- Clean out your fridge.
- Stalk the hurricane on a dating site.
- Charge all electronic necessities.
- Buy alcohol.
- Tape your windows.
- Fill your bathtub with water.
- Call your parents and tell them not to worry.
- Decide whether or not to take out your air conditioner.
- Etc., etc., etc.
Or, if you’re like New York, you can watch as the rest of the East Coast gets pummeled, worry loudly about what might happen here and then…
The hurricane in New York was mostly a non-event. Yes, there was some damage and flooding, but sympathies should really be reserved for those living further south – the three milllion currently without power, the thousands in shelters, the few who died.
This is New York, post Irene.
And that’s the end of that. In other news, I got off work last night, came home and went to sleep. I woke up, got a page telling me I didn’t have to go back to work and went back to sleep. My life. Exciting, eh?
And then I got up and it was sort of grey out and I had half a cabbage in my fridge and I didn’t feel like salad, so I made this instead.
I was surprised by how much I liked this soup/casserole. Basically, you layer toasted bread, wilted and seasoned cabbage, and cheese, and pour chicken broth over all of it, then bake it till everything is sort of oozing together. It’s hearty, salty and filling, with a nice mixture of soft bread, tender cabbage and chewy melted cheese textures. Also surprising? It reheats well, which is good, because this is lunch for the next three days at the hospital.
I switched out the provolone in the original recipe for Parmesan and mozzarella here and scaled it down to fit a bread pan, because I only had half a cabbage.
Adapted from Lidia Bastianich.
Allow 1 hour. Serves 4.
6 slices of thick, whole wheat bread
1/4 teaspoon salt
1/2 head cabbage
1 tablespoon olive oil
1 cup shredded mozzarella
1/4 cup slice Parmesan
1 1/2 cups chicken broth.
1) Preheat oven to 400 degrees.
2) Bring a pot of water to the boil.
3) Meanwhile, cut the cabbage in strips an inch wide and a few inches long.
3) Trim the crusts from the bread and fashion into square shapes, then toast, either in the oven or in a toaster.
4) When the water is boiling, add the cabbage and cook for 10-15 minutes, or until easily pierced with a fork. Drain, then toss with the olive oil and salt.
5) Line a bread pan with half of the toasted bread and spread with half of the cabbage. Sprinkle all the mozzarella and half the Parmesan on this. Then cover with the remainder of the cabbage and top with the other toasted bread. Sprinkle the rest of the Parmesan on top.
6) Cover the pan with foil, being careful not to touch the cheese.
7) Bake for thirty minutes covered, then uncovered and bake for another 15, or until the cheese is melted and browned. Serve hot.