02 December 2014


THANKSGIVING! IT HAPPENED, and I swan-dived right in: turkey/pie/potatoes/stuffing/ALL the white wine. By the time Sunday hit and the leftovers were gone and my hangover was (mostly) worn off, I was 100% over it, re: T-DAY MENU OFFERINGS. Like, the "I'm never eating again" kind of over it, which doesn't make for  g o o d  v i b e s .

My bad attitude had unfortunate consequences on my weekly Farmer's Market trip, because yeah/fine, I was still hungover, but also I couldn't bear to look at a brussels sprout or a sweet potato or GOD FORBID a cranberry. And so this week's shopping became an exercise in "what haven't we eaten in the last five days," and so laying eyes on a few, gorgeously jewel-toned little red cabbages from Tree And Leaf Farm felt a little like  s a l v a t i o n .

Sliced super-thin and sautéed with its friends – onions, apples, mustard, and red wine – this cabbage dish can be served as a side for two (OMG PORK) or (in a fit of long-weekend, Sunday insanity), alone on a plate, just for you, with a big stir of fresh yogurt and a thicky glass of red wine, immediately followed up by crawling under the COVS for a nap (the length of which would best be described as indulgent). H O L I D A Z E , everybody.


1 small (baseball to softball-sized) Red Cabbage, sliced thin
1/2 small Candy Onion, sliced thin
1/2 large Apple (I used a Cameo Apple, but whatever you've got), sliced thin
3/4 tsp. coarse Sea Salt (more to taste)
1/2 tsp. ground White Pepper
1/2 tsp. Cumin Seed
1 1/2 tsp. Whole Grain Mustard
1/4 cup Red Wine (seriously, whatever you have that's old)
2 tbsp. Grapeseed Oil

1. In a large skillet over medium heat, warm the grapeseed oil. Add onion, and stir frequently for 3-5 minutes, until beginning to soften/become translucent. Add all spices and mustard, and stir until combined.
2. Add cabbage, stirring frequently for 5-7 minutes, until cabbage warms through and becomes, umm, flexible? Yes! Flexible.
3. Add wine and apples, stirring until completely mixed. Stir occasionally for the next 12-15 minutes, until all ingredients are soft, but all still have some bite. Serve warm.


Labels: ,


Blogger Megan M-R said...

I feel you on the Thanksgiving offerings. bleh. This dish looks straight outta GERMANY. T is going to love it. Especially with that pork side. done.

4:28 PM  

Post a Comment

Links to this post:

Create a Link

<< Home