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Sweet & Sour Cabbage
Season: Autmn, Winter
Course: Salad
Category:
Description
Simple, savory, sumptuous. The flavorful sweet earthy taste of cabbage is tenderly drawn out in this slow cooked dish. All cruciferous veggies are rich in protective phytonutrients andantioxidants, and cabbage in no exception. Abundant in vitamin K, b-complex vitamins, and mineral, the healthy fiber of cabbage is delectably infused with deep flavor and character.
Ingredients
2 tablespoons olive oil 2 cups sweet onion, cut into 1/2-inch wedges 1 tablespoon balsamic, preferably aged 1 tablespoon maple syrup
4 cups green cabbage, sliced 1/2-inch (about 1 small head or 1/2 large head) 1/4 cup or so vegetable stock, white wine, mirin or water sea salt freshly ground black pepper 2 teaspoons freshly toasted caraway seeds, crushed (optional)
Procedure
Heat the olive oil in a skillet over medium heat Add onion and toss or stir to coat. Cook 1 to 2 minutes until just starting to soften.
Add balsamic and maple syrup, toss or stir to coat. Cook 1 minute or so until onion is taking on the liquid. Add cabbage and toss or stir to coat. Season with a pinch of salt and pepper. Cook 2 to 3 minutes or so, until cabbage is just starting to sauté. Add stock/wine/mirin/water and toss or stir to mix. Cook, stirring occasionally, seasoning with a bit more salt and pepper (and balsamic and maple if it needs a boost of flavor) until the liquid had completely cooked off and the onions and cabbage are beginning to sauté once again (about 15-18 minutes, depending on the pan and stove top). Meanwhile, if you like the idea of including caraway seeds: Place whole caraway seed in a skillet over low heat. Toss or stir regularly to toast, 3-5 minutes (depending on the pan and stove top). Let cool and crush between you fingers or with a mortar and pestle. Add to the cabbage in the last few minutes of coking. |
