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December 17, 2014

Sweet and sour slow cooker red cabbage with apples and onions {vegan, gluten-free}

Slow cooker red cabbage, just as good on hot dogs as on the holiday table! #vegan #glutenfree #crockpot

Nothing revolutionary here, just a reliably delicious traditional side dish that you can serve hot or cold. In fact, my husband Ted's first reaction after taste testing was, "This would be great on a hot dog!" And so you see it, served at room temperature, piled on an organic beef hot dog. Ted was absolutely right; it's a great pairing. I'd love to see this sweet and sour cabbage on the holiday table, slightly warm and oh-so-holiday-red. The stunning color and tangy flavor, which comes from a mix of vinegars, compliment a range of menus, from Christmas goose to roast chicken to fish tacos. The recipe calls for pomegranate vinegar, which I buy at Trader Joe's (or online); if you can't find this, substitute a tablespoon of balsamic vinegar plus a teaspoon of red wine vinegar, or swap in pomegranate juice. Top a rice bowl with red cabbage and some chunks of cheese, for a quick vegetarian lunch. With five minutes of prep, you can set cabbage in the slow cooker to do its thing all day, while you are at work or running errands. Make it a few days ahead, and let it get happy in the refrigerator for up to a week.

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January 21, 2014

Recipe for sweet and sour beef cabbage soup

Sweet and sour beef cabbage soup (The Perfect Pantry).

After a day cooking stuffed cabbage rolls, I had everything left over: cooked rice, tomato juice, mirepoix vegetables (carrots, onions and celery), and some ground beef. Immediately I reached for the soup pot and began tossing in the odds and ends. With a tweak in proportions, and the addition of lemon and brown sugar, the stuffed cabbage ingredients rematerialized as a hearty sweet and sour beef cabbage soup. My husband Ted instantly proclaimed it "Blogworthy!", which is how we categorize recipes good enough to share with you. This is a forgiving soup; if you don't have tomato juice, use beef broth. If you're out of green cabbage, try red, or Savoy, or bok choy. Swap in ground turkey or chicken for the beef, or chop up some leftover rotisserie chicken. Add barley instead of rice. The soup freezes well, which makes it perfect for Soup Swap.

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January 19, 2014

Recipe for Polish stuffed cabbage rolls (golabki)

Polish stuffed cabbage rolls (make ahead and freeze), from The Perfect Pantry.

Being of Polish heritage, I have golabki in my soul. Pronounced gaw-WUMP-key, the name means little pigeons, though what that has to do with stuffed cabbage is a mystery to me, especially since the cabbage rolls are so substantial they'd sooner sink than fly. I'm trying to eat more cooked cabbage dishes this year, because cabbage is full of the fiber that helps lower cholesterol and has other health benefits. Stuffed cabbage rolls -- filled with meat (beef or turkey) and rice (or barley) -- are a healthy main dish to make ahead and freeze. You can tweak the filling with herbs and spices, and change up the braising liquid; I like to use V-8 juice, which adds a bit of extra zing to the sauce.

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December 3, 2013

Peanut oil (Recipe: latkes/potato pancakes) {vegetarian}

First published in December 2009, this updated ingredient post features new links and tweaks to the recipe. Even though we associate latkes with Chanukah, they're a crowd pleaser at any time of year. Make small ones for your Sunday football parties, or large ones for a vegetarian dinner main dish. Kids love latkes smothered with sour cream or apple sauce.

Latkes (potato pancakes): appetizer, side dish, or main course.

Rudolf Diesel had a dream.

When the German inventor and Utopian idealist demonstrated his new engine at the 1900 Paris World Exposition, it ran not on petroleum, but on peanut oil.   

In the perfect world, Diesel believed, renewable biofuels like peanut oil could power farm machinery and automobiles. In our imperfect world, my car still drinks gasoline, but peanut oil powers my frying.

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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