"I think it's nice that there are all different kinds of lunches and breakfasts and dinners and snacks. I think eating is nice." – Albert from Bread and Jam for Frances, by Russell C. Hoban
Another head of cabbage around. Ira reported that while I was away (in the US), that he made Sweet and Sour cabbage. I checked out a few recipes and noted the essentials – butter, vinegar and sweetener of some sort.
My vegetables came today and they looked beautiful. I assessed the scene quickly and decided that plain cabbage didn’t attract me but a few veggies added to the mix did.
1 large head of cabbage, sliced thinly and cut into small pieces
3-4 carrots, sliced thinly
2 onions, sliced
(garlic could be a fine addition)
winter squash or pumpkin, peeled and chopped – I used about 1.5 lbs
3 peppers – red and yellow, chopped
balsamic vinegar (or red wine vinegar) – 1/4 cup
apple juice – about 1/3-1/2 cup
lemon juice – 1 lemon
salt and pepper to taste
organic cane sugar – has a light brown look and flavor – 2-3 tbsp
(Sliced apples are another great addition – put them in before the cabbage so you can saute them a bit).
Warm the pan. Melt a knob of butter and add in 1-2 tbsp of olive oil. Add the onions and saute for 1-2 minutes. Then add the carrot and squash and saute, stirring for 1-2 min and then cover for 5. Add the pepper – stir, saute 1-2 min. Then, the cabbage which will fill up the pan and you’ll doubt that it will be the right size but it will settle down. Cover and let it cook down, 10 minutes. Add the apple juice and vinegar and cover for another 5 minutes. Add the sugar, stir and cover for another 5. When things seem tender, uncover and let the juices cook down a bit.
Serve on rice or hearty, whole wheat or buckwheat noodles.