Pair with Zinfandel
Braised Cabbage Recipe- Saute the bacon in a large skillet over medium-high heat until it is crisp. Add the butter and melt. Add the onions and saute for about 3 minutes or until they are translucent. Add the red cabbage and continue to cook, stirring frequently, for another 3 minutes. Add the rest of the ingredients, except for the cornstarch and seasonings. Bring to a boil and turn the heat down to a simmer. Cover and simmer for approximately 30 minutes or until cabbage is soft and tender. Make a slurry by mixing the cornstarch with a small amount of water or chicken stock. Blend the slurry into the braising liquid and bring to a boil. Reduce the heat to a simmer. Season, to taste,with salt and black pepper.
Lamb Recipe- Start with your lamb and let it sit at room temp before cooking and then season with salt/ ceyenne pepper/onion powder and fresh pepper. Heat up a cast iron skillet with a teaspoon of olive oil and then add 6 cloves of smashed garlic and half of medium sized diced sweet onion. Brown the garlic and onions first about 6-8 minutes to allow time to brown.
Move onions and garlic to the side of the skillet and heat up the center of the pan to medium heat and then add a small pad of grassfed salted butter (unsalted okay) lay the lamb sirloin down directly on the butter and allow the time to sear. You want a nice brown to each side of the steak. Cook for 6 minutes on the first side to get a nice brown coverage and then add another pad of butter and then flip over the steak and heat for 4 minutes. Increase heat to medium high and then this should create a classic medium rare temperature-132 degrees is ideal.