Here in the Midwest, Winter Storm Oliver is dumping rain and ice all over the place. Only one county from the KC Metro area, we are dealing with rain and temperatures hovering about the freezing mark. Lunch can so often be a quick grab from the refrigerator, but today I wanted something different and warm.
I had left over country ribs and thought there just had to be a solution. My husband likes cooked cabbage, but not necessarily cold slaw. Most leftover pork has a way of being coupled with cold slaw and that just did not seem like a good match for today.
A quick check on line, and I decided that I could create a pork and cabbage dish for lunch that would have good flavor. Therefore, off to the refrigerator.
Using about 1-1 1/2 leftover country rib, I started warming it with a little water and about 1 tsp. of non-MSG chicken bouillon from the Tipton, MO, Dutch Bakery I keep on hand.
Then I sliced up the leftover cabbage, and laid it on top to steam. (The photo is before steaming.)
For extra seasoning, I used about 1 tsp. of rice vinegar, then about 1/2 tsp. of KC Veggie seasoning that I found at the Rivermarket in KC, plus about 1/2 tsp of veggie pepper that I also keep on hand from the Dutch Bakery in Tipton, MO. Finally, a little salt to taste after it is dished up.
I have to admit I would have added some celery seed, but I am out right now. Whenever I cook cabbage or make cold slaw, I like to add celery seed. I think it adds so much flavor.
My husband liked it and it was very filling. I think it could have been done as a chicken-broth based soup, too, but this kept the need for crackers off the menu. Eating healthy means thinking about things like that, too.
Lunch is over, but the rain and likely icing event is not. I think I will have chili tonight, but I still have an hour or two before I want to get it on the stove. These winter weather days certainly finds me looking for comfort foods and new ideas to perk up the days. This dish turned out to be very simple and very warming.