German Tangy and Sweet Red Cabbage

My Grandma’s Sweet and Tangy Red Cabbage (Rote Kraut)

 

 

 

 

Bowl of Red Cabbage made with sugar and vinegar on a mosaic table My Grandma’s Sweet and Tangy Red Cabbage (RoteKraut) 

 

 

It’s that time of year again? Wow- so fast! This year we’re having Tday 1 early, a week before the actual day, as I’m having a knee replacement early December. It will be at our house again with my son Alex, his girlfriend Shannon, a few friends, and my son-in-law’s parents. (My son-in-law is in the Navy, stationed in Japan, with my daughter and our two grandkids. I’m making authentic German red cabbage. Actually, it was my son’s request–and I was happy to make the recipe. It’s very easy. The trick for the best results is to use no water, just red wine and red vinegar for the liquid. Also it does take a few hours to cook to the right tenderness and flavor, but is just as good if made in advance and reheated. In fact, that’s my favorite method.

When I have had red cabbage at most German-type restaurants I find it too sweet. The way my Grandma made it it is on the tangy side, with just a hint of sweetness, from the apples and sugar, (in this case, Xylitol. ( If you’ve been following my blog, you know that’s my preferred sweetener for low carb sweetening.) It’s such a great way to enjoy a dish that’s not often served, that is low carb, low calorie, and is full of flavor, fiber, and nutrition *.

 

Dining table with my son and his girlfriend at the end Thanksgiving2–my son and his GF at our table

GERMAN TANGY AND SWEET RED CABBAGE

INGREDIENTS

  • 1 red cabbage (size–your choice) this recipe is for about a 1-2 lb, cabbage
  • 1-2 apples,  sweet/tart, such as Pink Lady, or Pippin, cored and chopped (I do peel them, but leave some peel on)
  • 1-2 Tbsp. unsalted butter (the butter gives a smoothness to the result)
  • 1 cup dry red wine (use more if the cabbage is drying out)
  • 1/2 cup good quality red wine vinegar
  • 2-4 Tbsp. Xylitol –to taste
  • Salt or Salt free seasoning–to taste

TO DO: (serves 4-6 as a side dish or 2 with leftovers)

1. Remove cabbage outer leaves and inner core; chop cabbage into approx. 2 “ pieces

2. Core and peel apples, and chop into approximately 1/2″ pieces

3. Add all ingredients into a Dutch oven or 4 qt. pot.

4. Cook on stovetop for approx. 3-4 hours, tasting for sweet/tangy balance and tenderness

That’s it!

Serve as a side dish; and, as we usually have, a crisp green salad with a tart, lemony vinaigrette–see previous Salad posts for the vinaigrette recipe: https://wordpress.com/post/type2delicious.com/1075

Salad posts for the vinaigrette recipe: https://wordpress.com/post/type2delicious.com/1075

Enjoy!

*https://www.livestrong.com/article/272966-red-cabbage-nutrition-information/

www.type2delicious.com

Spanish Breakfast Tortilla

Egg and vegetable breakfast tortilla in pan

Delicious breakfast tortilla ready to be served

When you think of tortillas you probably think of the wraps that are used in Mexican food. This kind is from Spain; a wonderful breakfast dish with a base of potatoes, layers of vegetables, and meat if you want, topped by an egg mixture. A beauty of this Spanish Tortilla recipe is that it’s very flexible— you can use your favorite vegetables and meat, as long as they are layered over the potatoes.

This Spanish breakfast tortilla recipe was taught to me by Martin, a Spanish guy who my best friend in university married. The marriage didn’t last, but at least I always have this wonderful recipe!

Spanish Breakfast Tortilla ( serves 2-3)

4 large eggs, beaten with 2 Tbsp. 1/2 and 1/2 or alternative milk of your choice, plus fresh or dried thyme, chives or whatever herbs you like

sweet and/or Yukon gold potatoes, diced finely

1 medium  onion , diced

1/2 lb. mushrooms, sliced ( I use brown Cremini)

1 cup fresh, washed spinach, chopped

1-2 tomatoes, chopped ( I used the last of our home grown tomatoes)

1-2 Tbsp olive oil

1/2 cup shallots finely chopped
2-3 garlic cloves, finely chopped
1/4 cup finely chopped fresh chives* (reserve a few for garnish); if not available green onions are ok

Optional: 1/2 lb. chorizo or any kind of sausage, chopped

Salt and pepper to taste

TO DO

(preheat oven to 400 degrees)

1. On stove top, heat oil in large pan that can go into the oven. Add potatoes and sauté until tender and gently browned. Remove pan from the heat.

