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Tangy-Sweet Red Cabbage

What you need: 

2 tablespoons vegan margarine
1/2 cup raisins
1 small-medium head red cabbage, shredded or sliced into strips
1/4 cup brown sugar
1/4 cup apple cider vinegar*
2 teaspoons salt (or to taste - you need enough salt to cut the sweetness)
1 teaspoon black pepper (or to taste)

What you do: 

1. Melt margarine in skillet or wok over medium heat. Add raisins; saute about 30 seconds or until they begin to plump.
2. Add cabbage; stir until evenly coated with margarine.
3. Add other ingredients; saute about 5 minutes, stirring frequently, until cabbage is tender but still crunchy.
*If you want a sharper, more vinegary taste, you can substitute balsamic or red wine vinegar, or just add a splash of balsamic at the end of cooking.

Preparation Time: 
5 minutes, Cooking time: 5 minutes
Cooking Time: 
5 minutes
Servings: 
6

SO HOW'D IT GO?

I didn't have raisins on hand so I chopped up some dates.  With such simple ingredients, I was surprised at how the cabbage took on such good sweet and sour flavoring.  I'll be trying out this sauce again with other vegetables.

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Pretty good. I used balsamic and it wasn't too tangy.  I think next time I will definitely add in the apple--just didn't have one handy today. 

Is this meant to be served warm or cold?  I ate it warm and it worked, wondering if it's supposed to be cold though...

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I added one granny smith apple to it and it was wonderful

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i dunno i didn't like this recipe very much... i followed the instructions... sorry

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