Sweet and sour red cabbage saute
Cabbage was adored by the early Greeks and Romans, who feasted on it believing it prevented serious intoxication. Captain Cook always took a supply whenever he embarked on a long voyage. It was the Vitamin C in the cabbage that fought off scurvy. A good quantity of strong, sweet and sour flavourings will serve to mask any potentially sulfurous aromas. Shred it finely and cook it for a long time, covered, with the windows open. Try the Savoy or Chinese cabbage if it's your first time, for they are more forgiving. Serve this dish as a side. Refrigerate leftovers, as the flavour will certainly improve. Make sure to firmly seal the jar.
Ingredients
1 tbsp extra virgin olive oil
½ cup red onion, sliced finely
1 clove garlic, minced finely
½ a small red cabbage, shredded finely
1 tsp sea salt
ÂĽ cup orange juice
ÂĽ cup balsamic vinegar
1/3 cup brown sugar, honey or rice syrup
1 tsp black pepper, ground
1 tsp orange zest
½ cup pine nuts, roasted
2 tbsp flat-leafed parsley, roughly chopped (optional)
Method
Heat a deep skillet, add the oil and saute the onion and garlic for 3 minutes or until soft.
Add the shredded cabbage with some salt and saute for two minutes on a low flame.
Pour in the orange juice, vinegar and sweetener. Simmer, covered, for seven minutes or until soft and wilted.
Turn up the heat for a minute or so if the mixture looks too wet.
Mix in the black pepper, orange zest, pine nuts and parsley and serve warm.
Refrigerate leftovers, as the flavour will certainly improve. Make sure to firmly seal the jar.
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