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Tips from 'The Flavor Bible'

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Beyond The Peel

(Read caption) Roasted chicken with braised red cabbage, apples, and cipollini onions.

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Boom. It’s Tuesday again! And you know what that means? It’s TV Tuesday.

This week on Beyond The Peel TV we wanted to switch it up a bit and share with you a way to use up those items in your fridge that you know you should/need to eat, but you don’t, because you either don’t want to, or you don’t know what to do with them – aka you’re uninspired.

You know exactly what I’m talking about. The veggies that you thought you’d eat. The herbs you only used for one recipe. Yeah. Those are the ones I’m talking about.

Well, we’ve been putting "The Flavor Bible" by Karen Page and Andrew Dorenburg to the test, and just found another awesome use for it. Look up the ingredients in your fridge that are about to go bad and let the book work it’s magic. Come on, I’ll show you how….

Braised Red Cabbage with Apples and Cipollini Onions

1/2 head (or a full head) red cabbage
1 apple, cored and sliced or chopped
1 lb. cipollini onions
2 tablespoon bacon drippings or olive oil
3 tablespoons maple syrup
3 tablespoons apple cider vinegar

Preheat oven to 375 degrees F. Put a kettle of water on to boil.

Place all the onions in a large bowl and pour the boiling water over the onions and cover for 5 minutes. This will speed up the process of removing the skins. While the onions are steaming, roughly chop the cabbage and apple. Peel off the outer skin of the cipollini onions. Place the onions, cabbage and apples in a large 9″ x 13″ baking dish.


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