unstuffed cabbage roll casserole

Another week of late afternoon into the night shift. What to make that hubby can reheat? Unstuffed cabbage roll casserole! 

Penzeys Spices has stores located throughout the country, but unfortunately, none here in New York New Jersey metropolitan area. I have ordered from them online and find their products excellent. Besides spices in their catalog, they have stories of home cooks and their recipes. The unstuffed cabbage  is one of those recipes. It's a one pan meal...what's not to love. A little rye bread on the side and you're done. Stuffed cabbage without all the fuss!

Also, Thanksgiving prep continues. I've decided to make Brussels sprouts with pancetta. It's a recipe from Amanda Hesser, whose recipe appeared in the October 26th section of the NY Times section, "A Classic Thanksgiving." I've blanched the Brussels sprouts and will freeze until next week. You can purchase diced pancetta at Wegmans in their deli department. 

I also wanted to make Brussels sprouts so that I can turn the leftovers into Thanksgiving Leftovers Paninis. It's a recipe I found in the Williams-Sonoma catalog one fall. Unfortunately, they don't make the cranberry fig chutney. I suggest trying mixing cranberry sauce with fig jam or perhaps just cranberry sauce alone. 

Brussels Sprouts With Pancetta
Recipe from Suzanne Goin
Adapted by Amanda Hesser
Featured in: Thanksgiving Dinner, With 12 Chefs On The Side


Time: 30 minutes
Yield: 6 to 8 servings
INGREDIENTS
1 ½ cups fresh bread crumbs
2 teaspoons thyme leaves
6 tablespoons extra virgin olive oil
4 tablespoons unsalted butter
2 pounds baby brussels sprouts, washed and trimmed (cut larger ones in two)
Salt and pepper
6 ounces pancetta in small dice (1 1/2 cups)
3 tablespoons minced shallots
1 tablespoon minced garlic
½ cup balsamic vinegar
½ cup veal stock or rich chicken broth, more if needed
2 tablespoons chopped parsley

PREPARATION

1. Heat oven to 350 degrees. In a bowl, mix bread crumbs and thyme with 1/4 cup olive oil, and spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes.
2. Heat butter and remaining olive oil in a large skillet over medium-high heat until foamy. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 5 minutes. Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 minutes more. Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes.
3. Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 10 minutes; add more stock if needed. Taste, adjusting seasoning if necessary, and sprinkle with chopped parsley. Transfer to a warm serving bowl and scatter bread crumbs on top.

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