The Lexingtonienne

March31st

3 Comments

Did you have a Cabbage Patch Kid?

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I did. I’m pretty sure my mom had to stand in a long line in the early morning somewhere in order to get it. Some kids were obsessed with those dolls, but I don’t even remember the name of mine. (Mike just reminded me, “Yeah, they were born with names,” like, no duhhh. His doll was named “Jock Cassius.” That’s right, a baby named “Jock.”)

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Personally, I prefered Madame Alexander dolls — which looked more like real babies than Cabbage Patch Kids did — and I would not mix Madame Alexander with Cabbage Patch in order to play house.

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My rule was, if you were playing house, all the dolls needed to be the same kind. Otherwise, any sense of realism was totally derailed. I took my pretending seriously.

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And I take this braised red cabbage very seriously. Ever since I made braised cabbage on St. Patrick’s Day, I’ve been a little obsessed, much like a child in 1984 with a Cabbage Patch Kid. Mike roasted a chicken on Sunday night, and I greedily scooped up the pan juices as though I’d found a pot of gold and saved them in order to make braised cabbage the following night.

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If you don’t have pan juices on hand, you can still make this braised cabbage, using vinegar for the liquid.

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This braised red cabbage was fantastic and you should try it. My own little Cabbage Patch Kid and I are serious.

3 1/2 months

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BRAISED RED CABBAGE (pdf)
Adapted from the Joy of Cooking

  • 1 head red cabbage, quartered, cored, and cut into thin, crosswise slices
  • 3 T butter
  • 3 T finely chopped onion
  • 1 apple, peeled, cored, and cut into matchsticks
  • 1/2 C pan juices OR 3 T red wine vinegar + 2 T honey
  • Salt & pepper to taste

Immerse cabbage in a bowl of cold water. (I don’t know the exact reason for this step, but I will tell you that when I poured out the water after soaking the cabbage in it, it was SMURF BLUE.)

Meanwhile, melt butter in a heavy braising pan, skillet, or Dutch oven over medium-low heat. Add onion and saute until golden. Lift the cabbage from the water and add it to the pan along with the apples. Cook for about 2 minutes, then add liquid (either the pan juices or vinegar + honey). Salt & pepper to taste. Cover the pan and cook over medium-low heat until the cabbage is very soft, about 1 to 1 1/2 hours, adding more pan juices or boiling water if needed during cooking.

xoxo,
Hannah

P.S. Don’t forget to vote for Dad or Alive!

3 Comments

  • Comment by Hubs — March 31, 2011 @ 9:01 pm

    These dolls are pretty creepy. http://www.madc.org/clubdolls/2010clubdollgroup.jpg

  • Comment by Karrie — March 31, 2011 @ 9:20 pm

    My doll was named Jennifer Eunice. Even at 5, I remember thinking, “What kind of a name is that?”

  • Pingback by Cabbage Patch Kids — April 25, 2011 @ 1:08 pm

    […] Cabbage Patch Kid: Braised Red Cabbage – The Lexingtonienne And I take this braised red cabbage very seriously. Ever since I made braised cabbage on St. Patrick's Day, I've been a little obsessed, much like a child in 1984 with a Cabbage Patch Kid Mike roasted a chicken on Sunday night, […]

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