There are so many great hearty harvest vegetables in the grocery stores now. The change in season inspires me to regularly cook these vegetables in a “comfort food” kind of way. This week, I whipped up a “Winter Cabbage” recipe that was flavourful and tender. I got some tips on making this recipe from a friend of mine who is a trained chef.
When it came time for me to make it, I didn’t follow a recipe and I thought it turned out really well! So well, that my munchkin, who is recently challenging me with eating his veggies, ate two helpings. Wow!
Here’s how it went down…
I thinly sliced 2 onions and sauteed in a little olive oil (or coconut oil could be used) over medium heat until golden brown.
Added a splash of Raw Unpasturized Apple Cider Vinegar (enough to cover about a 1 cm depth from the bottom of the pan) and continued to sauté over medium heat so the vinegar got bubbly and reduced.
Add thinly sliced cabbage. To do this, cut cabbage into quarters and use a sharp knife to slice it into thin strips. Place thinly sliced cabbage on top of onions.
Add enough stock to reach the level of the cabbage. Stock options: vegetable, chicken or turkey… home made or store bought. Consider diluting store bought 50/50 with water to reduce sodium content.
Put a lid on and increase heat to medium. Lid will help to steam the cabbage a bit and soften it.
After 10 minutes, remove lid. Veggies will look soupy. Turn all the veggies to mix onions, cabbage and move some of the cabbage on top to the bottom of the pan.
Simmer on medium heat for 1 hour without lid. Stir occasionally.
Towards the end of cooking time, the liquid will have completely reduced.
Season with salt and pepper as desired. I loved this topped with hot sauce. Enjoy!