How I went purple and succeeded, and other culinary revelations.

Includes Main Course Recipe / May 6, 2015

When I finally decided to make braised red cabbage, one of my all-time favorites, and something I had heretofore not tried, I though to myself, “I am so on the fringe. Wait until I tell all my girlfriends what I have endeavored to conquer?”

And they were all like, “Uh, yeah. Everybody makes braised red cabbage.”

Man, that was a shock. Because even those friends who don’t necessarily even have a kitchen apron (I have 8) had still made braised red cabbage! After a bit of questioning, I discovered that it is a staple all over the country, and everyone seems to have their own twist on ingredients and technique. Well, okay. I can play, too.

Actually I kinda like being a little naive about some foods. It reminds me I might be getting too focused on making things totally out of the box, and I need to get some real successes under my belt with the kinds of food that people measure you by. Why, who would trust someone who didn’t have their own chili recipe? Or a proprietary blend for their own meatloaf? Well, now I have one for BRAISED RED CABBAGE.

So, you should be warned that your work area needs a bit of caution tape stretched across it, and a written disclosure distributed to those passing through. Danger: Red cabbage will stain. If you have a favorite tea towel that your aunt gave you, keep it in the drawer. And don’t let the liquid you’re cooking it in slosh around too much. I have first hand knowledge of these consequences. Ignore at your own peril.

Next, this is like massively easy. Which is why I got the “what the???” eye from my fans in the first place. Just follow the photos and then download the recipe. You’ll notice is was served alongside one of my signature slow roasted chickens and some lovely brown rice with red quinoa. Purple food at its BEST!

Braised Red Cabbage with Bacon

Makes 6 servings


8 C red cabbage, cut into
thin slices, or chopped. Your choice.
½ C white wine (tart like a Sauvignon Blanc)
¼ C cider vinegar (or ¾ C cider vinegar if no wine.)
1/3 C sugar
1 T kosher salt
1 t allspice
4 thick bacon slices,
chopped into chunks and cooked
½ C water


  • In a large bowl combine the 8 C of cabbage, chardonnay, vinegar, sugar, water, salt and allspice and stir. Let sit for about an hour.
  • In a large saucepan, brown the bacon, remove, and pour out the grease, leaving just what clings to the pan. Crumble the bacon and return to the pan. Then add the cabbage mixture. Stir to combine. Heat to a slow simmering boil and cook for about 25 minutes, stirring often, until softened and most of the moisture has evaporated. (Although there will still be liquid so don’t boil until dry.)

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Let's think about food preparation as art, and flavors as adventurous stories. Say ‘goodbye’ to safe sequences, or copycat flavors, and use your senses to curate the perfect meal. My recipes help your kitchen come to life as I share anecdotes about food chemistry, and fun shortcuts that conquer menu-mediocrity. my cooking style is one that combines everyday ingredients into sensuous layers that wake up the bored palate as I reveal easy-to-understand tips, tricks, and hacks so everyone can prepare and serve Bling Cuisine with confidence and joy!


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