Red Cabbage With Strawberry Served at 2013 Obama Inaugural Lunch
"A side dish served on January 20, 2013 as part of the second course at the luncheon following the second Obama Inauguration"
- Ready In:
- 3hrs 20mins
- Ingredients:
- 6
- Yields:
-
4 Cups
- Serves:
- 4-8
ingredients
- 1⁄2 red cabbage, shaved thin
- 2 pints apple cider vinegar
- 2 cups sugar
- 4 quarts water
- 1⁄2 cup strawberry preserves
- 1 tablespoon kosher salt
directions
- Place the cabbage, vinegar, sugar and water in a large heavy-bottomed pot.
- Bring liquid to a boil. Reduce heat and simmer for 2-3 hours or until the liquid has reduced to a syrup-like consistency. Stir occasionally during the 2-3 hours.
- Add 1/4 cup of the strawberry preserves to the cabbage and stir until fully incorporated. Taste and decide if you want to add the remaining 1/4 cup of the preserves. If the taste is too sweet, adjust sweetness with additional salt.
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RECIPE SUBMITTED BY
56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas...
have some fabulous recipes from well-traveled army people...
recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor...
a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway]
sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!!
the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter...
also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree...
for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
