As I look at my year end finances – evaluating how my business did, I’m thrilled to see the spike in net income. As a matter of pride, I want my net income to be as high as possible, but as a savvy business owner, I should minimize my earnings as much as possible – after all, it’s the net income that I will use to calculate my tax burden.
The tax codes are tricky when it comes to writing off meals as a business expense. For most people, meals are part of entertaining clients or business travel. You can only deduct 50% and the purpose of the meal needs to be well document.
For me, eating out and cooking at home are all part of R&D... menu development and recipe testing. And as I embark on another cookbook for Sauchuk Farm, I'm exploring every avenue for inspiration.
Last week, I went out for dinner at Oleana; they had grilled celery as an accompaniment to a grilled rib-eye steak. Knowing that I would need a few celery recipes for the upcoming book, I *needed* to order a side dish. Alas, the dish was mediocre at best. The grill did not impart enough smoke, nor did it tenderize the stalks. The celery flavor was intense and not even a healthy dose of parmesan cheese could balance it.
Then at the market last week, while I was pondering what to cook for dinner, I noticed green cabbage - another vegetable for which I'll need new recipes.
Cabbage harvests start in September and last through the first frost. I’ve seen many recipes that stew tomatoes with cabbage (think stuffed cabbage), but the seasonal timing just didn’t seem right to me.
When I got home with the groceries, I noticed an apple withering on the counter. Seasonally, they are a match made in heaven, and when I cooked them together, the worked very well on the plate too!
Braised Green Cabbage with Apples
1 small head of green cabbage
1 small onion
1 clove garlic
2 tbs. butter
¼ cup cider – still, sparkling or slightly spiked (5% alcohol content)
Salt and pepper to taste
1. Cut the cabbage in half and cut out the core. Cut into 1 inch chunks
2. Peel the apple (though not necessary). Peel and chop the onion. Chop the garlic clove.
3. In a large skillet, over medium heat, melt the butter. Add the onions and garlic and cook for 3 minutes, just until they soften.
4. Add the cabbage and apple. Cook for a few minutes, stirring to mix well. Add the cider and cover the pan.
5. Cook over medium low heat for 20 minutes. Season to taste with salt and pepper.