Here’s a great recipe to share at your next cookout. This sweet and sour cabbage can be made on the stovetop in a matter of minutes and I absolutely adore the vibrant color it adds to the table.
Braised Red Cabbage
makes 8 servings
2 tablespoons vegetable oil
1/2 head of red cabbage, cored and shredded
1/3 cup white vinegar
2 tablespoons granulated sugar
1 teaspoon yellow mustard seeds
1/2 teaspoon granulated onion
salt and pepper to taste
In a large non-reactive skillet over medium-high heat, sautee the shredded cabbage in the vegetable oil for about 5 minutes, stirring frequently until it wilts a bit.
Add the remaining ingredients and continue to sauté, stirring frequently, until the cabbage softens and the color turns vibrant. Serve warm or cold.
If serving cold, you may need to add more seasoning as cold temperature have a tendency to dull flavors.
tainless steel, tin-lined copper, and ceramic are examples of non-reactive cookware. Copper, aluminum, and unlined cast iron should be avoided for this recipe.
adapted from Rachael Ray