Although the first leaves of cabbage are always easy to use in salads and soups, the middle is not always as savory. But with a little bit of apple juice, riesling, garlic pepper, kosher salt and pepper this problem can be resolved.
First chop the last 1/4 of your head of cabbage into 1 inch cubes (some of these cubes will fall apart but some won’t, either way it is okay, the variety of textures is one of the best parts of the recipe). Next, heat your plan with 2 tablespoons of olive oil, when the pan is heated dump your cabbage into your pan and add the following:
- 1 teaspoon of garlic salt
- 1.5 teaspoons of black pepper
- 1/2 teaspoon of kosher salt
- 4 tablespoons of apple juice
Stir until all flavors are blended together. When the liquid on the pan has been absorbed add 2 tablespoons of riesling (or any other white wine you have on hand). Stir your cabbage again. Once the cabbage has absorbed the white wine let the cabbage cook for five minutes. Add in a splash of apple juice and more salt and pepper for seasoning as your personal preference. Allow the cabbage to simmer for three more minutes then serve.
I used these as an ingredient in my last post so I figured a detailed post on how to make black beans the old fashioned way was appropriate!
Growing up I always felt that making beans from scratch was an unnecessarily long process and there was nothing too unique from canned and soaked varieties. Thankfully, I have changed my mind! Canned beans are high in sodium and sugar and don’t have that mildly crunchy texture that can be found by making your own.
Start by rinsing the amount of black beans you are interested in eating. Cooked beans will stay good in the refrigerator for quite a few days so if you think you would like to use them to top on your salads or for hummus I would make some extra.
Once you have rinsed your beans you can put them in a large measuring cup. For every cup of black beans there should be a cup and a half of water. Leave the beans in your fridge for six hours.
When checking on your beans stir them with a spoon and add 1/3 cup of water for every cup of beans you have. Your beans should now be softer but still fairly crunchy. Once you have done this put your beans back in the fridge or your counter (whichever you are more comfortable with) and leave them for another six hours.
Now twelve hours into the process your beans should be fairly soft. If you are on a time crunch go ahead and put your beans in a pot on low-medium (depending on the temperature of your stovetop) your beans should simmer. You may soak your beans up to 18 hours for optimum flavor but sometimes “ain’t nobody got time for that” and twelve hours will taste absolutely fine if you cook your beans long enough.
While you are cooking your beans add in lime juice, a small squeeze of Sriracha, olive oil, pepper, kosher salt, dried basil and oregano and plenty of garlic. Remember with your beans being dried it is difficult to over-season them so don’t worry about being wrong!
Cover your beans and cook for twenty minutes, stirring every three to five minutes and adding water when necessary. When your beans are tender for your liking serve and enjoy!