Well, St. Patrick’s Day is over. Time for leftover corned beef sandwiches, and nursing hangovers. Well, no hangover this year, but we did make an awful lot of great food. One very pleasant surprise was this tangy cabbage recipe that I tried, and will definitely be making again soon.
Start by sauteing some onions in olive oil in a dutch oven or large skillet. You’ll notice there isn’t much onion, and they’re actually sliced pearl onions, due to a lack of foresight in checking the quality of my onions before starting cooking.
Once the onions have started to soften, add in garlic. We can’t cook onions without garlic!
Then add in more olive oil if your pan has gotten as dry as mine has, and add in all the cabbage. Cook, stirring occasionally, until all the cabbage is soft, about 15-20 minutes. Then add in sugar, mustard, and apple cider vinegar.
Mix thoroughly and continue to saute another minute or two, then serve.
- 3 tbsp olive oil, divided
- 1 sweet yellow onion, sliced
- 4 cloves garlic, diced
- 1 head of green cabbage, sliced thinly
- ¼ cup apple cider vinegar
- ¼ cup dijon mustard
- 1 tbsp sugar
- Salt and freshly cracked pepper, to taste
- Place the onion into the skillet with 1 tbsp olive oil and cook, stirring often, for 4 minutes, or until just beginning to soften. Add garlic and continue to cook another minute.
- Add the remaining olive oil (2 tbsp) and cabbage to the skillet and cook, stirring occasionally, for 15-20 minutes, or until softened. Add the sugar, apple cider vinegar, and mustard, then season with salt and freshly cracked pepper, to taste; stir to combine and cook for another minute until the liquid evaporates. Serve immediately. Enjoy.