At top is a stew that is a version of the filling from a kibbeh-in-the-tray recipe Claudia Roden includes in her New Book of Middle Eastern Food. Mine is made with venison instead of lamb, and there is no bulghur in the house, so kibbeh did not happen in any form. But the seasonings are allspice and cinnamon (1/2 tsp and 1 tsp, respectively, to about a pound of meat), and I stewed the meat with onion, currants, and pistachios. The cabbage is braised with onion, olive oil, and butter, and came from the freezer. The buttered sweet potato is also left over from a few days ago, that I warmed up with the cabbage to go with the stew.