Just another mid week dinner.
I read Citrus and Candy’s braised cabbage recipe the other day and was inspired to pair cabbage, balsamic and a fruit too. I didn’t have granny smiths and I don’t really braise during the week, but I had a pear and I’ve cooked cabbage in a frying pan a gazillion times before, so frying pan and pear it was.
I’m trying to make extra these days so we can have lunch the next day. Lunch can be so expensive and cooking a bit extra doesn’t cost much at all.
Intrinsically, this is chicken, cabbage and potato. I have a microwave at work, The Koala is on the road. So I’m taking chicken and cabbage for lunch tomorrow to heat, The Koala is taking chicken and potato salad to have cold. Hopefully his new insulated lunch box will keep it cool.
Cabbage and pear with balsamic
A side dish to pretty up any plate.
Quarter of a red cabbage
About 2 tablespoons of butter
A glug of balsamic vinegar
A glug of pinot noir (if you happen to have it lying around)
1/2 teaspoon ground nutmeg
Sprinkle of cinnamon
2 teaspoons brown sugar
Slice cabbage into thin strips.
Cut the pear in half and then into quarters. Remove the core and pips. Slice into 2mm thick slices.
Melt the butter in a frying pan. Add pear and cabbage. Sauté for a few minutes.
Add ground nutmeg, brown sugar and cinnamon.
Cook for a few more minutes and then add the balsamic vinegar. Reduce down a bit and then add the pinot noir.
Have a taste at this stage and add salt and/or pepper to your liking.
Does this need a recipe? I used 6 red skinned potatoes, 3 boiled eggs, half a red capsicum, a handful of chopped basil and 2 dollops of Best Foods Mayo.
Simple roast chicken drumsticks for dinner and lunch
I made extra drums so that The Koala can take them to work cold and I’d heat them up in the microwave at work hot. He would have potato salad and I’d have the leftover cabbage.
6 chicken drumsticks
Preheat oven to 200°C.
In a large roasting dish add a little oil and then the drumsticks on top.
Add all the other ingredients as you wish. Mix well.
Bake for 20 minutes, then turn the chicken and bake for another 20 minutes.
you are wonderful ~ thanks for sharing! i’m gonna try this chicken recipe when i get back to hi. on another note ~ does budafist have the time/energy to do a little cd cover design project? if so, let a sista know… love & blessings, ish 😉
I love the idea of adding Pinot Noir and reducing it with some balsamic vinegar…gives it a really brilliant color, adding to the beauty that is the red cabbage 🙂