This weekend, I celebrated my 30th birthday! I had a very fun jump into my new decade of life.
I spent most of my birthday in at a certification course. While I was attending my course, my husband and his sister were busy baking and cooking, in preparation of my party. After my course, I met a dear friend, who lives in another city. We commuted back to my house together to attend the big bash. She had a lovely idea to bring along a bottle of champagne, so we could have a pre-party during our train ride. I had already had a glass of wine with classmates before meeting her, then went on to polish a bottle of champagne on an empty stomach. By the time I made it to my party, let’s just say, I was in an extremely celebratory mood!
Seeing that I didn’t lift a finger this weekend, I thought I’d share an old fall/winter recipe for braised purple cabbage. I confess, while I do love purple cabbage, I often buy it only because of its beautiful color and bold pattern!
This recipe combines savory and sweet goodness, with every bite. It makes about 6-8 servings. I had a lot left over, and froze the rest.
What you need:
- 1/2 purple cabbage, sliced
- 2 apples, peeled, cored, diced (I prefer tart)
- 4 TBSP of apple cider vinegar
- 4 TBSP sugar
- 1/4 C water
- 1 clove garlic, minced
- 1 small onion, diced
- 1 TBSP fresh lemon juice
- red pepper, salt, pepper, to taste
- 2 TBSP extra virgin olive oil
How to make it:
- Preheat your oven to 450 F/ 230 C
- In a large oven-proof skillet or roasting pan, Sauté onions and garlic in olive oil for about 1 minute on medium heat, do not brown.
- Throw in the cabbage and toss around on medium heat for about 3-5 minutes.
- Add in the rest of your ingredients and stir.
- Bing the water to a slight boil, remove pan from heat, cover –if your pan doesn’t have a cover use aluminum foil.
- Place the dish in the oven and let it roast for 45 min. to 1 hr.