Stewed Purple Cabbage
Why I Love This Recipe
Apparently, I think up some unusual ways to cook veggies. If you like sweet & sour, you are gonna LOVE this! I brought this to work, and my fellow Proles were intrigued at first, then upon tasting, sold American. It's got to be SUPER good for you, too. Chock full o'Beta Carotene!
This is also a GREAT concoction to make with all fresh veg & fruit in season, then put by for the winter. Or, as in this case, a great and DIFFERENT way to cook up those canned foods that are sometimes a mystery to folks as to their many possible uses.
Ingredients You'll Need
1/2 head Purple Cabbage, sliced thin
Kosher Salt
1tsp Ginger paste
1tsp White Pepper
14.5 oz can Beets (in water, not pickled or sugar added), chunks
14.5 oz can Tart Cherries (in water, not pie filling)
1/4c Balsamic Vinegar
Directions
Heat enough oil over med flame to cover bottom of large Dutch oven; add cabbage, salt and sauté 5-7min til softened.
Add ginger and pepper; stir well to dissolve and incorporate.
Add UNDRAINED beets and cherries, with the liquid from the cans; stir to blend.
Add vinegar; stir again to blend.
Cover, reduce heat to med-low and stew for 1+hrs, stirring occasionally.
Serve hot OR cold! This is also a GREAT concoction to make with all fresh veg & fruit in season, then put by for the winter. Or, as in this case, a great and DIFFERENT way to cook up those canned foods that are sometimes a mystery to folks as to their many possible uses.
