Four Nights A Week

This was a terrific recipe for using some of the Napa Cabbage that has come our way via our Clark Farm Winter CSA. As Carolina Gelen, the NYT’s contributor of this recipe tells it, no need to hand roll cabbage rolls for hours and hours. That’s a good thing; the day after Thanksgiving, I’m happy to be in and out of the kitchen fairly quickly.

Our only suggestion for this is to add a healthy shake, or two, of hot sauce to punch things up. It turns out that this was easily accomplished by adding Clark Farm Craic Sauce at the table. Craic Sauce, a small batch hot sauce artisan from right here in Lowell, collaborated with Clark Farm Organic Farm to produce this terrific single sourced special hot sauce. The Clark Farm sauce is available at the farm in Carlisle.

If you are lucky enough to live in New England, you can find Craic Sauce varieties at farmers’ markets and specialty stores. Craic Sauce cooks of quite a number of hot sauce varieties with heat from mild to holy mackerel; two of my favorites are the mild 40 Shades of Green and more heat forward Mill City Red. Link to their website here if you can’t find it locally.

I’ve gifted the recipe below through my subscription to the New York Times. As winter sets in, it’s definitely soup season and this one will warm you up in no time. Enjoy!

One-Pot Cabbage Roll Soup

Ingredients:

• ground beef (80% preferred)
• basmati rice
• yellow onion
• sweet paprika
• garlic
• canned whole tomatoes
• sauerkraut plus brine (alternately substitute shredded fresh cabbage brined in 2 TBSP rice vinegar)
• parsley