I’m such a fan of sweet and tangy foods because they are the perfect accompaniment to any dish. What you may find surprising is the addition of Olive This! Peach White Balsamic to create the familiar and necessary tanginess. I will tell you; the notes of peach are perfectly intact and recognizable, evening out the flavors in this gorgeous side dish that is perfect for a spring or summer menu. My husband, who is not a braised cabbage fan gobbled it up in seconds. It’s THAT good. Quick, colorful, and delicious.
INGREDIENTS
- 4 1/4 cup thinly sliced red cabbage, about ½ a small head (don’t dice, keep in long strips)
- ½ shallot, small dice
- 2 tablespoons unsalted butter
- ½ cup water
- 3 tablespoons red wine like Cabernet Sauvignon (substitute with vegetable stock)
- 6 tablespoons Olive This! Peach Balsamic White Vinegar
- 3 tablespoons white sugar
- 1 teaspoon kosher salt + dash black pepper
DIRECTIONS
In a large saucepan, melt the butter. As soon as it’s melted add the shallots and sauté for 2 minutes until soft. Add the cabbage and sauté on medium high to high temperature, just until it wilts, about 3 minutes. Then add water, wine, vinegar, sugar, salt and pepper. Bring it to a bubble. Reduce heat to low, cover with lid, and braise for 45 minutes to an hour, stirring occasionally to gauge liquid in the unlikely case it gets too dry.
Serve as a wonderful side dish. Can garnish with parsley and feta cheese. Serve with your favorite fish or chicken. Or eat cold with your lunch. Or even as a snack like I do!
©Recipe and Photo Copyright Camine Pappas, 2013-2024. All rights reserved.