Wednesday, May 13, 2009

Sweet and sour cabbage and a tupelo honey giveaway

sweet and sour cabbage, adapted from The Complete Cooking Light Cookbook
It's no secret that I love cabbage, so I was excited to find a new recipe in this month's cookbook (The Complete Cooking Light Cookbook). I really enjoy roasted cabbage, but usually forget that it's an option, so this was a great reminder.

Sweet and sour cabbage (adapted from "The Complete Cooking Light Cookbook")

1 small head of savoy cabbage, chopped roughly
1 large onion, chopped
2 garlic cloves, sliced thinly
1 Tbsp olive oil
pinch of salt
freshly ground pepper
3 Tbsp apple cider vinegar
1 Tbsp honey

Combine cabbage, onion, garlic, oil, salt, and pepper in a 9x13 baking pan and toss well. Cover with foil and roast at 400 for 30 min, stirring every 10 min. Stir in vinegar and honey and serve. Serves 3-4.

weekend herb blogging
This was another great cabbage recipe, and I loved the combination of sweet/sour with the cabbage and onions (which develop their own hint of sweetness). This was also a fabulous use of honey, which I never think to use in veggie dishes. I'll definitely be making this again, and I'm going to submit this for this week's Weekend Herb Blogging, which was started by Kalyn of Kalyn's Kitchen and is now organized by Haalo from Cook (Almost) Anything At Least Once. This week it's hosted by Marija from Palachinka.

And now for the honey giveaway!!

While we're on the subject of honey, I figured that this would be the perfect opportunity to talk about my absolute favorite kind and share a couple of bottles. Growing up in Florida, I never realized how lucky I was to have access to tupelo honey. It has a very mellow flavor and is far better than other types of honey that I've tried. I didn't take advantage of this great resource until I made the change to using only natural sugars, but luckily I have a virtually limitless supply (thanks to my mom's boss). Even still, I didn't realize that tupelo honey was so magical until a few weeks ago when I came across a post on The Kitchn. This stuff is expensive (Zingerman's charges $20 for a 16 oz. jar!!), and for good reason. So why is it so special? Well, here's what I found (thanks to Slow Food USA):

1) white tupelo trees only grow along a few rivers in Florida ( the Apalachicola, Choctahatchee, and Ochlockonee)

2) the harvest season is only 2-3 weeks long (and can be shorter, depending on weather)

3) tupelo honey will never crystallize

4) due to a high ratio of fructose to sucrose, it has much less of an effect on blood glucose levels than other honey (making it similar to agave nectar in this regard), although some studies do not support this idea (see Ischayek and Kern)

tupelo honey for giveaway
So, to celebrate the wonders of my favorite honey, I would like to share two 16 oz. squeeze bottles of tupelo honey from Hosford, FL with one lucky reader. All you have to do is leave a comment by 5 pm eastern time on Friday, May 22nd. I'll pick one winner with a random number generator. So, tell me about your favorite type of honey, your favorite way to use honey, your favorite cabbage dish, or anything else remotely related. And if you're not a blogger, make sure to leave your email address so that I'll be able to contact you if you win. Good luck!!


Julia said...

You know, I've never had tupelo honey before. And it's been on my mind lately because a new restaurant just opened down the street from me named "Tupelo" and I'm going to a show at "Tupelo Music Hall" next week.

Wandering Chopsticks said...

A honey that's lighter on our blood sugar levels? Awesome! I'm still searching for the perfect Jewish honey cake recipe.

I've been through Tupelo, Mississippi. Birthplace of Elvis! :) said...

Hm - tupelo honey. I like making oatmeal-raisin cookies sweetened with a bit of applesauce and some honey. When I was a kid, I used to like hot milk with honey before bed - yummy!

eli said...

My favorite honey-based food is honey whole wheat bread! My favorite honey-based word is mellifluous! AND I really love free things :)

Sam said...

Hey there! I didnt realize you had a blog until you posted on twitter... As you know, I LOVE tupelo honey. I didnt like honey until last Jan. when you gave me some tupelo to try.

I would have to say mead is one of my favorite things made with honey :)

oh yeah, I like cabbage too. Very simple: sautee in some butter and add lots of black pepper. OR stuff with rice, quinoa, or any other grain and cook in a tomato sauce.

Heather said...

cabbage is something i always wish i cooked with more. i absolutely love it whenever i make it. i think what i don't like is the cutting it. i love making stuffed cabbage rolls. mmm. anyway, random rambling aside - this sounds delicious and easy to make :D yum!!

Geeky Mama said...

I'll have to save this cabbage recipe for fall when it shows up in our CSA box. Thanks, Kelly

Margie said...

I prefer to use honey in breadmaking.

Stephanie said...

I love Honey! I love it on yogurt, in tea, on whole-grain spelt bread, or just a spoonful!

As a child, we knew someone who had bees. Every year, we bought a gallon jar of honey (I wonder now if it was 2 gallons). Midway through the year it would be crystalized, which gave such a lovely crunch!

cdziuba said...

I'm a purist, and I love taking a spoon and savoring spoonfuls of honey. I also enjoy it in my tea. Great giveaway!

Anonymous said...

I love honey on my yogurt and granola, with peanut butter on sandwiches, and in bread (honey whole wheat, and portuguese sweet bread)!
I'm curious about tupelo honey - never tried it before.
- Jackie

Nick said...

Usually I like to saute finely shredded cabbage in butter with lemon, garlic, and sage. I like sweet and sour things a lot, so I think I'll try this next time.

Amy L said...

I was just reading about Tupelo honey in a magazine recently. It sounds amazing. I use honey to sweeten yogurt & tea mostly, but I also like to mix it with blueberries & heat it up to pour over pancakes - YUM! I also have a Christmas bread that I make with honey. I love cabbage, too. I make cabbage rolls often, and vegetable soup with lots of shredded cabbage.

Lainie said...

I loooove honey,though I've never had tupelo honey.

My favorite way to use honey is drizzled over greek yogurt (nonfat, plain).


Mel said...

We brew mead (made from fermenting honey) and we have tried several different kinds of honey all of which have imparted a distinct character and flavor to the mead. I would love to try some Tupelo honey!

Esme said...

I have never heard of tupelo honey before, I have been on an agave kick lately.

Anonymous said...

Hope there's room for one more comment even if it's too late to enter the giveaway. I use tupelo honey to dip strawberries and then into cracked black pepper. I know it sounds weird but everyone who has tried it has LOVED what this combo does for the taste of the strawberry. Not chewing the pepper is helpful if you don't like the burn.

Karen in East Lansing

Katie said...

Karen - it's never too late to comment! I've never thought of using honey that way, but it's intriguing and I'll have to give it a shot. I'm always up for trying anything with strawberries :). It's great to have another EL reader, too!!

Tupelo Honey said...

Ironically, I lived 30 minutes from the Apalachicola river basin for 12 years and never had Tupelo honey. I moved to the east coast of Florida, had some Tupelo and now I eat it every week. Great post. Thanks!

Katie said...

TH - It's funny that you mention that, because I eat way more of it now that I live in Michigan. I'm glad that my mom doesn't mind shipping it to me!