Thursday, July 14, 2016
...but this one was HUGE!! Fortunately I was only offered half of it. My friend kept the other half.
Still.... there is was... Big, beautiful light green, so crisp and fresh that it spattered me when I sliced it. What to do with this wonder?
I thought about cole slaw, but that would have been a lot of slaw. It is summer and too hot to make a boiled dinner or corned beef and cabbage.
Then I got to thinking about the leftover pork loin in the freezer. I had made it in the slow-cooker, simmering in concentrated apple juice and white wine seasoned with some cumin. When it was finished I spent the time to fully reduce the cooking liquids as a sublime glaze--if I say so myself. We enjoyed part of it for July Fourth. The rest was just waiting for another time. The richness of the meat would be a great counterpoint to my usual red cabbage cooking method. But even that is a "winter recipe." Maybe fresh herbs would make the difference. So I'm calling this Sweet and Sour Summer Cabbage. And if we didn't eat it all, I could easily freeze it.
So I grabbed my big knife and my biggest skillet with a lid and started shredding away. Stepped out into the garden for some fresh dill and a rosemary branch to give it the seasonal light flavor I was seeking.
It was way better than I thought it would be. Ta-DA--a new "go to" favorite. Figured I'd better blog it to share...and not to lose for the next bountiful gift! Hope you enjoy it, tool
OH! One more thought -- there won't be any going in the freezer. Have enough for tomorrow and maybe one more night. I DO love great leftovers.
Sweet and Sour Summer Cabbage
1 large green cabbage (or half a huge one)
3 tablespoons butter
2 tablespoons white vinegar
3 tablespoons white sugar
1 4-inch branch fresh rosemary, leaves stripped and chopped
5 or 6 3-inch branches of fresh dill, ferny leave slightly chopped, stems discarded
salt and pepper to taste.
Shred the cabbage and put in a bowl with water. I had about 16 cups of shredded cabbage.
Melt the butter in a very large skillet with a lid. Gently scoop the cabbage into the frying pan, leaving most of the water behind. The water clinging to the shreds will spatter when it goes into the pan and will steam the cabbage as it cooks. Cover and steam for a few minutes, stirring with tongs to lift the cooked shreds to the top. When the cabbage is tender, add vinegar and sugar, stir to mix well. Then add the herbs and seasonings. Cover and lower heat. Simmer over very low heat for five minutes or so. Best made ahead and reheated so the flavors can meld.
Copyright, 2016 Rae Katherine Eighmey. All rights reserved.