It was Julia Child’s birthday last week.
(Or at least it would have been if she lived to the grand old age of 100.)
Coincidentally I happened to be browsing my local library that very day and came across Julia’s Kitchen Wisdom, a cookbook she published in 2000.
I grabbed that book faster than you can say ‘perfect roast chicken’ and devoured it cover to cover.
Amongst the many recipes I’m dying to try was this one – sweet and sour red cabbage.
It sounded just so weird, I had to try it.
It’s a mix of red cabbage, onion and a few unusual seasonings (caraway seeds!) and the result is a piquant reinvention of a formerly boring side dish.
Thanks Julia….and a belated happy birthday.
Sweet and Sour Red Cabbage (serves 2-3)
*adapted from Julia’s Kitchen Wisdom
- 1/2 red cabbage, finely shredded
- 1/4 large, red onion, sliced
- 1 tbsps butter
- 1/4 sour green apple (I used a Granny Smith), grated
- 2 tbsps red wine vinegar
- 1 garlic clove, minced
- 1 bay leaf
- 1/2 tsp caraway seeds
- 1/2 cup water
- Saute the onion in butter for five minutes.
- Stir in the cabbage, apple, red wine vinegar, garlic, bay leaf and caraway seeds.
- Season with salt and pepper then pour in the water, cover and boil for about 10 minutes until the cabbage is tender and the water has boiled off.
- Serve immediately.
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