not the food of my ancestors...
Nov. 6th, 2007 03:54 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
snugglekittybut still, I felt compelled. For our Samhain dinner tomorrow night I made braised cabbage with leek and apple. It seems to have turned out very well, despite my lack of a recipe or cabbage experience. Sometimes you just have a vision.
1/2 large cabbage
1/2 large apple (I used a Honey Crisp but it would be great with a Granny Smith)
1 leek
1 onion
2 T olive oil
2 T butter
1 pint water
1/4 c apple cider vinegar
salt, mustard, and ginger to taste
Freeze your onion for a few minutes before cutting, to prevent eye irritation. Slice into wedges. Wash leek and slice into medium rounds. Warm olive oil in a large saucepan over medium heat. Brown onion and leek while grating cabbage. (It would also be fine with the cabbage in thin slices.) When onion and leek are browned, add cabbage and stir. Chop apple, leaving skin on. Add to mixture. Add seasonings to taste. Cook covered over low heat for two hours, stirring occaisionally. Add butter after heat has been reduced. Serves six as a side dish.
1/2 large cabbage
1/2 large apple (I used a Honey Crisp but it would be great with a Granny Smith)
1 leek
1 onion
2 T olive oil
2 T butter
1 pint water
1/4 c apple cider vinegar
salt, mustard, and ginger to taste
Freeze your onion for a few minutes before cutting, to prevent eye irritation. Slice into wedges. Wash leek and slice into medium rounds. Warm olive oil in a large saucepan over medium heat. Brown onion and leek while grating cabbage. (It would also be fine with the cabbage in thin slices.) When onion and leek are browned, add cabbage and stir. Chop apple, leaving skin on. Add to mixture. Add seasonings to taste. Cook covered over low heat for two hours, stirring occaisionally. Add butter after heat has been reduced. Serves six as a side dish.
no subject
Date: 2007-11-07 03:20 pm (UTC)does that work? if so, that's BRILLIANT and why haven't i heard it before?
i am totally trying this when i make soup monday...
no subject
Date: 2007-11-07 04:31 pm (UTC)It does indeed work. :) As Esperanza said in Like Water for Chocolate, the problem with chopping onions isn't the crying. It's that sometimes you can't stop.
The trick is to freeze them for long enough to neutralize the chemicals, but not so long that they become hard to chop. I find that five to eight minutes, depending on the size of the onion, is usually about right.
I don't know why you haven't heard of this before - as someone into food science, I would have thought you already knew.
no subject
Date: 2007-11-07 05:57 pm (UTC)will definitely use on monday. yay!