In everything there is a season, and a time to every purpose...in our latest season, with only a vague plan and a touch of creativity, we're off on another adventure. Half of this twosome is retired; my half will probably never know what that means. I promise to share.
|Germany trippin' days|
So back to trippin'...Nowadays, my trippin’ has a different connotation.
I make several trips around the RV
park every day trying to walk off those pounds I seemed to have picked up when I wasn't looking. Hubby and I try to take a trip now and then. A few times a
month, I venture out on trips to Prescott, Phoenix, and Paulden.
|Trippin' on Daddy's bday cake|
|Trippin' back in time|
The latest book I'm writing is a trip, too. Until now, only unlikable
|Trippin' on the Rawhide train|
A Legacy of Love and Murder, book three, is out there for pre-order. It will be released worldwide on March 30. This book takes us to Austria. Now that's a trip. And the recipe below, although German, could be considered a bit Austrian. The German and Austrian cultures and cuisine are similar.
|Trippin' in the woods in Tonto Basin|
One head fresh cabbage
2-4 pork ribs (these are the thick ones with some fat on them, although you could use a rack of spareribs)
I use a pressure cooker. I think you could use a slow cooker too.
Slice up cabbage and fill cooker 2/3 full. Mix 1/2 cup white vinegar and 1/2 cup water. (If you use a whole head of cabbage you might add another 1/3 cup water if the head is big. But liquid does not have to cover it.) Pour nearly all of the vinegar/water mixture over cabbage. Liberally sprinkle with cummin and dill weed. Be much less liberal with celery seed. Pour the rest of the liquid over it to carefully wash some of the seasoning down into the cabbage but not all of it. Place pork on top. I cook in the pressure cooker for 30 minutes. If you use a slow cooker, I would guess 6 hours on high, but you'll know your cooker better than I do. Sorry I don't measure seasonings. I just douse with quite bit. Enjoy!