CULINARY THIRLL SEEKING — Are cabbage still lucky?
Published 12:01 am Wednesday, January 15, 2020
How has cabbage been working for you?
Did you buy up a bunch of lucky New Year’s cabbage that’s still green in the fridge? For Southeast Texans who are all “slawed” out with their regular recipe, give it a twist with ingredients like these:
- Soy sauce for an Asian flavor
- Cranberry sauce mixed with a little mayonnaise for zing
- Pecans, toasted. If you’ve purchased a bunch of pecans, or any nuts, to support a local fundraiser, crunch up your slaw.
And once you have your new slaw, consider trying it like you have always been meaning to. People put that on sandwiches or tacos. A big bowl can make an attractive main dish with some protein adorning the top.
Using up that cabbage combines the gratitude for what you have with the eat-more-healthy resolutions. Clean your plate.
How low can you go?
Take that Chicken and Throw it on Top of a Beer. It’s a recipe title that says it all.
All About that Bisque, Dutch Oven Bread and Deep Fried Bread Pudding are more temptations from Low & Slow Cooking: 60 Hands-Off Recipes That are Worth the Wait. Robyn Almodovar, winner of Chopped and Cutthroat Kitchen, used to help Grandma with meatballs and Sunday Gravy, which I’m happy to report is a tomato-based richness included in the book.
This author has a sense of humor and a sense of what tastes amazing. Pork Belly is a big thing in this book. It’s like bacon at its core and it is actually versatile.
Slow down and appreciate these “early” evenings as a time to reflect before the season changes.
Darragh Doiron is a Port Arthur area foodie willing to tone down from holiday indulgences without sacrificing flavor. Reach her at email@example.com