When I’m going through cookbooks trying to pick out recipes, I can usually visualize what they might be like. Every once in a while, though, I come across one that I haven’t a clue about and yet something about it makes me want to try it. This is one such recipe for me:

• Cabbage & Beef Soup
• 1/4 cup Vegetable oil, (2 fl oz/60 mil)
  1 Yellow onion, large, coarsely chopped
  2 cloves Garlic, coarsely chopped
  1 lb Flank steak, (500 g), trimmed of fat
  Salt and pepper
  8 cups Canned beef broth, (2 qt/21)
  1 lb Canned plum (Roma) tomatoes, (500 g) with juice
  1/3 cup Lemon juice, (2-1/2 fl oz/8O mil )
  1/4 cup Sugar, (2 oz/60 g)
  1/4 cup Raisins, (1 oz/30 g)
  1 head Savoy cabbage, cored and cut into 1/2-inch (12-mm) wide ribbons
  2 Bay leaves

(You can replace the beef with kielbasa sausages, cutting them into 1/2-inch (12-mm) slices, which is basically what I did; I used some beef summer sausage that I had down in my freezer.)

There are reasons I didn’t know what to expect from this dish: I don’t fix soup very often, I don’t cook with cabbage much, and I have never made a sweet and sour dish before. And, yet, I kept coming back to this recipe.

Finally, last week, I decided it was time to try it. Mom doesn’t think much of cooked cabbage, but was willing to at least taste the dish. The only change I made (besides the meat) was to use a red cabbage I happened to have on hand. I knew there was enough acid in the dish to keep the color of the cabbage from going to blue.

Turns out this soup is freaking delicious!

Mom not only ate all I gave her, but was open to a second serving. And it made enough that I have two bags full of soup in the freezer to look forward to having at a later date.

The only thing I didn’t think worked out well was the use of whole (albeit smashed) tomatoes. I ended up cutting them into smaller pieces so that they were spread throughout the soup.

The other change I would make to the ingredients is that I would cut the cabbage in spoon-size pieces to make it easier to eat.

Here are the instructions:

Heat the oil in a large pot over low to medium heat. Add the onion and garlic and cook until
translucent, 2-3 minutes. Season the flank steak with salt and pepper, add to the pan, and cook, turning once, until lightly browned on each side, 2-3 minutes. Add the broth and stir and scrape with a wooden spoon to deglaze any browned bits.

Add the tomatoes, crushing them slightly with the wooden spoon. Add the lemon juice, sugar, raisins, cabbage, and bay leaves. Raise the heat and bring to a boil. Reduce the heat to low, partly cover, and simmer gently until the meat is tender, about 1 hour.

Discard the bay leaves. Remove the meat from the pot and, using a sharp knife and a fork, cut and tear it up into coarse bite-sized pieces. Stir the meat back into the pot. Taste the soup and adjust the seasonings, if necessary. Ladle into warmed bowls and serve.

Very glad I tried this out; it’s a definite keeper!

I was fixing a birthday cake for a member of my pod the other day and decided to try something new. Here’s what it was supposed to look like:

The cake itself used a fairly small amount of flour and a can of chocolate syrup, so I knew it would be moist. It is a single layer cake with ganache poured over it. The instructions said:

Pour the batter into the prepared pan and bake for 40 to 45 minutes, until just set in the middle. Allow to cool in the pan for 30 minutes, then remove from the pan, turn the cake upside down on a wire rack set over a sheet pan and cool completely.

Total disaster! What the instructions should have said was “bake until cake is thoroughly set in the middle”! As it was, when I turned the cake over, the insides started dripping through the wire rack (I guess that is why the directions call for it to be set over a sheet pan). The cake was so tender, in fact, that the wire rack was leaving deep marks even on the part of the cake that was set.

So now, instead of having a cake that was even across the top, I had one with a huge dip in the center. If I had tried to pour ganache over it, the ganache would have just pooled in the low areas. I didn’t really have the time or the energy to whip up any other frostings, so I ended up calling it a “gooey” cake and served it to the birthday boy with ice cream (I also made cookies as a backup).

One of my projects during this pandemic was to put all the recipes I have made and all the recipes I want to make into one place. I started going through each of my cookbooks and putting recipes I want to try into my recipe software program. I have now finished going through my physical cookbooks; I still have a lot of my ebook ones to go.

I decided to print out what I have done so far on 60-weight, half-letter size paper and put the recipes in binders. I have just under 500 recipes at the moment, so here’s what they look like:

I have two books for baking (deserts and breads) and four for cooking. Each book has a few page protectors in the front pocket. The recipes themselves are in alphabetical order and I have an index that is both alphabetical and in divisions such as “Poultry”, “Vegetables”, “Appetizers”, etc.

Now I just take out whatever recipe I’m going to make, slip it in the sleeve, and put it on the counter. I must say, the system is working out very well so far!