So, I'm thinking about taking one of those "blog every day" challenges. The two things holding me back are 1. I'm not sure I have that much to say. 2. To blog everyday I would have to seriously go off-topic for info. Should I? Shouldn't I? You tell me, cuz you guys are the ones that read this stuff. And now on to Artisan lifestyle stuff. We ate the last jar of red cabbage from last years harvest. Note to self: 8 jars isn't enough to get us through the whole season. Jimmy's mom gave me the recipe for this years ago and I have been canning it for about 5 years. The basic recipe goes like this:
Artisan Red Cabbage recipe:
1 cup shredded red cabbage
1/2 cup diced onions
1/2 granny smith apple, diced
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon brown sugar
1/4 cup white vinegar or apple cider vinegar
Mix together the butter, olive oil, brown sugar and vinegar in a skillet and heat to medium high. When butter is melted add vegetables and saute until onions turn clear.
When I can this, I leave out the butter and add extra vinegar. I water bath it for about 20 to 30 minutes. Because I add so much extra vinegar, the cabbage needs to cure for about 6 weeks before it stops tasting like a vinegar bomb. I have no idea what kind of scientific-y chemistry thing goes on in that jar after it is sealed and sanitized, but it becomes pretty yummy and the cabbage, apples and onions stay fairly crisp.
Cabbage goes a long way. Each head of cabbage makes about 8 1/2 pint jars, which is perfect for two people.
On a completely different note... I'm not sure if I should interfere with Jimmy's relationship with the worlds tiniest rooster. Jimmy went outside to do some yard work a couple of days ago and I watched out the window. Arnie followed him all over the yard pecking at the back of Jimmy's shoe. Jimmy ignored him for a while and just cut his blackberries. Arnie kept pecking at the back of his leg. After a while Jimmy turned around, knelt down and started hand wrestling with him. Arnie was beside himself with joy, jumping up and down and chest puffing and squawking and flapping his wings.. Jimmy finally got tired of the game and stood up. Arnie just stood there for second waiting . When Jimmy went back to cutting blackberries...Arnie just wandered off and joined the rest of the flock.
Artisan Red Cabbage recipe:
1 cup shredded red cabbage
1/2 cup diced onions
1/2 granny smith apple, diced
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon brown sugar
1/4 cup white vinegar or apple cider vinegar
Mix together the butter, olive oil, brown sugar and vinegar in a skillet and heat to medium high. When butter is melted add vegetables and saute until onions turn clear.
When I can this, I leave out the butter and add extra vinegar. I water bath it for about 20 to 30 minutes. Because I add so much extra vinegar, the cabbage needs to cure for about 6 weeks before it stops tasting like a vinegar bomb. I have no idea what kind of scientific-y chemistry thing goes on in that jar after it is sealed and sanitized, but it becomes pretty yummy and the cabbage, apples and onions stay fairly crisp.
Cabbage goes a long way. Each head of cabbage makes about 8 1/2 pint jars, which is perfect for two people.
On a completely different note... I'm not sure if I should interfere with Jimmy's relationship with the worlds tiniest rooster. Jimmy went outside to do some yard work a couple of days ago and I watched out the window. Arnie followed him all over the yard pecking at the back of Jimmy's shoe. Jimmy ignored him for a while and just cut his blackberries. Arnie kept pecking at the back of his leg. After a while Jimmy turned around, knelt down and started hand wrestling with him. Arnie was beside himself with joy, jumping up and down and chest puffing and squawking and flapping his wings.. Jimmy finally got tired of the game and stood up. Arnie just stood there for second waiting . When Jimmy went back to cutting blackberries...Arnie just wandered off and joined the rest of the flock.
