Mrs 40 C made BLT's for us tonight. They were yummy!
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I think I'm making a skillet dinner with hash browns, kielbasa, onions, mushrooms, cheeses and some frozen veggies.
taxlady said:Garnishes and condiments ready, check:
Burgers and buns ready, check:
Burger assembled, check:
Looks fab, TL! Whole wheat buns?
I decided to throw together a beef stroganoff, but dished it out before I stirred in the sour cream, so I had stew instead.
Leftover pork roast (apple, raisin, onion, hard cider--gravy from the drippings and juice--reminded me of gjetost), Janssen's Temptation, rodkaal (missed the accent on the "o"), 1-2-3 marinated cucumbers (Swedish), and steamed broccoli.
The way my grandma made rodkaal:
Shred the cabbage, marinate it in 2:1 water vinegar with onion and caraway seeds, drain (save that). Melt a clump of butter in a skillet, add the same amount of sugar as the clump of butter. Add the marinated cabbage. Add the marinade. Add 1-2 shredded apples, 1 onion. more caraway seeds to taste. Simmer until the cabbage and onion are soft. Stir in a couple of BIG T of lignonberry jelly (or red current jelly if you don't have lignonberry jelly), salt, and pepper to taste. If you want, a splash of red wine. Cover and simmer about 5 minutes. Serve hot, warm, or cold (hot as a side, warm with lunch, cold on top of a sandwich).
looking good, cws, and vibrant colors, too! your marinated red cabbage has me over the MOON....
TaxLady's instructions are so much more inclusive--no, you don't use the core. I didn't mention that. I love marinated cabbage. I haven't tried freezing it--does that work TL?Marinated red cabbage is so handy. Make up a batch from an entire red cabbage and it will be good in the fridge for weeks. Make it the way CWS makes it or use my simpler, Danish recipe: http://www.discusscooking.com/forums/f21/danish-red-cabbage-r-dk-l-roedkaal-69012.html#post948219
I like to make sure I always have some in the fridge. Don't feel like making a vegi dish? Nuke some red cabbage
TaxLady's instructions are so much more inclusive--no, you don't use the core. I didn't mention that. I love marinated cabbage. I haven't tried freezing it--does that work TL?
Marinated red cabbage is so handy. Make up a batch from an entire red cabbage and it will be good in the fridge for weeks. Make it the way CWS makes it or use my simpler, Danish recipe: http://www.discusscooking.com/forums/f21/danish-red-cabbage-r-dk-l-roedkaal-69012.html#post948219
I like to make sure I always have some in the fridge. Don't feel like making a vegi dish? Nuke some red cabbage
I don't think it should be frozen. I have never heard of it and Danes would be selling it in the freezer section if it could be frozen.
Garnishes and condiments ready, check:
Burgers and buns ready, check:
Burger assembled, check:
I put chicken breast in the crock-pot with tomato sauce, vegetables and seasonings. I'm going slice the chicken and have it atop rigatoni noodles with the sauce and veggies.
your recipe for red cabbage looks easy enough for me to give it a try. i like my red cabbage served cold equally as well as the hot version. are you danish or dutch, or german, taxlady?
i also enjoyed reading the red cabbage thread. it was laugh-out-loud FUNNY too!! thanks.... now i'll be wanting some spaezle soon....
Thank you.Oh my. Looks fantastic, Rock!