1 head cabbage (green or purple both work fine)
1 loop of sausage (polska kielbasa or smoked beef sausages work fine)
1 lb sour cream (low carb, like Daisy brand is good)
½ C chicken broth, (boullion and water can work just as well)
Put the chicken broth in the bottom of a 4 qt kettle, over medium heat. Cut up the sausage into chunks 1-2 inches long and add to the broth. Cut up the cabbage into chunks about 1”x2”, and add them to the kettle. Cover, and let simmer/steam for 30 minutes or so. When the cabbage is noticeably wilted and no longer rubbery/chewy, remove it from the heat. If the mixture has a large amount of fluid in the bottom, it can be drained for a less soupy result. Add the sour cream and stir to evenly coat the cabbage pieces and the sausage. Serve.
1 T butter
1 T coconut oil/MCT oil
1 C Heavy whipping cream
2.5 squirts egg nog flavored sugar free Italian syrup (like Torani)
Up to 1 C water water (of whatever temperature you prefer)
Put the oils into a large mug. Add HWC to the mug. Microwave for 1.5 minutes, or until oils are entirely melted. Stir. Add syrup. Stir. Fill mug with water. Stir.
One rotisserie chicken carcass. Boil to make broth, and separate the remaining meat from the bones. Add the meat back to the broth for soup. (substitute two quarts broth, and meat if you want it)
Two cans refried beans (substitute one of whole pinto or black beans if you wish)
One can diced tomatos and chiles.
One small can of diced green chiles.
One can cream-style corn
One can cream soup (chicken, mushroom, celery, whatever)
Crushed red peppers, chili powder, cayenne pepper, etc. to taste.
Mix all the above ingredients together and cook on medium heat for an hour or so, stirring occasionally.
Tear up some corn or flour tortillas, and deep fry them until stiff, or use commercial tortilla chips, or use dried out flour tortilla broken up into chip-sized pieces. Put a small handful in each bowl. Cover with soup and and some shredded cheese and sour cream as desired. Makes enough for a meal and leftovers.
This is based on a recipe my mother adapted from a recipe she got from her sister. I added the chocolate chips, the cottage cheese, and the nutella entirely on my own, but she would have been fine with the vanilla extract, and with the idea of adapting the recipe with whatever innovations worked.
Deluxe Mixed Berry and Cheese Cobbler
Melt in 9×13′ pan:
1 cube butter or margarine or butter-flavored shortening
in 4 c. measure or small bowl, mix
2 c. flour
2 c. sugar
1 c. chocolate chips (mixed white and milk chocolate works quite well)
in 2 c. measuring cup, mix
1/2 c. water
1 t. baking soda
2 t. salt
2 t. Baking powder
1 t. Vanilla extract
½ c. cottage cheese
Stir. Fill to 2 c. mark with
evaporated milk or buttermilk.
Stir, mix with flour and sugar. Mix well and pour into pan.
Mix 1 c. each of blueberries, strawberries and raspberries with sugar to taste, spread over batter. Add 2 T cream cheese and 2 T Nutella or equivalent hazelnut/chocolate spread on batter.
Bake at 375 degrees for 45 minutes to 1 hour, until top of cake is brown. Begin serving while still warm, with heavy whipping cream, unsweetened and unwhipped.
2 cups flour
1 3/4 cups buttermilk
1/4 cup oil
1/4 cup water
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Mix flour and 1 cup buttermilk. Add and mix oil, then eggs. In separate container, mix baking powder, baking soda, salt, and water. Add to batter mixture and add remaining buttermilk as needed for desired consistency.