So, we had half a head of cabbage from the garden, one that was getting pretty elderly with the black spot syndrome. I discarded all the evil bits, and ended up with about a cup of chopped cabbage. Perfect for use as an oatmeal extender. I used a half a cup for this experiment, and will have a different take on the recipe next week. For broth, I had the ham-hock broth that MJ had made in the pressure cooker last week. Not too hammy, but flavorsome.
Setup: 1/3 cup of stone ground rolled oats, half a cup of moderate chop cabbage, loose pack, two dinner teaspoons of potato flakes, one cup of ham broth, no salt (because ham). Cook for 10 minutes or so, depending on the exact style of oats. Add the cabbage at the five minute point (don’t want to overcook), and the potato when you take it off the stove.
Results: Very good. Cabbage had a crunch to it but didn’t dominate. Gives you one of your recommended threetofive helpings of veg for the day.