I scored 10 more brats on clearance. With tax that is about $.42/each and about $.84/cents per meal for both of us (protein component).
I’m hoping to find some better potatoes on sale (this week) and make a brat and potato casserole. If not, I’ll slice them (like pepperoni) and make a pizza. For now, they are happily residing in my freezer.
I wonder if the tariffs have finally affected Mexican imports, even as they’re being banned. The market usually has bundles of Mexican asparagus “tips” for around $3.50/lb, with larger ones at around $5.00. For the past two weeks, they’ve had only local asparagus, at $6.75. French green beans from Mexico are up to $8.00/lb, with US bluelake beans still at around $2.50.
on my Trader Joe’s shop last week i noticed a couple of my normal buy item had gone up as much as 25%. i just got back from this week’s shopping & several more items have noticably increased in price.
it kinda feels like the dam is about to break & the inflation flood is gonna sweep the land. sure hope i am wrong.
Do you have a grill ?
Yes… I flame grill over Mesquite wood.
Sunshine likes both burgers and brats grilled!! 
Yea, the brats are best grilled imho.
Not much on sale this week, Instant Ramen for 12 cents/each, so I’ll pick some of those up for me.
Luckily, my freezer is well stocked from my early morning trips seeking “clearance” items.
One store has cabbage for $.68/pound – I saw one recipe on youtube for a fried cabbage and sliced sausage dish. Maybe I could substitute a couple of brats for the sausage??
I’ve never fried cabbage, before…
Any tips or tricks, fellow onions??
Keep the cooking time short - you still want a bit of crunch, IMO. So add it last, and sauté for 4 minutes or so until it’s wilted.
Use a tasty fat - butter, bacon fat (BACON!!!), duck fat. Chopped sauteed bacon would go well in a dish like the one below.
Add some seasonings - maybe a Creole seasoning like this recipe?
I fry cabbage regularly but I only sauté it for maybe a couple of minutes since I like it a little on the crunchy side. One of my favourite recipes for fried cabbage is a fried cabbage and onion recipe from budget bytes. They also have a similar recipe adding ground beef. I’m using my tablet right now and I can’t seem to toggle between websites but if you Google beef and cabbage stirfry you should be able to find it. I don’t see why you can’t use brats. I’ve used brats/sausages/hot dogs interchangeably.
I wish I had some bacon and bacon fat, but brats is what I got.
I’ve got olive oil and butter for a nice fat combination.
I think I could make up a “creole” type seasoning with cayenne pepper, garlic powder, paprika and some chili powder??
Absolutely. Some ideas here - I like the idea of some dried herbs like thyme and oregano as well. The first link has Emeril’s recipe from the Gumbo Pages, including their own.
https://www.allrecipes.com/recipe/38214/creole-seasoning-blend/
@Desert-Dan I know you were asking specifically for a cabbage and brat combination but if you have pork chops floating around stirfried lo mein noodles with pork and vegetables is good.
I serve a lot of noodles and pasta and I’m trying to cut back a bit.
But I’ll take some ideas from that recipe.
For me, I seem to gather up 3 or 4 recipes then use a little from each one – hopefully serving a dinner that works.
Trust me, I’ve failed a couple of times – so I try again.
Thanks!!
Speaking of experiments, I’m thinking about trying to serve Creamed Chipped Ham (my version of S.O.S.) on Jiffy Cornbread vs. toast.
Have you considered making sauerkraut when you can get cabbage in larger amounts or you could also go for kimchi
Sunshine is not a fan of sauerkraut. I’ll have to ask her about kimchi.
I’m the opposite. I love sauerkraut and can’t stand kimchi. LOL.
Yes – there have been a few dishes I’ve tried out and were met with a hard “NO”.
The “John Wayne Casserole” comes to mind – never again.
Recently, I went to pick up some orange mango juice and was told no more “Pressure Cooker Fruit Juice” dishes. I’ve got one more meal of Mango Ham in the freezer, then that’s it. I’ll have to come up with something different to make.
My Sunshine isn’t that picky, but I’d prefer to make dishes she enjoys rather than endures.
When I sauté cabbage I add cabbage to some fat in a med-hi pan. Let it cook for a minute or two, then add a 1/4 cup of water or so and cover for a minute or two. This breaks down the fiber a bit, speeds up the cooking. Then I take off the cover and sauté as usual. I like to use bacon fat and a little butter.
Yes, in the youtube video – the presenter add a little chicken stock (towards the end of the frying process).
Glad to hear that works!!
Thanks.
