Actually there is a minister in Scotland who feels he is being called - but he is not URC, but Church of Scotland, and currently the Admin type Powers that Be are not happy to 'poach' a minister from another denomination that is short of ministers...
We will see where the Lord leads...
As for the cabbage -
Spiced Red Cabbage Recipe
Small red cabbage 1 large or 2 small cooking apples - Bramleys usually. 1 large or 2 small onions. knob of butter (couple of teaspoonfuls or so) or tablespoon of cooking oil. 2-3 Tablespoonfuls wine vinegar (1/8- 1/6 cup) 1-2 tablespoons brown sugar 1 teaspoonful, rounded, ground cinnamon handful of cranberries - about a cupful - totally optional. salt to taste.
Chop cabbage, the peeled onions and the cored apples - you don't have to peel the apples. Melt the butter over a low heat, in a large pan, add all the other ingredients, and a couple of tablespoons of water, put a lid on and allow to cook very gently over a very low heat, stirring occasionally, for about 3 hours.
You can adjust the amount of cinnamon and salt to suit yourself - if worried that it might boil dry you can add another spoonful or two of water, or even orange or cranberry juice - but the fruit and vegetables usually make their own juice enough to cook without any more fluid.
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Date: 05/01/2009 11:28 pm (UTC)We will see where the Lord leads...
As for the cabbage -
Spiced Red Cabbage Recipe
Small red cabbage
1 large or 2 small cooking apples - Bramleys usually.
1 large or 2 small onions.
knob of butter (couple of teaspoonfuls or so) or tablespoon of cooking oil.
2-3 Tablespoonfuls wine vinegar (1/8- 1/6 cup)
1-2 tablespoons brown sugar
1 teaspoonful, rounded, ground cinnamon
handful of cranberries - about a cupful - totally optional.
salt to taste.
Chop cabbage, the peeled onions and the cored apples - you don't have to peel the apples. Melt the butter over a low heat, in a large pan, add all the other ingredients, and a couple of tablespoons of water, put a lid on and allow to cook very gently over a very low heat, stirring occasionally, for about 3 hours.
You can adjust the amount of cinnamon and salt to suit yourself - if worried that it might boil dry you can add another spoonful or two of water, or even orange or cranberry juice - but the fruit and vegetables usually make their own juice enough to cook without any more fluid.
Tastes even better re-heated the next day!