Amma's Hot Red Cabbage

Serves 6-8

She is known by my children as Amma, the Icelandic word for “Grandma,” and everything coming out of her kitchen has not only zip but vibrant color as well. The sauté method here ensures a slightly crunchy texture, and the Brag’s Liquid Aminos give it a nice flavor that enhances anything paired with it. (A good quality soy sauce may also be substituted.) Serve one, lightly steamed broccoli spear per guest on top of a bed of this purple cabbage, and delight in the colors of good nutrition.

2-4 tablespoons butter
1 sweet onion, diced
1 large clove garlic, sliced thinly
1 large red cabbage or ½ of a giant one
1 teaspoon Brag’s Liquid Aminos, or a good-quality soy sauce
¼ cup apple cider vinegar (Brag’s brand is a good, gluten-free choice)
½ teaspoon sugar
½ teaspoon sea salt or to taste

Prepare cabbage by removing any coarse, outer leaves. Slice into rectangular strips by first halving, coring, and then quartering, slicing each section along the edges. Go back and cross-cut the strips to form thin rectangles. In a sauté pan with a matching lid, melt the butter. Toss in the diced sweet onion and garlic and sauté until clear. Add cabbage by the handful in batches, stirring gently to coat. Once all the cabbage has been incorporated, add liquid aminos, vinegar, salt, and sugar. Stir to evenly coat, cover, and let simmer on medium-low heat for 3 minutes or so, until reaching the desired tenderness.

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