"New Midwestern Table" Milk Cabbage
I'll try and make nearly everything (perhaps not the headcheese although she manages to make it look and sound delicious) but the recipes aren't even the best part of the book. The best part is the way she writes, with a voice that is sure of itself but not show-offy and laced with affection and appreciation of her roots that, like mine, aren't sexy Mediterranean or Latin but stolid German, Slovakian maybe with a little French Canadian thrown in. The food reflects the sensibilities of these people—straightforward, thrifty, nourishing and delicious. Meat, potatoes, gravy, lake fish, seasonal vegetables, preserved foods.....done simply and really well.
|Photos by Jennifer May
Food Network wisely and somewhat surprisingly created a show around her called Heartland Table. No catch-phrases or cleavage. Just good food cooked by Amy in her northern MN kitchen. I can't wait for the new season which starts on October 26.
recipe courtesy of Amy Thielen from The New Midwestern Table
1 small head (firm and heavy ) white cabbage, sliced "2 nickels" thick
2 medium cloves garlic, minced
3 tablespoons unsalted butter
3/4 cup whole milk
1 small sprig rosemary (fresh or dried)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup walnuts, toasted and chopped
1. Heat butter over medium heat until melted. Add garlic and swirl a minute until fragrant. Add the rosemary, cabbage, salt and pepper and stir to mix. Pour the milk over the top and raise the heat a bit to a simmer (bubbles around the edges) then turn heat back down, cover and simmer for about 4-7 minutes until cabbage is tender but still a little crisp. Fish out rosemary and discard. Put into a shallow dish, sprinkle walnuts over the top and serve.