Short post this week, just returning from whirlwind Missouri wedding weekend, just in time for CSA harvest 🙂
Thanks to Meghs for doing all the market this round and keeping everything going! Thanks to Rachel and Emily for jumping in to help out! ❤
Here’s some inspiration from other members for using what you’ve still got from past weeks:
Prague Style Red Cabbage Recipe from member Carla
4 tablespoons butter (or oil)
1-2 heads red cabbage
2 cups red wine
1 cups sweet red wine
1/8 cup dried onion flakes ( or one small
1/8-1/4 cup sugar or honey or agave
1/4 cup balsamic vinegar
2 bay leaves
1 Knorr Veggie bouillon cube
Salt and pepper to taste
Sautee in butter for about 10 minutes to soften. Add the rest of the ingredients. Add enough water to just covering all the cabbage. Bring to boil then turn to a low simmer covered for two hours stirring occasionally. Remove lid.
Continue to cook to reduce liquids. Cabbage is done when the liquid is reduced to enough that cabbage is not sitting in a pool of liquid and cabbage is super soft. Should be a gorgeous red wine color and melts at the bite.
Perfect as a side dish or on a bun with bratwurst and mustard. Best hot.
After sauteeing in butter, you can cook this in a crockpot all day but you will need to reduce the liquids in a pan at the end of the cooking.
Can be vegan by using oil instead of butter but if you are not vegan stick with the butter because of the flavor it imparts.
Bread and Butter Pickles, Arugula Pizza from member Marie!
Napa Cabbage stir fry with yellow squash and tofu in peanut chili sauce from member Judy!
And a wedding photo since I promised it and showing off how I can clean up real nice!
Back to it,