I am a list-maker, believe it or not.

Yes, it’s true. (Do you catch the sarcasm).
Most of the time I’m able to file away all the details of just about everything in this little brain of mine. But, just to be sure, I make myself lists ~ lots and lots of them.

We have an ongoing joke in our house that if and when I die, my husband will find little folded pieces of scratch paper (I never waste a piece of paper – always “reusing”) all over the place – mostly grocery lists left in my pants pockets.

While I’m remain “old school” in many ways, putting pen to paper (or pencil to scraps), I also have quite a reliance on the trusty iPhone.
And my “Reminders,” are chalk full of foodie ideas.

So, when I accidentally deleted the entire compilation of ideas – three year’s worth, in fact – I had more than a slight panic attack.

It’s not that I reference those Reminders on a regular basis, I really do have them filed away in my noggin, but that electronic list was a safety mechanism for me – a cozy little memory blanket.

Alas, I’m glad I remembered this one…cabbage is one of my favorite things…

Vanilla Caraway Braised Cabbage

1/2 tsp. caraway seeds
1 Tbs. Kerrygold butter
1/2 large head green cabbage, cored and thinly sliced
1 Tbs. coconut vinegar
1/4 tsp. Vanilla Salt

Toast the caraway seeds in a medium sized pan, on medium heat, for a few minutes (stirring or tossing constantly) until the seeds begin to pop.
Add the butter and cabbage and saute for about 5 minutes – again, stirring constantly.
Add the coconut vinegar and salt to deglaze the pan.
Cover and allow to simmer for 1-2 minutes.
Remove lid and allow liquid to completely evaporate.

YUM!