Dinner last night was a whopping 3 on the cabbage index -- admittedly a bit high for my family. In my own defense, two of the dishes were left over from Oktoberfest (and I did not even serve the sauerkraut), plus we had a whole stalk of Brussels Sprouts in our CSA box.
Here's what I served (very colorful too -- alas, no pix!):
mashed purple potatoes
"Screaming Heads" (Brussels Sprouts gratin) -recipe here
"Blaukraut/Rotkohl" (Red cabbage) -recipe here
Coleslaw, Celeriac Slaw (left-over cold salads) -recipe previous post
"Where's the meat?" my boys asked. "There's proscuitto in the gratin", I replied. "Trace Elements of meat hidden among Brussels Sprouts don't count!", hubby informed me!
I still think it was a smashing good dinner, even if my men merely tolerated it -- they know the high Kohl/kraut-Index is just one of those things about the fall harvest time. Soon, they hope, I will be back to serving meat and potatoes with cabbage as a mere "after-thought"...
When to refrigerate starter?
4 hours ago