what to do with red cabbage

Somewhere along the way, I forgot about Orangette. This blog used to be a regular source of meal inspiration for me a few years back – so much so that I bought Molly’s book, “A Homemade Life,” when it was published in 2009. I’ve made a few recipes from her blog/book, usually leaning on her Chana Masala or her very simple Chickpea Salad. My thing for beans clearly goes way back.

I made a recipe last week involving a head of red cabbage but only a bit. My grandmother would hate it if I wasted, and so, I wanted to turn the rest of that cabbage into something quite lovely. Thanks to Brandi, I busted out Molly’s book once more and settled upon a simple Red Cabbage Slaw. 

I might have used a touch too much lemon (I never measure) and not enough parmesan but this dish was quite satisfying. Most importantly, I have reduced the amount of red cabbage I have in half. What’s with this thing? It’s like the food that won’t go away.

So I implore you to provide me with even more red cabbage recipes. I’ve received a slew of ideas on Facebook, and I’m deciding upon which is best. I’ve found that I prefer cabbage cooked over raw, if it helps.

This living-healthy-thing can be easy when you have enough leftover vegetables laying around. On top of that, I’m celebrating the fact that I completed Week 1 of the Insanity workout this morning (I’m on a Saturday-Thursday schedule). You can find me in my bathtub, resting my muscles in Lavender Epsom Salts from here until Saturday.