Looks great, any bread to go with it?
No, I’ve been bagel binging and need to calm down.
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Could you be more specific in the proportions and how to cook that delicious looking red cabbage? We have invited a dear fried to come on Jan. 2 for a Tourtière which she loves and I always struggle to have a side for it. Usual default is a jar of pickled beets - but your red cabbage would be a lovely change of pace. We are going to watch the Rose Parade starting at 11:00 and have a cheese fondue with vegetable dippers, fresh baguette and shrimp cocktail followed by the Tourtière when the parade ends at 3:00. (Wine will flow…)
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Well, hmmm. I steamed it a bit to soften, than sautéed in a little olive oil. I grated/ julienned a Braeburn apple into it and added a nice splash of sherry vinegar , just enough to keep the color bright without making it too vinegary. I used maybe two tablespoons red currant jelly, but something like lingonberry would also be nice. It had a nice slightly acidic note to it and not overtly sweet. Salt and a little pepper to taste. I probably couldn’t duplicate it exactly but I think there’s a lot of flexibility in the resulting dish. Hope this gives you enough ideas to get you started on it. I used about half of a large head for the two of us and had very little leftover .
Your lunch sounds delicious and festive!
ETA…The cabbage was cooked but not mushy😄
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Thank you!
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Your welcome, I hope it works out for you. I can’t remember if I added any additional water to the cabbage but make sure it doesn’t stick.
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Late start to the day, as it’s almost noon (local time).
So I guess this is “lanch”? (Or a “late lunch”)
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I went to the Sacramento Mendocino Farms today! No foozeball though.
Chinese chicken salad, Bahn mi salad, club sandwich.
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proof that time travel exists.
