Going back to my roots a little here...
From the book Latvian Cooking bought many years ago...
Published by the Ladies Auxiliary of the Latvian Relief Society of Canada, Inc...
comes Sauteed Red Cabbage....absolutely delicious!!!
Served with some Pork Spare Ribs, Mashed Garlic Potato and Peas...
can't get much easier than this!!!
SAUTEED RED CABBAGE
~ 1 head red cabbage, shredded
~ 1 large apple, peeled and grated
~1 onion, finely sliced
~1/2t caraway seeds
~1/2 cup wine
~ bacon fat (I used oil)
~ salt and brown sugar, to taste
~ In a large pot, fry onion in bacon fat/oil with caraway seeds
~Add cabbage and apples, mix well
~ Stir in wine
~ Heat up then simmer for at least 1/2 hour (or to your liking, sometimes the longer the better)
~ Add salt and sugar (to taste)
~ Simmer until tender
Next recipe is from the Australian Gourmet Traveller magazine...and wow, inside the best ever Cauliflower and Cheese recipe...perfect on a cold night...or any time you're in need of comfort food!!!
All set for the oven...
and ready to go!!!
CAULIFLOWER AND CHEESE
~ 1 large cauliflower broken into florets
~50gm (1/3 Cup) gluten free plain flour (I find White Wings works well)
~500ml (1/2 C) milk
~100gm Tilsit cheese (I used a tasty one)
~100gm Racette cheese (again I used a tasty one)
~35gm fresh white breadcrumbs
~1/4 C flat leaf parsley, finely chopped
~1 garlic clove, finely chopped
~Oven temp 200c
~28cm x 20cm baking dish
~ Blanch cauliflower until tender (2-3mins)
~Drain well, transfer to dish
~Melt butter in saucepan...add flour...stir till golden (3-5 mins)
~Gradually add milk, stirring well after each addition until thick and smooth
~Add cheese...stir until melted...season to taste
~Pour sauce over cauliflower
~Combine breadcrumbs, parsley and garlic in a bowl...season to taste
~Scatter over cauliflower
~Bake until golden and bubbly (15-20mins)
Enjoy, Bon Appetit...Dzintra