Red Cabbage with Pine Nuts

Name: Red Cabbage with Pine Nuts
Ingredients: 30 ml (2 T) olive oil; 1 kg red cabbage, finely shredded; 10 ml (2 t) fresh root ginger, finely chopped; 150 ml (3/5 cup) chicken stock; salt and black pepper to taste; 30 ml (2 T) balsamic vinegar; 10 ml (2 t) brown sugar; 62,5 ml (1/4 cup) pine nuts, toasted

Easy to prepare and deliciously tangy, this dish can be served hot or at room temperature. Roasted pine nuts add a festive crunch.

Published 21 September 2020

Method

Heat oil in large saucepan and sauté cabbage and ginger 4 – 5 minutes over high heat.
Add stock, bring to the boil, cover saucepan and cook over low heat for 25 minutes until cabbage is just tender. Uncover and bubble down excess liquid.
Stir in the balsamic vinegar, sugar and pine nuts. Adjust seasoning and serve.