July 29, 2010 in Gluten Free, Healthy Fare, Side Dishes, Vegan Recipes
Slaws are absolutely EVERYWHERE these days. I had been tinkering with different ones for a while when I happened upon a spicy slaw from Elana’s Pantry, and it sounded like almost exactly what I had been looking for! I wanted a little more tang and a little less heat and adapted it accordingly, but I think either version of the recipe is perfect for a summer side. Read the rest of this entry →
March 3, 2010 in Gluten Free, Healthy Fare, Side Dishes, Vegan Recipes
I received this entreaty from reader and friend Danielle:
I went hunting on fab frugal for cabbage recipes. At 59 cents per pound green cabbage is the cheapest produce going at the grocery store and yet nothing on the site? What’s up with that? I already know how to do red- so don’t re-direct me there. I am still suffering post traumatic stress from Cabbage and Potatoes with Polish Sausage Night when I was a kid. So- no boiling, please! Any ideas?
Danielle makes a fine point, as we do have a lovely braised RED cabbage recipe but nothing green. Cabbage really is a fantastic frugal produce choice, as well as being chock full o’ vitamins, fiber and important minerals. Read the rest of this entry →
January 20, 2010 in Gluten Free, Healthy Fare, Side Dishes, Vegan Recipes
With yesterday’s AMAZING Brussels sprouts slaw, it seems to be Cruciferous Veggie Week around here. Perhaps some broccoli and cauliflower coming up? Anyway, on to today’s recipe from the archives. It doesn’t sound very sexy, but I thought it was just delicious. I adapted this from a Top Chef recipe, in fact! I saw contestant Stefan Richter (kind of the villain of the show, but undeniably talented) from the most recent season make this and was intrigued by the concept. So I snagged Stefan’s original recipe from the Bravo site, did a little tinkering, omitting more expensive ingredients like rendered duck fat, and simplifying it a bit, and voila.
February 12, 2009 in Gluten Free, Healthy Fare, Side Dishes, Vegan Recipes
It doesn’t sound very sexy, but I thought it was just delicious. I adapted this from a Top Chef recipe, in fact! I saw current contestant (kind of the villain of the show at the moment, but undeniably talented) Stefan make this and was intrigued by the concept. So I snagged Stefan’s original recipe from the Bravo site, did a little tinkering, omitting more expensive ingredients like rendered duck fat, and simplifying it a bit, and voila.
1/4 cup butter (or olive oil, if vegan)
1 large onion, diced
2 tablespoons sugar
1/4 cup red wine vinegar
1/2 cup red wine
1/2 teaspoon salt
1 medium red cabbage or half of one very large head, shredded
2 tart apples, diced
2 sticks cinnamon
2 bay leaves
1/4 tsp ground cloves
1/4 cup red currant jelly
salt and pepper to taste
I shredded the cabbage in my Cuisinart – it was enough to fill the work bowl completely.
Melt butter or heat oil in a large, deep, heavy pan or dutch oven. Add onion and sweat for about 5 minutes, until softened and getting a little color. Add sugar, vinegar, red wine, and salt; bring to a boil.
Add cabbage and toss to coat. Once cabbage begins to soften, stir in apples, cinnamon sticks, bay leaves, and cloves. Lower heat to medium-low and let simmer, covered, for 45 minutes. Stir in currant jelly. Taste and adjust for seasoning.
One thing to note: I found that this actually does NOT hold up very well overnight in the refrigerator. It’s not terrible, but it’s not as good as it was fresh and certainly doesn’t gain anything. I do recommend serving & eating it immediately.
