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Thursday, October 6, 2016

I grow red cabbages because



They grow all by themselves.



They make me look good.  





Cooked Red Cabbage (Recipe follows) as a side dish. 
Cook cabbage in small amount of water until al dente.
Drain.






Add bacon bits.






When you add vinegar cooked cabbage turns a beautiful red.






The last flowers from my garden (everything else froze) 

   





Little cabbages sometimes form at the base of the big cabbage heads.  They end up in a salad or a Fall table arrangement. 






Ready for the Freezer. 

Red Cabbage goes well with game, meats, it is wholesome and delicious. 



I'm sharing my Mothers recipe:

shred cabbage, cook for 15 to 20 minutes
cook with apple chunks (optional)
DRAIN
add crumpled bacon
add salt, sugar and apple cider vinegar to taste

One head of cabbage will make  3 to 4 servings. 


Have a great week dear friends 
and 
next time you see a red cabbage take it home with you.  

Gina 


2 comments:

  1. Gina, your tribute to the red cabbage...joys of growing, cooking and eating, has completely won me over. It was the introduction of...Bacon...that did it. I also admit that I just think that red cabbages are beautiful vegetables.

    Your splendid photographs prove that last thought of mine. xo

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    Replies
    1. Dear Frances, The addition of crispy bacon in this recipe really makes all the difference. I have a friend who also adds onions to the mix. I prefer it without.
      Red cabbage really is a great vegetable to have ready during the winter months. Don't be afraid to pick up a head because you can prepare all of it. It keeps so well.

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