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05/ 02/ 2016

STRONG CRITICISM, BETTER WITH IT!

Often, we are not ready to be criticized! When I am criticized, at first, I’m visibly shaken by the words. Then, I get completely angry. Finally, after some days, I become more conscious of it and that is when I can take advantage of the situation and consequently I come out on top! But, I need some days to recover my energy and enthusiasm! Last time I was criticized, I arrived at my mum’s house and ate a package of wafers that was on the table; lucky me that it was only half of the package. It was the Waffeletten German wafer and that is definitely one of my favourite biscuits. Then, I ate two small chicken pies and drank a bottle of coconut water. All of that in less than a few minutes! So, let’s go to the gym to burn all those calories! Well, as I have mentioned the German world today, I’m gonna share with you guys a delicious red cabbage recipe that looks like sauerkraut, but the taste is not as strong as the traditional one, it means, it doesn’t have the sour taste! Every time I make this red cabbage, it is my side dish for pork meat. So, let’s go to the sweet cabbage recipe because the sour taste I leave for the critics! Just to mention, I’m labeled as a “very critical person” by relatives, husband and, mainly, by my sisters! But, I can assure you that the best recipe to deal with some critics is listening to the song “Volta por cima”, by Paulo Vanzolini, the composer. Only by singing can you scare away the critics! Ah, this recipe is from Laura Calder. I’m a super fan of this Canadian chef who loves the French cuisine. Many years ago, in Brazil, it was possible to see her show in a closed channel and it was called “French Food at Home”. And, of course, since everything that I love is always discontinued, the cooking show was cut from the channel (sniff!). But, we can find her recipes in the “cooking channel”, and in her books. As I’m obsessed by cookbooks, it’s obvious that I have her cookbooks (hahaha!). Let’s get down to this recipe!​​​​​​​

 

 

RED CABBAGE IN RED WINE

 

               Total time: 1 hour 15 minutes                      Serves: 6 people

 

Ingredients:

- 1/2 red cabbage, chopped, thin slices (250 grams)

- 1 tablespoon olive oil

- 100 grams bacon, chopped in small cubes

- 1 large onion, chopped, thin slices

- ½ cup chicken or beef stock (125ml)

- ½ cup dry red wine (125ml)

- 1 tablespoon red wine or balsamic vinegar

- 1 pinch of salt

- 1 pinch of black pepper

- 1 tablespoon brown sugar

- 1 apple, peeled and chopped into small cubes

- ½ cup sultanas or currants

 

 

Methods:

1. Chop the cabbage into thin slices and reserve;

 

2. Next, add olive oil in a pan, grill the bacon and reserve;

 

3. In the same pan where the bacon was grilled, grate the onion, put cabbage, bacon, red wine, vinegar, salt, black pepper, brown sugar, apple, sultanas and cook for a while in order to mix the flavours of the ingredients;

 

4. Then, add stock, cook until the liquid reduces and the cabbage is tender. Taste, correct the seasoning and serve it chilled or at room temperature. It’s wonderful with pork meat!

 

 

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