I had a party Saturday night to launch this blog, officially. I released it to the grinding search engines, and to the world (wide web). Nine people. Champagne. A lot of 10 minute dishes, of course. Brie with jam, salmon rillettes, roasted salmon, parfaits, and the best: grilled asparagus from my gourmet brother-in-law (who also took this commemorative photo).
And gifts of very slow food from my colleague and farmer's market friend right: pickled beets and beans and onions.
As sometimes happens, I forget to serve a dish. In this case it was red cabbage with raisins and balsamic vinegar. It stayed quietly in the microwave, until the next morning, when J discovered it there. "Did you forget to serve this?" Hmmm.
It's so fast to cook that it's easy to forget. Like so many of my vegetable dishes these cruel winter days with no farmer's market, it begins with a bag of pre-cut vegetables thrown into the microwave and cooked unopened.
16-ounce package shredded red cabbage
2 teaspoons balsamic vinegar
1/3 cup golden raisins
salt and pepper
- Place the bag of cabbage in the microwave and cook 4 minutes on high (if the bag breaks, no problem).
- Carefully open the hot bag (scissors or a knife help) and pour into a serving bowl.
- Toss with the other ingredients and serve.
Note: this keeps a good long while in the microwave--or the refrigerator