Cabbage Patch Stew Recipe
Cabbage Patch Stew is Thistle’s favorite meal in Bad Fairy.
In real life, I made Cabbage Patch Stew for my kids from an old recipe I’ve had for as long as I can remember. I still make cabbage patch stew a couple of times a year.
When I had to write about Thistle and her family eating dinner together, I immediately thought of cabbage patch stew, because with words like “cabbage” and “patch” it just sounds like something fairies would eat.
In Bad Fairy, the stew doesn’t have meat, but I like to add ground hamburger to mine.
One-pound ground hamburger meat, browned
One medium-sized onion, chopped
One large green bell pepper, chopped
Three stalks of celery, chopped
2 cups of chopped cabbage
One 28-oz can crushed tomatoes
Two 15-oz cans stewed tomatoes
Two 15-oz cans red kidney beans, rinsed and drained
½ teaspoon garlic powder (more to taste)
11/2 teaspoon chili powder (more to taste)
1 Tablespoon brown sugar
1. Brown ground hamburger meat in skillet. Drain grease.
2. Chop celery, onion, and green pepper. Sauté with oil until almost done.
3. Mix chopped vegetables, browned meat, and chopped cabbage in a pot.
4. Add the can of crushed tomatoes, can of kidney beans, and both cans of stewed tomatoes.
5. Add garlic powder, chili powder, and brown sugar, to taste.
6. Cook until cabbage is tender.
7. If you desire more broth, add water.
*Feel free to add more or less cabbage or other vegetables. OKUM SOKUM!
As I fly through the front door, I smell my favorite dinner—cabbage patch stew. I stand next to Mom, who is still at the stove, stirring the pot. I give her a big hug.
She turns and smiles at me. “What’s that for? Did you get into trouble again?”
I roll my eyes. “No, Mom. I didn’t get into trouble. I just love cabbage patch stew, that’s all.” Shrugging my shoulders, I grab plates for the table.
The table is ready when she calls me over to the counter. “We still have enough time to make dill weed biscuits. You can start on that since you know how. I’ll help you as soon as I finish this salad.” She’s chopping up dandelion greens and other delicious weeds. I get right to work on the biscuits. Maybe I am a “good” fairy after all.
Thistle’s Chocolate Chip Sunflower Seed Cookies:
½ cup softened butter
6 tablespoons white granulated sugar
6 tablespoons packed brown sugar
½ teaspoon vanilla extract
1 cup + 2 tablespoons flour
½ teaspoon baking soda
½ teaspoon salt
1 cup semi-sweet chocolate chips
½ cup roasted, salted, shelled sunflower seeds
1. Pre-heat oven to 375 degrees.
2. Mix the butter, white sugar, and brown sugar in a large bowl until creamy.
3. Add the vanilla extract and egg. Mix.
4. Add the flour, baking soda, and salt. Mix well.
5. Stir in the chocolate chips and shelled sunflower seeds.
6. Drop the mixture by full tablespoon onto greased cookie sheets.
7. Bake at 375 degrees for 10 to 12 minutes.
8. Makes about 36 cookies.
9. Let cool.
My name is Thistle Greenbud. Sometimes I’m known by other fairies in Pine Cone Grove as Bad Fairy, but I’m not all that bad. Honest.
Today is the Spring Festival, which is a celebration that happens every May. Dancing and singing fills the air while fairies enjoy the festivities. This year, the flower fairies are hosting the festival in Petal Patch. Mom and Tumble, the pixie Mom hired to help out at home, are as busy as bees preparing for the fun. The kitchen table contains all kinds of goodies, from my favorite chocolate chip and sunflower seed cookies to dripping bites of honeycomb, and jugs of different herbal teas.
After everything is packed, Mom, Tumble, and I carry a basket as Dad pulls our wagon, leading the way through our small grove. We pass homes made of pinecones, twigs, and tree bark. Each one is decorated with colorful streamers in honor of the festival. We follow the pebble-covered streets. The sun filters through fern, bushes, and vines that hide our grove from human eyes.
“Come on, Orla,” Dad shouts to Mom. “I see a good spot to display your goodies.”
Mom shakes her head as Dad bounces like a flea. We laugh, trying to catch up. Today is going to be so much fun!
Green Pea and Potato Soup
1 tablespoon butter
1 medium-size yellow onion, chopped
2 cups of beef broth
2 cans of Campbell’s Condensed Green Pea Soup
2 medium-size potatoes, peeled and diced
1/4 teaspoon dried sage
Dash of black pepper
1. In a large pot, melt the butter over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Pour in beef broth and bring to a boil.
3. Add the two cans of Campbell’s Condensed Green Pea Soup.
4. Add the diced potato, dried sage, and black pepper.
5. Lower heat to a gentle bubble, cover, and cook for 30 minutes or until the potatoes are tender.
6. Cool and pig out!
**Don’t forget to share some with your favorite teddy bear or stuffed animal! 😉
Easy Pea Soup with Tomatoes
1 cup small, diced potato (peeled)
1/2 cup chopped onion
1/2 large tomato, chopped
1 can chicken broth
1 can Campbell’s Condensed Green Pea Soup
1/4 teaspoon dried sage
Salt and pepper to taste
1. Mix 1 can Campbell’s Condensed Green Pea Soup with 1 can of chicken broth.
2. Add potato, onion, and tomato.
3. Add dried sage and salt and pepper to taste.
4. Cover and simmer until potatoes are tender.
5. Fill up a bowl and enjoy!