Saturday, February 14, 2015

Tangy Red Cabbage

This cooked cabbage is spicy and savory ... and equally good hot or cold, making it an excellent side dish for both an inside winter meal and for a summer picnic.


1 tsp. olive oil
1/2 head red cabbage, cored and thinly sliced
1/2 hard pear, peeled, cored and thinly sliced
1/4 onion, sliced vertically
1 tsp. agave nectar
1/4 cup white wine
1/4 cup fresh lemon juice
2 Tbs. chopped pickled jalapeno peppers
1/4 cup chopped fresh cilantro


Heat the olive oil in a nonstick skillet. Add the cabbage, pear, onion, and agave. Cook for several minutes, until the onion begins to turn translucent. Add the white wine and lemon juice to deglaze the pan. Continue cooking for an additional 5 to 10 minutes, until the cabbage is tender. Stir in the jalapeno peppers and cilantro just before serving.

Serves 4

Stealthy Cooking Tip: The sweet, sour, and heat work together in this dish to really wake up the mouth. Even those who don't normally enjoy cabbage will be enjoying this one! Use this as an assertive side dish for meats or burgers. 

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