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We all know about pickled red onions. It’s nothing new. But they’re so profound and make such an impact in any dish they garnish that they deserve their own post. (My apologies for the lack of pickled red onions in the photo. I…ate them.)

photo (14)

1 red onion, thinly sliced
1/4 cup white wine vinegar
kosher salt, optional

1. Combine the ingredients and stir.
2. Allow to marinate for at least 20 minutes and up to 1 week.

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1 medium head red cabbage
2 tbsp butter
2 tbsp olive oil
2 tbsp caraway seeds, toasted
1/2 cup vinegar (I used rice wine, but any mild variety will suite this dish)
3 tbsp honey
kosher salt and black pepper, to taste

1. Halve the cabbage, remove the core and slice.
2. Heat the butter and oil in a pot over medium-high heat and add the cabbage. Stir to coat the cabbage with the butter and oil.
3. Add the caraway seeds, vinegar, honey, salt and pepper and stir.
4. Cover the pot, turn the heat to medium-low, and allow the cabbage to cook for 25-30 minutes, or until softened.

I always enjoyed this side dish next to a big hunk of baked macaroni and cheese, and occasionally pot roast or lamb. Feel free to dollop with yogurt.

One of my favorite things about spending time with my parents and brother is all the incredible food we prepare together. This past Christmas vacation, I was assigned a night to make dinner, and this is what I created:

Whether it was my mom who was quick to clean a bowl or stir the red cabbage; my dad who poured the cocktails (my mom warned, “Watch how much you’re drinking–I don’t want drunk pork chops!”); or my brother who is always armed with a joke, I kept great company in the kitchen. And that truly is what I enjoy most about cooking.

The pork chop was simply seasoned with S & P, seared and then finished in a 400-degree Fahrenheit oven. Deglazed the pan with white wine, and after that reduced I poured in chicken stock. Once the liquid evaporated by half, I stirred in some heavy cream and mustard.

As for the mashed potatoes, I did the same old thing I usually do.

The red cabbage? Well that’s a breeze. But I’m gonna save that for another post. Keep ya coming back for more (either that or you’ll be so annoyed with me, you’ll boycott EIYU all together. Please don’t).

Now stop reading about my family and my meals–grab someone you love (gently, of course) and make something delicious.