fried       Red Cabbage

– This is not your ordinary cabbage side dish.  Sautéed, caramelized onions, flavored butter and herbs and spices make this vegetable side dish extra special.

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INGREDIENTS

–  small head of red cabbage, washed, drained, cut into thin slices* – medium yellow onion, thinly sliced –  butter –  dried basil –  brown sugar or substitute –  garlic powder or garlic paste – apple cider vinegar – salt and pepper to taste

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Instructions

 – Remove the outer leaves from the cabbage. Wash and cut out the triangular core from the red cabbage and slice thinly.

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– Thinly slice the red onion, melt some butter in a large fry pan and cook the onions for a few minutes until they begin to brown. Remove to a bowl.

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– Add remaining butter and fry  cabbage for about 4-5 minutes or until they are crisp tender. To make it softer, you can add a few tablespoons of water and cook another minute. – Stir in the sugar, vinegar, garlic and salt and pepper. Add back the onions and heat through for 1-2 minutes.

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cooking tips

–  – You can prep the red cabbage ahead and keep in the refrigerator. But on a nutritional level, it's best to cook soon after cutting. – Vegetables cook evenly when they are cut in uniform, similar sizes. This will ensure a crisp-tender texture and avoid overcooking and the cabbage becoming mushy.

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