Okay. I’m tired, I’ve had a crabby evening, and my feet hurt. So I’m posting another cabbage recipe because it’s quick and easy (to post, but also to make), and writing about food tends to cheer me up.
Hot Balsamic Cabbage Salad
Combine in a sauce pan:
1 tbsp cooking oil (or butter, if you prefer)
1/2 C apple juice
2 C shredded green cabbage
1/4 C fennel, sliced into thin strips
1/4 C leeks, diced (white part only)
1/4 C fresh cranberries
Heat to boiling, then allow to simmer, covered, for 20 minutes (stirring occasionally to keep things from sticking).
1 apple, diced
1/4 C walnuts, crumbled AND/OR 1 tbsp hulled pumpkin seeds (toast either/both of them, if you like)
For the dressing:
In a glass measure combine (whisking until very well mixed):
1 tbsp pumpkin seed butter
1 tbsp balsamic vinegar
1 tbsp sunflower oil (or other neutral-tasting cooking oil)
1/8 tsp each: cayenne pepper and salt
Up to 1/4 C apple juice (to taste)
Drain the cabbage mixture. Add the reserved apple and walnuts, and toss the whole shebang with the dressing until it’s all well-coated.
Serve, still warm, with whatever else you desire (I still say pork goes best with cabbage, but ymmv), or enjoy it on its own.
And, with that, it’s off for a soak in the tub for me. Possibly with epsom salts and/or some kind of perk-me-up essential oil.
Meliad the Birch Maiden.