Description
Here’s a great recipe to share at your next cookout. This skillet-braised sweet and sour cabbage can be made on the stovetop in a matter of minutes and I absolutely adore the vibrant color it adds to the table.
Ingredients
- ½ Head Red Cabbage, Shredded
- 2 Tablespoons Vegetable Oil
- ⅓ cups White Vinegar
- 2 Tablespoons Granulated Sugar
- 1 teaspoon Yellow Mustard Seeds
- ½ teaspoons Granulated Onion Powder
- Salt And Pepper, to taste
Preparation
In a large non-reactive skillet over medium-high heat, sauté shredded cabbage in vegetable oil for about 5 minutes, stirring frequently until it wilts a bit. Add remaining ingredients and continue to sauté, stirring frequently, until cabbage softens and color turns vibrant. Serve warm or cold.
Notes:
• If serving cold, you may need to add more seasoning as cold temperature have a tendency to dull flavors.
• Stainless steel, tin-lined copper, and ceramic are examples of non-reactive cookware. Copper, aluminum, and unlined cast iron should be avoided for this recipe.
Recipe adapted from Rachael Ray.
