Tangy Braised Cabbage

Kumquat the Cat's friend's Note:

Posted for Zaar World Tour 2005. Yes, there are other braised cabbage recipes posted, but this not only looks different, it happens to be the lowest fat dish in a cookbook full of very high fat recipes. It also is a breeze to make and utterly delicious. I'm a sucker for caramelized anything. If you prefer a sweeter taste, add a bit more sugar. From a cookbook called The New Irish Table.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 2 tablespoons sunflower oil
• 4 shallots , finely diced
• 1 head cabbage , shredded (savoy or napa)
• 1 teaspoon prepared horseradish
• 1 garlic clove , minced
• 1 tablespoon fresh ginger , grated
• 1 tablespoon sugar
• 2 ½ tablespoons white wine vinegar
• 1 tablespoon fresh lemon juice
• salt & freshly ground black pepper , to taste

Directions:

1. In a heavy saucepan, heat the sunflower oil over medium heat.
2. Add the shallots, cabbage, horseradish, garlic and ginger and saute for 5 to 8 minutes, or until the cabbage starts to wilt.
3. Stir in the sugar and cook to caramelize the cabbage lightly.
4. Add the vinegar and lemon juice and stir to scrape up the browned bits from the bottom of the pan.
5. Season with salt and pepper and serve immediately.

Reviews

[Leggy Peggy]

As horseradish addicts, hubby and I loved this. It's tasty and easy to make -- I used half a head of cabbage and the full amount of everything else. Two teenage exchange students weren't as keen, but what do they know?

[Diplo-mom]

I know this sounds strange, especially for an Irish cabbage recipe, but I served this tonight with Spicy Chinese Pork Tenderloin (Spicy Chinese Pork Tenderloin). It was fantastic and my DH even used the word - "pefect"! The only changes I made was to omit the horseradish and double the garlic, and use rice vinegar instead of the white wine vinegar. I only cooked for the minimum amount of time so that the cabbage remained crunchy. This cabbage with the pork, the pork's sauce poured over the top, and the entire dish topped with freshly chopped green onions reminded me of moo shoo pork without the pancakes! Who would have thought!

[Maito]

We liked the flavors here, the ginger and horseradish give it a little punch. This reminded us of sauerkraut, but a yummier fresher version. The only change we made was to omit the sugar.