My CSA box gifted me a large head of red cabbage, and the San Francisco spring gifted me another day of fog, so to accompany the braised pork recipe I posted a few months ago, I made this red cabbage recipe.
I originally had a dish like this at Leopold's, and Austrian restaurant here in SF that we frequent after out Tuesday evening yoga class (Q: How wrong is schnitzel and beer after yoga? A: Very wrong.) and while I liked the idea of it, theirs is cloyingly sweet with a strong taste of honey. One bite and I am completely repulsed. I know it's a strong word, but it's how I feel. Also disappointed. I should love this dish but really dislike it.
So after some deep dives googling Austrian red cabbage recipes, I found one I'm super happy with. I didn't screen-shot it and it just took me half an hour to find it again, so I need to get it blogged asap.
Sweet and Sour Red Cabbage
1/2 large head of red cabbage, sliced 1/4 inch thick
2 tablespoons butter
2 tablespoons sugar or agave
1/4 cup balsamic vinegar
Kosher salt and black pepper
Melt butter in a sauté pan add cabbage and sauté until slightly wilted, 5 minutes.
Sprinkle sugar or agave and stir, then add balsamic. Bring to a simmer on medium-low. Cook about 20 minutes until soft, to your taste.
Season with Salt and pepper.
No comments:
Post a Comment