Today I wanted to share two recipes with you that, if you have read the book or will be reading it, may be of interest to you. And I’ll say it again, “Don’t Knock It ‘Til You Try It.”

Many of you have written and told me that you wished I would have added these recipes to the back of my first book. What a GREAT idea!! Maybe I will in the second one, In Every Place.

LIBERIAN CABBAGE SOUP

A head of cabbage (chop in food processor or hand-cut into fine strips
Pound or so of lean hamburger, beef stew meat, or pork chop (cut in bite size)
1/2 onion - diced
2 bouillion cubes OR 1-2 cups of chicken/beef/veggie broth
2 tbsp oil
(For a variation or preference of taste: add a can of diced tomatoes)

In a large pot, pour in the oil. Once hot, add the meat of your choice. (Chicken does not seem to work with this meal quite as well.) When meat is almost completely cooked through, add diced onion. Add the shredded or thinly sliced cabbage a little at a time, stirring into the meat and juices after every addition. Add salt, pepper, and the bouillion cube (or broth). Stir. Add enough water to cover the cabbage only halfway. Let simmer (stirring every 10 minutes or so) for 45 minutes. Meanwhile, cook rice as you usually do. If you want a better experience, find JASMINE or BASMATI rice. Flavor is delish! To serve: dish out rice in a bowl or plate, then add cabbage soup on top. (Topping options: Tabasco sauce, chopped peanuts, or whatever sounds good!