Braised Red Cabbage

File this recipe for braised red cabbage under "food you hated as a kid but would probably really like now". I absolutely loathed this dish as a kid, probably because of the strong smell it gives off when cooking. Now I can totally appreciate the sweet, sour, and salty balance of flavors, not to mention the anti-cancer properties of the red cabbage. Try it, I think you will like it - just be sure to turn on your kitchen vent fan :)

Braised Red Cabbage
Serves 4-6 as a side dish

1 medium head of red cabbage
1 large onion, chopped
1 apple, peeled and chopped
1/4 cup red wine vinegar
1/4 cup of honey
1 tbsp olive oil
1 tsp salt (or more if your cabbage head is larger)
1/2 tsp black pepper

Shred the red cabbage by 1) removing the tough outer leaves, 2) cutting it into quarters, 3) cutting out and discarding the hard, white core, and 4) shredding the quarters by slicing them thinly with a sharp knife. Rinse well with cold water in a large colander. Add the olive oil to a large, deep skillet with a lid and turn the stove to medium heat. Add the onions and apples and saute until they begin to caramelize, about 8 minutes. Add the shredded cabbage, vinegar, honey, salt, and pepper to the apples and onions, stir well, and put the lid on the skillet. Turn the heat to low and simmer, stirring occasionally, until the cabbage is tender, about 45 minutes. Taste the cabbage and add more salt/pepper if needed.

Mini Eggplant Pizzas

I am back to blogging after a long hiatus. The holidays were busy and my poor immune system got hit with every illness in the book, but no more excuses. Time to get back on track with healthy eating!

My Portobello Pizzas (http://calorieconsciousgourmet.blogspot.com/2010/03/portobello-mushroom-pizzas.html) are my go-to recipe when I'm craving pizza but trying to watch my carb intake. Unfortunately, the cravings were off the charts recently and I got a little tired of the portobellos. Eggplants were on sale at the grocery store, so I gave it a try as my pizza base, and it worked beautifully. This is a good way to sneak more vegetables into your diet and satisfy your pizza craving without feeling guilty.

Mini Eggplant Pizzas

1 medium-largish purple eggplant
1.5 cups pizza sauce (your favorite jarred brand, or whip up your own with my simple recipe below)
2 cups grated mozzarella cheese
fresh basil leaves (optional)
olive oil for brushing the eggplant slices
salt and pepper

Preheat the oven to 425. Slice the eggplant into 1/2 inch thick discs. Brush each side with olive oil and place on a baking sheet. Season the slices with salt and pepper (one side is fine). Bake for 5 minutes, then flip them over and bake for 5 more. Top the slices with desired amount of sauce and cheese. Put back in the oven and bake until cheese is melted and slightly browned, about 5 minutes. Top with fresh basil leaves.

Simple Pizza Sauce
1 15 ounce can tomato sauce
2 cloves of garlic, minced
1 tsp olive oil
1 tsp dried oregano
1/2 tsp onion powder
pinch red pepper flakes
salt and pepper to taste

In a medium saucepan, warm the olive oil up on medium heat, then add the garlic and saute for 1 minute. Add the tomato sauce, oregano, onion powder, red pepper flakes, and salt and pepper. The amount of salt you add will depend on how salty the tomato sauce is - start with a small amount and add more if necessary. Bring to a low bubble, then reduce to simmer and cook until sauce is thick, about 15-20 minutes.