There’s a reason fall is called a transitional season. The wind is howling here today with 50 mph gusts, sending our bird feeders crashing against our deck. It’s in the 30’s with periods of snow, mixing in with the falling leaves, sending everything on a Twister ride. No worries, the forecast for next Sunday is 70 degrees!
We are fortunate that our larder is full. Comfort food means different things to each of us. I love it when we turn the corner from summer vegetables to fall. I enjoy pairing vegetables with whole roasted chickens or roasting them for sheet-pan dinners. I’m a visual person, after all, we eat with our eyes, and I love to have bright colors and contrasts in food. This dish is perfect when red cabbage and apples are at Market. It combines the best of color and contrast; as it’s both sweet and sour. It comes together in under an hour and pairs well with chicken, pork or duck.
Sautéing the onions and cabbage
SWEET AND SOUR RED CABBAGE
INGREDIENTS:
2 tablespoons unsalted butter
1 medium yellow onion, chopped
1 medium red cabbage, cored and thinly sliced (about 6-8 cups)
3/4 cups apple cider or fresh apple juice
1 teaspoon salt
3 tablespoons fresh dill, chopped, plus more to garnish
2 teaspoons fennel seed
1/2 cup golden raisins
3-4 tablespoons apple cider vinegar
1 tablespoon local honey
INSTRUCTIONS:
In a large pot sauté the onions in butter until lightly browned. Add the cabbage and sauté for an additional 10 minutes, stirring occasionally. The cabbage will reduce in volume quite a bit.
Add the remaining ingredients except the honey. Cover, cook on low heat for about 25-30 minutes.
Add honey and adjust with more vinegar or honey if needed.
Serves 4
Colorful and delicious!
“Vegetables to me are….I don’t want to say the most exciting part of cooking, but certainly a very exciting part of cooking, because they continue to change. They come into season and they go through different phases.” –Thomas Keller
Comments