This cabbage is slightly spicy, slightly salty, slightly sweet, slightly tangy - complex and very delicious. It’s my favorite accompaniment to salmon, though I suspect it would also pair perfectly with pork. Can be served as a side or a colorful bed for your protein.
INGREDIENTS + PREP:
- Butter and olive oil (3 tbsp recommended)
- 2 leeks - white and light green parts only, sliced into 1/4” wide half moons (about 1 c)
- 1/2 vidalia onion finely chopped (1/2 c)
- 1 med head of red cabbage, cored and coarsely shredded
- 1.5 tsp jarred chopped garlic (2 cloves if using fresh. Don’t add more - it’ll overpower the other flavors)
- 5 tblsp orange muscat vinegar (See pic - a TJs favorite. A mix of Apple Cider vinegar and OJ could probably substitute)
- 2 tblsp dry white wine
- 1 tsp sugar
- 1 pinch of red pepper flakes
- 1/2 tsp garam masala (buy some - it’s a solid secret ingredient)
- Salt and pepper to taste
Note: the amount of salt you add is to taste, and you’re going to add it at 3 diff steps, so start light and add more as needed.
COOKING INSTRUCTIONS:
Prep all ingredients as instructed.
Heat 3 tablespoons of butter and a healthy splash of olive oil in a wok or large skillet over medium low. Once butter has melted, add chopped onions and leeks and stir to coat evenly. Sprinkle with sea salt and give them a couple of minutes to sweat.
Add garlic and continue stirring occasionally until onions are soft and semi-translucent - about 5 minutes. Your aromatics shouldn’t brown, so turn down the heat if they are cooking too quickly.
Add shredded cabbage and stir to coat evenly with butter/onion mixture. Sprinkle on some additional sea salt and 5-7 turns of ground black pepper.
Give your cabbage 5-7 mins to begin wilting and stir occasionally. Or you can turn the heat up to medium and sauté more actively to accelerate this step. You want the cabbage to cook down, but not all the way.
Return heat to medium low. Add your vinegar and wine. Sprinkle sugar, red pepper flakes and garam masala over cabbage; stir to coat evenly.
Give the cabbage 15 mins on medium low to fully soften and absorb the cooking liquid, stirring occasionally. Add a tablespoon or two of water if it starts to dry out. At the 10 minute mark, give it a taste to see if it needs additional S+P. Adjust as needed.
Serve immediately OR turn down to the lowest heat setting for the flavors to continue developing while you finish making the rest of the meal.
This dish can sit happily on the lowest heat setting for 20-30 more mins without becoming overcooked.
