Name: Kriek Red Cabbage
Ingredients: 1/3 c Dried cherries; 1 c Cherry ale; 1 tb Olive oil; 1 ts Orange zest, minced; 1 tb Minced shallots; 1/2 lg Red cabbage, cored and shredded; 1/2 ts Salt; 1 ts Sugar; 1 tb Red wine or balsamic vinegar; Freshly ground black pepper, to taste; 2 tb Fresh parsley, finely minced

Do you want to go to heaven? I mean, do you really want to go to heaven? Let’s remember that heaven is a place of perfect holiness. That means as we delight in beholding God’s glory now, it is as if we are, 2 Corinthians 3:18, “beholding [Him] as if in a mirror.” Heaven will be direct exposure to the fullness of His glory. Why there and not here? Because we still have sin. Yet the split second Christians die, they are instantly transformed to be as righteous as Christ. Now we are declared as perfectly righteous as Christ. Then we will be made as perfectly righteous as Christ. If you are in Christ, this will be your state into all of eternity. Therefore I have to make the two following conclusions: One, we can think of our time here on earth as we are being made more holy like God only as preparation for our future existence with Him. And two, if you really want to go to heaven and be as holy as God throughout all of eternity, isn’t it safe to assume you’d desire it right now as well?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Sami	Seattle tim, Vegetables	4	Servings

INGREDIENTS

1/3	c	Dried cherries
1	c	Cherry ale
1	tb	Olive oil
1	ts	Orange zest, minced
1	tb	Minced shallots
1/2	lg	Red cabbage, cored and shredded
1/2	ts	Salt
1	ts	Sugar
1	tb	Red wine or balsamic vinegar
		Freshly ground black pepper, to taste
2	tb	Fresh parsley, finely minced

INSTRUCTIONS

1. Combine the dried cherries and ale in a small saucepan and heat just
until warm. Remove from the heat and set aside to let cool.
2. In a large skillet, heat the olive oil over medium heat. Add the orange
zest and shallots; saute 1 minute.
3. Add cabbage, cherry-ale mixture, salt and sugar. Cook, stirring often,
for about 15 minutes, or until the cabbage is tender.
4. Stir in the vinegar, pepper and parsley. Serve immediately.
NOTES : Adapted from "Cooking with Beer" by Lucy Saunders.  Developed by
CeCe Sullivan of The Seattle Times food staff. MC formatted 2/25/97 by
MsRooby@sprintmail.com
Recipe by: Seattle Times 2/19/97
Posted to MC-Recipe Digest V1 #485 by "Rooby" <MsRooby@sprintmail.com> on
Feb 26, 1997.

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