For many Americans, the idea of cabbage for dinner is not appealing. "Oh great," they grumble, "Poor person food. Boring and boringly healthy. No thanks." Never mind that tawdry carnival stir-fried noodles are pathetic without cabbage. Never mind that cabbage comes in four different alluring varieties. Never mind that cabbage coyly curls into itself until a sharp knife slices it into springy, crinkly strips. Most Americans are simply not interested.
Ashkenazi Jews are different. Mention cabbage to such Jews and they hum with affection. Cabbage is comfort food that one's bubbe's bubbe used to make. As stuffed cabbage, in borscht, or floating in chicken soup, cabbage transmits Love from Jewish parent to Jewish child.
Let me just say that if you don't give a gosh-golly-darn about cabbage, you won't enjoy this recipe. This isn't one of those cabbage-for-people-who-hate-cabbage recipes. This recipe exudes pure essence of cabbage. It looks, smells, and tastes like cabbage.
Mopsy loves it. I'm rather fond of it myself.
1/2 small head red cabbage, halved, cored, and thinly sliced
1 onion, thinly sliced
1/4 teaspoon fennel seed
1/4 Cup apple cider
1 Teaspoon apple cider vinegar
1/4 teaspoon sea salt
1 Granny Smith apple, thinly sliced
1. Combine all ingredients except Granny smith in a large pot. Cover and cook over medium heat, stirring occasionally until vegetables are mostly soft.
2. Reduce heat and add Granny smith. Cook until everything is tender. Serve hot, room temperature, or cold.
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