SG Archive:
Braised Red Cabbage
Bile That Cabbage Down, Boys
Steamed cabbage was, if not frequent, at least common in the house where I grew up — particularly in the winter. And I'm inclined to say that's why I like cooked cabbage. Except that cole slaw was frequent in the house where I grew up — particularly in the summer. And I don't care for cole slaw. On the other hand, I do like raw cabbage sprinkled with a bit of salt. So let's just say I'm conflicted on the subject of cabbage.
Nevertheless, I definitely like it cooked. As I thought about what to have with the Chicken Paprikas the other night it occurred to me that cooked cabbage is a popular middle European dish. This worked for me.
Recipe here...
Steamed cabbage was, if not frequent, at least common in the house where I grew up — particularly in the winter. And I'm inclined to say that's why I like cooked cabbage. Except that cole slaw was frequent in the house where I grew up — particularly in the summer. And I don't care for cole slaw. On the other hand, I do like raw cabbage sprinkled with a bit of salt. So let's just say I'm conflicted on the subject of cabbage.
Nevertheless, I definitely like it cooked. As I thought about what to have with the Chicken Paprikas the other night it occurred to me that cooked cabbage is a popular middle European dish. This worked for me.
Let's just say I'm conflicted on the subject of cabbage.
These days I usually steam cabbage in the microwave and I usually buy green cabbage. But this time I decided to go with red cabbage (to shore up my anthocyanin count) and I decided to braise it with apples and onions. Nothing particularly creative, but it was, in fact, a near-perfect complement to the paprikas.Recipe here...
Technorati: Food | recipe | kevin d weeks | seriously good | cabbage | side dish | apples
Labels: apples, cabbage, side dish
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