I'm a huge fan of braised cabbage. I've done it with onions, apples, (fake) bacon, carrots, caraway, dill and any combination of them, with a little cider vinegar or tomato sauce and sugar, or lemon juice and honey, etc. Just a touch. Very, very good, IMHO. Here's one that hasn't been mentioned AGRODOLCE, which is "sweet and sour" in italian. I do this mostly to use up all this never ending mint that I have dried from the garden. I am making cauliflower agrodolce tonight for dinner. Squash Agrodolce from "La Cucina Ebraica" by Joyce Goldstein 2 lb. of squash, sliced about 1/2 inch slices, in the case of butternut or hubbard squash, peeled. 1/3 cup olive oil 1/2 cup coarsely chopped fresh mint (Note: I am NOT a mint fan so I'd probably use half of this. Since I use dried mint, I use about 1 TBLSP. Can always add more later if you want) 2-3 cloves fresh garlic, sliced paper thin 1/2 cup red wine vinegar 1/2 cup sugar Pinch of ground cinnamon (optional) Salt and fresh ground pepper to taste. Put half of oil in large saucepan. Sautee the squash until tender. Combine with mint and garlic. (Note: you could add some onions to this too, if you wanted). Season with salt and pepper. To the remaining oil, add the vinegar, sugar and cinn, if using, and cook until the sugar dissolves and the sauce thickens, about 5 min. Season with salt and pepper if desired (I use as little salt as possible, so would probably skip that step) Pour the sauce over the squash. Serve warm or at room temperature. Cauliflower Agrodolce from "Moosewood Restuarant Lowfat Favorites" 2 cups onions, thinly sliced 3 garlic cloves, thinly sliced 1 tsp. olive oil (I'd probably double) 1 large cauliflower 1 28 oz. can undrained whole tomatoes 2/3 cups raisins 1/2 cup red wine vinegar Sugar, salt and ground black pepper to taste Saute the onions and garlic in the EVOO in a large saucepan/braiser/dutchoven. Meanwhile, cut and core the cauliflower into smalish florets. Chop tomatoes or squeeze by hand. Add the tomatoes and wine vinegar, and raisins to the pan. Simmer for a few min. to blend flavors. Then add the cauliflower, and cook for 10-12 min., until florets are tender. Adjust seasoning to taste with sugar, salt and pepper. Serve hot, room temp. or chilled. Note: you can combine the two recipes, and add mint and cinnamon to the tomato sauce. You can add other veggies to this too, such as cabbage and carrots.

This sounds so darn good. It has all my favorites, olive oil, garlic and lemon! I'm making a copy today and I'm going to try this on the weekend when I make myself a special dinner. Thanks so much Susan

I have a potato cream soup that I occasionally freeze. Similar to what Dave said, the potatoes get a slight different texture, and if it's in too long, the sour cream and milk separate a bit too. Was still good, and we just tried to eat within a couple months. After three, the separatation got worse. I think yours will be similar. Sounds good!

Your cauliflower looks delicious. I would test your brie like mentioned. It does work but the variety will do tell. Not often a 'topping' melting cheese. I have gently taken the rind 'top' off of a small very thick wheel...but gave it a crust of fluffy shaved parm and gruyere tossed with some panko and a bit of avocado oil, then under the broiler to toast and bubble...an app. With chrisp veggies. (test on a toasted baguette slice). Some do just ok, some run like a river quickly. I agree a brie sauce can be very good...but would not choose it over other good 'sauce' cheeses. (i think of the rind as an ugly one). One rind that has absolutely no flavor and such an odd texture. We had a wheel of brie at work today...and an outstanding swiss. Odd maybe but i just love the hard edge of a good swiss.