Archive for the ‘Side Dishes’ Category

Krassnaya Kapusta (Red Cabbage)

01 Mar

Brought to us by Jason

1 medium red cabbage
1 onion, finely chopped
2 tablespoons vinegar
1 tablespoon brown sugar
2 apples, cored and sliced
salt and pepper, to taste
1 teaspoon olive oil
1 cup water


Wash and shred the cabbage finely. Discard the core and coarse leaves.
Fry the onion in the oil in a heavy casserole pan, then add the cabbage. Stir for a few minites, add the cup of water, the vinegar, sugar, salt and pepper, and the apples.
Bring to a boil. Reduce heat and simmer for 1 1/2-2 hours.

Serves 4



01 Mar

Brought to us by Jessica

2 Cups shredded beets
1 Cup shredded carrots
1 Cup chopped onion
3 – 14oz cans vegetable broth
2 Cups chopped cabbage
1 Tbsp butter
1 Tbsp fresh lemon juice
Sour cream, for topping


Combine beets, carrots, onion and broth in soup pot. Simmer, partially covered, until the vegetables are tender, about 20 minutes.
Add cabbage and butter, and cook uncovered for about 20 minutes.
Stir in lemon juice, remove from heat.
Let sit for one hour. Reheat or leave at room temperature and serve with sour cream.
Notes: can be served cold, as a summer soup.


Brussel Sprouts with Warm Lemon Vinaigrette

01 Jan

Brought to us by John

 3 Tablespoons olive oil
1 lb. brussels sprouts, trimmed and quartered
1 teaspoon coarse salt
2 small shallots, very thinly sliced
1/2 cup water
2 Tablespoons lemon juice, freshly squeezed
For garnish: lemon zest
Heat 2 tablespoons of the oil in a nonstick skillet over high heat.
Add the sprouts and cook about 4 minutes, until dark golden brown.
Add salt, pepper and shallots and cook for about 1 more minute.
Add the water and cover. Reduce heat to med-high and cook about 5 minutes, or until the sprouts are tender.
Add the lemon juice, drizzle with the remaining 1 tablespoon of oil and stir to combine.
Transfer the sprouts to a serving plate and sprinkle with the lemon zest.
Serves 4