Cookerati

Tonight’s dinner was inspired by the cabbage we are growing in our garden. We have plenty of it, and now we’ll have to come up with plenty of recipes to try it all out.  What’s cool about picking cabbage.  I read in my gardening book that if you leave a portion of the stem and leaves, newer smaller cabbage heads will branch off.  I picked a head of cabbage leaving behind the steam and big leaves and lo and behold, four smaller heads are growing there now. 

I thought red potatoes and cabbage would be delicious together along with a little apple cider vinegar to add a some tartness. It was an easy side dish with a really good flavor and I will definitely make it again.

Ingredients :

• 8 – 10 red potatoes
• 1/2 head of cabbage, diced – bigger pieces
• 1 medium or 2 small onions, diced
• 2 tbs olive oil
• 1/2 cup apple cider vinegar
• 1 tbs brown sugar
• 2 tsp caraway seeds
• salt
• pepper

Directions:

Cut up potatoes into big bite size pieces and boil in a big pot of water until almost soft, then drain.  In a large skillet, heat oil.  Sauté onion until it starts to soften, and add cabbage, sauté a little longer and add the potatoes.  Add apple cider vinegar, brown sugar caraway seeds, salt and pepper to taste.  Stir together for another 5 minutes until heated through and serve.