Sauteed Red Cabbage

Red cabbage has lots of good stuff in it… phytochemicals, antioxidants, nutrients, vitamins and minerals. Sauteing red cabbage can make it easier to digest and makes a perfect side dish. This recipe makes approximately 4 side dish servings.

2 tablespoons of extra-virgin olive oil

1 small onion, sliced thinly
1/2 of a red cabbage, shredded (cut thinly with a knife)
1/3 cup of apple cider vinegar (or white vinegar)
1 tablespoon of sugar
1 teaspoon of mustard seeds
Salt and pepper, to taste
Optional – 1 thinly sliced or grated apple would sweeten this dish

Heat a frypan over medium high heat.

2. Add oil and onion.
3. Saute for 2 minutes, stirring every once and a while to stop the onion burning.
4. Add the cabbage to the pan and continue to stir, sauteing it until it wilts (3-5 minutes).
5. Add the vinegar and gently stir it through the cabbage mixture. The flavour of the vinegar will weaken as the dish cools (it’s strong tasting while hot).
6. Sprinkle sugar over the cabbage and turn again.
7. Season with mustard seed, salt and pepper and reduce heat a bit.
8. Let cabbage continue to cook for about 10 minutes, until the ingredients have caramelised and the liquid has evaporated
9. Before serving, let the cabbage sit in the pan for a few minutes.

SOURCE: Rachael Ray via the Food Network


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