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Nutrition Facts
Serving Size 1 (176g) Recipe makes 6 servings The following items or measurements are not included below: 2 1/2 tablespoons white wine vinegar
Calories 96
Calories from Fat 42		(44%)
Amount Per Serving		%DV
	Total Fat 4.7g	7%
	Saturated Fat 0.6g	3%
	Monounsaturated Fat 2.1g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 31mg		1%
Potassium 428mg		12%
Total Carbohydrate 13.4g		4%
	Dietary Fiber 3.5g	14%
	Sugars 7.7g
Protein 2.6g		5%
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Tangy Braised Cabbage

Recipe #134612 | 15 min | 15 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: Kumquat the Cat's friend
Aug 23, 2005

Posted for Zaar World Tour 2005. Yes, there are other braised cabbage recipes posted, but this not only looks different, it happens to be the lowest fat dish in a cookbook full of very high fat recipes. It also is a breeze to make and utterly delicious. I'm a sucker for caramelized anything. If you prefer a sweeter taste, add a bit more sugar. From a cookbook called The New Irish Table.

SERVES 6 (change servings and units)

Ingredients

2 tablespoons sunflower oil
4 shallots, finely diced
1 head cabbage, shredded (savoy or napa)
1 teaspoon prepared horseradish
1 garlic clove, minced
1 tablespoon fresh ginger, grated
1 tablespoon sugar
2 1/2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
salt & freshly ground black pepper, to taste

Directions

1
In a heavy saucepan, heat the sunflower oil over medium heat.
2
Add the shallots, cabbage, horseradish, garlic and ginger and saute for 5 to 8 minutes, or until the cabbage starts to wilt.
3
Stir in the sugar and cook to caramelize the cabbage lightly.
4
Add the vinegar and lemon juice and stir to scrape up the browned bits from the bottom of the pan.
5
Season with salt and pepper and serve immediately.

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Browse similar recipes by category

Course > Side Dishes
Main Ingredient > Vegetables
Cuisine > European > Western > Irish
Preparation > Time to Make > < 15 mins
Preparation > Simple
Preparation > Inexpensive
Dietary > Vegetarian > Vegan

Featured Reviews for This Recipe

From: billybolo

On Sep 27, 2009

Very good. Lots of different but complementary flavors ( sweet, sour, ginger, horseradish).

0 people found this review helpful

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From: YungB

On Jun 24, 2008

Easy and tastes different from the norm.

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From: *Parsley*

On Jul 25, 2006

I LOVED this. It was nice and tangy. Loved that horseradish in there (I used a bit more than called for). I'm going to make this again. Thanx for posting.

2 people found this review helpful

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From: Diplo-mom

On May 13, 2008

I know this sounds strange, especially for an Irish cabbage recipe, but I served this tonight with Spicy Chinese Pork Tenderloin (Spicy Chinese Pork Tenderloin). It was fantastic and my DH even used the word - "pefect"! The only changes I made was to omit the horseradish and double the garlic, and use rice vinegar instead of the white wine vinegar. I only cooked for the minimum amount of time so that the cabbage remained crunchy. This cabbage with the pork, the pork's sauce poured over the top, and the entire dish topped with freshly chopped green onions reminded me of moo shoo pork without the pancakes! Who would have thought!

1 person found this review helpful

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