Enjoy the beloved taste of a classic dish without so much work, with this Cabbage Roll Soup recipe. No rolling, no stuffing, just pure comfort food that comes together in one pot. And check out the controversial ingredient!

This Stuffed Cabbage Soup Recipe Has All Of The Flavor, None Of The Hassle

My husband grew up eating stuffed cabbage rolls, thanks to his Polish ancestry. I’ve made that dish a few times over the years. I’ve loved the flavors, but haven’t loved the time-consuming process of assembling the rolls.

Between making the filling, boiling the cabbage leaves, then wrapping, THEN baking . . . it’s a lot. In the end, each time, I felt that the effort put into the process simply wasn’t quite worth it.

So my solution has been this Cabbage Roll Soup recipe. It has those same rich, comforting flavors of traditional cabbage rolls, but it’s all made on your stovetop, in easy-to-make soup form, in under an hour.

And full disclosure: it has been a labor of pure LOVE developing this soup. I’ve lost track of the number of times I’ve made it in the past few months, but I’m finally satisfied with the balance of flavors and textures, and the consistency. I hope you love it as much as I do!

Why You’ll Love This Unstuffed Cabbage Soup

• Enjoy the beloved tasted of this classic comfort food without a ton of extra work. No rolling, no stuffing, just delicious flavor in every spoonful!
• Everything simmers together in one pot, making cleanup a breeze.
• The flavors deepen over time, making leftovers even more delicious. It’s perfect as a make-ahead meal or freezer meal.

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Instant Pot Beef Short Ribs

While I was taught a traditional braising technique for short ribs in culinary school, the Instant Pot has actually become my favorite way to prepare them.

At its heart, an Instant Pot is simply a pressure cooker. And that pressure is what gets so much flavor into meats cooked inside it. It’s almost like the pressure is compressing the flavors so that each bite is an explosion of savoriness? I think it’s something along the lines of that.

This Instant Pot Short Ribs recipe with a sweet and savory apple chutney that you make in the same pot is truly a restaurant-quality dish that you’ll want to make again and again.

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Stuffed Baked Apples – Perfect for Fall!

It’s inevitable as the passage of time – toward the end of the winter, I start to long for spring and summer food. And toward the end of the summer, I start to long for fall and winter food.

Even though we’ve had record warm October days in Michigan recently, the calendar still says it’s fall, so I’ve been longing for carrot apple soup, my mom’s lasagna recipe cottage cheese, crackers with savory pumpkin dip and anything involving apples for weeks now. I love you, summer, but I’ve had enough buttermilk chicken marinade for now.

Other than a Halloween charcuterie board, nothing says “autumn” to me more than going to an apple orchard, eating warm donuts with cider for lunch, and buying way, way more apples than my family of three realistically needs.

Then spending the next month putting apples in everything I eat (even on a butter board) to prove to myself that buying all those apples was a great idea. These walnut stuffed baked apples are one of my favorite simple apple desserts.

The best part is that the recipe can easily be adapted to feed a big crowd, or can be prepared as a simple weeknight sweet treat for one or two. They’re even a great addition to your Thanksgiving recipes list, as a unique alternative to traditional apple pie (try a batch of Thanksgiving Rice Krispies treats, too).

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Why I love One Sheet Pan Chicken Apple Curry

People often ask me what I eat for dinner when I don’t have a recipe to develop for a client, or a photo shoot to do that day. More often than not, the answer (especially in the fall and winter) is “whatever I can make in one skillet or on one sheet pan.”

I do SO many dishes for my job throughout the work week that when it comes to dinner time for my husband and I, one pan (plus an apple cider old fashioned) sounds like enough (even though my husband actually enjoys doing dishes, like a weirdo).

While a one sheet pan dinner for us is often just a few chicken thighs, some roast brussels sprouts and a sweet potato, lately I’ve been experimenting with slightly more exotic (although still simple and still ONE pan) dinners. My Skillet Mac and Cheese is a favorite.

I love this recipe because of the balance of flavors. The savory chicken and curry powder, combined with the sweetness of the Fuji apples and the raisins hits the spot for me. I love this curry topped with a dollop of tangy yogurt and a sprinkle of cashews.

