Fillers

Lately, I've been running more than a bit behind on a few things, like blogging and cooking up a variety of stuff for my lunches. It's not that I've given up on the healthier lunches but I've been cooking less Japanese foodstuffs and more from other cultures like Indian. Yeah...Curries are popular in Japan but I've been slow to try them. So that means most of my current cooking attempts have been undocumented.

I'm currently hooked on working with fresh cabbage (it's pretty cheap). I continue to make the sauteed cabbage with balsamic vinegar, garlic and cranberries on a regular basis but I tried a new recipe that said you could substitute cabbage for leeks. Well, I had bought the leeks but I forgot to read the recipe and didn't purchase enough so that's when I added the cabbage. And the rosemary (one of my favorite herbs for cooking). Big mistake. It doesn't really go together...rosemary and leek. Rosemary and cabbage might not be a good combination either. The final product wasn't completely inedible but it doesn't really work. I won't add the rosemary again when I retry this recipe.

I will admit that I made a cabbage soup this past weekend and I'm mostly happy with the result. It was very filling but slightly tasteless. I suppose I could have added a bit more salt to the pot but I hesitated to do so because the chicken base I use is salty in the high concentrations needed to really give a soup a pronounced chicken flavour. Oh well....it wasn't like I had an actual recipe for this soup. It was one of these experimental soups that shows one if one should proceed and refine the recipe. I think I will try this one again as well.