With the ever-rising cost of foodstuffs, using every bit of food, and wisely buying provisions, is key to maintaining the household on a sensible budget. My “waste not, want not” motto works well in this economic climate. Not only is that good to follow with everyday home resources, but it is also a practical, wise, and economical way to get the most out of food and leftovers, so why not wisely stretch meals and create light lunches, while keeping the cost of food as reasonable as possible?
One of the ways I use leftovers or portions of foods is to prepare fresh cabbage with a variety of other vegetables that sauté easily. Today, I am sharing my Cabbage-Leek Sauté recipe for two.
Take three slices of bacon and cut them into thin lardons. Sauté in a large frying pan. Then add about a third of a thinly shredded small green cabbage and one leek stalk cut into thin rounds. Stir gently. Meanwhile, slice about six button mushrooms; toss them into the pan. Add about one half cup of chicken stock (or water, if you prefer) and half a tablespoon of dried thyme. Season with black pepper and salt, if desired. Stir gently to combine. Simmer on a low flame, until the vegetables are limp, but not overcooked. Transfer to plates and serve.
So, you see, there is no need to spend a lot of money for a wholesome home cooked meal. With a little creativity, you can have nice meals that stretch your buying power.
From time to time this year, I will be sharing my tips on stretching your homemaking dollars. With a little fortitude and imagination, you can become more economically wise. Check out my essay on Soups HERE, and my Shepherd’s Pie HERE.
Lady Susan Marie Molloy
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