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The year is finally starting to wind down, and I am R-E-A-D-Y for that break from work between Christmas and New Year’s. That glorious week where I can stay in my pajamas as long as I want, watch movies, eat snacks and pretend they’re meals, read books, do puzzles, and generally just unwind and do nothing.

I especially look forward to this time because as a small-business owner, December is one of my busiest months. Lots of clients requesting lots of projects, as well as gearing up for 2018.

December is a time where complicated dinners are just not possible. I have neither the time nor the mental energy to figure that out.

This One Pan Sausage & Tortellini (as well as my Sausage Pasta Skillet and salmon spinach pasta) is a meal I turn to time and again in busy seasons of life.

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This Warm Sautéed Apple & Lentil Salad is a Middle-Eastern inspired vegetarian side dish packed with flavor!

“Made this tonight and it was so good. Perfect for a colder night. We don’t eat meat, so it had plenty of protein for us. Loved the texture that the lemon juice and cheese created with the dried fruits and apple.”

—Erika

This Lentil Salad is a Crowd Pleaser

There’s a lot of lentil salads out there, but this one might be the most interesting you’ll find.

With a culinary school background and a knack for creating restaurant-quality dishes at home, I chose each ingredient for this warm lentil salad carefully.

The balance of different flavors (earthy, salty, sweet, creamy) and textures (chewy, crunchy, soft) will have everybody you serve it to coming back for another scoop.

Why you’ll love this Warm Lentil Salad

• Can be served as a warm side dish or a cold lunch salad.
• Packed with protein and fiber, this salad is a wholesome addition to any meal.
• Easy to prepare, making it perfect for busy weeknights.

The post Green Lentil Salad appeared first on Foxes Love Lemons.

I’m so completely smitten with my new house in a million ways. There’s just one thing I can’t stand. Somewhere along the way in the last 90 years, somebody painted 75% of the trim in this house a tan/beige/gross color.

I not-so-lovingly refer to it as the color of skin. A friend noted it’s like that flesh-colored crayon in the box that nobody wants to use.

I’m a fan of white-and-only-white-all-the-time-always-white trim, so this needs to change ASAP.

The post Summer Cheese & Charcuterie Board appeared first on Foxes Love Lemons.

“I gave up sweets and had really been craving something decadent. This took care of the craving and was still reasonably healthy. My whole family loved it. Will definitely make again.”

—Paula

I don’t know if you guys have noticed, but I’ve kind of been on an oatmeal kick lately.

For most of my life I’ve had a pretty solid “eh” attitude toward oatmeal. It’s always been fine, but never more than that.

But for some reason, I really came around to it this past winter. I think I finally realized that oatmeal didn’t have to be boring.

Just like any other meal or dish, it could be livened up with a ton of flavor, like ricotta cheese and figs or Meyer lemons and poppyseeds.

You can even eat oatmeal for dinner!

The post Carrot Cake Steel Cut Oats – Slow Cooker! appeared first on Foxes Love Lemons.

“Made this today with a sheet of puff pastry I found in the freezer – adjusted everything down to the two pears I had and plumped the raisins in rum. The fruit smelled so good prepping and the finished strudel was divine.”

—Karin

Is Pear Strudel Breakfast or Dessert?

This is kind of conversation Jeff and I have before falling asleep on Saturday nights:

Lori: “I think I’m going to get up early tomorrow and make a pear strudel. We can eat it for breakfast.”

Jeff: “Strudel? For breakfast? Isn’t that a dessert?”

Lori: “Uhhhh…what about Toaster Strudel? Remember those?”

Jeff: “Well, those had frosting.”

Lori: “So, frosting makes it a breakfast item rather than dessert?”

Jeff: “Yes.”

Lori: “OK, I’ll make you a little bit of frosting…”

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While food bloggers around the world are catering to resolutions and fast and furiously posting salad recipes, the reality is that the high temperature is 3 degrees here in Michigan today (with wind chills of 35 degrees below zero).

A cold salad is really the last thing I want to eat this week. I want comfort food, dammit. In an effort to balance the craving for all things warm with the quest to start the year off healthfully, I’ve created what can be considered a warm salad.

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