Polish Cabbage Soup, Quick Meatball Vindaloo and Chickpea Bulgur Pilaf

Polish cabbage soup is one of the best remedies we know for a cold, dark night. Countless recipes abound but none deliver more flavorful comfort than ours. Begin by by gently cooking 2 sliced onions, 2 cloves of chopped garlic, 1 bay leaf and about 1 t. caraway seeds in 2 T. butter and 1 T. vegetable oil. As soon as the onion begin to turn golden, add 1 medium-size head of cored cabbage, either cut into thin shreds or small pieces. Don't let the onions brown deeply or burn as either scenario will throw off the final taste of the soup.

Continue cooking the cabbage over a medium flame for about 10 minutes. Early on, sprinkle with salt, just a few pinches to help the veggies release their water; we'll season to taste closer to the end. After 10 minutes stir into the vegetables 1-2 T. sugar, 1 T. paprika (smoked is best but regular is OK) and 1 t. ground black pepper. Add 6 cups water or vegetable or chicken broth and 1 cup diced tomatoes (fresh or canned) and bring to a boil. Lower heat and simmer, partially covered for about 45 minutes or until the soup has reached your desired thickness. Cafe Drake HRV prefers a thicker soup but one still yielding spoonfuls of sweet, rich broth. At the end of cooking, season generously with salt and more black pepper as needed. If you have a thing for dill, now's the time to stir in a few tablespoons, freshly chopped. (Also, dried dill is acceptable here. 2 t. should suffice.)

The final result as seen above. Enjoyed with cheese and cornbread.

Cabbage soup should keep well in the fridge for one week. Above, reheated with toasted cornbread, pinto beans, yellow squash and pickled jalapeno pepper.

Our cheater's version of Quick Meatball Vindaloo begins in a large mixing bowl. Combine well with your hands 1 lb. ground beef, 3/4 cup whole wheat bread crumbs, 1 egg and salt and pepper to taste. Less than 1 t. of salt is not recommended. Now mix in thoroughly a paste made by combining and pulsing all of these ingredients in a food processor: 2 large handfuls of chopped cilantro, 2 chopped green chilies, 1 small chopped onion, 1 T. chopped ginger, 4 cloves chopped garlic and 2 T. red wine vinegar. Vindaloo is a Goan dish of Portuguese extraction - the red wine vinegar and garlic, both European contributions to Indian cuisine, provide not only the dish's characteristic flavor profile but also a touch of authenticity. When all is mixed set aside and add 2 T. oil to a large, deep skillet. Heat over a medium flame and fry 1 diced onion until golden brown. Toss in 4 cardamom pods (tap the pods open first or "bruise" with a knife ), 1 cinnamon stick and 4 T. vindaloo curry paste. Yes the paste is from a jar, no we don't normally suggest such things, let's deal with it and move on. Remember, we're cheating here and not judging ourselves after a long day! So now add 3/4 cup water and 1/2 cup diced tomatoes. Stir well then add the beef mixture by rolling into balls approximately the size of golf balls. Place the meatballs gently in the vindaloo sauce, cover the skillet and cook on low heat for 20-30 minutes. At least twice during cooking turn the meatballs (gently with a pair of tongs) so all sides are coated with sauce.

Cook on a LOW flame. Baste the meatballs with vindaloo sauce to keep them moist.

Cheater's Meatball Vindaloo is ready when the sauce has reached the consistency of thin gravy. Cafe Drake HRV likes this best with other easy and quick components as above - basmati rice, green salad, pappadums and banana raita.

Remember those earlier posts featuring slow-cooked pinto beans and our own iron skillet cornbread? The two photos above show a lazy Cafe Drake HRV creative twist on leftovers. Reheat wedges of cornbread on a baking sheet, sliced open and topped with pinto beans and shredded aged cheddar. Enjoy hot with salsa, sliced onions and sprigs of cilantro. Did we just invent Cornbread Nachos?

Our Chickpea and Bulgur Pilaf begins with roasting/frying 1 can of drained, rinsed and drained again chickpeas. After final rinse place the chickpeas on a dish towel and rub very gently to dry, or just leave out, covered with a paper towel, for 2 hours. Once peas are nice and dry gently fry in a skillet with 2 T. olive oil; keep heat medium-low and even and stir or shake pan frequently. You can do this while bringing 3 cups of well-seasoned vegetable (or chicken) stock to a boil in a saucepan. Once boiling add 1 1/2 cups bulgur wheat, 1 t. salt, 1 bay leaf, 1 diced carrot and 2 sliced scallions. Lower heat, cover and simmer for 15 minutes or until all liquid has been absorbed. Let the bulgur rest for 10 minutes covered, then fluff with a fork. Add chickpeas to the bulgur along with 1/4 cup minced dill, lots of fresh ground black pepper and 1 cup plain yogurt. Stir well, cover again and let rest 5 minutes before serving.

Your roasted/fried chickpeas should end up nicely browned and sorta crispy.

Homemade apple sauce is super easy to make. Cafe Drake HRV cooks ours down quickly with just a pinch of sugar, a squeeze of lemon juice and a minced hot chili pepper.

By no means bland, our protein-rich pilaf does benefit from assorted condiments, any you have on hand will do or make a fast onion relish like Cafe Drake HRV.

Spinach salad with tahini dressing doesn't hurt either.