Thayer in the Kitchen

I loved this Rachael Ray recipe for Red Cabbage soup!  It was so hearty and filled with so many good winter vegetables.  It helps if you have a hand chopper to chop up the vegetables and a food processor to slice the cabbage. 2 tablespoons olive oil or sunflower oil 2 tablespoons butter 1 large carrot, peeled and chopped 1 parsnip, peeled and chopped 3 ribs celery with leafy tops, chopped 1 leek, quartered lengthwise, cleaned and chopped (I forgot to buy a leek and substituted 1/2 chopped red onion--worked fine) 1 large firm apple, such as Honeycrisp or Gala, peeled and diced Salt and pepper ½ teaspoon whole allspice 1 teaspoon juniper berries (I didn't have any, so I skipped them) 1 teaspoon cumin, ground or seed 1 teaspoon celery seed 1 teaspoon caraway, seed  1 tablespoon paprika 2 large fresh bay leaves or dry if fresh isn't available 1 small red cabbage, quartered, cored and very thinly sliced 2 tablespoons light-brown sugar 2 tablespoons sherry o...

We have been getting quite a bit of red cabbage from our CSA farm.  I find it a bit more challenging to decide what to do with red cabbage than green.  This was a recipe that I found that sounded promising. It was a success and got Arthur's vote of, "put it on your blog."  This is easily adjusted for more or less cabbage. 1 small head of cabbage 3 slices  (or more) bacon cut into thin slices 1 medium yellow onion, thinly sliced 1-2 tablespoons brown sugar 1-2 tablespoons Dijon mustard 2 tablespoons apple cider vinegar 1 cup chicken broth Salt & pepper to taste Slice the cabbage into quarters, remove the core and slice into 1/4" strips.  This can be done quickly with a food processor. Cook bacon until browned and remove from pan.  Cook onion in the bacon fat until it is tender and slightly brown.  Season with a bit of salt.  Add cabbage, stir to coat with the bacon fat.  Cook until it begins to wilt.  Sti...