Lovely Supper (recipe) #lowcarb

Having some trouble with this, just too much cooked cabbage, but I WILL make this again, it was just lovely!

I made this in a great big deep electric fryer. It is really REALLY big. I could have also made it in a dutch oven, though, I think, on the stovetop.

olive oil
1c grape tomatoes
1 daikon radish, diced
2 medium yellow onions, diced
1 can chicken broth
1 can tomato paste
1# mild ground sausage
2 head napa cabbage, cut finely
sea salt to taste

Heated olive oil in the fryer, then added grape tomatoes, salted them, and stirred while they heated until they popped; removed from pan.

Added the onions and daikon to the hot pan, salted, and cooked until onions were translucent; pushed to one side, cooked the sausage in the other half, crumbling as it cooked.

Added tomato paste, stirring to coat sausage, onions, and daikon, then added the chicken broth and stirred together. Flattened out the contents of pan, then piled the cabbage on top and covered the pan; left it to cook on medium-low heat for 30 minutes, until flavors melded and cabbage got soft.

Tossed it all together and and served.

It was AMAZING!

(How am I doing on my eating, you ask? Just fine :). Back to my low carb eating, dropping weight like crazy (that side effect of my surgery won't last forever!), trying to get used to yerba mate but after my first 2 cups I had more energy than I've had in forever...also seems to decrease my appetite, I think? I'll keep trying to like it - kinda tastes like stale cigarette smoke to me but I won't give up until I'm pretty sure it's just not gonna work out between us.)

Daikhetti and Steak for Supper! #lowcarb

One of my favorite new gadgets, as I may have mentioned, is a julienne peeler...and tonight we used it on a daikon to make long strings of "daikhetti"...

After peeling and julienning we squeezed as much water out as we could, and then cooked even more water out of it. Then I drained it, sauteed some chopped onion in a little oil, put it back in the pan with with onions and butter, granulated garlic, and seasoned salt, and finished it off (it was already soft) on high heat, stirring and scraping the pan as it browned. At the very end I added a drained can of shitake mushrooms; as soon as those were heated through, we ate it with some broiled rare steaks. It was DELICIOUS! No "radish" taste whatsoever, excellent taste and texture both. We will definitely be making this again!

The daikon was 79¢, the onion was about 35¢, I used a half-stick of butter for 25¢, and the steaks had been on sale but weren't in the original package; I'd bought a large pack and rewrapped them before freezing...but I'm sure that they weren't more than a buck each.

Earlier in the day I had had a couple of mozzarella string cheese pieces, and had a dish of SF ice cream with whipped cream for dessert. It was really a one-meal day.
What a great supper, and a great daikon experiment!