Anna Maria Locke

red cabbage is my new favorite color


I get so excited when I'm cooking with vivid foods...especially PURPLE ones. Like eggplants.
Avocados are nice too. I've never chopped up a red cabbage before but I HIGHLY recommend it, purely for the aesthetical value :) They are so pretty on the inside! Purple and white swirls. I only refrained from a cabbage photo shoot because the lighting in my galley kitchen is horrible for pictures. Tonight I made this warm red cabbage salad and it was delicious.  Sort of like, sauerkraut's flamboyant cousin from Jamaica.
Dear Mama, make this recipe. Hans will die, it is that good.

Warm Red Cabbage Salad
(adapted from

-1/2 c. walnuts
-1 t. brown sugar
-2 T olive oil
-1 red onion, diced
-3 garlic cloves, minced
-1 pound red cabbage, cut into thin ribbons
(one small/medium cabbage)
-1/2 t. dried rosemary (or 1 t. fresh)
-2 oz. golden raisins (or generous sprinkling if you have no idea how much that is)
-1 1/2 T. balsamic vinegar
-feta cheese
-parmesan cheese (shredded)

-roast walnuts in a dry pan on medium heat for a couple minutes
-add sugar and a sprinkle of salt, and stir until sugar melts, then immediately transfer nuts to a separate bowl
-Saute onion in the pan with olive oil, then stir in garlic and cabbage. Sprinkle with more salt.
-Stir until cabbage begins to soften (a few minutes)
-Stir in raisins, rosemary, and balsamic.  Keep cooking until it seems done (aka cabbage isn't too crunchy, but do not overcook), about 5 more minutes.
-Add feta and walnuts, and stir in the pan
-garnish with parmesan cheese