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Fall Colors

IMG_0151I always enter the food doldrums when fall rolls around. You see, I’m really passionate about the flavors and colors of spring and summer. Asparagus, peas, plums, corn, nectarines, blackberries, tomatoes, fava beans…well, you get the idea. I think it’s more the change of season (cooler weather and shorter days) that actually brings me down. Because when you think about it, autumn’s bounty isn’t just about the brown and earthy. There’s a lot of color and flavor right now, too. So bring on the winter squash, the blood oranges, the Brussels sprouts, the persimmons and the apples! And try this bright and tasty recipe for Braised Sweet & Sour Red Cabbage.

(serves 4 as a side dish)

2          tspns                Canola Oil

½         medium           Yellow Onion—thinly sliced

6          cups                Red Cabbage (about 1 small or ¾ of a medium cabbage)

1          tspn                 Salt

½         tspn                 Ground Cardamom (optional)

½         cup                  Sherry or Cider Vinegar

¼         cup                  Maple Syrup

¼         cup                  Dried Cranberries or Cherries (optional)

IMG_0128

  • Heat oil in a medium sized sauce pan over medium heat. Add onions and sauté until softened—about 2-3 minutes.
  • Meanwhile, cut cabbage into quarters and remove core. Cut into strips about ½” in width and add to the pan. Stir to combine. Cook for 8-10 minutes until cabbage has wilted a little.
  • Add salt, vinegar, syrup and cardamom. If you’re not a fan of cardamom, try ground coriander seed or even a pinch of ground cloves or nutmeg. Just something to perk up the flavors a bit.
  • Lower heat to simmer and cook until most of the liquid has evaporated, stirring occasionally—about 25 minutes. IMG_0149The longer you can cook this dish, the creamier the cabbage will be.
  • Add cranberries or cherries (or even some grated apple) and cook for 5 more minutes.

Works well as a side for roasted pork or braised short ribs or served over polenta.

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