The Pioneer Woman Tasty Kitchen
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Skillet Braised Red Cabbage

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Level: Easy

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Description

Here’s a great recipe to share at your next cookout. This skillet-braised sweet and sour cabbage can be made on the stovetop in a matter of minutes and I absolutely adore the vibrant color it adds to the table.

Ingredients

  • ½  Head Red Cabbage, Shredded
  • 2 Tablespoons Vegetable Oil
  • ⅓ cups White Vinegar
  • 2 Tablespoons Granulated Sugar
  • 1 teaspoon Yellow Mustard Seeds
  • ½ teaspoons Granulated Onion Powder
  • Salt And Pepper, to taste

Preparation

In a large non-reactive skillet over medium-high heat, sauté shredded cabbage in vegetable oil for about 5 minutes, stirring frequently until it wilts a bit. Add remaining ingredients and continue to sauté, stirring frequently, until cabbage softens and color turns vibrant. Serve warm or cold.

Notes:
• If serving cold, you may need to add more seasoning as cold temperature have a tendency to dull flavors.
• Stainless steel, tin-lined copper, and ceramic are examples of non-reactive cookware. Copper, aluminum, and unlined cast iron should be avoided for this recipe.

Recipe adapted from Rachael Ray.

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