Warm Slaw and More… a Friday Fix

Something I’ve really enjoyed over the past week has been cruising around New York City and Long Island with Fannie Cohen to capture some inspiring interviews for the next 2 episodes of our new podcast, Doing It.    If you’ve missed the first 2 shows, please listen and subscribe for free on iTunes by clicking here: https://itunes.apple.com/us/podcast/doing-it/id605177565

Our 3rd episode, which will hit the cyber airwaves in the next day or two, explores the essence of creativity.  Where does it come from? Is it teachable? Are we all born with the same potential to be creative?  The 4th show will feature 3 motivational DIY entrepreneurs: Bob and Joe McClure of scrumptious McClure’s Pickles, Kelly Dooley Kalley of the chic BodyRock Sport fashion fitness, and Rachel Winard, the mastermind of Soapwalla Kitchen.  Please stay tuned!

After a full day of interviews and travel, I returned home on Friday craving a wholesome meal.  My husband happened to have defrosted some all-natural bratwurst we recently purchased fro Whole Foods.  As some one who prefers to maintain a waste-not-want-not attitude, I wanted to use them up and decided to throw together a bit of Eastern European-inspired fare:

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Bratwurst served with warm red cabbage and apple slaw and organic basmati rice.

We also sipped down some of the McClure’s Bloody Mary mix Bob and Joe McClure so generously gave us.  Everything hit the spot!

$$$ The Cost $$$

Ok, I’ll be honest…. I lost one of my receipts! It cost about $7.50 for 2 people.

Warm Red Cabbage Slaw with Apple

What You Need:

  • 2/3 of a Small Red Cabbage, chopped ($2.50)
  • ½ Onion, thinly sliced in semi-rounds ($0.30)
  • 1 clove Garlic, minced ($0.05)
  • 1 Apple (I used Janagold and it was great), peeled, cored, and cut into small pieces ($.60)
  • 1 splash of Rice Wine Vinegar (optional)
  • ½ to ¾ tsp Ground Cumin
  • Salt and Pepper to Taste

What You Do

  • In a large skillet, heat a glug of olive oil and then sauté the garlic and onions for about 2-3 minutes.
  • Then, add the cut up apple and sauté until softened.
  • Toss in cabbage and incorporate. Add some salt and pepper.
  • Cover skillet loosely, continuing to cook over medium heat. Stir occasionally.

    Back Camera

    I love how colorful this dish it!

  • After the cabbage softens, add the dash of cumin.
  • Then, stir in a splash of rice wine vinegar (or white wine).
  • Continue to cook until desired consistency.  Add salt and pepper to taste. Serve it up!


What You Need:

  • 2 links ($3.08)
  • Buy the best quality, all-natural (organic if you can find ‘em)

What You Do:

Heat up an iron skillet over medium-high heat.  Add the links and cook until done, turning regularly and adjusting heat as needed.

My Favorite Way to Cook Rice

What You Need:

  • ½ Small Onion, diced ($0.25)
  • Olive Oil
  • 2/3 cups Organic Basmati Rice ($0.50)
  • Salt and Pepper to taste
  • Water

What You Do:

  • In a small saucepan, heat a bit of olive oil. Sauté the diced onion.
  • Once the onion is soft and slightly translucent, stir in the rice and sauté for about a minute. For 2/3 cups rice, you’ll want to add 1 1/3 cups water at this point (2 part water for 1 part rice).
  • Add salt and pepper and bring to a boil.
  • Reduce to a simmer, cover, and cook over low heat for about 12-15 minutes until rice is soft and the water is absorbed.  Fluff up with a fork or wooden spoon before serving.
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A Blood Mary with McClure’s mix isn’t too shabby, either.


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