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Wednesday, March 16, 2011

Get your Cabbage on....

I happened to meet a lovely women and her daughter in the produce section of Fairway market the other day. She picked up a cabbage and was wondering what to do with it. I stepped in and gave her my card. There are so many things to do with cabbage from slaw to soup to filling the steamed leaves with fun fillings. Here's a dish that you can use for St. Patrick's Day that will go well with a good pint.

Strong Flavored Braised Cabbage

The juice of one very large green apple

(if you don't have a juicer just use 1 Cup apple juice)

1 T. olive oil

1 small onion

1/2 small to medium red cabbage

1/2-1 tsp. caraway (seeds whole or ground)

1 large T. Dijon mustard

1 T. (or your taste) Ume vinegar

salt and pepper to taste.

Slice the onion and cabbage very thin.

Warm the oil in a pan over medium heat and add the onions.

Saute until the onions are soft.

Add the caraway and saute for a couple more minutes before

Adding the cabbage, and apple juice.

Cover and bring to a boil then reduce the heat to a low simmer.

Allow the cabbage to get soft.

Remove the lid and let any remaining liquid to boil down.

Add the mustard, Ume vinegar, salt and pepper.

This dish is good both hot and cold. It's strong flavor holds up with hearty meals like a bean soup, or potato pancakes or fish/meat.

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