Cookerati

This is my contribution to the Independence Day Celebration at my brother in laws.  I wanted something bright, something kind of healthy that make use of some of the cabbage we have in the garden.  This slaw has a nice wine vinegar sauce that you sauté it in and is a cool side for your picnic plate and it’s lovely to look at too.  This recipe came from my Joy of Gardening Cookbook that is about 15 years old and.  Decent gardening cookbooks can last you a lifetime, with recipes to enjoy right away as well as giving you ideas on how to put things up for the winter.

Ingredients:

• 3/4 cup of wine vinegar
• 1/3 cup pure maple syrup or brown sugar
• 1/4 cup of water
• 2 tbs fresh tarragon or 1 tbs dried
• 1 tsp caraway seeds
• 1/2 tsp salt
• 6 cups finely chopped red cabbage
• 1 medium onion finely diced

In a saucepan, combine the vinegar, maple syrup, water, tarragon, caraway seeds, and salt.  Heat until simmering.  Add the cabbage, onion and stir.  Cook, stirring often for 5 minutes or until the cabbage is bright magenta and slightly crunchy.  Transfer the cabbage to a ceramic or glass salad bowl and chill before serving.

Happy Fourth of July – Everyone!!!