Since we didn't get to go camping this weekend, we've had a fairly quiet couple of days. I've done a lot of reading and stamping (I make cards), and every few hours according to the schedule I've put drops in Don's eye. He's still got some residual nausea, and isn't sure whether it's from a messed up equilibrium or from the trauma of the injury. He still can't see out of it, and is impatient and worried. I keep reminding him it's only been three days. The doctor on Friday told him it could take up to six months before he'll be able to see well out of that eye.
I tried a new recipe tonight after searching recipezaar for ideas. I had seen on several blogs that there are lots of ways to make cabbage as a side dish, and this one sounded good. I have to say that I liked this one even better than macaroni and cheese! The cabbage seemed to get sweet as it cooked, and since this is low carb, that makes it even better.
posted on recipezaar by CindiJ
1 head cabbage (about 10" diameter)
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 ½ cups half-and-half
½ lb Velveeta cheese, cubed (yes, Velveeta!)
salt & pepper
Cut cabbage up into bite size pieces. Par-boil approximately 3-5 minutes, drain well. Place cabbage in greased 9x13 casserole. Set aside. Melt butter in large saucepan. Stir in flour, salt and pepper and allow to cook 2-3 minutes over medium heat while stirring constantly. Stir in half-and-half. Continue to cook over medium-low heat, stirring constantly, until sauce thickens. Cut up Velveeta cheese, add to sauce, and stir to melt. Pour cheese sauce over cabbage and bake covered with foil in 350º oven approximately 35 minutes till bubbly and cabbage is tender.
food & drink