Cabbage for luck, pasta because it’s good

I hope you all ate your black-eyed peas like you were supposed to so you’ll have good luck this year. And also some greens of some kind for money. I made this cabbage recipe. It’s really simple and you definitely need to add the vinegar at the end. Do yourself a favor and give it a taste before you add the vinegar and then taste it after. The vinegar really brightens the flavors. I like cabbage and should make it more often but I almost never think about it.

Sautéed Cabbage

1 small head green cabbage about 2-1/2 pounds

1 tbsp olive oil

1 tbsp butter

1-1/2 tsp kosher salt

1/2 tsp freshly-ground black pepper

1/2 tbsp apple cider vinegar plus additional to taste

1 tbsp chopped fresh thyme, optional

Cut the cabbage in half from its top down through its core. Place the cut-side down on your cutting board, then slice it as thinly as possible around the core so that you have fine ribbons. Discard the core.

Heat a large sauté pan or similar heavy-bottomed pot over medium-high heat. Add olive oil and butter. Once the butter is melted, add the cabbage, salt, and pepper. Sauté for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Don’t feel like you need to constantly stir it. Leaving cabbage undisturbed for a minute or two as you go is what will allow it to develop brown caramelized bits.

Remove from the heat and stir in the apple cider vinegar. Taste and add a bit of additional salt and pepper if you like, or a splash more vinegar if you'd like to add more zippy and acidic flavors. Sprinkle with thyme. Serve warm. —kwc—

Last time I went to Costco they had tortellini on sale so I got some. I have eaten it many times but I can’t remember ever making it. I decided on this recipe. It sounds good and healthy after all that beef around Christmas.

Tortellini with Asparagus and Lemon 2 packages (9 ounces each) refrigerated cheese tortellini

Tortellini with Asparagus and Lemon

3 tbsp butter

1 tbsp olive oil

2 cups cut fresh asparagus (2-inch pieces)

3 garlic cloves, minced

1/8 tsp pepper

2 tsp chopped chives

1 tsp minced fresh parsley

1/2 tsp chopped fresh dill

1/2 tsp grated lemon zest

2 tbsp lemon juice

2/3 cup crumbled feta cheese

1/3 cup grated Parmesan cheese

Cook tortellini according to package directions. Meanwhile, in a large skillet, heat butter and oil over medium-high heat. Add asparagus; cook and stir 3-4 minutes or until crisp-tender. Add garlic and pepper; cook 1 minute longer.

Remove from heat; stir in herbs, lemon zest and lemon juice. Drain tortellini; transfer to a large bowl. Stir in cheeses and asparagus mixture.