Sour Red Cabbage
Confession: I’ve never been a huge fan of pickled/brined vegetables – with the exception of dill pickles. So when I saw the challenge for /52weeksofcooking this week was brining, I was more than a little nervous. Since this isn’t the right time of year for cucumbers I decided I had to branch out – and while a full out canning operation is out of the question right now I found a number of quick pickle recipes and decided to give one of them a whirl. While most of the recipes I found featured radishes and carrots, I had seen some great looking red cabbage at the market and decided to give that a go!
2 tbsp butter (soy or dairy)
1 red onion, diced
2 lbs red cabbage, shredded
1/2 cup white vinegar
1/4 cup apple vinegar
1/4 cup white sugar
- Melt the butter in a wok or deep skillet over medium heat. Add the onion and cook for 5-7 minutes, until glossy but not browned.
- Slowly add the shredded cabbage, making sure to not crowd the pan. Stir as you add the cabbage and once all has been added, and allowed to wilt add the vinegar and sugar.
- Bring mixture to a quick boil, then turn heat to low and allow to simmer for 45 minutes.
- Remove from heat, cool to room temperature, then place in fridge for at least 4 hours.
- To serve slightly heat the cabbage and enjoy!
I served this warm with dirty rice and it was incredible! The sour crunch of the cabbage was perfection, especially against the spicy and soft dirty rice. The best part is how tasty this was the next day, which is why in the future I would make this dish the night before instead of the morning of. All in all it was a great introduction to the world of brining, and maybe next fall I’ll be brave enough to make my own pickles.