Monday, February 1, 2010

Dark Days - Week 11: cabbage kale saute with cheese toast

This week I needed to use up leftover cabbage that's been chillin in the fridge for months now, and swiss cheese from last week's french onion soup.  Friday night I was looking for something not-so-heavy (we had a big dinner out on Thursday), so I decided to saute the cabbage in butter (about 1 TBS) along with a bunch of kale. Once it started to really get brown I added a bit of apple cider to keep things from burning and steam any of the bigger pieces that weren't cooked through.  Not exactly as decadent as "fried cabbage", but almost as tasty.  A normal family woud serve this as a veg side, but I simply served this along side a slice of locally made raisin bread toasted with melted swiss on top and called it a day.  A simple but filling dinner!

1 comment:

  1. what a great idea for raisin bread! I adore cheese melted on bread, period, but never thought of raisin bread. Soup sounds good with that too.