It started with an email from my cousin Ashley to my Aunt Scotty asking for the red cabbage recipe. That's all it took and I was hooked....I just had to make it. Todd & I are both cabbage lovers but not usually of the cooked variety, we also love "red" cabbage and are not aware of too many recipe's using "red" cabbage other than on fish tacos and salads.
Friday during lunch I ran out for red cabbage and a pork tenderloin roast. The weather has been unusually cold, rainy and dark....so what's better for dinner than pork, potato's and cabbage, just like the Irish.
Todd slicing the ternderloin....
we coulldn't wait to try the cabbage.
I paired the meal with a 2007 Cabernet Sauvignon from Line 39. It accompanied the pork & cabbage well and wasn't pricey, $12.00.
Ta da.....it was absolutely fabulous. I loved the contrast between the sweet & sour (lemon juice & brown sugar). It was even better the second day for lunch, all the flavors had meshed completely.
Thank you Ashley for initiating this recipe. It is a keeper!!! Is everyone's mouth watering? For those of you who like cabbage, here is the recipe:
Betty Lou's Sweet & Sour Red Cabbage
(BTW, Betty Lou is our grandmother)
1/2 head Red Cabbage
1/4 c. lemon juice
1/4 c. brown sugar
1/2 grated onion
4 T. Butter
Melt butter, brown onion slightly. Add juice & brown sugar & dash of salt. Chop cabbage add to skillet. Cook low heat or steam for 15 to 20 minutes (slightly less if you like it crunchy). Stir occasionally.
Best part....eat & enjoy!
2 comments:
I must try this recipe!!!!! cant wait to try!! Thanks for posting :)
Looks amazing and extremely healthy! :)
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