Red-Onion and Cabbage Escabeche
Serve this recipe with our Grilled Achiote-Rubbed Fish.
- Servings: 6
Source: Martha Stewart Living, May 1999
- 2 whole cloves garlic, peeled
- 1 sprig fresh rosemary
- 3 fresh bay leaves
- 1 teaspoon whole black peppercorns
- 2 small red onions, cut in 1/8-inch rings
- 1 pound (about 1/2 head) shredded cabbage
- 1/2 cup red-wine vinegar
- 2 tablespoons sugar
- 1/2 teaspoon salt
- Olive-oil cooking spray
Place a large nonstick skillet coated with olive-oil cooking spray over medium heat.
Add the garlic, rosemary, bay leaves, and peppercorns; saute until garlic is slightly translucent and fragrant, about 8 minutes. Add onions and cabbage; saute until slightly wilted but not browned, 1-2 minutes. Add red-wine vinegar, sugar, and salt; toss to coat.
Remove from heat, and let stand 30 minutes, stirring occasionally.