Dutch Erwtensoep (Split Pea Soup) – Thick and Hearty Erwtensoep is a traditional Dutch thick pea soup loaded with smoked sausage and vegetables—ideal for chilly days. Ingredients (Serves 4): • 300g split peas • 1 smoked sausage (rookworst) • 1 onion, chopped • 2 carrots, diced • 1 leek, sliced • 1 celery stalk, diced • 1.5 liters vegetable or chicken broth • Salt and pepper • Fresh parsley Instructions: 1. Rinse split peas and soak if desired. 2. In a large pot, sauté onion, leek, celery, and carrots. 3. Add peas and broth, bring to boil, then simmer 1–1.5 hours until peas are soft and soup thickened. 4. Add sliced smoked sausage; cook 10 more minutes. Season. 5. Garnish with parsley and serve with rye bread. Dutch Tip: For an extra thick texture, mash some peas while cooking.

Beef and Cabbage Rolls Classic Stuffed Cabbage Rolls with Savory Beef and Rice Ingredients: 1 large head of green cabbage 1 lb ground beef 1/2 cup uncooked white rice 1 small onion, finely chopped 2 cloves garlic, minced 1 egg, beaten 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon paprika 2 cups tomato sauce 1 tablespoon brown sugar 1 tablespoon lemon juice 1 teaspoon Worcestershire sauce Directions: Bring a large pot of water to a boil. Core the cabbage and gently separate 12–14 whole leaves. Blanch leaves in boiling water for 2–3 minutes until pliable. Drain and cool. In a bowl, mix ground beef, uncooked rice, onion, garlic, egg, salt, pepper, and paprika. Lay out a cabbage leaf, place 2–3 tablespoons of beef mixture in the center, fold in sides, and roll up tightly. Repeat with remaining leaves. In a bowl, combine tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Place a few leftover cabbage leaves at the bottom of a large baking dish. Arrange rolls seam-side down. Pour tomato sauce mixture over rolls. Cover tightly with foil and bake at 350°F (175°C) for 1 hour, or until cooked through and tender. Prep Time: 25 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 25 minutes Kcal: 310 kcal per serving | Servings: 6 servings #stuffedcabbage #beefcabbagerolls #comfortfood #cabbagerecipes #homestylemeals #cabbagerolls #savorybeef #traditionalcooking #bakedbeefrolls #familydinners #rusticdishes #homemadecomfort #classicrecipes #heartycooking #groundbeefrecipes #cabbagelove #rolledcabbage #dinnerideas #mealprep #tomatosauce Classic comfort food done right! These Beef and Cabbage Rolls are stuffed with seasoned beef and rice, all smothered in a rich tomato sauce. So satisfying!

Portuguese Caldeirada – Fisherman’s Fish Stew A hearty Portuguese seafood stew made with a variety of fresh fish, shellfish, potatoes, tomatoes, and herbs. Ingredients (Serves 4): * 400g mixed firm white fish (cod, monkfish, hake), cut into chunks * 200g shrimp, peeled * 200g clams or mussels, cleaned * 2 potatoes, sliced * 1 onion, sliced * 2 tomatoes, chopped * 3 cloves garlic, minced * 100ml white wine * Olive oil, fresh parsley, bay leaves, salt, pepper Instructions: 1. In a large pot, sauté onion and garlic in olive oil until soft. 2. Add tomatoes, bay leaves, and wine; simmer for 10 minutes. 3. Layer potatoes, fish, shrimp, and shellfish in the pot. 4. Cover and cook gently for 20–25 minutes until fish is cooked and potatoes are tender. 5. Season with salt, pepper, and sprinkle fresh parsley before serving. Portuguese Tip: Serve with crusty bread to soak up the flavorful broth.

Looking for a warm and hearty meal that's easy to whip up? This Sausage and Cabbage Skillet is packed with flavor and perfect for busy nights! #ComfortFood #SkilletDinner #EasyRecipes #SausageAndCabbage #WeeknightMeals Ingredients: - 1 pound mild pork sausage - 1/2 cup real butter - 1/2 head cabbage, chopped - 1 diced yellow onion - 1 diced green bell pepper - 1 diced yellow bell pepper - 1 diced tomato - 1/2 pound button mushrooms, diced - Minced garlic (to taste) - Black pepper (to taste) - 1 can cream of mushroom soup - 1 cup shredded medium cheddar cheese Directions: 1. Grab a large skillet and melt the butter over medium heat. Watch it sizzle! 2. Add in the pork sausage and cook until it's beautifully browned, letting the wonderful aroma fill your kitchen. 3. Toss in the diced onion, green and yellow bell peppers, and mushrooms. Sauté until everything is softened and starting to caramelize. 4. Next, add the chopped cabbage and diced tomato, stirring until the cabbage wilts down a bit. The colors are about to pop! 5. Sprinkle in the minced garlic and some black pepper to taste, then mix in that luscious can of cream of mushroom soup. Stir everything together until it's well coated and heated through. 6. Finish off by sprinkling the shredded cheddar cheese on top. Let it gently melt, creating a gooey, cheesy topping that everyone will adore. 7. Serve it hot and watch it disappear, or portion it out into individual containers for a tasty quick meal later. Nutritional Values (per serving, serving size: 1/4 of the skillet): - Calories: 490 - Protein: 20g - Carbohydrates: 24g - Fat: 38g - Fiber: 3g Enjoy this simple and satisfying dish that warms the soul!

Warm up with a bowl of Keto Taco Soup! Packed with flavor and low in carbs, this delicious dish is perfect for chilly nights. **Ingredients:** - 1 lb ground beef - 1 medium onion, diced - 2 cloves garlic, minced - 1 can (14.5 oz) diced tomatoes, undrained - 1 can (8 oz) tomato sauce - 1 cup beef broth - 1 can (4 oz) diced green chilies - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon paprika - 1 teaspoon oregano - Salt and pepper to taste - 1 cup shredded cheddar cheese - 1 avocado, diced - Sour cream for serving (optional) - Chopped fresh cilantro for garnish (optional) **Directions:** 1. In a large pot over medium heat, brown the ground beef until fully cooked, breaking it apart as you go. If there's excess fat, feel free to drain it. 2. Toss in the diced onion and minced garlic, sautéing for about 3-4 minutes until the onion turns translucent. 3. Pour in the diced tomatoes (with their juices!), tomato sauce, beef broth, and the diced green chilies. Give it all a good stir to combine. 4. Add in the chili powder, cumin, paprika, oregano, along with salt and pepper. Stir everything together until it’s nicely blended. 5. Bring the soup to a gentle simmer and let it cook for about 15 minutes, stirring occasionally to avoid sticking. 6. Before serving, give the soup a taste and adjust the seasonings if you think it needs a little more zest. 7. Serve hot, topped with shredded cheddar cheese, diced avocado, and a dollop of sour cream, along with fresh cilantro if you're feeling fancy! **Nutritional Values:** - Serving Size: 1 cup - Calories: 350 - Protein: 26g - Fat: 24g - Carbohydrates: 9g - Fiber: 3g - Net Carbs: 6g Dig into this hearty Keto Taco Soup and savor every flavorful bite! #KetoRecipes #TacoSoup #LowCarb #HealthyEating #QuickDinner