Your web-browser is very outdated, and as such, this website may not display properly. Please consider upgrading to a modern, faster and more secure browser. Click here to do so.
Ok, so I realized today its been forever since I posted…. before the holidays? frickin silly…. anyway I have been super busy with the holidays and the end of school, and a move from the south back to the northeast. regardless IM BACK! I will start trying to get back into a weekly routine hopefully being able to stock pile recipes for my next few month break… in March.
I forgot to take a picture…
I made this with the Rouladen.
1 medium head red cabbage, cored and sliced
2 large tart apples, peeled and sliced
1 medium sweet onion, sliced and separated into rings
1 1/2 cups water
1 cup cider vinegar
1/2 cup sugar
1 tablespoon butter
1 teaspoon salt
6 whole peppercorns
2 whole allspice
2 whole cloves
1 bay leaf
2 teaspoons cornstarch
2 teaspoons cold water
In a Dutch oven, toss cabbage, apples and onion. Add water, vinegar, sugar, butter and salt. Place the peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and stir with kitchen string to form a bag. Add to Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
Discard spice bag. In a small bowl, combine cornstarch and cold water until smooth; stir in cabbage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Ok , I would like to apologize to everyone for not post very often over the past month. Work and school have been getting in my way. Unfortunately I do see any hope for work and school to chill out for another month or so. I am moving onto a night shift and haven’t figured out how I am going to work meals yet so maybe once I do I can start posting more often.
P.S. as always I want to continually apologize for my horrible photography skills. All of these photos are taken just after I throw a plate together and am about to eat it, I pull out my phone and snap a quick picture. I don’t spend a lot of time plating or with the photography aspect of my posts (trust me, the recipes are still good)
Page 1 of 4