There has been a long silence and very few posts with various regularity for some while on this blog. Well… it will most probably continue to be so, as the meaning of regularity has reached a new level in our house. Since the beginning of January there are five of us. Needless to say, the young addition of the family isn’t too keen on haute cuisine quite yet… However, we will still eat, hopefully not too much junk, and will try to drop a line and a pic here now and then.
Thank you for being faithful. Cheers and enjoy!
I do like cabbage, but try to avoid mayonnaise. The baby is born, and there is no more legitimate excuse for unhealthy indulging. After a quick search for “coleslaw dressing”, I found this recipe: http://www.cooks.com/rec/view/0,1815,136162-235200,00.html. Blend mustard, garlic, apple juice, oil, an apple, honey, tabasco, vinegar, salt, and pepper. I used far less oil than in the recipe to save on calories. A tablespoon of pistachio oil and 2 spoons of olive oil seemed sufficient. Vinegar and tabasco was added more generously. So full of flavours, after you try this out, you’ll never come back to mayo!
It`s raining every day, and I start longing for cosy winter dishes.
Shred red cabbage. Peel and chop 2 apples. In a braising pot, melt some butter. Fry the cabbage and apples. Add salt, cumin, cinnamon, nutmeg and brown sugar, saute for a couple of minutes. Pour over vegetable stock, white wine, and some tablespoons of red wine vinegar. Cover and slowly braise for 1 - 2 hours depending on the softness of the cabbage.
Serve with boiled potatoes and oven-baked chicken thighs or organic French blood sausage called boudin noir.