#red cabbage
taking a page to note the colour of the anthotype chemistry I mixed tonight in my sketchbook
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Raw Vegan Daikon Noodles w/Red Cabbage Spinach Slaw + Sesame Mustard Dressing
(Click image for recipe)
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RED SALAD
(From AWL)
https://www.tasteofhome.com/recipes/ruby-red-beet-apple-salad/
Ingredients:
- 2-½ pounds fresh beets (about 8 medium)
- 2 medium apples, peeled and chopped
- 1 cup chopped fresh kale
- 1 cup chopped red cabbage
- 1 cup shredded carrots
- ½ cup chopped onion
- ½ cup cider vinegar
- 1/3 cup olive oil
- 2 tablespoons honey
- 1 teaspoon salt
- ¾ teaspoon curry powder
- 1/8 teaspoon each ground ginger, garlic powder and pepper
Directions:
- Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 30-60 minutes or until tender. Remove from the water; cool.
- Peel beets and cut into ½-in. cubes. In a large bowl, combine the apples, kale, cabbage, carrots, onion and beets.
- In a small bowl, whisk the remaining ingredients. Pour over salad; toss to coat. Refrigerate, covered, for at least 4 hours or until chilled, stirring occasionally.
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Please accept my apologies for the silence of the last three days; I went away for a much-needed wee holiday, and it was wonderful. I did take the computer, but decided to leave it switched off in favour of long walks through unexpected snow, beautiful scenery, and good food. Because I bought myself a humble abode earlier this year, I didn’t have a long holiday, so decided to treat myself. Now suddenly it’s Hogmanay. I’ve not done much today, just a bit of cooking, of one of my favourite dishes, a red cabbage-based delight.
Recipe: Red Cabbage with Juniper Berries
Ingredients
400ml/14 fl oz red wine
100ml/4 fl oz red wine vinegar
2 tbsp juniper berries (lightly crushed)
125 g/4 oz sugar (I used dark brown sugar this year)
300 g/10.5 oz cranberries (the matriarch’s addition to the original recipe, as we like cranberries in most dishes at this time of year)
2 large red cabbages (shredded finely)
Serves: 8
Preparation: 10 minutes
Cooking: 30 minutes
Method
- In a large pan with a lid, heat the wine, vinegar, juniper berries, cranberries, and sugar gently until the sugar dissolves. Stirring will help this happen more quickly.
- Add the cabbage and simmer with the lid on for 30 minutes.
- Season with salt and freshly ground pepper.
Tomorrow, I will serve it with ginger-glazed ham, per Nigella Lawson’s recipe here, although it also goes well with turkey during Christmas dinner, and would I think be rather splendid with roast beef. Here are some photos I took of the various stages of the process of making the red cabbage dish, mostly because I love the combination of colours, particularly effect of the jewel-like cranberries against the deeper purple cabbage.
The process starts in the top left, with the brown sugar and the juniper berries, and ends with the final potful on the bottom right. If you try it, let me know, especially if you make some changes to the recipe. I’m thinking of adding some apple juice next time.
A Scottish Hogmanay and New Year are traditionally celebrated with the arrival of a “first foot” – i.e. the first person across the threshold after the bells. To bring the household luck, this person should be a tall, dark, and handsome man, bearing shortbread, whisky, coal, and black bun (try the recipe for the last here). Tall, blonde men are not usually welcome, as it’s likely we’ll suspect that you are a Viking, out for a spot of pillage to while away the wee hours. Otherwise, if you’re visiting, be you second, third, or last through the door, make sure to remember a wee gift to mark the New Year. This year, it’s rather more poignant for me as our first foot from my childhood died earlier this year – although it has been a few years since he was this important New Year tradition in this house, it’s worse that he has gone altogether.
Whatever you are doing this evening and tomorrow, or last night and today, depending on where you are, I hope that 2018 will be a better year for you than this year has been, even if this year has been, on a personal level, wonderful. For the world as a whole, it’s been a terrible year, and I really dread what’s to come, while still hoping to do my part to make things better. In the meantime, I’ll end with one of my favourite New Year’s blessings, from one of my favourite people. As always, he can say everything I would like to say, with an eloquence that I wish I could have.
May your coming year be filled with magic and dreams and good madness. I hope you read some fine books and kiss someone who thinks you’re wonderful, and don’t forget to make some art — write or draw or build or sing or live as only you can. And I hope, somewhere in the next year, you surprise yourself.
Neil Gaiman, 2001.
He has not posted anything (yet, I say hopefully) for the end of 2017, but I recommend reading this post of his from 2016. Perhaps if there is nothing – no, actually, even if there is something – I really should make a resolution to develop my own eloquence.
