As winter settles in, we turn more and more to the simple kitchen staples like onions, potatoes and other root vegetables for sustenance. When asked what their favorite winter comfort food was, both Danielle and Carole said RED CABBAGE! They each have a recipe for braised cabbage and they are not that different, yet just different enough.

Both start similarly:

Sauté some chopped onion in olive oil (Danielle) or butter (Carole). Add shredded cabbage and stir; let the cabbage cook down, stirring frequently.

Here Danielle adds some chopped apples and some apple cider, while Carole adds cider vinegar and brown sugar. Lower the heat and let simmer until the cabbage is soft.

At the end of cooking, Danielle adds a splash of balsamic vinegar and salt & pepper. Carole goes with salt, pepper and raisins. Both have fruit, vinegar and something sweet, but different versions of each. And both are delicious, pretty to look at and good for you!

Another favorite of Danielle’s is Carrot and Turnip soup. This one is so easy there is simply no reason not to try it.

Peel and roughly chop a pound each of carrots and turnips. Toss them in a pot and add one quart of vegetable stock and about 1/2 inch of freshly grated ginger. Bring to a boil and cook until vegetables are tender. Puree in a blender or food processor, add salt and pepper to taste. Toss a salad and warm up a baguette: your dinner is ready!