Friday, April 27, 2012

#1/773 : Red Cabbage, Dutch style (p 377)

So shortly after deciding to do this project I started thumbing through the cookbook to decide what I might make first, when I realized that there are a lot of strange things in here..  Perhaps I should have asked Mike if he wanted to EAT all the things in this cookbook, so I did.  His reply was "Well, yes, we are trying to change what we eat... but within reason, right?".  I laughed.  Then later that afternoon continuing my thumbing I was talking to Kelsey on the phone and related the story.  When I found Root beer.. "Like, ya know, I could make Root Beer sometime."  "Yum", she says.  "Or", turning the page "Pottrnger's Liver Cocktail (p612)", which is a mixture of Liver (1 small Chunk), tomato juice, Tabasco, squeeze of lime, and Whey.... Humm, decided I better start with the more palatable first!

So I started with Red Cabbage.  This recipe was surprisingly simple and yet delicious.  First recipe down and already I've added a recipe to our regular repertoire!

Red Cabbage, Dutch style (p 377)
1 med Red Cabbage Shredded
1 bay leaf
1/2 teaspoon cloves
1/2 teaspoon sea salt
1 teaspoon honey
1/4 teaspoon cinnamon
1 cup water
2 apple pealed and sliced
2 Tablespoons butter
1 Tablespoon wine vinegar

Rinse cabbage place in heavy pan.  In a small pan mix bay leaf, cloves, salt, honey, with cinnamon and water, bring to a boil.  Pour over the cabbage and cook gently for about 20 minutes.  Move to serving dish.  Toss with vinegar and butter.

The first time I made half a recipe.  It was so good I made it for movie night the next week.  I made a whole recipe to serve the 5 of us... It made a Whole lot!  I'd recommend 1/2 a recipe.


  1. You are off to a great start. This looks delicious dish and I know I can find THESE ingredients!

  2. This looks delicious!