Friday, May 23, 2008

Cabbage Chronicles: Purple Cabbage

Looking over old posts, it must seem like I'm a big cabbage lover. I'm not. But it does present its challenges at the family table. I am always on the hunt for new vegetable recipes that will add more variety and color to our usual rotation. My kids happen to love spinach, broccoli, and many of the other supposedly "hated" vegetables, so cabbage is the most notorious one around here. Except for maybe chard. I have no luck with chard really, though it often looks so beautiful at the store. The worst thing about chard is my older daughter has literally choked on the stems (twice now), which makes me reluctant to make it again. (If a child chokes to death on food, it is definitely not healthy!)

So here we go with cabbage again. Last night I made purple cabbage with turkey sausage, and a peppery vinegar sauce on the side. This accompanied pork chops my husband made. I thought it was very good, and a nice match with the pork. I was going to follow my own advice and add applesauce to the table for an extra fruit, but we were out of it. Dear daughter (didn't choke) and said the cabbage was "OK." Considering we were talking about cabbage, that was good enough praise for me.

Purple Cabbage with Sausage
(Serves 4)
  • Slice half of small purple cabbage in quarters. Steam for 10 minutes. Chopped cooked cabbage into small bite-sized pieces.
  • In a skillet, cook 2 links of turkey sausage, crumbled or sliced into small pieces when throughly cooked. Remove when finished.
  • On same skillet, add a little oil, half a minced onion, some grated ginger, and one squeezed garlic clove. Add a little beer, water, or wine, if needed, to loosen brown bits in pan.
  • When vegetables are soft, add cabbage and sausage to pan. Toss and reheat until hot.
  • Can serve with pepper-vinegar sauce: 2-4 tablespoons of vinegar and add hot sauce to taste.

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