(Source: Adapted from Nourished Kitchen)
3 1/2 pounds red cabbage, shredded
1 head garlic, cloves peeled and minced
4 medium jalapeno peppers, sliced thinly
1 tablespoon pink Himalayan salt
Toss the cabbage, garlic, jalapenos and salt into a large mixing bowl. Knead the vegetables together by hand for five minutes until they begin to release their juices. Allow the shredded vegetables to rest a further five minutes, then return for five more minutes of kneading.
Layer the salted vegetables into a quart-sized fermentation jar or crock (find a crock online), and pack tightly until the brine created by the vegetable juice and salt completely submerges the shredded cabbage and peppers. Weigh down the vegetables with a glass weight sterilized stone or other heavy item small enough to fit within your crock, close and ferment at room temperature.
Taste after about three weeks and continue to ferment if the sauerkraut hasn't achieved the level of tartness you prefer. Transfer to cold storage when sour enough for your liking.
1/4 cup olive oil, divided
1/2 teaspoon black pepper
To a large skillet over medium-low heat, add two tablespoons of the olive oil and the onions, and cook, stirring frequently until dark golden brown, about 20 minutes. Set aside to cool to warm (not hot).
In an 8x8 baking dish or deep dish pie plate, add the other two tablespoons of olive oil, swirl it around, and put the dish in the oven to preheat to 375 F. Meanwhile, whisk the cornbread mix with the buttermilk, eggs, Parmesan, and black pepper. Stir in about 2/3 of the caramelized onions.
The college where I teach was closed today because of the snow, and I had some more time for home cooking, I decided to make some zesty succotash to accompany my leftover pork and cornbread.
2 tablespoons olive oil
Heat the olive oil in a large skillet over medium heat, and saute the onion, peppers, garlic, and lima beans for a few minutes until the onion is tender. Add the corn, Creole seasoning, black pepper, hot sauce, vinegar, sugar, and chicken broth. Continue to cook over medium heat, stirring occasionally, until the broth has almost entirely evaporated. Remove from heat and stir in the fresh parsley.
1 cup plain yogurt
4 large eggs
1 teaspoon vanilla bean paste
1/2 cup vegetable oil
1/2 cup warm water
1/2 cup semisweet chocolate chips
1/2 cup macadamia nut pieces
1/2 cup heavy cream
Preheat oven to 350°. Combine cake mix, yogurt, eggs, vanilla bean paste, pudding mix, oil, and water in a large bowl. Beat with an electric mixer on low speed until just combined, about 30 seconds. Increase speed to medium, and beat until light and fluffy, two to three minutes. Gently fold in semi-sweet chocolate chips and macadamia nuts.
Pour mixture into a lightly greased and floured Bundt cake pan. Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, 45-50 minutes. Remove cake from oven, and cool in pan for about ten minutes. Transfer cake from pan to wire rack; cool completely, about one hour.
Microwave the bittersweet chips and the cream in a large bowl for one minute, then whisk until smooth. (Microwave an additional 30 seconds if needed.) Whisk in the butter until smooth. Pour the glaze completely over the cake. Let the ganache set before slicing and serving.