They're all very kind when I bring things I've never eaten before to test out on them. I was particularly nervous about this cabbage. I know it can be testy, but here's what happened when I came in the door (late) last night. Aaron stood up and said, "Are you hungry? (Yes) That cabbage was a hit. (Phew) Is that a brooch?"
I can't tell you what a blessing it has been to meet with a group of light-hearted folks who love to eat. And an even greater blessing is knowing there are people praying for me. The Lord knows I need it all the time, but I've been in greater need of encouragement and prayer these past few months.
Warm Cabbage Salad: from 101 Cookbooks1/2 cup pine nuts
1 tablespoon brown sugar
2 good glugs olive oil
1/2 onion, chopped
2 cloves garlic, minced
1/2 of a red cabbage, chopped
1 teaspoon dried rosemary
1/4 to 1/2 cup pomegranate seeds
1/4 to 1/2 cup crumbled feta cheese
1 to 2 tablespoons balsamic vinegar
salt and pepper
Roast the pine nuts by heating in a dry skillet on medium heat. Stir nuts around. Once lightly browned, add the sugar, stirring until it melts and coats the pine nuts. Remove pine nuts to a plate, separate the nuts because they will dry and stick together.
Pour some olive oil onto the skillet on medium heat. Saute the onion for a minute or two, then toss in the garlic and cabbage. Season with salt and pepper and saute for a minute or two, just until the cabbage softens a bit. Remove it from the heat and place in serving dish. Season with rosemary and vinegar, while adding the pomegranates and cheese. Add more salt and pepper to taste.