Welcome to my virtual kitchen!

I hope you enjoy your visit here, whether it’s your first time or your 30th. I first started sharing my recipes as Facebook Notes, until my friends began asking how they could share them with their friends; so I gathered my courage and tiptoed into the world of blogging via Tumblr. As interest in my blog started “cooking,” my wonderful hubby set me up at WordPress with my own domain. (All the content from my previous blog moved here as well.) Let me know what you think, and be sure to bookmark it for future reference!

My other hobby, scrapbooking, is also documented at WordPress here.


Beefy Cabbage Soup

This soup is flavorful, comforting, and nourishing! Thanks to my cousin-in-law-in-law Cat for sharing it with me.

  • 1 lb ground beef
  • 1/2 to 1lb ground sausage
  • 1 head cabbage, chopped
  • 1 onion, diced
  • 4 garlic cloves, minced or chopped
  • 32 oz beef broth (I prefer bone broth)
  • 1 large can crushed tomatoes
  • 2 tsp dried oregano
  • 2 tsp dried thyme
  • 1 tsp cumin
  • salt and black pepper to taste
  • dash of red pepper flakes
  • few dashes of Worcestershire sauce (optional)

If desired, you can add other vegetables, such as:

  • 8 Yukon gold potatoes, halved or quartered
  • 1 cup sliced carrots (I like the crinkle-cut “chips”)
  • 1 pkg sliced mushrooms

Brown beef and sausage in large pot or dutch oven; do not drain. Add onion & garlic and continue heating until softened. Stir in broth and tomatoes, then seasonings, then cabbage and any other vegetables; continue heating on high until cabbage has begun to wilt (for me, this is whenever I can finally put the lid on my Dutch Oven). Cover and heat on medium until cabbage and other vegetables are softened, 30-45 minutes. You can also cook this in the slow cooker for 4-6 hours on high or all day on low.