Sometimes I want a stronger, more flavorful meal than the children like, or will even try, and this SAUERGLUTEN WITH RED CABBAGE scared them into eating ramen noodle soup with their friends last night. Initially stung, I soothed my wounds with the pleasing thought “All the more for me!”My inspiration was a recipe in Brother Ron Pickarski's Friendly Foods cookbook. I had every intention of following it to the letter, until it came to the part where I was supposed to let it marinate for twenty-four hours. I wanted it for dinner, so that wasn't going to work for me. Also, I had already planned ahead by roasting my seasoned gluten the day before, so that was about as forward thinking as I wanted to be.
