2 cabbages 2 ways!

tonight's din: a little kick back to Chef and I's Eastern European roots but not exactly the cooking of our Nanas, since they were famous for ketchup & macaroni night.

Chef prepared 2 cabbages: the green stuff and the red stuff. the green was sauteed - low & slow - with olive oil and butter, caraway seeds, salt & peppy. Talk about tender cabbage, and have you ever had caraway seeds, it makes everything divine! He dug into the fridge and released the red cabbage sauerkraut he fermented in the winter and warmed that up, too. Tah dah (!) 2 cabbages, 2 ways! Chef placed these two cabbage cousins on the plate, topped them with pierogie (potato filled pasta, genius!) and then topped that with a few dollops of goat cheese.

Chef also made his faboo warm potato salad with mustard. once you have this tater salade, you will never want that mayo business again. trust me, you'd love it*!

*yes you should have read that with your best, most obnoxious Long Island accent.