Balsamic-braised Red Cabbage And Onions

A steady diet of performances by soloists or even choirs can have the unintended effect of undermining the corporate, participative nature of our musical worship. People can gradually come to think of worship in terms of passive observation, which we do not see modeled in the Bible. Such a diet may also begin to blur the line between worship and entertainment, especially in a television-sopped culture like ours, where one of our most insidious expectations is to be always entertained. Of course, this blurring is hardly ever intended. But over time, separating the “performers” from “the rest of the congregation” can subtly shift the focus of our attention from God to the musicians and their talent – a shift that is frequently revealed by applause at the end of some performance pieces. Who is the beneficiary of such applause? (Mark Dever and Paul Alexander).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Sami	Cklive10	1	Servings

INGREDIENTS

2	T	Vegetable oil
3/4	lb	Red cabbage, sliced thin
		about
		6 cups
1		Red onion, sliced thin
1/4	c	Water
1/2	c	Balsamic vinegar
1	T	Sugar

INSTRUCTIONS

In a large heavy skillet heat oil over moderate heat until hot but not
smoking and cook cabbage and onion, stirring, 10 minutes or until just
tender. Stir in water, vinegar, sugar, and salt and pepper to taste
and simmer, stirring occasionally, until almost all liquid is
evaporated and vegetables are tender, about 15 minutes.  Yield: 2
servings  Converted by MC_Buster.  Recipe by: COOKING LIVE  SHOW
#CL9214  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Don’t Wait For the Hearse to Take You to Church”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 490 Calories From Fat: 253 Total Fat: 28.6g Cholesterol: 0mg Sodium: 92.5mg Potassium: 980.5mg Carbohydrates: 52.6g Fiber: 7.8g Sugar: 31.6g Protein: 4.7g