On a
whim, I didn’t make pickled red cabbage. Soft, tender red cabbage with a zing
and zang, reminiscent of what I’ve tried in German restaurants paired with pork
sausages and mashed potatoes. I crafted my version of pickled cabbage, inspired
by flavors I've tasted, and added my own unique twist (MALAYSIAN DEVIL CURRY RECIPE). If you’re looking for a
conventional pickled red cabbage, you might be surprised (CARROT YOGURT SALAD).
Ingredients
1 medium size red/purple cabbage - shred/slice thinly
2 tbsp butter
2 tbsp apple cider vinegar
2 tbsp brown sugar
1 big red onion - chopped
4 cloves
2 bay leaves
1/2 tbsp black cumin
1 1/2 cups water
Salt to taste
Method
Melt butter in medium heat.
Add onion and cook to soften.
Add spices and sugar, stir to combine.
Cook for a minute.
Add cabbage and stir all the ingredients together. .
Cook for 10-15 minutes, stirring
occasionally, until the cabbage softens to your desired texture.
Pour in the vinegar, water and add salt.
Stir to combine.
Cook for another 5-10 minutes, or until the liquid has mostly
evaporated and the cabbage is very soft.
Off the heat.
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