Many recipes in my kitchen are ever-evolving. I change this, add that. Cook it this way, instead of that way–you get the drift. I am always on the edge of making a recipe better…and better. I am sure it drives my husband crazy–the constant picking apart a meal, to see what could make it better the next time. For me, however, it is the quest, the ever evolving delight of something I already like, getting better and better. So strangely satisfying!
The Mushroom Barley recipe I had posted a few weeks ago, seems to be just like that–ever evolving. I have made it a little different each time…Tonight I browned the onions and de-glazed the pan with just a little red wine vinegar and cooked according to the recipe. Then I add some Parmesan cheese at the end, just before serving–oh the richness! Like Risotto… only more fiber 🙂
Here is a great side dish, that oddly enough, I haven’t messed with too much! It came from my Grandma–maybe that’s why. This recipe can make a large amount..and it is just as good re-heated as it is fresh–so feel free to enjoy it a couple of days in a row!
Sweet and Sour Red Cabbage
1 med red cabbage quartered then sliced very thin
4 slices bacon diced and cooked
1tbsp bacon drippings (…you really need this, don’t substitute butter or margarine-or else…)
1/4 cup brown sugar
2 tbsp flour
1/2 cup water
1/4 cup white vinegar
1/2 tsp salt and pepper
1 small onion minced.
Boil cabbage in water to which you add 2 tbsp vinegar. Mix together brown sugar, flour, water, vinegar, bacon drippings salt and pepper and minced onion. Cook and stir until mixture thickens, about 5 min. Add bacon bits. Stir sauce mixture into drained cabbage, re-heat if necessary.