Sautéed cabbage doesn’t need to be boring. Caramelized onions add a deep sweetness and cooking the carrots until slightly charred concentrates the flavor. The apples add a tart fruity-ness that make this a fun family dish.
Sautéed cabbage with carrots and apples serves 4-6 people
2 tablespoons vegetable oil
1 small cabbage
1 apple ( I used a Fuji apple)
½ cup water, chicken broth or apple juice.
Ground ginger (optional)
Slice the onions, carrot and cabbage.
Heat the oil in a large skillet. Cook the onion over medium heat until it’s caramelized. Add carrots and cook until they are tender and a little bit brown. Add sliced cabbage and water (or broth, or apple juice) to the pan and stir. Cover and cook for 5 minutes on medium heat until everything is tender and liquid has cooked out. Slice the apple. Push the contents of the pan to one side; add the apple to the empty side and sauté until golden. Add salt and ginger (if using) and serve.
Today was a beautiful day, not because of the weather (though the weather was phenomenal; sunny and fairly warm for Atlanta in January). Today was beautiful because I had the opportunity to volunteer with my daughter, wonderful friends and the good folks over at Hop, Skip and Serve for Martin Luther King Day. The order of the day was sandwiches and LOTS of them (over 4,400 ) for those in need. School supplies and clothing were collected as well. Hop, Skip and Serve made volunteering a party with a DJ and impromptu dance breaks. Kids as young as 4 are able to serve their community in a meaningful way, making this a perfect family service opportunity. It did my heart good to see so many young people there; Girl Scout troops, high school students and students from Spelman, Morehouse and Clark Atlanta University.
Thanks to Drew Charter School for giving a home to the many groups that came together to serve.
Volunteers brought in wheat bread and sandwich fixins and we got to work at about 9am. The college kids counted and organized the sandwiches and got them ready for transport. Hop, Skip and Serve volunteers got the food where it needed to go and many hungry folks in Atlanta will be fed. All in all, a great way to spend the day and bond with my daughter.
Also, shout out to Yumbii and Nana G’s food trucks for coming out to support and for bringing tasty treats for the volunteers,
You already know how much I love a crab boil (you do know that, right?). I prefer to have a crab boil with blue crabs but they can be hard to come by, so I’ll pick up a few pounds of frozen snow crab legs in a pinch. We boiled some up this weekend but this time I saved the crabby, corny, sausagey broth to make crab bisque later in the week.
1/4 cup dry sherry (for grown folks…it’s optional)
Bring the broth to a boil. Add the rice and sweet potato, simmer for 45 minutes. Puree the soup and strain. (Be very careful if you use a blender to puree hot soup, it can explode. Puree in small batches for safety)
Pour into serving bowls or cups. Swirl half and half onto the top of the soup drizzle with sherry if you’re using that. Add 2 tablespoons of crab meat to each bowl and serve.