Life is Gourd

Apple picking and pumpkin picking are the BEST fall activities to do with friends, family, or just by yourself.  It is so relaxing and fun to go home and make recipes with whatever you pick, or use your pumpkins as decorations that put a smile on your face.

With my apples, I made a bunch of fun stuff – including applesauce, a pumpkin applesauce loaf, and an apple spice loaf.  I also picked up some pumpkins at a farm near my house.  I love these pumpkins because they have so much character!


I brought them back to Drexel with me.




More apples!

In addition to the apple sauce, I also did some other fall activities including — take a trip to Trader Joes to buy everything pumpkin, pumpkin spice, and apple spice; go to the farmers market for local veggies and fruit; bake loaves of pumpkin and apple bread; make pumpkin spice granola; and make healthy treats such as sweet potato brownies and frozen pumpkin bars.


Roasted or raw, plain or dipped in hummus, cauliflower is one of my favorite veggies


Pumpkin spice granola straight from the oven.  Super seedy, nutty, and (pumpkin) spicy!


With my homemade granola I made Dorie Greenspan’s breakfast muffins.  They were packed with wholesome ingredients such as granola, pumpkin seeds, raisins, cornmeal, and whole wheat flour!


Pretty peppers!


A healthy pumpkin applesauce (I used my homemade apple sauce) loaf.  Recipe will come eventually.


Washed and ready to cut.  I got acorn squash, a winter pumpkin, spaghetti squash, and some yams from the market!


Stuffed cabbage that I made with my Mommom a while ago.

The prize of my farm market trip! CABBAGE! Not just any cabbage, but a cabbage that could kill me if it wanted to.  This thing was HUGE.  I love cabbage so much.  Stuffed cabbage, raw cabbage, and my favorite – slow cooked cabbage.  So, in this post I will be sharing my recipe for it.  You basically just put everything in a pot and let the cabbage do its thing.  The low, slow heat causes the cabbage to caramelize, and you end up with a pot of sweet, delicious-ness.

Caramelized Cabbage

  • Servings: 1 Pot of Cabbage
  • Print


  • 2 Tbs Olive Oil
  • 2-4 cloves garlic, peeled and chopped
  • 1 onion, peeled and chopped
  • 1 5 lb cabbage, cored, quarter, and cut into thin strips (about half the size of the one I have pictured above)
  • salt and pepper to taste
  • 1 1/2 cups broth or water


  1. Heat the oil in a large pot over medium, medium-high heat
  2. Add the garlic and onion, sautéing until brown, about 10 minutes
  3. Add the cabbage, salt, and pepper, cook until wilted, about 10 more minutes
  4. Add the broth/water, cover, reduce the heat to low, and cook, stirring occasionally for about 60-90 minutes until tender, and caramelized (it will look similar to a sautéed onion, just lighter in color).
  5. Enjoy!

-the cook time isn’t super important, I usually don’t keep track.  Just cook until it is caramel-y, sweet, and yummy! No need to worry over it.  Just mix occasionally.

-any colored cabbage works in this recipe.  Red cabbage makes a pretty dish as well!

-I usually eat this cabbage as a side to dinner, add it to a stir fry, add it to a soup, or if you are feeling crafty one weekend, you could use it in the filling for pierogis (a Polish dish, similar to a dumpling)!

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