You know how I love soup… well, this week’s Super Sunday Supper started off with ribollita. Extra cheesy, extra delicious, yummy!!!
Since I’d enjoyed the brussels sprouts so much from last week, I decided to make them again, only this time I added potatoes, onions and whole cloves of peeled garlic. Delicious!
Because I can? Cabbage roasted with strips of bacon laid atop each wedge. Holy crap. You have to try this if you can.
But the total plate? Pot roast, roasted cabbage, roasted brussels sprouts with garlic, potatoes, bacon and onions…
Close up of this gravy that was like crack – so good.
My total plate in all its glory – roasted cabbage, roasted brussels sprouts with potatoes, garlic and onions… Pot roast slices, oh so tender, with this awesome gravy that was so simple – reduced the braising liquid from the pot roast with a knob of butter, salt/pepper, and a bit of flour. Classically delicious. Mmm.
Even better? The leftovers went to making yummy sandwiches for lunch to bring to school – swipe some congealed gravy on toasted bread, a few slices of pot roast, and by the time I was ready to eat, the gravy had softened the bread a little without making it mushy, creating an awesome sandwich that I couldn’t have been happier to eat.
I did bring a regular bento-style meal once. Just what you see… and it was awesome, but unwieldy to eat at school comfortably. The sandwiches were consumed during class discreetly, but needing to cut or bite through things kind of made the above bento not so likely to appear as my school meals…
I also made a dessert from a box, just to have a dessert, even though I don’t like sweets. Wound up not even eating all of it. Oh wells.
Ribollita: a great ‘spring cleaning’ type of soup, to use up those cheese rinds you’ve been saving up…
Brussels sprouts with potatoes, onions, whole cloves of garlic. Delicious and simple, really; just a method that you can reuse in many different ways.
Roasted cabbage with bacon: wedge a head of cabbage into 8 pieces; drape slices of bacon all over each wedge. Roast for about 20 minutes at 450°, making sure the bacon cooks completely before removing and eating. Wonderfully simple and awesomely delicious.
Pot roast: really, any pot roast recipe will do, just make sure you use the gravy method I just described. Unbelievable.
Happy eating!!!
Steve says
bacon looks raw. FAIL!
Aimee S. says
No, no, no…Steve, this looks great!
Steve says
Aimee, don’t be jealous that I won today. bacon should be crispy. not enough of the fat was rendered.
Witzel says
You are incorrect. Crispy bacon has its place but it isn’t here. That looks awesome – I bet enough fat rendered to “infuse” the cabbage with bacony goodness while leaving some back for a tasty meat chaser.
T.C. says
That bacon isn’t raw. I like crispy bacon too, for breakfast, but that suits the cabbage. Go eat your BLT with extra cheese, Steve.
Mmmmm pot roast and brussel sprouts with taters.
Steve says
huh? your advice makes no sense.
T.C. says
Well you wanted crispy bacon – so I suggest you go eat it in a sandwich and pray it’s crispy. OR by itself/ with eggs for breakfast like I would. Again, that bacon isn’t raw. She probably prefers it cooked that way and it wraps around the cabbage nicely.
Hungry Bitch says
Everything looks awesome and mouthwateringly good to the last drop