Savory Red Cabbage
Ingredients:
2 tablespoons vegetable oil
2 onions, peeled and chopped
2 pounds red cabbage, shredded
2 tablespoons vinegar
1 teaspoon sugar
1/2 teaspoon salt
1 apple, cored and chopped
1 orange peeled, seeded and chopped
1/2 cup red wine
1/2 cup beef broth
Directions:
In a stock pot over medium heat, add oil and saute onions for about 3 minutes.
Add cabbage and immediately pour in vinegar.
Sprinkle with sugar and salt. Add apple, wine and broth.
Reduce heat, cover and simmer for 45 to 60 minutes or until cabbage is tender but not soft.
Carrots and Parsnips
with Pecan Butter
Ingredients:
2 cups julienned carrots
1 cup julienned parsnips
1/4 cup softened butter
2 tbs chopped shelled pecans
1 tsp lemon zest
1 tsp lemon juice
1 tsp honey
Directions:
Steam carrots and parsnips 7 to 8 minutes or until tender.
combine butter, pecans, lemon zest, lemon juice, and honey. Makes 1/3 cup.
Add 3 tablespoons butter mixture to steamed vegetables.
Mix well.
Stuffed Artichoke Hearts
Ingredients:
4 large artichokes
4 to 8 Grape Tomatoes
2 TBS Spaetzle noodles
Thyme,
Dill,
Marjoram
3 TBS butter
1/2 cup whole wheat flour
2 TBS oil
Directions:
Extract hearts from artichokes.
Set leaves aside to steam with lemon and black pepper for appetizers.
Steam hearts until done.
Cook spaetzle noodles according to instruction on box.
Scoop out hearts. Save remove for later use.
Combine butter, flour, herbs, artichoke heart remove, and oil. Mix
thoroughly.
Fill hearts with mixture and 1 or 2 tomatoes.
Serve warm.
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