Batch

I’d hoped to go on a fungus walk today, but for a number of reasons, I ended up at home. I made a large pot of red cabbage from a recipe given to me by a German friend. The spicy, savoury smell filled the kitchen and brought back memories of a particularly enjoyable trip to Germany quite a few years ago. Some of the batch was eaten for tea, but plenty of it went into the freezer for future use.