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Red Cabbage with Red Wine Vinegar

Posted Feb 05 2011 6:00am


I love how cabbages are brave enough to grow through the winter. This year my parents are braving the cold and spending the winter on their farm up north, and they just sent me snow photos that rather put our 7" of snow to embarrassment... Except up north, there are snowplows, and here in the south we have none!

As always, I love the photos my parents send of their little dog, Marigold, most of all. She's a brave one indeed, bundled up in her snow coat to go trotting through drifts much taller than her own small stature!

(Marigold on vacation with my parents, sans snow...)



(Marigold no doubt feeling very brave indeed, from the vantage point of a shoulder... :-)



(Marigold in her ski jacket, contemplating the snow!)



In the spirit of brave pets and brave veggies, then, I offer one of my favorite red cabbage recipes, hearty and nourishing for these brave winter nights...



Red Cabbage with Red Wine Vinegar

(Adapted from Bon Appetit, October 2010)

1/4 cup olive oil
1 onion, chopped
4 cloves garlic, minced
1 large red cabbage, sliced into thin strips
1/2 tsp caraway seeds
3 T red wine vinegar

~ Warm the olive oil in a large pot or skillet over medium-high heat. Add the onion and garlic and saute until the onion begins to brown.
~ Add the cabbage and caraway seeds, season to taste with salt and pepper, and saute until the cabbage begins to wilt.
~ Add the vinegar, reduce the heat to low, cover, and cook until the cabbage is tender - approx 15 minutes. Serve warm!


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