In an effort to serve foods with a natural blush for my practice date I picked up a head of red cabbage at the market. Cabbage has a bad rap for being smelly, cheap, and mushy, and the fault for such a reputation sits heavily on the shoulders of mid-century cooks. Cabbage is a riot of color and texture, the tender leaves contrast mightily with the crunchy veins. I toss mine with apple cider vinegar and miso for a punch of acidity and flavor. No mush over here.
- 2 medium Red Onions
- 3 tablespoons Olive Oil
- 1 head Red Cabbage
- 1/2 cup Apple Cider Vinegar
- 2 tablespoons White or Yellow Miso
- Salt and Pepper to taste
- Cut the onions in half vertically, then slice the halves thinly.
- Heat the oil in a wok or large stock pot, then add the onions and sauteee for 6-10 minutes over medium-high heat until translucent and slightly charred.
- While the onions are cooking, cut up the cabbage. Chop the head in half vertically, then cut out the core of each half. Slice each half into thin strips.
- Add the cabbage to the onions and stir to combine. Sautee for 5 minutes.
- Pour the vinegar around the edges of your pot, then immediately cover with a lid and cook on high heat for 5 minutes.
- Remove the lid, add miso, salt, and pepper, stir to combine and cook another 5-7 minutes, until the cabbage is your desired texture.
- Remove from heat and serve.