Monday, February 11, 2008

Braised Red Cabbage With Currants

In the market last Friday, Danny pointed and asked:

"What's the purple vegetable?"

Pretty soon it was in my cart, though I hadn't any real plans for it. I found THIS recipe which sounded good (and healthy as it has no butter or oil). I'm pleased to report that it was wonderful and very, very easy to prepare.

I had pierogi still frozen from the last time I made them, and some sourdough rye bread. With a generous serving of sour cream (Am I the only person that thinks sour cream on a slice of rye bread is the best lunch there is?) it came together as a hearty dinner on a very cold Nebraska evening.

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