My "adopted" daughter Kalina is visiting from New York with her boyfriend Andre.  Andre works the fish station at Perry Street a restaurant in NYC.  Yesterday he and Kalina walked and picked the farm, and last night we enjoyed his farm creations.  Our fabulous meal included a butternut squash soup, made with coconut milk and spices, roasted cauliflower, roasted leeks, and sauteed radicchio.  The meal was amazing and I could have eaten an entire cauliflower on my own!  I think sauteeing the red cabbage in the same method would be a fantastic replacement for the radicchio.  I too have been roasting many vegetables lately, from the obvious butternuts, to fennel, green cabbage, celeriac, and turnips!  If you already have the oven on you might as well throw in a few things to roast, like fennel and leeks, to have for the week.  They are so delicious added to soups or stews or as a side little bit of extra veg.

Recipe by Andre

Olive Oil

Salt and Pepper

Pinch Sugar

Juice from 1/2 Grapefruit or Pomelo

Cut the cabbage in half and remove the core.  Slice the cabbage into thin strips.  Put into a bowl and pour on enough olive oil to coat, a good sprinkling of salt and pepper, mix well in the bowl.  

Heat a large pan over medium heat and add the cabbage.  When the cabbage is well wilted add a pinch of sugar and juice from 1/2 grapefruit or pomelo.  Cook until the cabbage is to your preferred level of doneness.