Monday, November 26, 2012

Normalcy not something that's been happening around here lately.  From my wine lunches, martini play dates, stuffing myself, undecorating the house, redecorating the next day, you get the drift....

Hopefully we're back on our normal schedule, better diet, and maybe just maybe recovery from this 9 week + illness.   A girl can dream.

I have a Thanksgiving confession to share.  I didn't cook.  Nope.  Do I feel guilty?  A little.  Was it worth it?  Totally!  We went to Grill 225 downtown Charleston and feasted on a gorgeous spread of turkey, roast beef, stuffing, cauliflower, oysters, soup, dessert, and I could go on and on.  I wonder where my extra 3 pounds came from!?  Long story short, Mr. BMJ and I thought we were Thanksgiving orphans since we had to stay in town for his work this year.  I refused to cook for 2 1/2 people so we made reservations.  My parents decided to come down at the last minute so we brought them with us.  That's a good enough excuse, right?

I did manage to make some homemade pies with made from scratch crust.  My family tradition is to have mincemeat (no, there's no meat in it) and pumpkin.  Baby girl preferred to go to town on the chocolate mousse at the restaurant.

My neighbor, April, gave us some veggies from her garden before she left town for the holiday.  We had no Thanksgiving leftovers, so we decided to make something interesting with the head of cabbage.  It was tasty, different, and easy!   Here's the recipe:

Hungarian Sweet and Sour Cabbage Soup
(adapted from

2 Tbsp Olive Oil
3 garlic cloves, minced
1 medium red onion, diced
1 tsp caraway seeds
3 Tbsp sweet paprika
pinch of red pepper
1 can (14 oz) diced tomatoes with juice
1 cup tomato puree
3 cups cold water
1/4 cup cider vinegar
4 cups shredded cabbage (I used the food processor)
2 tsp lemon zest
1 Tbsp honey
Salt and Pepper to taste

Heat the olive oil in a large soup pot over medium heat.  Sautee the onion, garlic and caraway seeds.  Add the paprika and stir for 1 minute.  Sir in the tomatoes with juice, puree, vinegar, and water.  Bring the soup to a simmer.  Simmer for 5 minutes.  Add the cabbage and lemon zest and continue to simmer for 30 minutes, until the cabbage is tender.  Add the honey and salt and pepper.  Add more paprika, vinegar, honey or paprika to suit.  Enjoy!

1 comment:

  1. Looks delicious! Grill 225 is fantastic. Good choice.


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