Tag Archives: vinegar

Sausage and Red Cabbage Sauté

Cabbage has such a bad rap.  I think it’s because so many people cook it to death, until it’s a nasty, smelly, soggy mess.  Who wouldn’t hate that?  I love cabbage.  Especially red cabbage, which always seems a bit sweeter and the leaves tend to be a little thicker, which means they hold up well during cooking.  Cabbage is full of vitamins, especially vitamin C, but the more you cook it the more nutrients you destroy.  I prefer to eat it raw, in slaw or salads, or to do just a quick sauté to give it a bit of heat and bring out the flavors.

This sauté is quick, flavorful and pretty too!  I like to use a sausage that has fruit in it, such as chicken apple sausage, or mango jalapeno.  The fruit in the sausage adds a subtle sweetness to the dish that offsets the vinegar, resulting in a lovely sweet and sour dish. The trick to getting the cabbage perfect is to cook everything else first, throwing in the cabbage just for the last couple of minutes to heat it up and soften it a bit, but not so much that you lose the texture.

Sausage and Red Cabbage Sauté

Sausage and Red Cabbage Sauté

Sausage and Red Cabbage Sauté

1 pound sausage links (I used Aidell’s mango jalapeno sausage), sliced
1 head purple cabbage, sliced or coarsely chopped
1/2 onion, sliced
1/2 tsp. fennel seeds
2 tbsp. cider vinegar
Salt & pepper

Slice up everything ahead of time.  This doesn’t take long to throw together.

All ingredients ready to go.

All ingredients ready to go.

Heat a large skillet over medium heat.  Add a drizzle of olive oil and heat.  Add onion, fennel seed and sausage to pan.  Cook, stirring occasionally until the onion is tender and sausage is browned (if your sausage is really greasy, drain off the extra grease at this point; if you use a lean sausage this will be unnecessary).  Add cabbage and sauté 2-3 minutes until slightly tender.  Add vinegar and salt & pepper to taste.  Stir to combine and continue to cook a minute more to let the flavors mingle.  Serve hot.

This paired beautifully with Vinegar Roasted Potatoes.

Sausage and Red Cabbage Sauté with a side of Vinegar Roasted Potatoes

Sausage and Red Cabbage Sauté with a side of Vinegar Roasted Potatoes

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Vinegar Roasted Potatoes

Vinegar has long been used in many home remedies, for everything from easing arthritis pain to curing hiccups.  This winter I used some to make homemade cough syrup.  But what I really like to do is cook with it.  Vinegar adds a ton of flavor to dishes without adding calories and there are so many varieties it makes it fun to experiment.

I wanted to add a little twist to my basic roasted red potatoes.  I won’t claim any great health benefits, but as far as I’m concerned, this zippy little side dish was just what the doctor ordered.

Vinegar Roasted Potatoes

Vinegar Roasted Potatoes

Vinegar Roasted Potatoes

1-2 pounds small red potatoes, quartered
Salt & pepper
2-3 tbsp. cider vinegar
1 tbsp. olive oil

Preheat oven to 400˚  Toss potato wedges with vinegar and oil.  Sprinkle with salt & pepper.

Drizzle, toss, sprinkle.  Pop in the oven!

Drizzle, toss, sprinkle. Pop in the oven!

Bake for 30-40 minutes, stirring once after about 15 minutes.  Cook until potatoes are tender and a bit browned.  If you want more of a vinegar taste, sprinkle a bit more on top when they are done.

When they look like this, you are ready to eat!

When they look like this, you are ready to eat!

Looking for other easy potato sides?  Try Downright fancy baked potatoes, or homemade garlic fries!

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Crunchy Vinegar Pork Chops

I know generally it’s a bad thing to feed an addiction.  And I am an addict.  I admit I have a terrible weakness for cookbooks.  But since I have no desire to quit, I’m happy when my friends and family feed my little habit with gifts and recommendations.  When a friend of mine recommended, Dinner: A Love Story, I just had to check it out.  Literally.  I checked it out.  From the library.  Call it a taste test drive.

After bookmarking at least a dozen recipes to try, this is the first one I settled on.  It was an easy choice.  Not only was it the first one that caught my eye (it’s early in the book) but I also had all of the ingredients to make it.  It was meant to be, right?

These were amazing.  The vinegar and lemon zest add a tangy twist and the panko gives it a beautiful crunch, while leaving the pork juicy and delicious.  Take it from me.  You need to make these.  And get this cookbook.  I’ve got two more recipes planned this week out of this baby and I can’t wait.

Crunchy Vinegar Pork Chops

Crunchy Vinegar Pork Chops

Crunchy Vinegar Pork Chops
(adapted from Dinner: A Love Story, by Jenny Rosenstrach)

4-6 pork loin chops
1 cup red wine vinegar
1 1/2 cups panko
Zest from one lemon
1 tsp. dried thyme
1 tsp. dried oregano
Salt & pepper to taste
1/2 cup all-purpose flour
2 eggs, beaten
Olive oil

Arrange pork chops in a single layer in a large baking dish and cover with the vinegar.  Let sit for one hour at room temperature.

In a small bowl combine the panko, lemon zest, thyme, oregano and a pinch of salt & pepper.  Set up your dredging station, one dish for the panko mixture you just mixed, one dish for the flour, and one dish for the beaten eggs.

Dredging station

Dredging station

Heat a large skillet over medium heat and add 2-3 tbsp. of olive oil, enough to coat the bottom of the pan.  Using a fork, dredge each chop first in the flour, then the egg, then in the panko, making sure to coat all sides.  Place the chops in the hot oil, working in batches if needed.  Cook until crispy, about 4 minutes per side, until cooked through.  Remove from pan and eat hot!

Crunchy Vinegar Pork Chops

Crunchy Vinegar Pork Chops

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