SIDE DISH
BRAISED CABBAGE
If the thought of cabbage reminds you of the days when most vegetables in Ireland were boiled to death, try this slightly wilted, nearly caramelized version that includes tangy horseradish, garlic and shallots. It's perfect with pork or corned beef.
• 2 tablespoons vegetable oil
• 4 shallots, finely diced
• 1 head savoy or Napa cabbage, shredded
• 1 teaspoon prepared horseradish
• 1 large garlic clove, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon sugar
• 2 ½ tablespoons white wine vinegar
• 1 tablespoon fresh lemon juice
• Salt and freshly ground pepper
In a heavy saucepan, heat oil over medium-high heat. Add shallots, cabbage, horseradish, garlic and ginger, and sauté for 5 to 8 minutes, until the cabbage begins to wilt. Stir in sugar and cook to caramelize the cabbage lightly. Add the vinegar and lemon juice and stir to scrape up the browned bits from the bottom of the pan. Season with salt and pepper to taste. Makes 6 servings.
Source: Adapted from The New Irish Table by Margaret Johnson, (Chronicle, 2003).
Per serving: 117 calories (37 percent from fat), 5.4 g fat (0.8 g saturated, 2.1 g monounsaturated), 1 mg cholesterol, 3.5 g protein, 17 g carbohydrates, 4.8 g fiber, 46.2 mg sodium.
