Sweet Cooked Purple Cabbage Recipe
A quick side with glow-in-the-dark coloring that you can find a lot in my house lately.
Eat at any temperature. My favorite is cold with cottage cheese.
1 small purple cabbage
1 apple or pear
¼ cup red or white wine, whatever you have in the house
3 Tablespoons olive oil
2 Tablespoons honey
juice from 1 lemon
fresh salt and pepper
a handful of dried cranberries
Split the cabbage in half, remove the tough stem in the center and slice into strips approximately ½ inch/1 cm thick.
Peel, core and cube the apple or pear.
Transfer the cabbage and the apple/pear to a large pot and add the rest of the ingredients, plus ¼ cup of water. Bring to a boil, stir and cover. Cook on medium heat until all the liquids evaporate and the cabbage is soft. I like to scorch the bottom – by continuing to cook for 2 additional minutes after the liquids evaporate – so that my cabbage gets a little caramelized.
Fix seasoning. It should be sweet-salty-sour.
Eat hot, cold or warm. Keeps well.