Dog

[adrian_turtle]

Friday evening, I carried a pot to a potluck dinner, as one does. (I often bring salad or cookies to potluck meals, because they're so portable.) But this potluck was very close to home, so I had an actual pot in my arms, lid held on with rubber bands, wrapped in a towel to keep it warm.

A dog went for it, very aggressively. He was on a leash, but the leash was so long it didn't help as much as I might have hoped. I was scared, and just tried to run backwards. I don't know why I didn't just drop the pot when he clawed at the towel around it.

It would have been scary but not surprising if the pot had been full of beef stew. Nope. It was braised cabbage with apples. It wasn't even pretending to be meat.

Stupid dog.
The other human got the dog under control eventually, and I got past them with no harm done (to me or the cabbage.)

Comments

[wordweaverlynn]

That sounds unpleasant -- glad you handled it so well.

Braised cabbage with apples sounds delicious. Recipe?

[adrian_turtle]

1 part onion, 2 parts apple, 3 parts red cabbage.

Start the onions in a little olive oil until they're limp and just starting to brown. Then add sliced cabbage with liquid and cover. I add very little liquid--only about a quarter cup for 2 pounds of cabbage. I use some combination of cider vinegar, apple cider, lemon juice, or water with ginger (paste* and/or powder) stirred into it. I'm sure you could use stock or wine if you wanted.

If I'm using granny smith apples, I add them with the cabbage. In that case, it sometimes comes out tart enough to benefit from a little brown sugar or maple syrup at the end. If I'm using a softer, sweeter, kind of apple, I wait until the cabbage is partly cooked. I want all the cabbage tasting of apple, and all the apple red, so I'll take the risk of ending up with cabbage and applesauce.

*You could use minced fresh ginger, but I prefer the paste for almost everything. It's easier on my hands and distributes better.

[wordweaverlynn]

That sounds luscious.