One thing that I really like is cabbage. Cooked or raw, both are delicious. Cabbage is sometimes looked down upon as a poor man's vegetable, but it kept our ancestors alive when times were so rough, we cannot even imagine. When it starts getting chilly outside, I make braised red cabbage.
First a layer of finely sliced cabbage goes into an oven proof pot. I like to use my enamel-coated cast iron one for this.
Then a layer of chopped apples & onions, some brown sugar, garlic & spices. Keep layering until the pot is full.
The top gets dotted with butter and then pour on some vinegar. Put the lid on,
And into the oven it goes for a couple of hours.
When it's finished cooking, you have a delicious sweet and sour cabbage dish. This is wonderful hot or even at room temperature. It keeps well in the refrigerator for quite a few days and re-heats beautifully in the microwave.
Braised Red Cabbage
¼ tsp. freshly ground nutmeg
¼ tsp. cinnamon
1/8 tsp. ground cloves
1-1½ tbsp. brown sugar
1 pound red cabbage (approx. half of a medium head)
salt and freshly ground pepper
1 large or 2 small tart apples, peeled, cored and chopped (if you have a sweeter variety, use less sugar)
2 medium onions, chopped
1 clove garlic, minced
1½-2 tbsp. red wine vinegar
1 tbsp. butter or margarine
Preheat oven to 300°F.
In a small bowl, mix together spices and brown sugar. Set aside.
Remove core and tough outer leaves from cabbage. Shred or slice the cabbage very thinly.
Arrange 1/3 of the cabbage in the bottom of an oven proof casserole. Top with a few shakes of salt and a few grinds of pepper. Then layer half of the apples, onions and garlic over the cabbage. On top of that, sprinkle half of the brown sugar & spice mixture.
Continue layers, ending with red cabbage on top.
Pour on the vinegar and dot the top with butter.
Put the lid on and braise in the oven for 2-2½ hours, stirring a couple of times.