Tag Archives: cleveland

Sadhvi’s Secret Red Cabbage Recipe


We belong to the local “Swiss Club”, where we get together every so often to eat good, traditional Swiss food, chat, watch a movie, and generally have a good time.

One of our friends is a cook in one of the resorts here, and we started to talk about “Rot Kraut”, a favorite fall dish.

Then the whole table took turns telling how they make their version.

Every person had a different way to make it, and everyone was excited and thrilled to hear how.  I love those kind of conversations…so much better than trying to top each other on the latest bizarre news of the moment!

I don’t remember eating “Red Cabbage” while growing up in Cleveland.  I did eat it in Switzerland though, where people went crazy over it, as a side dish to other fall specialties, like homemade “spaetzli”  served with wild boar sausages.

MITSOUKO by Guerlain

So if you like “Red Cabbage”, I think you will love this “recipe” I got from a French house guest we had staying with us.  She also was the one who introduced me to the Guerlain perfume house, and my favorite perfume, Mitsouko.  I can’t remember her name, it was over 20 years ago, but I will always remember her.

She got this recipe from her great-great grandmother that is absolutely delicious.  Funny, but when I told the friend who’s a cook about how I make it, he said he had never heard of doing it like this before with garlic.

By the way, he uses apple sauce…something I will be sure to try in the months to come.


Sadhvi’s Red Cabbage Recipe

1.   Take a head of red cabbage and wash, remove any outer leaves that don’t look good, core it, and cut it up into the desired size.

2.   If you use a pressure cooker for everything like I do,  then you know how to do the timing, etc.  If not, throw the cabbage into a big pot with a tight fitting lid.

3.   Take a whole head of garlic (or so), peel, and put one or two whole cloves into each piece.  This makes taking them out very easy after cooking, because you don’t want the cloves after it’s done.   Place them amongst the cabbage in the pot.

4.   Now sprinkle some good balsamic vinegar over the cabbage.  It’s maybe a cup, maybe a bit more?  It doesn’t matter!  We have a store around here that has really cheap prices on really good condiments.  So I understand if you don’t want to use your really expensive Italian Balsamic Vinegar.  Use whatever you have on hand.  No need to go out and buy anything special for this recipe.

5.   Now sprinkle some salt over the cabbage.  And now some nice olive oil. 

6.   Cook.  Voila!  Enjoy…now wasn’t that easy?  It’s even better the next day, by the way.


Beautiful Women over 50: Happy Summer!


I listened to Bloomberg News on the radio while driving back from Cleveland this past weekend.  That was over 8 hours of pure fascination hearing the latest scandals, news, and interviews on the health of our nation’s economy.  I should tell you that I have never listened to this kind of news since I have been living on the edge my whole life, travelling a different path than what might be called “the norm”.   

Here is what I heard: there was talk the whole day about the big H-P (Hewlett Packard) scandal that not only ruined CEO Mark Hurd’s reputation (although the 28 million dollar severance package should help get him over the shame of the sexual harassment charges, and I heard he is actually negotiating for more!), but H-P’s stocks fell sharply. 

Then the 2nd quarter reports were in and would you believe Goldman Sachs broke a record in that for the first time in 3 years, there were 3 consecutive days of losses!!!   After hearing this over and over while driving through towns so depressed that they felt dead, what I suddenly realized was that not once did I hear what Goldman Sachs made in the other 87 days!  I have a feeling that it was just too obscene to report.  Ok, I just Googled it, and they only posted a profit of $613 million, or 78 cents a share, down from $3.43 billion.

The company reporting the most profit surprised me: it’s McDonald’s!  It seems they are hugely popular in Europe, and Japan, and then of course, the US of A, solely because of their “Dollar Meals”!  That means that more people are eating a meal for a dollar in America…is that a good thing?

There was a bit of news on Fannie Mae and Freddie Mac being in trouble, and mabye even going under, but hey, didn’t they just get a huge amount of money a few months ago from the government to bail them out of something, and are they anyway not government owned?

 By now, if you are still reading this, you might be catching my drift…I cannot keep up!

So I think I will do something that makes me happy, like go disappear in my garden for a while and commune with the flowers and vegetables.  And the next time I take a road trip, I think I will stick with my own music mixes! 

Sadhvi's Mexican Torchflower

Easy Recipe: or “Chocolate:How to make February disappear!”


I have never been a big fan of February.  If February was at the beginning of winter, I think I would choose to live closer to the equator and put up with scorpions and cockroaches and hurricanes.  In Cleveland where I grew up, I don’t remember having any conversations with anyone in February simply because the only thing that was on anyone’s mind was another month of winter, and to talk about it only made it worse.  One thing that makes these cold months bearable for me is cooking and baking.  I am no David Lebovitz although I feel closer and closer to him now that I have read several of his books, and get his blog regularly.  In fact, I even had a wonderful dream about him, which as I remember, made my day.  Among other things, David has made me aware that there is a difference in chocolate!  My favorite in the moment is Callebaut’s, which is available from two of the health food store in town, and not so expensive – lucky me.

So here’s the recipe for one of my favorite’s, Reese’s Peanut Butter Cups.  It’s so easy and so much more delicious than the traditional ones, that if you make it once, I have a very clear psychic message from another dimension that this recipe will become one of your favorites.  It is adapted from Alicia Silverstone’s vegan recipe, and it is as follows:

Sadhvi’s Peanut Butter Cups

½  cup Earth Balance Butter, or some regular organic Butter

¾  cup of your favorite organic peanut butter

¾  cups of your favorite organic graham crackers, ground up in the Cuisinart

¼  cup organic sugar

1 cup of the best chocolate you have, like Callebaut’s

¼  cup or so of organic half and half

¼  cup of chopped smoked almonds, peanuts, whatever you like or have around!

Line a 12 muffin tin with paper liners.

Put the butter and the peanut butter in a small saucepan, and over low to medium heat, whisk and stir until it’s combined.

Add the sugar and combine.

Add the crushed graham crackers and mix.

Now pour this mixture evenly into the muffin tins.  Or spoon it.  Whatever is easier!

In another small saucepan, combine the chocolate and half and half over very low heat.  Whisk it.  Smell it.  Love it.  Just don’t cook it too much!

Pour over the peanut butter mixture in the muffin tins.  Put some chopped nuts on top.  Refrigerate overnight.

Then, before you let anyone try one of these the next day, sample one yourself.

And be transported to another time, another place…maybe another month!