Tuesday, October 13, 2009

Goose and Cabbage Filling for Turnovers and Pot Pie

Extended Life for: Carrots and Celery
Having finely diced the smoked goose breast for the Orzo Salad, I was left with no other choice but to find another use for crazy bird! Half a cabbage and some dumpster carrots later I had sauteed up what I knew would make for a great addition to a couple meals I had in mind.


Olive Oil for sauteing
2 garlic cloves, minced
1/2 head Cabbage, finely chopped
2/3 cups Carrots, finely diced
1/4 cup Celery, finely chopped
1 small Onion, diced
1 cup Smoke Goose, finely diced
Salt, Pepper, Basil, Oregano and Chili Powder to taste


Heat oil in large skillet or wok. Add onion and garlic. Saute until translucent. Add carrots and celery, saute 5-7 minutes. Add cabbage, saute until tender. Add spices and smoked goose, heat through. Save for turnovers or pot pie!

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