With a pile of fresh produce currently in season at the Market, Guest Chef Heather Hartman prepared Cabbage Saute with Apples and Onions with a Red Pepper and Tomatillo Chutney for the September 24 Mill City Cooks demo. For added flavor, she included samples for Pancetta from Red Table Meat Co.
For the Cabbage Sauté with Apples and Onions, Heather first thinly sliced a head of cabbage, tossed it with salt and set it aside while she worked on the other ingredients. The Pancetta filled the air with an enticing aroma while the onions were sauted in a second pan. Once the onions sweated down, Heather added sliced crab apples, caraway seeds, and finally the cabbage, apple cider vinegar and fresh dill.
The Red Pepper and Tomatillo Chutney includes hot chilies, tomatillos, red bell peppers, and fresh ginger.
Recipes from the Mill City Cooks demos are available online.
Thank you to the Wedge Community Co-op for sponsoring the Mill City Cooks demos!