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Pan-Roasted Red Cabbage
This item began life as a recipe for pan-roasted Brussels sprouts, and Phil frequently uses that variation on
nights when he dines alone. On nights when we dine together, with or without invited guests, we substitute
red cabbage. Differences: a pound of Brussels sprouts is more on the order of 4-5 servings
and the sprouts will give visual clues (browning) of their state.
| 1 pound red cabbage, shredded |
2 T. olive oil |
| 2 T. balsamic vinegar |
1/4 c. water |
| 1/4 c. butter |
1/2 c. nuts of choice (chopped pecans or walnuts, sliced almonds, pine nuts) |
| fresh ground black pepper to taste |
salt to taste |
- Preparing the cabbage entails discarding tough or wilted outer leaves and trimming
away the core. We "shred" by cutting the head into more manageable wedges and slicing them,
every 1/4 to 1/2 inch.
- In a large skillet, heat the oil to medium-high. Add the cabbage and cook for 2-3 minutes.
(If you are using Brussels sprouts, they will begin to brown.)
- Add the balsamic vinegar, cover, and turn the heat to low. After 2 minutes, add the water.
Continue cooking until the cabbage is fully softened, about 8-10 minutes. (Brussels sprouts
will be browned.)
- Turn the heat to high, and add the butter and nuts. After 2 minutes, add the salt and pepper,
remove from the heat, and serve.
5-6 servings
Source: www.whatscookingamerica.net
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