Recipe by Kumquat the Cat's friend
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.
Top Review by 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?
- 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 1⁄2 tablespoons white wine vinegar
- 1 tablespoon fresh lemon juice
- salt & freshly ground black pepper, to taste
Directions See How It's Made
- In a heavy saucepan, heat the sunflower oil over medium heat.
- Add the shallots, cabbage, horseradish, garlic and ginger and saute for 5 to 8 minutes, or until the cabbage starts to wilt.
- Stir in the sugar and cook to caramelize the cabbage lightly.
- Add the vinegar and lemon juice and stir to scrape up the browned bits from the bottom of the pan.
- Season with salt and pepper and serve immediately.