I’m starting a new series on this blog, because I can post whatever I want because there’s no algorithm or censorship on my own site. A lifestyle blogger I follow posts “French Food Friday” recipes about French food because they live in France (obviously) for years, and another lifestyler vlogger I follow now posts written recipes of the meals they make on their youtube videos. I thought I would do something similar, not because I am a great cook, but because it would motivate me to cook and eat better, something other than instant ramen every week. Note, I have no professional training and my mom isn’t a great cook either, so I am self-taught after I moved out but I would like to say I am pretty adventurous.
I want to focus this series on simple, healthy recipes that I personally liked. I will start off with recipes from the books and magazines I purchased just so I actually use them instead of letting them gather dust. I will not be copying the recipe here, that’s too much work, just summarizing, but if you want me to take a photo of the print version and send it to you, I’m fine with that.
Enjoy cooking!
First is a recipe for tangy spicy Eastern European cabbage pepper relish, Čalamada, from Food and Wine magazine June 2016, their summer meats special. Recipe is from restaurant Playska in Massachusetts, United States.
(photo of my relish after a few days pickling)
Ingredients Summary – very easy to find
- green cabbage
- red bell pepper (I used orange mini bell peppers)
- yellow onion (I used white onion)
- carrot
- distilled white vinegar
- kosher salt
- crushed red pepper
Steps Summary – very easy to do
Thinly slice and shred veggies. Mix all ingredients by hand in a bowl. Wait 3 minutes until cabbage softens and then pack into a jar. Let sit overnight in fridge, up to 2 weeks.
Taste Summary – yummy if you like spice and cabbage
- spicy – not at first, then after 2 days very spicy, like 3 out of 5 peppers
- sour – tangy but with a bit of sweetness and bitterness from the different veggies
- texture – moderately crunchy, cold and refreshing for summer
Convenience Summary – very convenient
Halving the recipe lasts for little over a week for one person who eats a moderate serving each day. Does not go bad quickly, versatile for many cuisines. Perfect if you like sauerkraut or kimchi but don’t want to do the whole fermenting process, like me lol.
Would I make this recipe again? Absolutely yes, if I had half a head of cabbage I didn’t have a use for. I don’t loooove cabbage on its own, but I can’t deny its sturdy structure lasting a long time in various recipes. After the pickle and/or fermentation process, it provides a sour cool crunch that cuts through salty or fatty meat flavors, with minimal smelliness or bitterness.
For all recipe reviews, visit the “food” category on my blog!
https://starsbegantofall.com/category/food/