Saturday, February 11, 2012

Spicy Red Cabbage with Apple and Cilantro

In the never ending quest to finish off the 4lb head of red cabbage, this recipe filled a need (and even used up some apple!). The boy was on the fence about the inclusion of cilantro, but I was just happy this worked so well and maybe, just maybe, the cabbage levels are reaching a reasonable point.

One year ago: Gorgonzola Cheese Shells
Two years ago: Broccoli and Roasted Tomato Pseudo-Frittata

Spicy Red Cabbage with Apple and Cilantro (from Herbfarm Cookbook)

1/2 medium head red cabbage (about 1 lb)
2 tbsp vegetable
1/2 tsp dried red pepper flakes
1 large or 2 small apples, peeled, cored, and cut into 1/4" dice
1/4 cup lime juice
1 1/2 tbsp sugar
3/4 tsp salt
3 green onions, thinly sliced
1 cup chopped cilantro

1. Cut 1/2 head of cabbage in half again and cut out cores. Slice cabbage very thin, less than 1/8" thick.
2. Heat oil with red pepper flakes in a large skillet over medium heat.
3. Add apple and cook, stirring, for about 1 minute.
4. Add red cabbage and toss to coat.
5. Add lime juice, sugar, and salt and cover pan. Reduce heat to low and cook until cabbage is tender, 5 - 10 minutes.
6. Add green onion and cilantro and toss.

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