(no subject)

[pantryslut]

And the cooking challenge for this week is:

red cabbage!

(Oddly enough, or at least not in step with current food trends, I prefer white cabbage on the whole. Can I just substitute? Maybe I should make borscht...)

This is a pervasive vegetable, not a problem one. A whole head of red cabbage, even a small one, is a lot of eating!

Comments

Easy as ... cabbage?

[zille.livejournal.com]

Saute with olive oil, vinegar (white wine or cider) and honey. I love serving this with brown rice and garbanzos (made up from dried, not the canned mush!) seasoned with butter, cumin, and coriander.

Perfect meal!

And when I come back, I'll take any red cabbage you don't want :)

[fattest.livejournal.com]

Fry with onions and mushrooms, on low til it's near carmelized. Use as additional filling for grilled cheese sandwiches. Sounds weird, but it's fucking good! It's a second cousin of this Czech thing my partner makes, Kolrunza (sp?), which is cabbage/onion/mushroom filling and cheese baked inside bread dough. We reinvented that with our "toast-tite", the sandwich griller thing that you can make over a campfire or gas stove. And when the toast-tite broke, we just made it as a grilled cheese with cabbage filling. Mmm.

[pantryslut.livejournal.com]

Oh my god, this sounds delicious.

[anarqueso.livejournal.com]

jactitation has a recipe involving butter and sugar and slow cooking that I remember liking. Ask her.

[pantryslut.livejournal.com]

I forgot to tell you, by the way, that I made that cheese cracker recipe you passed on -- and it was sooo good! Thanks so much!

[abostick59.livejournal.com]

I think that wild_irises has a recipe for a magnificent slaw that uses red cabbage. As soon as she's off the phone, I just might go bug her about it.