Happy Wednesday, readers,
I hope those you of on the East Coast are safe, and not buried by too much snow. You’ve been hit with a double-dose of trouble and pray relief is on the way! Hubby demanded we sneak away for a short break while he’s in between construction projects. I hope you’ll enjoy these two photos of beach life. No, we can’t go swimming in the ocean. Too cold for that. But vacationing off-season brings the price within our range and makes for no crowds. Every cloud has a silver lining. And here’s a recipe from my last book, Living in Harmony. This would be super for a cold winter night. Take care, readers, wherever you are in the good, ole US of A.
SWEET AND SOUR RED CABBAGE–Old German Recipe by Rosanna Coblentz
¼ cup butter
4 med apples, peeled and sliced
½ red onion, chopped
1 head red cabbage, finely shredded
1 cup red wine (opt.)
4 whole cloves
1/3 c brown sugar
2 bay leaves
¼ cup vinegar
¼ cup butter
Juice of ½ lemon
Sliced or cubed cooked pork roast (opt.) Melt butter in 4 quart Dutch oven. Add apples and onion sauté slightly. Add cabbage, red wine, cloves, sugar and bay leaves. Simmer covered for about 1 hour, then add the remaining ingredients. Heat to melt the butter and serve immediately. Makes 6 servings. Note: For a hearty main dish, add sliced or cubed cooked pork roast, as much as desired, during the last hour.