Wednesday, March 25, 2009

Tuesday: Red cabbage with apple

This was a side to go with the leftover risotto.

Saute some sliced red cabbage with a pinch of salt in olive oil. When the cabbage is a couple of minutes from being done (crisp-tender) add very thinly sliced apple rings (I cored the apple and sliced it with the ceramic slicer). Just before serving add a splash of balsamico and a bit of white pepper.

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