Recipe of the Month

-1 small head green cabbage about 2 1/2 pounds

-1 tablespoon extra virgin olive oil

-1 tablespoon unsalted butter

-1 ½ teaspoons salt

-½ teaspoon freshly ground black pepper

-½ tablespoon apple cider vinegar plus additional to taste

-1 tablespoon chopped fresh thyme (optional)

1. Cut the cabbage in half from its top down through its core. Place the cut-side down on your cutting board, then slice it as thinly as possible around the core so that you have fine ribbons. Discard the core.

2. Heat a large saute pan or similar heavy-bottomed pot over medium-high heat. Add olive oil and butter. Once the butter is melted, add the cabbage, salt, and pepper. Saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Don't feel like you need to constantly stir it. Leaving cabbage undisturbed for a minute or two as you go is what will allow it to develop brown caramelized bits.

3. Remove from the heat and stir in the apple cider vinegar. Taste and add a bit of additional salt and pepper if you like, or a splash more vinegar if you'd like to add more zippy and acidic flavors. Sprinkle with thyme. Serve warm.

(Source: Well Plated by Erin)

1 teaspoon olive oil

-1 pound ground beef (you can substitute ground chicken, turkey, pork, sausage meat, or leave it out and add extra vegetables)

-1 small onion, diced

-6 ounces cremini mushrooms, sliced

-3 garlic cloves, minced

-1 tablespoon Italian seasoning

-1 medium cabbage, cored and chopped

-1 cup quinoa or bulgar wheat

-1 28 ounce can no-salt-added crushed tomatoes

-1/2 cup water

-1 cup whole milk fresh ricotta

-Fresh mozzarella

-Basil

Directions
1. Heat a large skillet/pan over medium high heat. Add ground beef and cook halfway through, crumbling it as it cooks.

2. Add the onion, mushrooms, garlic, and cook until meat is cooked through and the vegetables have softened, about 5 minutes. Add the Italian seasoning and combine for about a minute or so. Add the cabbage. It will fill the pan but carefully stir in. Cook for about 5 minutes, until slightly wilted.

3. Add quinoa/bulgar wheat, tomatoes, and water. Stir. Bring to a boil and reduce heat to medium low. Cover and simmer for about 12-15 minutes, or until quinoa/bulgar is cooked through and cabbage is soft. 

4. Uncover, top with dollops of ricotta and thin slices of mozzarella and cover until heated through, about 2-4 minutes. 

5. Top with fresh basil and enjoy!

(Source: MJ and Hungry Man)