January is my favourite month, when the light is plainest, least colored. And I like the feeling of beginnings. —Anne Truitt
A promise is a cloud, fulfillment is rain. -Arabian proverb
With these words, I begin a labour of love dedicated to my three loves, my three outstanding children whom I am so proud to call my own. conifères & feuillus is where I will record, as promised to them, all of our family recipes for them to use one day and make memories around the table of their own. In the meantime, I shall share them with the world. So let’s begin.
I’ve always been one to support the underdog. So I guess it’s only fitting that I begin with red cabbage, one of the most underrated vegetables. For years, even I would pass it by in a grocery store without any thought. I didn’t know how to cook it and if truth be told, I still don’t. But this vegetable is a staple in our household. This simple, easy-peasy salad can be found in our refrigerator at any given moment. We use it for everything from a salad on its own, to an ingredient of a salad, to a condiment for a burger or sandwich. It’s versatile, packed with flavour and nutrition. And did I mention easy!
The key to taking this vegetable from blah to yummy is the balsamic vinegar that you use. Not too long ago, I thought that all balsamic vinegars were the same. Now I know differently and am immensely grateful for it. I use the one featured in the photos (not paid advertising) by Maison Orphée and wouldn’t trade it for any other.
Here’s the so-called recipe.
Red cabbage with Balsamic Vinegar
1 small head of red cabbage, cored and finely shredded
a good drizzle of good quality olive oil
a good drizzle of good quality balsamic vinegar
Toss all the ingredients together. Allow for the vinegar to do its magic over-night or at least a few hours. Keeps well in the refrigerator for about a week.