Mise-en-place. Took a few hours to get here. So, during this time of global pandemic, I've been focusing my cooking efforts on shelf-stable foods that don't use special ingredients. Cabbage is definitely a great buy right now --it is versatile and will keep for awhile. It is great for soup, slaw, and....stuffed cabbage. You might know it as "cigares au chou" or "golabki/golumpki" or "halubki/holumki" or "krautrouladen" OR....cabbage rolls. I've never attempted to make these, so I texted the BFF (Katie (aka @ProfWhoCooks at Cook the Book Fridays) and asked her if she had a go-to recipe. She texted back this recipe from Dorie Greenspan. So there's something you have to know. I'm a bit of a lazy cook. I don't tend to cook things that are overly involved, due to a lack of both time and inclination on my part. But given that options for procrastination on work-related stuff are limited these days, I read the recipe a
On either side the river lie Long fields of barley and of rye, That clothe the wold and meet the sky; And thro' the field the road runs by To many-tower'd Camelot; And up and down the people go, Gazing in the oven low, Round a kitchen island there below, The kitchen of Shallot. (With apologies to Tennyson)