This is one easy recipe and so good and a perfect low carb veggie side to just about any protein.

If you’ve never had sautèed cabbage, you’re in for a treat.

How Healthy is Red Cabbage?

• High in Vitamin C (56%) and Vitamin K (28%)
• High in FIber
• High in antioxidant
• May help reduce risk of serious health conditions (heart, cancer, osteoporosis)
• May help fight inflammation
• Over 36 Anthocyanins

What is the Difference Between Red and Green Cabbage?

Aside from color, red cabbage is smaller, denser, and has a more peppery taste. The purple red color comes from the flavanoid anthocyanin and the acidity level where it’s grown.

What are the Macros of Red Cabbage?

One cup is 28 calories, 4.7 net carbs.

How Do You Cut Red Cabbage?

The Oxo Spiralizer is helpful with the red cabbage recipes, but not necessary. You can always use a good chef’s knife to shred it, If you don’t have a spiralizer, I highly recommend getting one. I like the OXO as it is very inexpensive, works well and is easy to clean. 

How to Make Red Cabbage?

You can either spiralize or use a chef’s knife to cut across the cabbage head thinly.

Add some oil to large enough pan to hold all the cabbage. Add a few garlic cloves. Toss the cabbage in pan and turn on low for about 15 to 20 minutes. Splash some apple cider vinegar on cabbage once it’s starts to soften. Add in splash of lemon, salt, pepper and fresh dill, if desired.

The key to the flavors is to make sure to balance the fat, acid (vinegar) and salt. Vinegar adds the acid, but you can decide to add more or less. Taste and see what you prefer.

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More Cabbage Recipes from Spinach Tiger

What Does Red Cabbage Go with?

Just about any protein but especially pork.

• Pork Loin (How to Brine and Season)
• Mustard Breaded Pork Chops
• Rosemary Baked Pork Chops
• Pork Spare Ribs

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Sautéed Red Cabbage

A saute of cabbage, bacon, onion, with Irish Butter, a delicious and big fat healthy side dish. Dill is the herb of choice and prevents excess gas.

Course Vegetable Side Dish

Cuisine American

Keyword red cabbage

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 1 head red cabbage
• 2 cloves garlic or 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 2 teaspoons dried dill Order Here optional
• salt
• pepper
• 2 tablespoon apple cider vinegar optional
• 2 tablespoons balsamic vinegar

Instructions

• Remove outer leaf. Rinse any dirt off of cabbage. Usually red cabbage heads don't have dirt the way green cabbage does.
• Heat large frying pan on medium heat. Add olive oil. Add garlic cloves. You can use garlic powder to the cabbage if you don't have fresh garlic cloves.
• Season with salt and pepper to taste.
• Add cabbage on low heat, while stirring occasionally until the cabbage is softened.
• Toss cabbage in pan and add in apple cider vinegar.
• You can choose to brown the cabbage by turning the heat up to medium high. If you can refrigerate and reheat, you will have more flavor, but it’s not necessary.
• Add in a touch of lemon zest at the last few minutes for fragrance. Add in fresh dill if you have it, but dried will be okay too. You can skip dill if you like.
• Drizzle a syrupy balsamic before serving.
• Taste and season again with salt and pepper.

The post How to Make Red Cabbage Stovetop appeared first on Spinach Tiger.

Labor Day is right around the corner, and these grilled rib eye pork chops are here to make your holiday weekend anything but ordinary.

Forget burgers and hot dogs; opt for a meal that makes a real tribute to the day by having grilled pork chops with a savory blueberry peach compote. Not only do they taste great; they look festive.

What are Ribeye Pork Chops?

You may have never heard of ribeye pork chops. They have the same marbling and tenderness of rib eye steaks.  To make pork easy and understandable, several cuts of pork now match names of beef cuts. Just like a rib eye steak, rib eye pork chops are tender and flavorful. You might also look for Porterhouse pork chops and New York pork chops.

Make an Aromatic Rub for Ribeye Pork Chops

I made an aromatic rub with ground coriander and fennel seeds and then paired the chops with a sultry, savory blueberry peach compote complimenting the spices.

Use frozen or fresh fruit to make your compote.

