In the winter months, I begin to crave vibrant, colorful vegetables. Something to take the drab, gray, boringness from the sky. So, what could be more colorful than red cabbage? Cabbage is a vegetable that I always forget about. I love it, though I only make it a few times a year, in spite of the fact that it’s one of the most economical vegetables available. This is one delicious, easy way to make red cabbage, and is based on a recipe from Tom Colicchio’s “Think Like A Chef.” It is also diabetic-friendly, as I used agave nectar instead of sugar. Agave nectar is significantly lower on the glycemic index than other sweeteners, and makes an excellent substitute. You can find agave nectar at a lot of specialty shops (I bought mine at Sprouts), or purchase it online at http://www.vitaminshoppe.com/store/en/browse/sku_detail.jsp?id=M6-1001&source=CJM61001&PID=2612168. (Learn more about agave nectar at http://www.allaboutagave.com/.)
I served it with some polish sausages (simmered in beer, onions, and caraway seeds, and then pan-fried), and oven-roasted red potatoes. However, it dawned on me, halfway through dinner, that this cabbage recipe would be splendid with a simple pan-fried pork chop. It has a delicious flavor…I couldn’t stop munching on it even as I was putting away leftovers. Guess I’ll have to make this more often!
Update: I ate leftovers with a sauteed pork chop! Tasty, I highly recommend it!
¼ c (1/2 stick) unsalted butter
2 lbs red cabbage, sliced thinly
1 t caraway seed
Salt and pepper
6 T balsamic vinegar
3 T agave syrup or sugar
In a medium-large saucepan over medium heat, melt the butter. Add a handful or two of the cabbage, and stir to wilt. Add a bit of salt and pepper. After a few seconds, add another handful, and stir to wilt. Add another bit of salt and pepper. Repeat until all of the cabbage is in the saucepan. Wilt for 3-4 more minutes, stirring occasionally. Add caraway seed, and stir and cook for another minute. Add balsamic vinegar and stir, and finally stir in agave syrup or sugar. Simmer on medium-low, partially covered, for 30-40 minutes or until cabbage is tender. Taste and adjust seasoning as necessary.