Tangy Braised Cabbage Recipe #134612
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.
15 min | 15 min prep
SERVES 6
- 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
- In a heavy saucepan, heat the sunflower oil over medium heat.
- Add the shallots, cabbage, horseradish, garlic and ginger and saute for 5 to 8 minutes, or until the cabbage starts to wilt.
- Stir in the sugar and cook to caramelize the cabbage lightly.
- Add the vinegar and lemon juice and stir to scrape up the browned bits from the bottom of the pan.
- Season with salt and pepper and serve immediately.
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5 stars