Cold winter days find me down in the basement with the old toy chest and my dear Siamese friend, Buffy. The old milk truck, Holly Hobby, and the pull behind dog fill my morning with imagination and mischief. Hours and hours of creative wonder are spent (sometimes in the pink sewing room where patterns and fabrics call my name).
Lunch time is drawing near and drawing me out of my imaginative world. My feet start the climb up the green basement steps as a familiar aroma finds me. I pause, taking a deep breath to be sure..yep..the unmistakable scent of cabbage cooking. Wonder if I can linger here on the step undetected all through lunch.
If there is one thing that I would rather die than eat it's cooked cabbage and my grandmother loves to make her cabbage casserole..often. Tomato and hamburger are no problem at all, but the cabbage is a thing I just can't get past.
Called from my dreadful pondering, I climb the stairs and head to the kitchen. No doubt I will be sitting at the table for a long time because here on the farm you do not waste food and you do eat what you're given.
THE CABBAGE CASSEROLE
1 head cabbage, rough chopped
1 medium onion, chopped
1 lb ground beef
1 can tomato soup
Grease a casserole dish and place cut cabbage in bottom. Brown hamburger and onion in a skillet and drain. Spoon over cabbage. Spread tomato soup on top. Do not stir. Bake 350 degrees for 45 minutes or until cabbage is tender.