When the winds gave us a respite after blowing hard for weeks, my husband, David, and I escaped our South Florida marina aboard Winterlude, our Passport 37, and sailed to the Marquesas Keys, 25 miles west of Key West. Weather conditions allowed us to stay anchored longer than anticipated in idyllic, uninhabited, palm-fringed islets. Food supplies were running low. Searching for something for dinner, I remembered a recipe I’d seen and mentally filed away to try “someday.” We’d had no luck fishing that day, which meant that someday had arrived. § I love stuffed cabbage rolls but don’t make them on board because they’re just too much trouble. This idea, which calls for similar ingredients but not stuffing or rolling the cabbage leaves, seemed boat-perfect. Cabbage, onions and garlic keep forever. You can use ground beef, sausage or even canned chicken, and the remaining ingredients are typical staples on any cruising boat. Plus, it’s a one-pot, stove-top meal! I borrowed the “unstuffed” idea, but made my own modifications to create this recipe. It’s now one of our favorite comfort foods.