2. In a separate pan Sauté onions and mushrooms until tender, drain remove from pan and add to a bowl.

3. Sauté sausage, put in separate bowl.

4. Sauté all other ingredients and add to a separate bowl.

5. Put potatoes back on the stove on medium heat.

6. Add vegetables in layers, then sausages.

9. Pour egg mixture over all ingredients in pan.

10. Sauté for a few minutes until eggs are a bit set, then put pan in heated oven for 5 minutes.

Remove from oven and serve in slices.

We serve with honeydew melon, and a slice of whole grain toast,

Delicious!

Note: * Chives are very easy to grow in pots.

Enjoy!

www.type2delicious.com

Curry Spinach Salad

Colorful umbrella and chairs in outdoor patio

Our backyard Cafe!

People at a crowded market in Florence

A crowded Food market in Florence, Italy

Curry Spinach Salad

It’s summer and to me that means salads! This one is my go-to’s for potlucks – a perennial favorite- the recipe is always requested!

I’ve been making it for many years; the recipe I use is from one of my staples—the San Francisco Junior League’s “San Francisco A La Carte” cookbook, published in 1979.

It’s easy, flavorful and the curry dressing adds a taste surprise.

INGREDIENTS (serves 4; I usually double the recipe)

  • 2 lbs. fresh spinach, washed and dried
  • 2 Red Delicious apples, unpeeled ( or any sweet, red apple)
  • 1 bunch green onions, thinly sliced
  • 1/2 cup raisins or dried cranberries
  • 1/3 cup dry roasted peanuts,or chopped pecans
  • 2Tbs. Toasted sesame seeds
  • 2 Tbsp. Fresh lemon juice
  • Dressing:
  • 2/3 cup mild salad oil ( like canola)
  • 1/2 Cup white Vinegar
  • 1Tbs. Finely chopped chutney- mango is good
  • 1-2tsps curry powder
  • 1tsp dried mustard
  • 1/4 tsp. Tabasco sauce
  • salt-free seasoning/pepper to taste, or 1/2 tsp salt if you like
  • TO DO
  • 1. Whisk dressing ingredients in a container or bowl.
  • 2. Core and chop apples into 1/2” pieces, sprinkle with lemon juice
  • 3. Tear chilled spinach into bite size pieces- discard any tough stems
  • 4. Mix dressing and spinach ( tip- mix this right before serving so it doesn’t wilt too much)
  • 5. Add all other ingredients on top of dressed spinach
  • 6. Serve for lunch by itself with whole grain crackers or as accompaniment for grilled fish or chicken.
  • Or bring to your next potluck!

 

  • Enjoy!

www.type2delicious.com

Summer Salad with Grilled Eggplant, Tomato and Avocado

 

Grilled Eggplant, Tomato and Avocado salad on plate

Delicious Summer Vegetable Salad

 

Fresh Vegetable Summer Salad

Recently we had a warm and inviting evening, (it’s often cool and foggy); we decided to grill vegetables. We had several eggplant pieces left over, but not enough for a full portion for each of us for dinner. (Actually, from now on, I’ll grill extra vegetables just to make this salad.)

I put together this simple, fresh and tasty salad, using tomatoes from the local Farmer’s Market , as we don’t grow great tomatoes at our house; Santa Cruz in summer is not very hot or sunny, a ripe avocado–a staple in our house. Just slice all the veggies, sprinkle lemon on the avocado, make dressing with olive oil and Balsamic vinegar, (for 2 individual salads use approx. 1/3 cup oil to 2-3 Tbsp. vinegar); chill for 1/2 hr. before serving.

If you have fresh chives, parsley, cilantro, or basil, cut pieces of your favorite on top and serve!

Easy, low carb and very delicious!

