Fall Vibes

It's a gloomy, rainy day here in Upsate New York. As though on cue, as soon as September 22 arrived, the temperature plummeted from 80 degrees to a chilly lower 50s, complete with frost warnings. Frost warnings? Granted, we are used to getting snow early in the season, but this year we shifted from t-shirts to wool socks and sweaters overnight. These months always leave me slightly disoriented, feeling like it could be spring and reminding myself that we are, indeed, heading into the cooler months. Winter is coming.

I love the fall, even if it foreshadows looming blizzards, windchill warnings, and long, dark days. I know I'm not the only one. Let's not get crazy, I am not one of those girls who immediately pulls out the fall decor and pumpkin spice lattes when mid-August hits. I like to savor summer. By the second week of September I did, however, retrieve my porcelain pumpkins, orange placemats, and autumn wreath from the drawers where they had been carefully stowed since last year. I grabbed a seasonal bouquet of flowers from the local market and adorned my kitchen counter. There is a peace that comes with the start of school and everyone getting settled back into regular routines, uninterrupted by summer vacations, family picnics, and impromptu weekend getaways.

This is the time of year I start to dream up various delicious meal ideas. Cooking is so much more enjoyable during the fall. The flavors are richer, and the dishes more satisfying. This is also the time of year I particularly enjoy pulling out the crock pot and preparing a meal in the morning, letting it cook throughout the day, and enjoying it stress-free at the end of a long weekend that may be filled with chores, sports, or family time, deferred from the week.

I don't really know what to call this recipe other than exactly what it is (and it's delicious!). It has the requisite "fall vibes" while also being crisp and fresh enough to enjoy through warmer weather. There's something about fall that draws me into creating new comfort recipes that are bursting with flavor. And nothing beats having quality snacks (albeit non-traditional) on football Sunday (go Bills!). I can't remember exactly how I concocted this recipe, except that I had purchased homemade balsamic vinegar from the farmer's market, and I happen to love a cooked or pickled cabbage. And goat cheese?.... Well, that goes without saying.

I can see this mixture being equally good topped on some pork chops or as a side for tenderloin. Endless possibilities.

Ingredients:

Red Cabbage (half, thinly sliced)

Granny Smith apples (1 - 2 apples, sliced)

White onion

Balsamic vinaigrette (approximately 1/3 c.)

all-spice / cloves (1/4 tsp)

Salt/pepper to taste.

Olive Oil

Directions

Heat the olive oil in a large skillet or dutch oven. Add the thinly sliced onion and cook until tender (about 2-3 minutes) over medium heat. Meanwhile, soak the red cabbage (sliced thinly) in cold water. Add in the sliced apples and about 2 tbsp of balsamic vinegar and cook until golden (about 2-3 minutes).

Drain the cabbage and add the allspice or cloves (if using) and mix thoroughly. Add in 2 tbsp of balsamic vinegar, toss and salt to taste. Cover and let sit, stirring occasionally on low heat for about an hour.

Add additional balsamic vinegar, as needed and salt to taste. Serve as desired.

Serving Suggestions

- I served over toasted French bread, smothered with goat cheese. The creaminess of the goat cheese compliments the sweetness of the apples and balsamic vinegar.

- Serve over pan seared pork chops, or alongside a pork tenderloin. It makes a great side dish to many meals!