December 22-26, 2016
Merry Christmas! Yet at the end of the
December, it’s always the warmest moment for family to get together, to chill
out, to unwrap the surprise, and to cherish every single second.
Alas again, 2016 Christmas is yet another
Black Friday in Jyväskylä. Still, the colourful table setting and the lovely
smiles from the family never fade away, and after we change the Marimekko snowwhite
curtain for a visual pleasure, we then decide to have more greenery salad as
the healthier serving for all.
Being more of an Asian cuisine fan, baby
cabbage is never easy for me to have idea on cooking. While chopping white
onions into tiny cubes, its high sugar content caramelize beautifully balance
the crunchy cabbage and bitter chicory.
So all we need
for the preparation are:
2 tablespoons
of vegetable oil, and 4 tablespoons of virgin olive oil
3 tablespoons
balsamic vinegar
4 sprigs fresh
thyme
1 small clove
garlic, minced
2 cups chicory
leaves (70g), washed and torn into small pieces
Salt and
freshly ground black pepper
A lemon and
200g of fresh handpicked raspberries
How to make
baby cabbage a Winter Winner Dish:
1.Preheat over
to 200C. In a baking dish, place onions cubes, drizzle with vegetable oil and
season with salt and black peppers. Add thyme sprigs.
2.Boil around 3 dozens of baby cabbages for
about8-10 minutes in kettle until they become soft. Place baby cabbages together
in the oven with the onions until both turn well browned.
3.In a small
bowl, whisk together vinegar, garlic, and extra-virgin olive oil. Place cabbage
and chicory in a large salad bowl and toss with just enough dressing to coat.
Add warm onions and fresh raspberries and toss again, adding more dressing if
needed. And a winter winner is ready to serve for up to 6-8 people.
Enjoy the
greenery and Stay Merry!!
Special Thanks:
Perhe Heikkinen
