Sautéed Red Cabbage
A saute of cabbage, bacon, onion, with Irish Butter, a delicious and big fat healthy side dish. Dill is the herb of choice and prevents excess gas.
- 1 head red cabbage
- 2 cloves garlic or 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 teaspoons dried dill Order Here optional
- 2 tablespoon apple cider vinegar optional
- 2 tablespoons balsamic vinegar
Remove outer leaf. Rinse any dirt off of cabbage. Usually red cabbage heads don't have dirt the way green cabbage does.
Heat large frying pan on medium heat. Add olive oil. Add garlic cloves. You can use garlic powder to the cabbage if you don't have fresh garlic cloves.
Season with salt and pepper to taste.
Add cabbage on low heat, while stirring occasionally until the cabbage is softened.
Toss cabbage in pan and add in apple cider vinegar.
You can choose to brown the cabbage by turning the heat up to medium high. If you can refrigerate and reheat, you will have more flavor, but it's not necessary.
Add in a touch of lemon zest at the last few minutes for fragrance. Add in fresh dill if you have it, but dried will be okay too. You can skip dill if you like.
Drizzle a syrupy balsamic before serving.
Taste and season again with salt and pepper.