Look for more upcoming fall recipes this month. I've been busy brainstorming ideas. Peaches and blueberries are at the end of their season, so I may sneak in a cobbler recipe made with local fruit. Speaking of local, I received some great news for my blog: Feedspot named What's Baking, Babycakes? on their list of Top 65 Michigan Lifestyle, Food, Travel, and Things to Do Blogs in 2020! What a great honor to be recognized in my home state that's inspired many of my recipes.
I hope you're enjoying your September weather and looking forward to fall festivities.
Here's how I made this Cabbage Soup with Yondu Umami Sauce:
Ingredients: one pound stew meat; 2 cups shredded cabbage; 1 cup white rice; 1 stalk celery; 1/2 cup sliced carrots; 1/4 cup Youndu Vegetable Umami; one 6 ounce can tomato basil soup; 8 ounces beef broth; 3 cups water; 2 tsp. Chesapeake Bay seasoning; 1 tsp. oregano; 1/2 tsp. pepper; 1 clove garlic; fresh parsley for garnish
Directions: Preheat oven to 350 degrees. Pour the Yondu Umami Sauce, tomato basil soup, and water into the bottom of a dutch oven. Use a whisk to stir. Mince the garlic and add to the broth. Add the seasonings. Add the stew meat and vegetables, except for the cabbage. Cook for 2 hours. Add the cabbage and white rice. Cook for an additional 45 minutes, or until rice and cabbage are tender. Garnish with parsley. Serves 4.