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  • Sweet And Sour Cabbage With Balsamic Vinegar

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    Sweet And Sour Cabbage With Balsamic Vinegar
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 4 x onions halved lengthwise
    •     and thinly sliced
    • 1 pkt Ives vegetarian Canadian bacon cut into thin
    •     strips (*)
    • 8 x garlic cloves chopped
    • 5 x dry chile peppers (1 1/2-inch )
    • 1/2 c. vegetable broth
    • 1 Tbsp. extra virgin olive oil
    • 2 lb Savoy cabbage cored and shredded
    • 1 Tbsp. sugar
    • 6 x canned plums tomatoes liquid removed and minced
    •     (reserve 2/3 c. of the juice)
    • 3 Tbsp. balsamic vinegar plus 2 Tbsp.
    •     to finish
    • 1/2 c. broth
    • 1/2 tsp dry oregano crumbled chopped
    •     parsley for garlic

    Directions

    1. * Adapted to lf by Tina Bell
    2. In a heavy kettle, cook the onions with the Ives vegetarian Canadian bacon, garlic and chilies in 1/2 c. broth over moderately low heat.
    3. Stir till they are softened. Add in the cabbage and saute/fry it over moderately high heat, stirring, for 3 min. Add in the sugar, the tomatoes with the reserved juice, 3 Tbsp. of the vinegar, the 2nd 1/2 c. broth and the oregano. Bring the mix to a boil, simmer it, covered for 15 min.
    4. Let the mix cold to hot, uncovered, and stir in the remaining 1 Tbsp. extra virgin olive oil, and the remaining 2 Tbsp. vinegar. Season to taste. Transfer the cabbage mix to a serving dish and sprinkle it with the parsley.
    5. Yield: 6 servings

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