Soooo...I know that I've been pretty absent lately. No good excuse really; for a while, I had lost my camera battery and kind of allowed myself to get out of the habit of blogging my meals. So I am trying to form that habit once again :) The other thing is, lately I've been on a kick of making very simple meals that are uncomplicated and just showcase good ingredients. I'm usually not compelled to post simple stuff, but I realized that my favorite food blogs that I find myself visiting time and time again tend to be ones which post a lot of simpler recipes that let the ingredients shine (lately I love Nom Nom Paleo, Primal Palate, and A Veggie Venture), so why not do the same? Maybe someone will enjoy it.
So here you go. I needed a side dish to serve with some bratwurst and I had a nice head of Savoy cabbage. This is what I made.
SAUTEED CABBAGE WITH CIDER AND HORSERADISH
Serves about 6 as a side
- 1 small head of Savoy cabbage (or half a large head), shredded
- 1 sweet onion, thinly sliced
- 1 Tbs bacon grease (or substitute butter; I had some bacon grease in the fridge)
- 1/2 cup hard cider (try to find one with no added sugar)
- 1 Tbs finely grated horseradish
- 1/2 tsp arrowroot or tapioca flour (or use 1 tsp regular or gluten-free flour, or just leave it out)
- Salt to taste
- Crushed red pepper flakes or Aleppo pepper (optional)
- Heat the bacon grease or butter in a Dutch oven over medium-high heat. Add the onion and saute until just soft and translucent. Add the cabbage and stir to combine.
- Cook until the cabbage is soft but not overcooked, stirring occasionally. I actually prefer not stirring the cabbage much so that it browns on the bottom.
- Meanwhile, combine the cider, horseradish, and arrowroot or flour (if using). Pour the mixture over the cabbage and onions and stir, scraping up any brown bits from the bottom. Let it cook for a minute or so or until mostly evaporated.
- Salt to taste and serve, optionally sprinkled with pepper flakes.