Sauteed Red Cabbage
The vegetable side has a slightly sweet-and-sour flavor.
- Total Time:
- Servings: 4
Source: Everyday Food, 2004
- 1 small head red cabbage (about 1 1/2 pounds)
- 1 tablespoon olive oil
- 3 tablespoons red-wine vinegar
- coarse salt and ground pepper
- 2 tablespoons light-brown sugar
Halve, core, and thinly slice red cabbage.
Heat olive oil in a large skillet over medium heat. Add cabbage and red-wine vinegar; season with coarse salt and ground pepper. Cook, tossing frequently, until cabbage is crisp-tender, about 15 minutes (add a splash of water if pan becomes dry).
Add light-brown sugar; toss until dissolved, about 30 seconds. Season again with salt and pepper, as desired.