Cabbage & Polenta
Kitchen is set up, unpacked, and finally usable – and with that the first recipe from our new place in Baltimore! While it took a fair bit of time to get to this point, it feels like things are finally get back on track with new routines and ways to do things. With that I have been cooking in our new place but I’ve been relying on old favorites, things that I could easily put together while also working on the million other projects going on. This recipe falls in to the category of old favorite, as I grew up eating it, but it took a bit of time to figure out how to make this vegetarian. Cabbage and polenta was a family tradition, we knew that if my Grandma was visiting we would have this filling dish at least once. I attempted to make it a few months ago ala veggie but the resulting taste just wasn’t the one I remembered. I debated using a meat substitute but in the end I decided to stick with the vegetables and adjust the seasonings.
Growing up my Grandma would have made the polenta on the stove top, but I went for baked polenta in order to save time and energy. I also added 1/2 tbsp of dried oregano to the recipe to give an extra kick – which worked perfectly!