Sautéed Red Cabbage

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Nutritionists love the phrase “eat your colors.”  Vibrant colors equate to lots of good nutrients, with the added bonus that they make your plate look really pretty.  This recipe stars red cabbage, which in my opinion is a hugely under-utilized and under-valued vegetable.  When paired with onions, vinegar, and a little sugar, you get a delicious side-dish that’s sour, sweet, and slightly crunchy.  Not only that, it takes very little effort to prepare.  Win!

 

2 Tbsp olive oil

1 small yellow onion, diced

1/2 head of red cabbage, outer leaves removed, sliced into 1/4-inch ribbons

1/3 cup apple cider vinegar

2 heaping tsp granulated sugar

Pinch of ground mustard

Salt and freshly ground black pepper, to taste

 

1. Heat olive oil in a large sauté pan over medium-high heat.  Once the oil is hot and shimmering, add the onion to the pan and sauté it for about 2-3 minutes.

2. Add the cabbage to the pan and sauté it for 3-5 minutes.

3. Once the cabbage is slightly tender, pour the apple cider vinegar over the cabbage and stir to coat.

4. Sprinkle the sugar, ground mustard, and salt and pepper over the cabbage.  Stir to combine.

5. Sauté for about 10 more minutes, then serve warm.

Serves 4

 

 

🍴 This dish can be made up to a day in advance and reheated—just add about 2 tablespoons of water to the pan as you reheat the cabbage to prevent it from burning.

 

 

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