Food Preparation for Recovery from Surgery

[MaryIsobel]

8 minutes ago, TdeV said:

Thanks, @Smithy.

 

The cabbage I bought is huge, 5 lbs at least. It will be good for more than one batch.

 

So far I have prepared and lightly cooked sliced onion, garlic, sliced celery, cubed potato, gorgeous bacon. I haven't sliced the cabbage yet, because I don't want to slice it then leave it uncooked.

 

So I'm only missing the sauce.

 

(I'm not good at making sauces!)

 

 

If you like coleslaw, I sometimes make this to use up the rest of a cabbage that is languishing: https://www.daringgourmet.com/freezer-slaw/

 

[blue_dolphin]

1 hour ago, TdeV said:

The current dish I'm trying to design involves cabbage.  I've collected half dozen or so recipes.

 

The sauces are made of:

• evaporated milk, flour, parmesan, breadcrumbs
• milk, flour, cheddar, sour cream
• French demi-glace
• cream cheese and mustard
• potatoes and Gruyère

 

I think if the dish gets too complicated, it loses something. Seems the sauce could be simpler. Maybe I don't know how to make a sauce?

Very smart to avoid over complicating things! Which makes me wonder why (aside from the presence of a 5 lb cabbage) you want to combine 6 new-to-you recipes into a newly designed and untested creation at what seems like a rather stressful time. Maybe this is a fun activity to keep your mind off of the stress?  If so, great. 
If not, I’m wondering why you’re not leaning into the sameness and freezing batches of old favorites.