Red cabbage with plums and beetroot..and Beaujolais wines amidst hues of red.

I initially thought I would post a recipe for “du vin chaud” (mulkled wine), to celebrate the last of my fall colour posts. But then I “fell” upon this recipe..red cabbage..beetroot…apples…pork fillet..and it won me over. So here I give you the  voluptuous, dark reds of beetroot and purple cooked cabbage, lazy late-fall plums instead of apples and a juicy, tender pork fillet.

Une pincée de fleur de sel:

• I used late season red plums, but use apples if you prefer.
• Use cider vinegar instead of red wine vinegar if you use apples.
• Add a handful of dry  Gobi berries.
• Avoid cooking the cabbage to death… remove from the heat when it still has a bite, because it continues cooking, reaching the perfect stage while standing a bit.
• Also good with veal.
• If you are vegetarian,  the pork can be replaced by large roasted or stuffed mushrooms, or fish fillets.
• Can also accompany a frittata or boiled eggs.

Recipe adapted from “Filet mignon de porc, chou poêlé; des recettes pour reçevoir; le grand livre Hachette.”

Yesterday was  Beaujolais Thursday, the day when new Beaujolais and le vin primeur of the season are sold worldwide.  It is tradition in our house to have a meal somewhere with a glass of Beaujolais. It is a day I always look forward to and this year was no different. It is also the last post of my autumn color inspiration and I can’t think of a better way to end it than to toast the wine reds of nature with a young Beaujolais 2012..

..Tchin tchin..!

And so, with a touch of sadness  I say good bye to the splendour of fall. It is time to move on.

à trés bientôt!

Ronelle