Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Wednesday, March 21, 2012

Even diehard cabbage haters will appreciate this rich flavor combination

Two disparate ingredients—a head of cabbage and a partial container of cream cheese. I needed to find uses for both of them. Good ole Google. It led me to Creamy Fried Cabbage—and a whole new fave use of that leafy food item.

The recipe (from homecooking.about.com) calls for shredded green cabbage, red bell pepper, and sweet onion to be fried and seasoned, with melted, low-fat cream cheese swirled around it. It made a delicious dish. I didn’t have red bell pepper but possessed some red cabbage in the need-to-use-up category. Red bell pepper would have been great, but the red cabbage worked just as fine.

The assemblage in the photo actually represents my second prep of the dish. My first try was so successful that Hubby and I consumed it and then remembered I needed to photograph it for the blog. Too late! So a few days later I just put together some more.

The narrative with the on-line recipe states, “This recipe may well convert the staunchest cabbage-hater.” Agreed. We are so ready for another round of this dish.

Creamy Fried Cabbage

2 tablespoons butter
4 cups (about 1 medium head) shredded green cabbage
1 red bell pepper, sliced very thin
1/2 sweet onion, sliced very thin
1/4 teaspoon garlic powder
2 tablespoons water
1 teaspoon kosher salt (or salt substitute)
1/4 teaspoon freshly ground black pepper
3 ounces cream cheese, cut into 1/2-inch cubes (we use Neufchatel)

In a heavy, deep skillet or Dutch oven melt butter over medium-high heat. Add cabbage, red bell pepper, onion, garlic powder, water, salt, and pepper. Toss to coat with the melted butter. Cover; reduce heat, and simmer for 8 to 10 minutes until cabbage and other vegetables are tender. Add cream cheese; stir until cheese is melted. Makes 4 to 6 servings.

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