Happy Saturday Lovelies..
Can you believe it’s November.. with a lovely weekend ahead.. starting with a lovely relaxed breakfast with my darling hubby.
So what does MrD do on his day off... Well he starts by saying.. "Day off!! What day off ??" and got stuck into continuing to fix the back door. The new frame is now on. It’s all watertight and just needs a cot of paint.. ready for whatever the winter throws at us. This man works so hard. He just can’t seem to rest, but tomorrow is Sunday and I’m sure a little snoozing in his chair will be in his cards.
I spent the afternoon finishing the new winter curtains for the living room and dining room They will keep the house, lovely and warm and help keep these old windows of ours draft free.
For lunch today, I made a lovely Wartime Cabbage Soup served with some lovely toasted bread…. made with some stale bread I bought yesterday from Bettys Bakery. She always yesterdays bread at a reduced price... which is perfect for making Bread Pudding.. or drying to make a base for stuffing
The only amendment I made.. and I would advise you to do the same... is to check the seasoning. I used a homemade vegetable stock so I didnt need to add extra salt.
And I think any type of cabbage would work. Next time, a savoy cabbage would be lovely. So yes.. I will be making it again
1 oz, dripping or cooking fat
4 oz, shredded cabbage
1 medium sized onion, chopped
3 oz. carrot, grated
1 oz. oatmeal
1 pint stock or water
2 teaspoons salt
Pinch of pepper
1 pint milk
4 oz, shredded cabbage
1 medium sized onion, chopped
3 oz. carrot, grated
1 oz. oatmeal
1 pint stock or water
2 teaspoons salt
Pinch of pepper
1 pint milk
- Melt the dripping or fat in a saucepan
- Fry the vegetables gently for about 5 minutes, without browning.
- Add the cabbage and oatmeal and cook for a further 3 minutes.
- Add the stock or water and seasoning.
- Boil gently for 20 minutes.
- Lastly, add the milk and reheat.





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