A quiet shabbat

Three of my boys are away for Shabbat.  We are down to a small family of 5.  I'm not sure I can handle the quiet.  Fortunately, my parents are visiting and we have two guests from Midreshet HaRovah.   Many of the people who would normally show up at our house this weekend are away in the army.  We will miss then and hope they return soon.

Tomorrow lunch is going to be a bigger affair.   On of our friends had minor surgery a few weeks back and she has been stuck in the house recuperating.  She and her family (plus a few others) will be coming for lunch.  We have great conversations.  Her husband is a straight thinker and really knows his material.  I usually take the unconventional approach and together, the fur flies.  It should be pretty fun.

I am getting tired of making the same dishes.  It happens mostly during the winter, and it is something that bothers me.  My wife has no such concerns.  She would be happy if I made the same thing every weekend (as long as it included some form of Beef).  This weeks cabbage and beef recipe was born because I could not bring myself to make Kol Dulce Con Carne again.

Dinner - 9
Turkey soup with Pumpkin, Kolrabi and Celery
Spaghetti and Meatballs
Sweet Potatoes
Stir Fry Vegetables and Turkey
Rice
Green Salad

Lunch - 17
Artichokes
Prepared Shnitzel
Turkey Pot Pie
Cabbage, Beef and Rice casserole
Israeli Salad
Italian Lentil Salad
Guacamole


The cabbage, beef and rice casserole works like this:
1 Tbsp Olive Oil
1/2 kilo Cubed beef
1 head cabbage, thinly sliced
4 onions, coarsely chopped
2 Red bell peppers, chopped
1.5 cup rice
1/2 cup white wine

Saute the beef and the onion in a large pot for about 15 minutes until the beef is no longer pink. Add the white wine and simmer covered on low heat for about an hour.  Add the cabbage and the peppers and continue to simmer for another 1/2 hour until the cabbage is soft.  Season with salt and pepper, Add the rice and cook until the water is absorbed.

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