Jackson Free Press

While growing up in a family of 14 and then raising a family of seven people, I learned to appreciate time. My mother had to cook (and wash up after) three meals every day, seven days a week. I learned from that, and decided to create complete meals using as few pans as necessary. To use a cliche, if I may: "work smarter, not harder."

One-Pot Cabbage Goulash

Ingredients:

3 medium carrots, cut into rounds roughly quarter-sized

1 medium onion, cut into strips

1 medium bell pepper, cut into strips

1 tablespoon crushed red pepper

2 tablespoons parsley flakes

2 tablespoons garlic powder

6 strips bacon or salt pork

3 tablespoons virgin olive oil or cooking oil

½ stick margarine

5 hot or sweet Italian sausages

5 medium Irish potatoes, washed but unpeeled, and cut into squares

1 medium to large cabbage, cut into sections

1/2 pound whole okra

Fry the bacon or salt pork in large Dutch oven. Cut the sausages into quarter lengths and add after the bacon is well done. Add all other ingredients except cabbage, okra and potatoes. Simmer on low heat until sausages are well cooked, approximately 45 minutes. Add the potatoes, cabbage and okra and cook for another 20 minutes on low heat. Stir occasionally. Make sure that your cabbage is cooked last. You do not want to overcook the cabbage—it should remain crisp.

This is a complete meal loaded with meat, vegetables and starch. All you need is some hot-water corn bread and a tall glass of lime Kool-Aid.