Egad, a Cabbage Feed

Since I just ate it for dinner, I'll note that this New York Times recipe for stewed lentils with cabbage has been a reliably delicious go-to for Kyle and me over the past half-year. Other than the fact that eating it never makes us want to eat less of it in the near future, the most magical part seems to be how savory the stew turns out despite the short list of stuff that goes into it -- onions, garlic, lentils, potatoes, bay leaf, chili. It keeps well for a couple of days (though we haven't tried freezing it) and is easy enough to throw together on a weeknight, so: Highly recommended. If you like to eat animal products and want more caloric content I further recommend Kyle's innovation, which is to top each serving with an ounce of freshly grated Romano cheese. It's habit-forming stuff.

(The NY Times link above requires registration, so here's a link to the recipe on Epicurious that doesn't.)