Grilled Sable Fish with Daikon spear

Grilled Sable Fish with Daikon spear –in Japan

plate of roast chicken and brown rice --

Roast chicken and brown rice — in Argentina

INGREDIENTS (makes 2 individual salads; increase the amounts as needed for more servings)

  • 8-10 pieces of leftover grilled eggplant–(you can use any grilled vegetables of your choice)
  • 1 avocado
  • ]2-3 tomatoes-again, any kind of your choice
  • juice of 1/2 lemon
  • Dressing:
  • 1/3 cup Olive Oil
  • 2-3 Tbsp. Balsamic Vinegar
  • Chopped herbs –your choice (I grow chives all year round so that’s what I use)
  • salt-free seasoning/pepper to taste
  • TO DO
  • 1. Whisk dressing ingredients in small bowl.
  • 2. Wash and slice tomatoes, slice avocado and sprinkle with lemon.
  • 3.  Arrange vegetables on plates
  • 4. Add dressing to each serving. Let flavors meld for about 1/2 hour.
  • 5. Serve for lunch by itself with whole grain crackers or as accompaniment for grilled fish or chicken. (See, I said this was easy!)
  • Enjoy!

www.type2delicious.com

German Tangy and Sweet Red Cabbage

 

 

 

 

Bowl of Red Cabbage made with sugar and vinegar on a mosaic table

My Grandma’s Sweet and Tangy Red Cabbage (RoteKraut) 

 

 

It’s that time of year again? Wow- so fast! This year we’re having Tday 1 early, a week before the actual day, as I’m having a knee replacement early December. It will be at our house again with my son Alex, his girlfriend Shannon, a few friends, and my son-in-law’s parents. (My son-in-law is in the Navy, stationed in Japan, with my daughter and our two grandkids. I’m making authentic German red cabbage. Actually, it was my son’s request–and I was happy to make the recipe. It’s very easy. The trick for the best results is to use no water, just red wine and red vinegar for the liquid. Also it does take a few hours to cook to the right tenderness and flavor, but is just as good if made in advance and reheated. In fact, that’s my favorite method.

When I have had red cabbage at most German-type restaurants I find it too sweet. The way my Grandma made it it is on the tangy side, with just a hint of sweetness, from the apples and sugar, (in this case, Xylitol. ( If you’ve been following my blog, you know that’s my preferred sweetener for low carb sweetening.) It’s such a great way to enjoy a dish that’s not often served, that is low carb, low calorie, and is full of flavor, fiber, and nutrition *.

 

Dining table with my son and his girlfriend at the end

Thanksgiving2–my son and his GF at our table

GERMAN TANGY AND SWEET RED CABBAGE

INGREDIENTS

  • 1 red cabbage (size–your choice) this recipe is for about a 1-2 lb, cabbage
  • 1-2 apples,  sweet/tart, such as Pink Lady, or Pippin, cored and chopped (I do peel them, but leave some peel on)
  • 1-2 Tbsp. unsalted butter (the butter gives a smoothness to the result)
  • 1 cup dry red wine (use more if the cabbage is drying out)
  • 1/2 cup good quality red wine vinegar
  • 2-4 Tbsp. Xylitol –to taste
  • Salt or Salt free seasoning–to taste

TO DO: (serves 4-6 as a side dish or 2 with leftovers)

1. Remove cabbage outer leaves and inner core; chop cabbage into approx. 2 “ pieces

2. Core and peel apples, and chop into approximately 1/2″ pieces

3. Add all ingredients into a Dutch oven or 4 qt. pot.

4. Cook on stovetop for approx. 3-4 hours, tasting for sweet/tangy balance and tenderness

That’s it!

Serve as a side dish; and, as we usually have, a crisp green salad with a tart, lemony vinaigrette–see previous Salad posts for the vinaigrette recipe: https://wordpress.com/post/type2delicious.com/1075

Enjoy!

*https://www.livestrong.com/article/272966-red-cabbage-nutrition-information/

www.type2delicious.com

End of Summer Veggie Salad with Carrots, Avocado & Corn

Salad with Heirloom tomatoes, Avocado, Corn and Sautéed Carrots

Salad with Heirloom Tomatoes, Avocado, Corn and Sautéed Carrots

I’m still in the summer time mood as the weather is still lovely here; high 70’s, warm breezes, and blue blue skies. It makes me crave a salad using produce from my local Farmers’ Market. Stone fruits are on their way out, to my deep regret, but we still get Heirloom tomatoes and fresh corn, plus excellent avocados, a staple in our household. I also had leftover carrots that Rick had sautéed, with some herbs and a bit of cayenne pepper mix. Putting the cool tastes of the tomatoes, lettuce and avocado and the spice of the carrots tossed with a lemon, olive oil and balsamic vinaigrette resulted in a satisfying combo of sweet, tang with a bit of heat.

