Sweet and Sour Chopped Cabbage Saute’

by Stacey Amagrande

Variations: use parsnips in place of carrots, use soy sauce instead of salt, use maple syrup instead of sugar and omit the vinegar for sweet spicy cabbage. Use leek instead of onion, add diced jalapenos, the possibilities are endless.

 

Category,
Yields1 Serving
 1 head cabbage, shredded
 1 onion, sliced thin
 4 carrots cut into ribbons with vegetable peeler
 ½ cup vegetable stock or broth
 1 tsp honey, agave syrup or sugar
 1 tsp salt
 1 tsp apple cider vinegar
 1 tsp cayenne or black pepper (cayenne for hot, black pepper for mild)
 2 tbsp unsalted butter
1

In a large skillet, saute’ butter and onions until tender; add carrots and cook 2-3 minutes

2

Stir in the remaining ingredients and bring to a boil

3

Reduce heat and cover for 5-7 minutes or until vegetables are tender. Serve with a slotted spoon and enjoy!

Ingredients

 1 head cabbage, shredded
 1 onion, sliced thin
 4 carrots cut into ribbons with vegetable peeler
 ½ cup vegetable stock or broth
 1 tsp honey, agave syrup or sugar
 1 tsp salt
 1 tsp apple cider vinegar
 1 tsp cayenne or black pepper (cayenne for hot, black pepper for mild)
 2 tbsp unsalted butter

Directions

1

In a large skillet, saute’ butter and onions until tender; add carrots and cook 2-3 minutes

2

Stir in the remaining ingredients and bring to a boil

3

Reduce heat and cover for 5-7 minutes or until vegetables are tender. Serve with a slotted spoon and enjoy!

Sweet and Sour Chopped Cabbage Saute’
IngredientsDirections