Wednesday, June 22, 2016

Sweet and Sour Cabbage

sweet and sour cabbage

Serves 4 to 6 (I often make half this quantity with a half a cabbage head)

3 TBSP olive oil
½ cup thinly sliced onions
1-1/2 lbs. cabbage, cut into ¼ inch strips (about 8 cups)
3 large tomatoes, coarsely chopped
2 TBSP wine vinegar
2 tsp. salt
Freshly ground black pepper
1 TBSP sugar
Optional: 12 – 16 oz. extra firm tofu (press it for 20 minutes)

In a heavy 10 to 12 inch skillet, add the onions and olive oil and stir constantly over moderate heat for 2 or 3 minutes until transparent but not brown.  Stir in cabbage, tomatoes, a few grindings of pepper. Simmer uncovered, stirring for 20 minutes, or until the cabbage is tender. Then stir the sugar and vinegar into the cabbage and cook a minute or 2 longer.  Serve in a heated dish (also tastes good cold) as a side vegetable to accompany a fish or meat course or – for vegetarians – add tofu to this dish at the point that you add the cabbage and the tomatoes (I press my tofu for 20 minutes) and it is a lovely vegetarian main dish!

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