Thanks Julia!

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.

anyone else think cabbage looks like BRAINS?!

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

1. Saute the onion in butter for five minutes.
2. Stir in the cabbage, apple, red wine vinegar, garlic, bay leaf and caraway seeds.
3. 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.
4. Serve immediately.

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• Garlicky Greens & Lemon Yoghurt Asparagus
• Kale and Cabbage Bake
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