Well, itís begun. My Tour de Goulash (or stew) has kicked off with a nice pot of Estonian Cabbage and Mince Stew.
Iíve never had Estonian food before today, but I have to say that I like it.
First, it was easy to make and didnít take too much time.
Second, itís healthy.
Third, it smells really good.
Fourth, itís really filling.
Fifth, it tastes pretty good too.
Now, I will say that it doesnít exactly taste as good as my first ever T-bone steak, or as good as the Cheddar Bay Biscuits at Red Lobster, but thatís okay.
And perhaps the dopamine receptors in my brain were saying, ďwhereís the cheese?Ē but I got over that pretty quickly when I realized my belly was full. I was satisfied.
Since I have a history of being a chronic overeater, finding a food that fills me up is important.
Will I ever make this again? Absolutely.
As I mentioned, it was pretty easy.
I forgot to say that itís a budget food too.
First, to start, I gave the cabbage and carrots a little sautť.
While I was doing that, I almost forgot to add the salt and pepper, but I managed to get it in on time.
Then, the cheapest ingredient of all after cooking the cabbage for a little while, I added a cup of hot water and cooked the cabbage some more.
I let it simmer under a lid while I should have been getting ready for the next stage in cooking.
However, Iím not really good in the kitchen. Ö
So I decided to compensate for one of my weaknesses.
Not a great idea, but not disastrous either.
I was supposed to start cooking the onion and the meat in the next pot at that point, but I started cooking it when I started cooking the cabbage.
I find that because of my weight and occasional difficulty standing in front of a stove for a while, that I donít always get my foods cooked at the times that I need them. Iím a little slow in the department.
Or at least I used to be. Ö
Today I found that I was able to stand and cook the whole meal without any trouble.
And I kept up with everything too.
So my meat was done a little early. I just turned down the heat to a simmer and kept it going until it was time to add it to the cabbage, which I did.
All the while, I had my potatoes boiling in the background.
After adding my meat to the cabbage mixture, I added some parsley, stirred it all up, and let it all simmer for a while.
And that was it. I served it up over the potatoes.
Earlier on I did say that the dish was easy to make. But what about all that cabbage and all that carrot that has to be grated?
Well, I had an idea while making my shopping list.
Instead of grating all that stuff myself, Iíd buy a coleslaw mix, two bags of it, because the recipe called for a 2 pound head of cabbage.
In my mind, itís all the same difference. So I didnít exactly add pineapple or mayo.
But I did add a few extra carrots. At least that way the carrots I had leftover in my fridge would get used instead of going bad.
But it all turned out like it should, and I didnít have to work my hiney off grating a mess of cabbage.
Plus, Iíve been known to knick myself when handling vegetables, so I try to handle them as little as possible. Frankly, I should stay away from peelers. I donít know about graters, but Iím guessing that I should be just as cautious.