Cabbage is not usually on our grocery list for the week but I decided they were looking extra appealing in the store this week.
When I think of cabbage it is either the crunchy purple strips in a salad or the mushy greenish colored "southern side" at a buffet. So the challenge of preparing cabbage and making it delicious seemed quite daunting.
I decided to go for a sweet and sour flavor profile. Yes, sweet and sour. Stay with me because this recipe was a game changer in our house.
So for the "sour", I used red wine vinegar while the "sweet" was brought in by our wildflower honey. This dish was super simple to pull together and the only note I would make is that the cabbage does need to cook for a while. So definitely plan ahead.
First, heat a medium-sized pot (a deep cast iron lined 4 qt. stovetop slow cooker is amazing here) and add 3 tbsp of olive oil. Next, combine one head of red cabbage (sliced and then roughly chopped into 1 inch wide strips) with 1 tbsp of minced garlic and cook in the olive oil for 8-10 minutes. Once the garlic is fragrant and the cabbage is beginning to wilt a little, add 1/4 cup red wine vinegar. Stir. Next, add one cup of vegetable or chicken broth to the pot followed by 1/2 tsp salt and 1/2 tsp black pepper. Cover the dish and cook on extra low for 3-4 hours. Before serving, add 1/4 cup Nature's Golden Honey and stir well. Allow the honey to cook marinate the cabbage for 20 minutes (remain on low heat).
This side dish was addictive. It packs so much flavor (not to mention all of the nutrients) in a show-stopping purple dish! Just what we wanted on a blustery winter evening!
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