Tonight's dinner was another super easy one and I averted yet another trip to the grocery store. First, I found some feral potatoes. I was turning over a plot of soil in the garden where the potatoes once stood and there they were, gnarly and red, asking why they had been forgotten. After a good scrub down, they got tossed into a pot of cold water and gently boiled until tender. Did you know potatoes should always start their cooking in cold water? That way, their temperature rises gradually and evenly. They don't end up with the dreaded mushy exterior and crunchy interior.
While the potatoes were cooking, I did a quick cabbage braise which turned out to be luscious and silky. Here is the recipe.
Braised Green Cabbage with Leeks and Apples (for 2)
1 TBS Butter and 1 TBS olive oil
1 leek, white part only, washed and sliced into 1/4 inch rounds
1/2 macintosh apple, peeled and seeded and slice into thin crescent slices
1/2 a small green cabbage, cored and sliced thinly (about 3 cups)
1/4 cup of cider vinegar
another TBS butter (optional)
Heat up olive oil and butter together over medium high heat. Add leek and stir occasionally for a few minutes until leek starts to soften. Add the apple and cabbage, and stir. Cook a few minutes, add the vinegar and salt to taste. Put a lid on the pot, and cook about 15 minutes. If there is too much liquid, you can take the lid off and raise the heat to boil off the extra liquid. Finish by adding more butter if you like.
This is great spooned over simple boiled or mashed potatoes. The sweetness of the apple and leek is a nice balance to the acidity of the vinegar.
This is also delicious, for the meat eaters among us, with some salt pork, bacon, or cured sausage. Just add it in at the beginning with the leek, and then let it simmer away. Reduce some of the butter or olive oil if you do the pork ad-ins.