Braised Red Cabbage

I have a spare fridge in the garage

(which I LOVE having, by the way) and

there was a beautiful Red Cabbage out

there that I had almost forgotten

about till the other night we were 

served this delicious power food with

our meal at a local restaurant.

We love cabbage in most any form,

slaw, Nappa cabbage salad, cabbage rolls,

red, green, cooked, braised, etc.

This is how I cook

this versatile red beauty:

1/2 Red Cabbage - quartered and chopped

1/2 Onion - chopped

1 apple peeled and diced - optional

2 cloves garlic - crushed and chopped

1/8 Cup Olive Oil

1/4 tsp. caraway seeds - optional

Squeeze of lemon juice - 1 Tbsp.

3/4 Cup chicken broth

3 Tbsp. vinegar

3 Tbsp. sugar

salt and pepper to taste

Heat oil in sauce pan. Add and sauté/sweat

the onion and garlic over medium heat till

softened.

Add in the cabbage, lemon and caraway - toss and 

cook till cabbage has wilted - approx. 5 min.

Add the broth, apple, sugar, vinegar, salt and pepper.

Cover and reduce heat to low - simmer for approx. 15

minutes stirring occasionally.

Serve warm as a side dish to your

favourite meal.

I "googled" the health benefits

of Red Cabbage (click on this link) and this is 

what I learned!

#2 is my favourite:

 It is a brain food!

"It is full of vitamin K and anthocyanins that help with mental function and concentration. These nutrients also prevent nerve damage, improving your defense against Alzheimer’s disease, and dementia. Red cabbage has the highest amount of these power nutrients."

I need all the help I can get!!!

Schnitzel, Noodles and Red Cabbage

Till next time ..... what's your favourite brain food?

What I learned on Google - Oven Bacon

I have a glass top stove

and I've never liked it!!!

That's another story.

The worst part is that it is shiny black

and every speck or fingerprint shows.....

Having said that,

I don't make bacon very often

mostly because it's so messy.

So I googled how to make bacon without the mess

and, as Jeff Hutchison on Canada A.M. says,

"this is what I learned on the Internet today"

I'm calling it WILOG

(What I Learned on Google)

http://culinaryarts.about.com/od/breakfastcookery/ht/bacon.htm

Place the uncooked bacon

on a foil lined pan and 

set it into a cold oven.

Turn the oven to 400F,

set the timer for 17 minutes and

go ahead preparing the rest of 

breakfast!

(it may take a few minutes longer depending

on the thickness of the bacon slices)

Voila - it stayed flat and oh so

fragrant and delicious!

No splatter to clean up

and the stove top was

free to fry the eggs etc.

I realize that this isn't Rocket Science
and that you probably already knew how to do this
but for me it was WILOG today...

Now the trick is to learn

not to eat too much on a Saturday morning!

Thanks - Google!

Till next time ........ do you have a glass top stove and do you like/dislike it???