Years ago when I was visiting Chicago, probably like 2 years before I moved there (and years before I changed my diet) I went to a restaurant on Michigan Ave called Bandero. The food was good, not Michelin star or anything but but higher quality than most. Oddly, years later I would work less than a block away at the newspaper there. Years later, when I moved to Chicago, I walked past the restaurant and remembered the delicious sweet braised red cabbage, topped with goat cheese, that I had years before. I couldn’t stand it, it sounded so good that I absolutely had to remake it! I googled recipes to try and figure out how to even begin, found a few that I thought looked similar and started cooking! I had a whole bunch of different recipe starters, each using different combinations of ingredients and spices. My little apartment on the border of gang territory on the Northwest side reeked first of cabbage, but then slowly changed to a cinnamon-y, spicey, sweet delicious aroma. One was too spicey, one was too cabbage-y, but eventually I got it just right. My roommate came home in the middle of the experimentation and looked at me with digust, ick – I hate cabbage. Well, that didn’t last long because she gobbled this braised red cabbage up. In fact, I’m posting now because just a few weeks ago she messaged me to see if I had written down the recipe. I haden’t. We text back and forth until we mutually agreed that we had remembered all of the ingredients and their amounts. She made it, decided it was correct, then I made it and agreed. So here it is, before I forget how to make it again.