How to Brine Pork Chops

You will want to brine the pork chops for twenty minutes, and in that time, you can get your grill hot, and make the blueberry peach compote. Make sure you use the shallots. They really add zest to the compote, which is served warm.

These beauties were grilled at 400°F  in 8 minutes. This is a good reminder to not overcook pork chops. You can make them medium rare, which I recommend.

The National Pork Board recommends that you cook your pork chop like a steak, to an internal temperature of 145°F (medium rare) and 160°F (medium) followed by a three-minute rest. Achieve chop perfection by using a digital thermometer to ensure the proper range of doneness. Let them rest, as they will continue cooking.

We were over the moon for these. The spices perfectly complimented the savory blueberry peach compote and the pork was so tender!

To help you cook your pork with flavor, you might also consider A1 Sauce, which have added some new spicy flavors like Sweet Chili Garlic.

The Recipe for Rib Eye Pork Chops: Fabulous and Easy, Less than 30 Minutes

You will love these rib eye pork chops. They were even tender when heated up the next day. This is easy entertaining, as the whole dish takes active prep time 10 minutes, and cook time ten minutes. Aside from normal kitchen staples, like olive oil, salt, pepper and sugar, there are only six ingredients, not including the pork. Two ingredients make this fantastic aromatic rub and four ingredients for the compote.

You can make the compote ahead and keep refrigerated for up to 3 days. You can also freeze the compote for up to three months. Make ribeye pork chops with a blueberry peach compote and you will be the grilling star of your next holiday.

More Amazing Pork Recipes from Spinach Tiger (all of these cuts can be found at Walmart)

Oven to Grill Spareribs

Mock Porchetta (Italian Pulled Pork)

Easy Carnitas

Pork Chops with Rosemary, Apples, Caramelized Onions

Pennsylvania Dutch Pork & Sauerkraut

Pork Chops with Peaches

Italian Pork Chops with Green Beans in Tomato Sauce

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Grilled Pork Chops with Fennel Coriander Rub

Tender boneless porkchops, brined and rubbed with Fennel Coriander spice and optional blueberry peach sauce.

Course Entree

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

Boneless Ribeye Pork Chops with Aromatic Rub and Blueberry Peach Compote

• 8 boneless ribeye pork chops
• Brine see recipe below
• Dry rub see recipe below
• Blueberry Peach Compote recipe below
• salt pepper

Brine

• 3 cups water
• 3 tablespoons sugar
• 3 tablespoons salt

Fennel Coriander Spice Rub

• 1 tablespoon fennel seed toasted
• 2 teaspoons coriander seed toasted
• 1/2 teaspoon black pepper
• 2 teaspoons sea salt optional
• !Blueberry Peach Compote Ingredients
• 2 tablespoons butter
• 1 cup chopped peaches can use frozen, defrosted
• 1 cup blueberries can use frozen, defrosted
• 4 tablespoons finely chopped shallots
• 2 tablespoons balsamic vinegar or white wine or white vinegar See notes.
• dash salt
• black pepper

Instructions

Pork Chops

• Brine pork chops in water, sugar, and salt mixture for 20 minutes. In the meantime, make the compote and aromatic rub. ((Do not brine longer than 60 minutes).
• Heat Grill to high (400 degrees).
• Rub with olive oil and sprinkle on dry rub.
• Spray grill with a grill spray or wipe some oil on grates.
• Place chops on grill. Turn after 5 minutes. Grill 3 more minutes. Let sit for 3 minutes.
• Pork should be cooked no more than 145 degrees to maintain tenderness. Pork continues to cook, and it's suggested to test with a meat thermometer at 135, and allowing to rest.
• Serve with blueberry peach compote below.

Compote Instructions

• Defrost fruit. You can put frozen peaches in microwave for 30 seconds. Chop. Sprinkle 2 teaspoons sugar over each peaches and blueberries. If fruit is fresh, you may use less sugar.
• Heat butter in sauce pan. Add shallots, peaches and blueberries until cooked through about two minutes.
• Add balsamic vinegar, dash salt. Bring to boil, reduce heat to low, continue to cook for about 15 minutes or until liquid is reduced. Smash blueberries with fork.

