My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, October 12, 2011

Cabbage and Rice

When fall arrives I start thinking about cabbage dishes. This is one of my favorites. It is also a perfect way to use up left over rice. I always seem to have left over rice. I normally use long-grain and wild, but regular long grain is fine. Use whatever you like.

Cabbage and Rice
Serves 4-6
print recipe

1 head cabbage, chopped, steamed and drained
1 cup of cooked rice, your choice
1 teaspoon chopped parsley
1 teaspoon fennel seeds
1/2 cup chopped pine nuts
2 tablespoons white wine or broth
Salt and pepper, if needed

Place half the cabbage in a buttered casserole. Cover with rice, parsley, fennel seeds, pine nuts. Sprinkle with wine, add salt and pepper to taste, and spread remainder of chopped cabbage over top. Bake uncovered in 325 degree oven, 30 minutes, until heated thoroughly.


  1. i am going to make this. now if i can just make something other than sauerkraut! cabbage and rice go so well together. i bet this would work with caraway seeds too? have you ever treid cheese in this?

  2. Another cabbage recipe!!!! I might head to your place before I head North...:)JP

  3. Sounds perfect for the coller weather. Thanks!


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