Here is another quick weeknight meal today. These pork meatballs with sauteed cabbage are a yummy way to use cabbage from your CSA and they are gluten-free because I used quinoa instead of breadcrumbs to bind them.
I am filled with energy today. I feel like I want to pop out of my desk chair and go running up the muddy hill outside my house. Who cares that my hair is a big crazy snarl and I am still in my PJs. I feel like sprinting! The temps are all the way into the forties today, and that is a big deal for northern Vermont. That means mud season is here, and the weather is finally going to warm up to reasonable norms sometime in the future.
I have to tell you guys that I am also feeling a surge of energy because I got some incredibly good news yesterday. My dear friend found out that the tumor that was removed from her leg was benign. I alluded to the fact that one of my friends wasn’t doing well a while ago, but I haven’t brought myself to get into the details here. It has been a bummer. But now that the news is the opposite of a bummer, I am moved to share with you. The short story is that since January we have been so distraught thinking she had what the doctors told her was a large low grade sarcoma in her leg. It was removed 12 days ago along with three of her quads and her ITB (which in of itself is majorly sad since she is an athlete.) Yesterday her doctor called to tell her that they had biopsied the tumor and it is in fact benign. It is like a giant heavy blanket was lifted off of me. I am so so so happy. I am sure the feeling is more than tenfold for her. Thus the desire to sprint like a wild maniac. She will have lots of physical therapy to regain functionality of her leg, but with news like this, she is fired up too and ready to tackle the challenge.
In other news little puppy girl Judy T got into something she wasn’t supposed to yesterday and had to spend the night at the emergency vet. What is with labs that they eat first, ask questions second? Or in Judy’s case, never asks questions. $700 later she is home now and resting. I have had to pull two dry erase markers out of her mouth this morning already. #backatit #doh
What else? Let’s see, I signed up a team to run the Vermont City Marathon relay in May, so this mornings muddy sprinting may be in fact be a good idea because I basically haven’t run since last summer. And when I say basically I mean not at all. Honestly, I am considering not training for it since my leg of the race is only about 5 miles and every time I add running into my weekly workout rotation I seem to injure myself.
In other news there’s this cabbage sauté with pork meatballs. I’m not going to lie, I came up with it so that I could dig myself out from under a mound of cabbage that has been piling up from the CSA every week. But I happen to be in love with the results. The cabbage and onions are sweet and sour with a touch of caraway seed which reminds me of mild sauerkraut. And I love the pork meatballs. I used quinoa in them instead of breadcrumbs. I love the resulting texture. We had this for dinner with potatoes with butter and herbs. So yummy!
Are you having mud season where you are?
Have you had a friend or relative have a close call with a medical issue like my friend’s experience?
What about keeping puppies from eating everything? Any tips on that would be appreciated!
What do you do with excessive amounts of cabbage?
Oh and please check out my spankin’ new About Page. I have been meaning to re-write it forevs, and have finally gotten around to it.
Pork Meatballs with Sauteed Cabbage with cider vinegar and carraway seed. Gluten-free.
- 1pound ground pork, preferably heritage
- ¾ cup cooked cool quinoa * see ingredient note
- 1 ½ teaspoon kosher salt, divided
- 1 ½ teaspoons corn starch, divided
- 1 teaspoon ground sage
- 1 teaspoon onion powder
- ½ teaspoon ground pepper, divided
- 2 tablespoons avocado oil or organic canola oil, divided
- 1 medium onion, sliced
- 4 cups sliced cabbage
- ½ teaspoon caraway seed
- ¾ cup chicken broth or vegetable broth
- 1 ½ teaspoons cider vinegar
- Gently knead pork, quinoa, ¾ teaspoon salt, ¾ teaspoon cornstarch, sage, onion powder and ¼ teaspoon pepper together in a large bowl with clean hands until seasoning and quinoa is combined into the meat. Form into 16 meatballs.
- Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Cook meatballs, turning occasionally until browned on the outside, adjusting heat as necessary to prevent the meatballs from burning. Cook until browned on the outside, about 6 minutes. Transfer to a plate (They will not be cooked through but will continue cooking in step 4.)
- Add the remaining 1 tablespoon oil to the skillet, and return the heat to medium-high if necessary. Add onion, cabbage, caraway, the remaining ¾ teaspoon salt and the remaining ¼ teaspoon pepper and cook, stirring often until the cabbage is wilted and the onion is softened and starting to brown, 5 to 7 minutes.
- Stir the broth and the remaining ¾ teaspoon cornstarch together in a small dish. Add cider vinegar to the cabbage mixture and stir to coat. Stir in the broth mixture, increase heat to high and bring to a simmer, stirring constantly. Add the meatballs back to the skillet, nestling them into the cabbage. Cover the skillet and cook until the sauce is thickened, the cabbage is tender and the meatballs are cooked through when tested with the tip of a knife, 4 to 5 minutes.
*Ingredient note: To cook quinoa, bring 2 parts lightly salted water to a boil. Add 1 part rinsed quinoa. Return to a boil, cover, reduce heat to maintain a simmer (medium-low to low depending on your burner) and cook until the germ has burst and the water is absorbed, 16 to 18 minutes. Cool completely before using.
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