Fennel Coriander Aromatic Rub

• Grind fennel seed in small food processor or magic bullet. You can also crush inside of a plastic bag and use mallet. Toast in small frying pan for about 60 seconds, stirring. Add in coriander powder, black pepper and sea salt.

Notes

Shopping List:
Pork Chops
Ground Coriander
Fennel Seeds
Frozen Blueberries (or fresh)
Frozen Peaches (or fresh)
Balsamic Vinegar (You can substitute a dry vermouth, white wine, or wine vinegar.

Pantry Items
Olive oil
butter
sugar
salt
black pepper

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The post Grilled Rib Eye Pork Chops with Blueberry Peach Compote appeared first on Spinach Tiger.

Summer is not summer without strawberries, and strawberry balsamic ice cream is a real treat.

It’s time again for me to cook from someone else’s blog for the Secret Recipe Club and as always it’s exciting when I get the email and see which blog I get to cook from. The “secret” part is that no one knows who is assigned what until reveal day. Someone right now is making something of mine, and I hope it pleases them, as much as this recipe pleased me.

I was assigned Food Babble, written by Kate, who is a busy mom with three kids, a husband, Mike and dog, Murphy. How did she ever find the time to make this delicious ice cream?

Originally, I was going to make this Goat Cheese Tart, but in the last week I was given about 12 quarts of freshly picked Tennessee strawberries. Last Friday, a good friend who owns a farm arranged for us to go pick some strawberries at another farm close by.

We picked and we picked and we picked giant, juicy strawberries. This put me in quite the strawberry mood, and when I saw Kate’s Strawberry Balsamic Ice Cream  I knew this is what I had to make.

I’ve made strawberry ice cream here before, but I must tell you, the strawberry balsamic ice cream is really flavorful and deeply colorful. I used a good quality, syrupy balsamic vinegar which is good on ice cream just by itself. The recipe calls for cooking the strawberries with the balsamic vinegar and some sugar, which drives a deep intense flavor. I pureed them in my Vitamix and chilled and then made the custard. Once both are very chilled, they mixed together with a little more balsamic and processed through the ice cream machine. I added in some vodka, which remains flavorless but helps prevent the ice cream from getting too icy. It worked, as this was one very creamy ice cream.

I served the strawberry balsamic ice cream tonight at Retro Rose’s house (she’s my mom) and she loved it and wouldn’t let me take any home. It was a big hit.

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Strawberry Balsamic Ice Cream with a Strawberry Balsamic Reduction

Fresh strawberry ice cream with balsamic vinegar makes for a great summer dessert.

Course Dessert

Cuisine American

Servings 4

Author Angela Roberts

Ingredients

• 6 egg yolks
• 1 3/4 cups heavy cream
• 3/4 cup milk
• 1/4 teaspoon salt
• 1 pound strawberries hulled and chopped
• 1/2 cup Sugar divided
• 1 tablespoon + 2 teaspoons balsamic vinegar divided
• 1 tablespoon vodka optional

Instructions

• Heat cream and milk 1/4 cup sugar sugar bringing to a hot simmer. Divide the cream milk mixture in half. Set half aside.
• Beat egg yolks in separate bowl. Temper with half the hot cream milk mixture and slowly add back into mixture. Cook over a medium heat, stirring constantly until thickened (coats back of wooden spoon.) Remove from heat and add remaining milk/cream. Strain through a fine mesh strainer.
• Cool and then chill for several hours until very cold.
• In a medium saucepan over medium heat, combine strawberries, 1/4 cup sugar and 1 tablespoon balsamic vinegar.
• Bring to a boil then reduce heat to a simmer.
• Simmer strawberries for 10 minutes until reduced and juices become syrupy. Cool to room temperature then puree in a blender until smooth. Set aside in refrigerator.
• When both mixtures are very cold mix together with the remaining balsamic vinegar. Follow directions on ice cream machine. Churn until ice cream is ready. At the very end of mixing, add vodka. This helps to prevent ice cream from getting icy.

The post Strawberry Ice Cream with Balsamic appeared first on Spinach Tiger.