Several many years in the past I went to Switzerland with seven mates, and as we labored our way from the jap portion of the country to the west, I don’t forget two items about the food items.
Just one was that each and every morning at breakfast, a server would ask if we wanted espresso, tea or very hot chocolate, and it sounded pretty substantially the very same whether or not they were being offering “Kaffee? Tee? Schokolade?” with muesli in the German-speaking element of the region, or “Cafe? The? Chocolat?” with a croissant in the French-talking section.
My other foodstuff memory is that, 1 day in the French-speaking portion of the region, I ordered a Croque Monsieur at an outside cafe, figuring out from what I’d examine in a guidebook that my lunch would be a grilled ham and cheese sandwich.
It was a pretty sandwich, of system. But what seemed actually outstanding to a desk of People in america who were being utilised to viewing potato chips and pickles along with sandwiches was that the Croque Monsieur arrived with two aspect dishes — equally cabbage, one particular inexperienced and a single crimson.
“Oh, you eat so healthful,” my close friend Peggy remarked as the plate arrived.
Searching again, I believe she may perhaps have reported that with some exasperation, but I regarded it a compliment — a single I didn’t seriously are entitled to because I hadn’t asked for cabbage, or any kind of vegetable, with the sandwich.
But I was happy to have equally facet dishes, and it was likely the only time in my daily life, up until finally this 7 days, that I’d eaten two varieties of cabbage at the identical food.
Experience encouraged by that prolonged-ago lunch, and pondering that serving pink cabbage on the exact same plate with environmentally friendly cabbage could possibly be kind of Xmas-y, I decided to place jointly a little something identical for this week’s Test Kitchen area, using two Previous World recipes from my mother’s side of the relatives.
I’ve grown up contacting them “Krautsalat,” which is shredded eco-friendly cabbage served incredibly hot with bacon and caraway seeds, and “Blaukraut,” which is shredded pink cabbage cooked with onions, apples and cloves.
Alert audience may possibly observe that Blaukraut pretty much translates to “blue cabbage,” which is what persons called the purplish veggie in Bavaria, wherever my grandmother was born. People today in other areas of Germany apparently concur with People that it seems to be more reddish, and phone it Rotkohl.
Whatever you call your cabbage, I’ll phone it delectable. And great for you — loaded with vitamin C and antioxidants. And if you really wished to healthy up these recipes, you could use olive oil in put of other fats. But I’ll generate them listed here with the primary components — bacon grease in the Krautsalat and butter in the Blaukraut.
Oh, if you want to know how I produced my facsimile of a Croque Monsieur, it’s ham and cheddar (sorry we had been out of Gruyere) melted on entire wheat with Dijon mustard.
4 cups of eco-friendly cabbage, shredded
2 teaspoons salt
4 strips bacon
1/4 teaspoon caraway seeds
2 tablespoons cider vinegar
Boil a quart of drinking water, add salt to it and pour it over your 4 cups of shredded cabbage. Include with a plate for about 20 minutes. This will soften the cabbage.
Cut bacon into bite-dimensions bits and fry in a non-adhere pan right up until it is cooked to desired degree of doneness.
Pour salted water and cabbage via a colander to take away the drinking water. Incorporate the very hot bacon and the sizzling bacon grease to the softened cabbage. Incorporate caraway seeds and vinegar. Mix every little thing jointly and serve it warm.
4 or 5 cups crimson cabbage, shredded
1 or 2 compact apples
1 medium onion
1 tablespoon butter
about 8 entire cloves
Apple cider vinegar
Slice onion and saute in butter in a huge pot till translucent. Add shredded cabbage, sliced apples and cloves and prepare dinner about 40 minutes. Increase a splash of apple cider vinegar ahead of serving.