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There are mushroom groupings at the base of our oak tree stump. They look very much like the edible "Hen of the Woods", the Sheepshead, the Maitake. But... do we take the chance? (I haven't dared yet.)

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For dinner last night, I made a pork and red cabbage stew that turned out pretty well. It's a bit duller visually than in the taste:

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Pork with Red Cabbage

1 large onion or 2 medium, quartered and sliced
2 Tablespoons bacon fat or goose fat or oil, or combination
3 lbs. lean pork, sliced into small pieces (not chunks)
1 to 1-1/2 lb. fresh kielbasa or other non-Italian sausage removed from casing
1 medium red cabbage, cored and shredded and soaked in cold water
6 apples, cored and cut into chunks but not peeled
1 cup orange juice
1/2 cup brandy
salt and black pepper to taste

Serves many, so feel free to halve the recipe. Also, you can substitute less lean pork but then reduce or remove the sausage if you want to keep it healthier, or you can use all sausage and leave out the pork if yo9u don't care about the fat. Saute onions in fat/oil over medium high heat till starting to brown. Add sausage and brown. Add pork and cook till the outside colors, then add cabbage (removed from water), apples, orange juice and brandy. Add salt and pepper to taste. If you're not using any sausage, add a bit of thyme and sage. Cover and simmer on top of the stove or put in the oven at 350 degrees Fahrenheit for 45 minutes to 1 hour. Serve as is, or over egg noodles or rice.

While it's cooking, take time to appreciate the marvelous spiral of the red cabbage core:

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Comments

( 2 comments — Leave a comment )
jenwrites
Sep. 18th, 2011 11:29 pm (UTC)
Nature can be damned beautiful.
cimeara
Sep. 19th, 2011 04:27 pm (UTC)
So true!
( 2 comments — Leave a comment )