Sunday, 10 January 2010

The 21st Century Housewife's© Cabbage with Red Onion and Madeira Sauce

Cabbage is one of "those" vegetables. Along with Brussel sprouts and spinach, it's had a bad reputation for years, but properly cooked, both red and green cabbage are absolutely delicious. They are also really, really good for you, and usually very reasonably priced so great for the budget. I developed this recipe when I was trying to think of things to serve alongside leftover ham and turkey after Christmas, but I've since discovered it goes with just about everything.

2 tablespoons oil (I used olive, but sunflower or Canola would be fine)
1 red onion
1 tablespoon sugar
1 small cabbage, shredded
¼ cup Madeira or sherry
¼ cup chicken or vegetable stock (from a cube is absolutely fine)
1 tbsp soy sauce
½ cup frozen peas

Heat the oil in a frying pan (with a lid) and sauté the red onion over low heat until it is just beginning to soften. Add the sugar and stir to mix through.

Turn the heat up to medium and add the shredded cabbage. Stir-fry for a few minutes until the cabbage is tender-crisp. Add the Madeira or sherry and the chicken stock, along with the soy sauce. Stir to mix and bring to the boil. Allow to bubble away for a minute or so just to let the liquid reduce a bit. Add the peas. Then put the lid on the frying pan, lower the heat and cook for about three to five minutes. (You still want the peas to be nice, bright green.)

Serves four to five as a side dish.

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