Yum!

[averygoodun42]

Oh my goddess, but my mum is a brilliant cook!


Slice up 1/4 head red cabbage into 1/4 inch strips.
Melt 1/4 cup butter in pan.
Dump cabbage in and sprinkle with cinnamon (1/4 - 1/2 teaspoon).
Stir and cook for a bit.
Add about 1/2 cup red wine.
Simmer 1/2 hour.
Serve hot.
With chicken or pork.


She got this recipe from a restaurant in Australia somewhere (Brisbane area, maybe? No: South Yarra.). It's from one of the meals she can remember vividly, as everything was perfect. She gave the proprietess the perfect English description for tiramisu ("Elegant Italian Trifle"), and the owner gave my mum this recipe for the cabbage. Fair trade, I'd say.

Comments

[junewilliams7.livejournal.com]

so this would be considered an Australian recipe? Cool trade! btw, I wouldn't complain about having a recipe for Elegant Italian Trifle... Thanks for sharing this!

[averygoodun.livejournal.com]

I s'pose so, although it tastes more Middle Eastern, thanks to the cinnamon.

This is the recipe my mum's used for a nice tiramisu (and it is titled "Elegant Italian Trifle"). From the 1992 Chatelaine:

4 eggs
1/4 cup tia maria liqueur or brandy
1 lb (500 g) marscarpone cheese*
1/2 cup granulated sugar
6 1/2 oz. (200 g) pkg crisp or toasted ladyfingers**
1/2 cup strong espresso coffee
2 (1 oz./ 28g) squares semi sweet chocolate

1. Prepare the filling by separating the eggs. Place the whites in a large mixing bowl and set aside the olks in aother large bowl.
2. Add the liqueur to the egg yolks and whisk or stir until blended. Then, add the cheese. Stir until evenly bleded.
3. Using the high speed of an electric mixer, beat the egg whites until soft peaks will form when beaters are lifted. Then, continue to beat and gradually add the sugar, a tablespoon at a time, until all the sugar is added and the egg whites will hold stiff peaks.
4. Add about one quarter of the egg whites to the cheese mixture. Stir together until mixed. Then, add remaining egg-white mixture and gently fold together just until the whites are incorporated. Set aside.
5. Immediately brush both sides of the ladyfingers with the espresso coffee. Place enough fingers, flat side down, to cover the entire bottom of an oval (9x12 inch) gratin dish or shallow round dish. Add half the cheese mixture and smooth top. Grate half the chocolate over top, generously covering the entire surface. Then add another layer of espresso coated ladyfingers. Top with remaining cheese mixture and smooth the top. Generously cover with remaining grated chocolate. Refrigerate, covered, overnight.

*Marsarpone cheese, a soft creamy cheese, is available at italian gracery stores, specialty cheese shops and some supermarkets.
**If you can't find plain ladyfingers, just scrape the frosting off those you can find and let them sit for a day uncovered (assuming low humidity. If humidity is high, toast them gently in a slow oven).

I'll spare you the "nutrition" info. as it would only scare you. Though it does have a fair amount of protein per serving (6.4 g). ;-)

[duniazade.livejournal.com]

That's exactly how I cook it (except for adding a hint of cumin), and I serve it with doe stew. I've taken to cooking quite regularly doe stew...since DH. Revenge is sweet!

[averygoodun.livejournal.com]

Cumin would be good, too. For those who like fennel, that's supposed to be quite nice as well.
I wish it were easy to find venison in the stores here. (I'm not a hunter and have no plans to start.) It's the only meat for a really good stew.

And I'd say revenge is more tasty than sweet. Savory, perhaps? (Ah, savory the flavor of a dish served cold.) Sorry. It's late and I'm loopy.