Sweet & Sour Red Cabbage
Not your everyday sweet-and-sour cabbage dish, this sautéed vegetable mixture is highlighted with minced fresh ginger. Use another carrot if parsnips are not available.
2 teaspoons olive oil
1 large red onion, cut into small chunks
3 cloves garlic, minced
1 tablespoon minced fresh ginger
2 carrots, halved lengthwise and thinly sliced crosswise
1 parsnip, halved lengthwise and thinly sliced crosswise
6 cups thickly shredded red cabbage
3 tablespoons sugar
1/2 teaspoon salt
1/4 cup red wine vinegar
1 In a nonstick Dutch oven, heat the oil over low heat. Add the onion, garlic, and ginger, and cook, stirring frequently, until the onion is golden brown, about 7 minutes.
2 Add the carrots and parsnip, and cook, stirring frequently, until the carrots are crisp-tender, about 5 minutes.
3 Stir in the cabbage, sugar, and salt. Cover and cook, stirring occasionally, until the cabbage is wilted, about 10 minutes.
4 Uncover, add the vinegar, increase the heat to medium-high, and cook, uncovered, until the cabbage is well coated, about 3 minutes. Serve warm or at room temperature. Makes 4 servings
Makes Makes 4 servings servings.
Per serving: 133 calories, 2.7g total fat (0.4g saturated), 0mg cholesterol, 4.3g dietary fiber, 27g carbohydrate, 3g protein, 320mg sodium.