Cookbook of the Week - Barbara's Sweet and Sour Cabbage

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Barbara's Sweet and Sour Cabbage

 

Recipe By :Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 tablespoons olive oil

1 Vidalia onion or other sweet onion -- finely chopped

2 to 3 tablespoons balsamic vinegar

1 medium green cabbage leaf -- cored and cut crosswise into

1/2-inch strips (6 to 8 cups strips_

1 to 2 tablespoons brown sugar or other sweetener

salt and plenty of freshly ground black

pepper

 

Heat the olive oil in a large nonstick frying pan. Add the onions and cook over

medium-low heat for 20-25 minutes, or until deep golden brown, stirring often.

The secret here is to cook the onions slowly to caramelize the sugars.

Add 2 tablespoons balsamic vinegar and bring to a boil. Stir in the cabbage, 1

tablespoon brown sugar, a little salt, and lots of pepper. (If there's too much

cabbage for the pan, start with half the cabbage. When it cooks down, add the

remainder.) Cook the cabbage over medium-low heat, stirring occasionally, for

30 to 40 minutes, or until cooked through but not soft. It should have a little

crunch.

Just before serving, correct the seasoning, addine vinegar, sugar, salt, or

pepper to taste. The cabbage should be a little sweet, a llittle sour, and very

peppery.

 

Description:

" Most of the sweetness comes from the balsamic vinegar and Vidalia

onions, so you don't need very much sugar. "

 

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Per serving: 65 Calories (kcal); 5g Total Fat; (58% calories from fat); trace

Protein; 8g Carbohydrate; 0mg Cholesterol; 2mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0