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Tuesday, September 27, 2016
Red Cabbage Brings Out the Fall Flavors
Cook's notes: Red cabbage brightens up recipes and tastes better the next day after the flavors have married and the leaves soften a bit. The range of variations is endless when the following ingredients are tossed into the mix: chopped candied ginger, caraway seeds, dill fennel, walnuts, crumbled blue cheese and shredded sharp Cheddar. Pair red cabbage dishes with autumnal entrees of roast pork, game, chicken, bratwurst and smoked meats.