Here’s a great recipe to share at your next barbecue. This pan-braised sweet and sour cabbage can be whipped up on the stovetop in minutes and I love the vibrant color it adds to the table.
Preparation:
To cook:
Level: Easy
Serves: 8
Ingredients
- ½ Headed red cabbage, shredded
- 2 tablespoons Vegetable oil
- ⅓ cups White vinegar
- 2 tablespoons Granulated sugar
- 1 teaspoon Yellow mustard seeds
- ½ teaspoon Granulated onion powder
- Salt and pepper to taste
Preparation
In a large non-reactive skillet over medium-high heat, sauté the shredded cabbage in vegetable oil for about 5 minutes, stirring frequently until softened a little. Add the rest of the ingredients and continue to sauté, stirring frequently, until the cabbage softens and the color becomes bright. Serve hot or cold.
Remarks:
• If serving cold, you may need to add more seasoning as cold temperatures tend to dull the flavors.
• Stainless steel, tinned copper and ceramic are examples of non-reactive cookware. Copper, aluminum and uncoated cast iron should be avoided for this recipe.
Recipe adapted from Rachael Ray.
