Cardinale

3/31/01 My wedding day!

For our anniversary celebration, instead of going out to dinner, I told Joe I would rather have a 90 day plan at the gym that includes a training session for us each month. I guess he was good with that as we are scheduled to begin this Saturday with trainer Steve...hello sore muscles and goodbye extra fat!

Oh yeah...soon to be me.....(sort of!)



So....I actually cooked!! Pretty spectacular and special since Joe does most of the cooking in this house. He just makes up his recipes as he goes along. However...I had this great dish in Portland a while back and decided to try it for myself! Cabbage just doesn't have that heavenly "aire" to it (no pun intended) --- but it really is delicious!

Cabbage Lasagne

1 med to large head of cabbage
1 T. olive oil
2 cloves garlic, minced
1 med. onion, chopped
1 c. sliced mushrooms
1 lb. ground beef
1 6 oz. can tomato paste
1 8 oz. can tomato sauce
1 t.dried oregano
1-2 t. salt
1-2 t. black pepper
1 c. grated mozzarella
1 c. cottage cheese
1/2 c. grated Parmesan

Preheat oven to 350. Wash cabbage and remove tough outer leaves. Cut head in half. Carefully peel back the leaves, trying to keep them intact; these will serve as the "noodles". Steam in steamer until nearly tender- 3-5 minutes. Set aside.

Saute garlic, onion and mushrooms in olive oil until onion is translucent. Add ground beef and brown thoroughly. Add tomato sauce, paste, and seasonings and combine well.

Coat a 9x12 baking pan with olive oil. Line the bottom with cabbage leaves. Top with half of the meat mixture. Add a third of mozzarella and half of cottage cheese. Add another layer of cabbage leaves, the remaining half of the meat mix, another third of the mozzarella, and remaining half of the cottage cheese. Top with remaining mozzarella and finish by scattering the Parmesan on top.

Bake, covered, for about 20 minutes. Uncover and bake for 5-10 minutes more.





Our garden provided the makings for the salad! We selected curly, red leaf and romaine lettuces as well as some spinach. Oh, yes--- we added a few sprigs of basil, too! YUM!
It was at this point in the evening that I had my "I grow my own food just like Martha Stewart" moment. (even without the New Hampshire carriage house)







AAAHHHHH- the best part of the meal---decanted perfection!!
We paired our feast with an incredible bottle of wine we set back several years ago--- a 2002 Cardinale cabernet. This particular vineyard has scrumptious, big red wines and a fantastic tasting experience.
This one fit the occasion and was smooth "like buttah". If you like reds and are ever in Napa.....do not miss it!

Joe brought home the flowers we had at our wedding....very romantic.

9 down and about 48 more to go.