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


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.


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


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.


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)


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 🙂 )


Nice Dinner = Happy Hubby = Happy Wifey ❤

Milanesas al Ajillo……Uruguayan Delight with a twist

Milanesas is a very traditional dish from my country, Uruguay, which my family really enjoy. We have a very diverse family, I am from Uruguay, the hubby is from Norway and the kids are American.

Here in the USA there is something called country fried steak which is nowhere near as good as our good ‘ole milanesas!

I know its a matter of taste and traditions, but here are the reasons why I like Milanesas the best, from my point of view of course:


  • Light
  • Lightly breaded
  • Flavour, Full of herbs and seasonings
  • Fantastic on its own, in a sandwich, with a salad, with anything actually! lol
  • Topped with Tomato sauce, Ham and Cheese it becomes a Milanesa Napolitana
  • Oh and the best part is squeezing some fresh lemon on them before you eat them!Milanesas de Carne WEB

Country Fried Steak

  • Heavy
  • Too much breading
  • Not much flavor and it usually comes with gravy (aka white thick sauce to me), well you don’t have to have the gravy but thought I would mention it.

So there is my take on why Milanesas are so much better, but then again you don’t have to agree with me right! 🙂

With that said, tonight we had some lovely Milanesas al Ajillo (with garlic) which is my twist on the traditional Milanesa. Served with some light and fluffy herb Couscous and some oven baked Kale Chips with a dusting of Parmesan cheese.

For the Milanesas,, I made the standard egg mixture with salt, pepper, oregano, thyme and a lot of grated garlic, no vampires will come close to us tonight!


Then I breaded them with some herb and garlic bread crumbs and quickly pan fried them. These were cut very thin so they only took about 30 to 45 seconds per side.


I seasoned the couscous with lots of fresh herbs.


Then I baked the Kale (lightly tossed in olive oil) in a 375 Deg F oven for 10 minutes and then dusted them with some parmesan cheese.


Now its time to enjoy dinner with my men…….