Yesterday, I made the easy tamale casserole and today it was the braised red cabbage from the January issue of Martha Stewart Living. I had to make one adjustment to the recipe. I do not own a dutch oven pot (they are so expensive and need to find one at a good price), so I cooked the braising liquid in a three-quart pot, cut the cabbage into the wedges, placed into a roasting pan, poured the liquid and covered with foil.
Even with the adjustment, the dish did turn out well and tasted good despite everything in my oven cooks quickly, so the 45-minute time does not mean very much in an oven with a mind of its own. The recipe called for taking the liquid into a pan and reduce it down to a cup that should take about 10 to 12 minutes making a sauce for the cabbage.
It is a good recipe to cook and thinking about making the stuff savory cabbage and kale and roasted-potato salad. There is another salad that I am going to make during the week with a modification. It is a swiss chard, mushroom, and quinoa salad, but am substituting the swiss chard for baby spinach. Well the new name is baby spinach, mushroom, and quinoa salad. I am thinking that this braised red cabbage dish can go with corn beef or spicy lamb meatballs. If you want to eat less meat, then making a lentil stew could go with the cabbage dish as well. I am going to sign off and read an article in the Winter 2010 issue of Vogue Knitting. Ciao for now.