Wednesday, January 13, 2010

A Splash of Color

I am going to try and use a greater variety of vegetables in my diet this year. Yes, I have had cabbage before, but I saw this beautiful purple cabbage at the store and had to grab it.
I would normally add cabbage to some soup or wilt it with some olive oil and garlic. I decided to go ahead and try a different recipe as well.

I found this recipe which I tweaked:
Sweet and Sour Purple Cabbage

1 teaspoon Olive Oil
1/2 cup Chopped onion
3 cups Chopped purple cabbage
2 cups Apples - sliced and halved
1/4 cup Water
2 tablespoons Raw Agave Syrup
2 tablespoons Vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon Salt
1/8 teaspoon Pepper


Saute onion in olive oil for 1 minute. Add cabbage and apples and saute for 3 minutes.
Add the remaining ingredients and stir well. Cover. Cook over low heat 20-25 minutes. Sprinkle with carraway seed if desired.

I used olive oil instead of the margarine in the original recipe. I replaced brown sugar with raw agave syrup.

Although I liked the flavor of the dish, I did not like the texture. I think that the cooking time is too long. I would prefer it if the apple and cabbage retained some crispiness. Both became too soft. I think that next time I will try a recipe that lets the cabbage retain a crisp texture.


M. said...

another delicious way of preparing purple cabbage is to slice it, put it in a baking pan, drizzle it with olive oil and balsamic vinegar, and roast it in the oven. It retains its crispness while also being tender and the roasting helps it carmelize nicely. Golden raisins can be added for sweetness if desired.

pupule said...

thanks. I will try that one next.