braised red cabbage with ginger and butter - 2012-02-21 07:19:27
Info :
I know it must seem like all I do is cook veggies that's not true at all. It's just that we get this lovely farmers basket from a little organic restaurant in our neighborhood every other week so I really try to do them justice by using them up and in new ways. Take this cabbage, I normally wouldn't buy one except that now that we get these baskets, we truly do eat seasonal and really love it because anticipating what each season brings is exciting. The flavors are much more vibrant and fresh there is just no comparison!
We had this with roasted chicken and a green salad but the chicken as usual disappears to quick to be photographed. We are quite fond of the bird around here to put it mildly! (cough, cough....feathers...)
Here is what I used and it was delicious!
1 red cabbage, cored and sliced thin
1 small shallot, minced
3 tbsp fresh ginger root, finely minced
vinegar, soy, salt, pepper
2 tbsp butter
Saute the shallot and ginger in 1 tbsp butter for a couple minutes, add the sliced cabbage, a good pinch of salt an pepper, about 2 tbsp vinegar (I used champagne vinegar), and 2 tbsp soy. Cover and cook it for a few minutes on low unti the juices start to release and the cabbage softens a little. Stir, cover and put into a 275-300F oven until the cabbage is soft and the flavors have developed. Taste for seasoning, and just before you serve it stir in the other tbsp of butter so it melts and adds a nice richness. Yum!