What is good about this recipe is it’s flexibility–you can use many kinds of produce in the salad, including leftover veggies, such as sautéed carrots, corn, or if you have grilled eggplant, squash, zucchini, or other grilled or cooked veggies, refrigerate; or marinate them in a mix of olive oil and balsamic vinegar, then refrigerate, and mix with your favorite greens such as butter lettuce, arugula, romaine or spinach. Add chopped avocado, red onion, fresh herbs and your favorite dressing (mine is a simple blend of olive oil, balsamic vinegar with a squeeze or more of lemon), and your salad is ready.

If you want a heartier dish for lunch, add leftover cooked chicken or salmon, or canned tuna, and you’ve got a great meal. Serve with whole grain crackers or toast and you, your family and guests will be well satisfied!

 

INGREDIENTS (serves 2-3)

  • Lettuce– (I used butter and red leaf)
  • 1-2 Heirloom tomatoes, quartered
  • 1 small or 1/2 large avocado–chopped
  • 1/2 cup sweet corn kernels (I used 1/2 of a leftover corn on the cob)
  • leftover cooked or grilled veggies–sliced carrots, in this case
  • Vinaigrette:
  • 1/3-1/2 C. olive oil
  • 1/4 cup Balsamic vinegar
  • juice of 1/2 fresh lemon (if this is too lemony for you, reduce the amount. I love lemon!)
  • Wisk dressing ingredients together.
  • Let greens sit in refrigerator for at least 15 min before serving–without dressing. *
  • Garnish with fresh chopped herbs, chopped red onion, nuts etc. (your choice!)

* Tip: you can put oil on salad and then refrigerate, but not vinegar or lemon juice as these will cause the greens to wilt. After taking greens out of the fridge, add the dressing. Toss greens with dressing, then add veggies and garnishes–so the they don’t all sink to the bottom as they are heavier than the greens.  Also retain some of the dressing and pour over the top to serve.

Enjoy!

www.type2delicious.com

End of Summer Zucchini and Tomato Sauté

Onions, Zucchini and Tomatos in a pan

End of Summer Vegetable Saute Ingredients

Tomatoes, Zucchini, Onions in a pan

Summer Vegetable Saute

Summer Vegetable Sauté

If you’re lucky enough to have a bounty of tomatoes (my favorite!) and zucchinis, this is a tasty and very easy side dish.

I’m originally from Ohio, and we had great weather for growing tomatoes. Come September, the crop was often still abundant, and we were finally ready to do something besides eat them raw or on BLT’s. After making spaghetti sauce, and perhaps canning, this dish is one of my favorites to serve along side roast chicken and grilled fish.

Basically it’s three main ingredients; chopped onions, zucchini and tomatoes. The cooking is simple–sautéing in stages; you can put this together and serve in less than an hour. It can be cooked in advance, refrigerated and then reheated. (I suggest reheating in a pan–not microwaved.) What’s especially good about this dish is that it combines these wonderful summer vegetables and keeps their fresh tasting integrity, while the combination adds a lot of flavor.

Easy, low carb and very delicious!

INGREDIENTS (serves 3-4 with leftovers)

  • 4-6 diced zucchinis (depending on size and how many you want to make–this is easily doubled)
  • 1/2 -1 cup chopped onions
  • 4-6 tomatoes (again, or more– as many as you want to make)
  • 2 Tbsp. Olive oil
  • Fresh herbs–thyme, basil, etc. (your choice–I prefer thyme)
  • salt-free seasoning/pepper to taste
  • Optional: a squeeze of lime or lemon juice

TO DO:

1. Chop onions, dice zucchini to approx. 1/2″ pieces, cut tomatoes into quarters, or smaller, depending on the tomato size..

2. Preheat a saute pan to med.high heat, add olive oil

3.  Add the onions and sauce (no cover) for approx 4-5 min. until slightly brown and soft; of course, stirring as they cook.

4. Add zucchini–sauté another 5-6 minutes, until softened (if you like them slightly crunchy, taste for firmness to your taste).

5. Add tomatoes  and sauté another 2-4 minutes, until they are softened and skins separate.

6. Mix all together with herbs and seasonings to your taste, and a few drops of lime of lemon if you like.

Very simple, very fresh tasting–your family and guests will thank you!

Enjoy!

www.type2delicious.com