I don’t post a lot of sides, because I’m not one of these “put meat in everything” kind of person, but when cooking wild game recipes everybody needs a go-with. So here I’m introducing the very first Side of the Month.
Even though I’m a wild game blogger, I still celebrate meatless dishes. So I will, once a month as a bonus, be posting recipes for sides that may not have wild game in the recipe but will otherwise go really well with it. And because there are things beyond the potato that go well with red and wild meats, especially with dishes where the meat takes center stage (like meat loaf, or anything grilled).
Put a few chopped walnuts on this salad and set out some wild rice and anybody that’s persnickety about meat will be A-OK at your dinner table. This is also a great side for the holidays. The original recipe calls for apples, but I really like using bright green pears because of how the color pops next to the cabbage, even when it’s all cooked.
- 1 Medium head red cabbage shredded
- 2 pears a firmer variety
- 1/2 cup apple cider vinegar
- 1/2 cup sugar a scant 1/2 cup
- 2 tablespoons butter
- 1 tablespoon flour
- salt and pepper to taste
- goat cheese crumbles
Melt the butter over medium heat in a big sauté pan. Add all the ingredients except the flour, cheese and nuts.
Cover and cook over medium heat, stirring occasionally until the cabbage is tender, about 30-40 minutes. Then sprinkle with flour and continue to cook and sir until the liquid thickens.
Serve warm and garnish with crumbled goat cheese and walnuts.