I had braised red cabbage at my friend Marco’s restaurant (Bastas Trattoria) a few days ago; I’d forgotten how good it tastes. Maybe my love of green cabbage has been getting in the way. Marco uses bacon and caraway, so I did, too.
Comments are closed.
I’m open most Mondays from 3-7 pm at my Activspace “warehouse” in SE Portland (map and directions). Send me an email for more info.
I’ll be at the Portland Farmers Market
at the PSU Park Blocks downtown once each month for the 2013 season on these dates: 6/29, 7/27, 8/24, 9/21, 10/19, 11/23, & 12/14.
I sell a few other things...
--Orleans method artisan vinegars from California
--Real balsamic vinegar, aceto balsamico tradizionale, from Modena
--Red beans and Garbanzos from eastern Washington state
--Farro from the North Cascades
--Heirloom variety brown rice from the San Joaquin Valley
Everything appearing on Real Good Food is copyright © 2002-2013 Jim Dixon
Reproduction in any form without written permission is expressly prohibited under US and international copyright law (and bad karma, too)
