Now I know what you're thinking:
1. I don't eat purple food.
2. I don't mix my veggies and fruits.
3. I don't do cooked cabbage. Period.
But oh how wrong you are! I myself was skeptical but when I fixed my Swedish Meatballs recipe last week I was in the market for a healthy side dish to balance out the heavy cream used around those tasty little albondigas (Spanish for meatballs--your word for the day, say it, "al-bon-DEE-gas"--don't try to say I haven't taught you anything) and decided to give another Scandinavian recipe a try. All those millions of Swedes can't be wrong can they? Okay don't answer that.
And though I'm not a big fan of cooked cabbage this was really delicious, utilizing that mysterious yet wonderful sweet-and-sour pairing that has made China great. Vinegar and sugar give it a sweet and tart tang that I found very "more-ish" as my Mom will sometimes say.
1 tablespoon vegetable oil
1/3 cup chopped onion
3 cups shredded red cabbage
¾ cup chopped peeled tart green apple
6 tablespoons apple cider or juice
2 tablespoons red wine vinegar
1 ½ tablespoons dark brown sugar
Heat oil in heavy medium skillet over medium heat. Add onion and sauté until beginning to soften, about three minutes. Add apple cider, vinegar and sugar. Cover, reduce heat to medium low and cook until cabbage is tender, stirring occasionally, about 20 minutes. Season with salt and pepper to taste.
Have you entered the Write-Away Contest this month? The topic is collections and it's going to be great--The Moose's Tooth has given me a genuine Moose's Tooth t-shirt as this month's prize.
Technorati tags: cabbage, apples, side dishes, vegetables