Red Cabbage German style……..reminds me of home

When I was a kid, my mum used to make a delicious sweet and sour red cabbage that was just to die for.  This turned red cabbage into one of my favorite vegetables.

Glad to report that we are still on the wagon with our new healthy lifestyle, so after burning over 800 calories exercising today I decided we deserved a healthy, tasty and cozy dinner.

I had a whole red cabbage so I embarked on making my German Red Cabbage and here is how I made it.

  • 2 tablespoons butter
  • 5 cups shredded red cabbage
  • 1 cup sliced green apples
  • 1/3 cup apple cider vinegar
  • 3 tablespoons water
  • 1/4 cup white sugar
  • 2 1/4 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cloves

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Put all ingredients into a large casserole and bring to a boil, once its boiling, reduce heat down to low and let it simmer for about 1 1/2 hrs.

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In the meantime I prepared my favorite snack ‘Kale Chips” with Lemon Pepper. These are simple and easy to make and oh so good!

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8 dinosaur kale leaves, stemmed, rip leaves off and break into 2 inch pieces
1 tablespoon Olive Oil
Lemon Pepper Seasoning
1 lemon, for zesting

Cover a baking sheet with aluminum foil, preheat oven to 375 deg F.

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Coat each leaf with olive oil and place on prepared baking sheet. Bake in oven for 8 to 12 minutes (until leaves and nice and crispy)

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And finally while the Kale chips were cooking, I poached some salmon in White Wine, Lemon and herbs which was the final touch to tonights meal. I had some leftover mashed potato for the hubby as I don’t think he is the greatest red cabbage fan (which means there is more red cabbage for me 🙂 )

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Nice Dinner = Happy Hubby = Happy Wifey ❤

Not so Greek Salad

A good friend of mine, Ann Kaar recently posted a recipe for greek salad using spiraled cucumber which of course made me drool.

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Got my cucumbers, pulled out my handy dandy spiral slicer gadget and here is are my cucumbers ready to be dressed up with some yummy flavors.

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Found some Nature Sweet Red and Yellow Cherry tomatoes which I thought would be ideal for it and looked very scrumptious!

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Greek salad usually has cucumber, kalamata olives, feta cheese, onions and tomatoes, but of course I decided that I like my goats cheese with cranberries better than feta so today my greek salad is not so greek after all.

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After adding the tomatoes sliced in half, some thinly sliced onions, olives and goats cheese, I tossed the salad in the juice of a lemon, a tablespoons of olive oil and some salt and pepper!

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And there you have it, a delicious light salad to be eaten anytime of the day with not much guilt 🙂