Sometimes I become captivated by a new dish or a new ingredient or a new flavor and then I can’t get it out of my mind. That happened on Monday night with braised red cabbage - I know, funny right? - it was during Stefan’s bday party at one of the new Austrian restaurants in town. I ordered the duck that came in a red wine-honey reduction sauce and baby turnips, Brussel sprouts and braised red cabbage.
Something about the cabbage stopped in me in my tracks. I couldn’t get enough. I ordered a little extra for the table. And then I ordered some for dessert.
I asked Chef what was in it and if I could have a take home jar filled with it. He laughed heartily and, "I made it with TLC".
"No, no," I insisted, "Don't tease me, I need to know what’s in it."
He said the cabbage was a very traditional Austrian dish and this version was braised in port, apples, and oranges and other ingredients that he wouldn’t divulge. Drat. He didn’t even tell me about the caraway but I could taste the seeds.
What ever it was: TLC, port, caraway or all of the above, I was enthralled.