RecipeMuncher

After making cabbage rolls last month, I wanted something that would be of a similar flavor, but without all the work. After thumbing through my cookbook collection, I came up with this recipe. I’m submitting it to this week’s Frugal Fridays food blogging event. I used almost all pantry staples, so I don’t have the exact cost breakdown, but I guarantee it was less than $10.

The original recipe, as made, was far too sweet. In this adaptation, I’m using condensed tomato soup instead of tomato sauce, less sugar, and more lemon. I found that there were some tough spots of cabbage, so in the future, I’d either parboil the cabbage somewhat, or discard the veins or cut them into much finer pieces.

<img src=”http://www.recipemuncher.com/wp-content/plugins/wp-o-matic/cache/e8…

Yesterday, I saw a red cabbage at the farmer’s market - and I thought back to the recipes that MY Oma used to make, and remembered that red cabbage kraut was one of her favorites. So even though this recipe is called “Oma’s Red Cabbage”, it’s not one of my Oma’s recipes, although it very well could be because it tastes nearly identical.

I can’t believe how quickly it came together. From raw cabbage to really tasty sweet-sour kraut in about an hour. Goes great with pork, to which my family can attest (we had it tonight with mashed ‘taters and mushroom-stuffed pork tenderloin with a port wine reduction). Lots of flavor, perfect if you’re trying to lose weight.

<img src=”http://www.recipemuncher.com/wp-content/plugins/wp-o-matic/cache/7080d_2815732113_f083ccc3c4.jpg” width=”500″ height=”375″ alt=”Oma’s…

Let me say I have been preoccupied with something since yesterday! And like as with everybody else, I am more interested in finishing that job before I could think of a blog post right now. But I really didn’t want to miss out a post for various reasons. First being, few dear friends have said they log on to read me, the first thing they get connected and when they don’t see anything new, they get disappointed. Now I can’t disappoint friends, can I? And second being, I can’t really be away from posting, even if its a simple chutney that I am going to blog about. I won’t say I am so addicted, maybe a wee bit.

Anyway, Amma said a couple of days back, that Peddu can now repeat till ‘F’ and she especially love the way he says F. Now I wanted to see how he says. And I really had a gala time laughing at the way he twists his tongue and says “Fiii”, not sure if he designed the word himself. Thinking of which, I remember the time this weekend, when I was asking him to put off the fe…

Cabbage was on sale…but what to do with it? Edward, from Sur La Table, suggested Indian Styled Cabbage.

Ingredients:
1 small cabbage, thinly sliced
1-2 tomatoes, cut into big chunks
1/2 inch of ginger, minced
1/2 jalapeno, seeds removed, minced
2 t cumin seeds
a pinch of cayenne
salt &amp; pepper to taste
1 T ghee, or butter, or canola oil
water
Optional: yogurt, cilantro

Directions:

1) heat the oil/ghee/butter in a pan and fry the cumin seeds just until fragrant

2) add ginger and jalapeno and cook for several minutes

3) add cabbage and saute until the desired tenderness (anywhere from 5 to 30 minutes) [if necessary, add a bit of water, cover, and let cook further to soften]

4) season with salt and pepper as necessary, add a pinch of cayenne, tomatoes, and cook for a few more minutes…