Friday, November 17, 2017

Red Cabbage

I've got a couple of pot lucks coming up and I've already started researching some options, which is totally out of character for me.
After I finished up my cookbook shelf purge in August I tried to take another critical look  at all the cookbooks that stayed behind.  Do I really need all of them?  Really?
Well so far  the answer seems to be yes, but I am keeping that thought in my mind.  I am hoping that if I do decide that a book isn't for us, that I will do the right thing and donate it so someone else can enjoy it.
One book I wasn't sure if it should stay or go was The Rest of the Best and More - A Best of Bridge cookbook.  But now that I've flipped through it again I've found a lot of recipes I'd like to try - for potlucks and just eating in general.

I made the Red Cabbage recipe last weekend to use up a half head of red cabbage and also this is the sort of the thing that The Mister loves to eat.  It was easy and we had to tinker a bit to get the sweet-sour yin yang just right for us, but in the end it was delicious.  And even The Boy ate some!
Something about this dish says Fall/Winter to me.

Red Cabbage
from The Rest of the Best and More

3 lb red cabbage
2 green apples, peeled and chopped
1 onion, finely chopped
1/4 cup white sugar
1/4 cup vinegar
2 TB bacon fat
1 tsp salt
1/2 cup boiling water

Shred cabbage and place in a large saucepan with remaining ingredients.   Bring to a boil and reduce heat; cover and simmer for 1 hour, stir occasionally.