A New Weeknight Standard

Yes, this is typically a cold-weather dish, and yes, it is inspired by the classic German braised red cabbage, which is rich and robust in flavor. Braising requires time. My German-inspired recipe does not, and it's surprisingly light and refreshing, especially if you eat it cold straight out of the refrigerator! It's a teeny bit tart, and a tiny bit sweet, but it still has a little bite against the tooth (al dente). So, coupled with ease of preparation and short cooking time, it can easily become a year-round weeknight standard for your dinner table. Of course, it is loaded with nutrition, so eat up, friends! Here's the recipe.

We serve it with Japanese sweet potatoes and pork.

At our house, we find fried pork irresistible, so that's what we serve the cabbage with, along with the most delicious of sweet potatoes--baked Japanese sweet potatoes. They taste a little like chestnuts, there is a different level of mild sweetness and they still offer plenty of fiber. Oh, and will you look at that golden color of the baked flesh! Go ahead, treat yourself this week. Here's the recipe.