We received a beautiful head of red cabbage in the basket today and I knew just the recipe to use it for. The Crankin’ Kitchen is one of my favorite paleo/primal recipe websites; there are a lot of beautiful pictures of delicious food so, needless to say, I visit frequently. It is the location of my most favorite chicken ever – do give it a try; don’t be intimidated by the lengthy list of ingredients; in fact, I made a larger quantity of the spice rub to use for future chickens!
I didn’t bother to take pictures of my own attempt of this recipe; hers are so beautiful, mine would look sad. I was worried I wouldn’t like the cabbage much because I love sweet and sour red cabbage in the jar so much; it is a staple on our Thanksgiving table every year, perhaps a nod to my grandfather’s semi-German heritage (actually, that side of his family turned out to Irish, they immigrated to Germany in search of a better life, then later made their way to America). However, this recipe was very good! I used ghee instead of butter, and my spices were already ground. When cooked, the cabbage had a delicately spiced flavor and lovely texture. It is a wonderful way to eat your colors!