Julie's Sweet-and-Sour Cabbage [HMC]

Making sweet-and-sour anything reminds me of being a kid and sitting on a seesaw with a buddy; if you balance thing *just* right, the two of you can both stay in the air indefinitely (and isn't that a cool feeling). But throw off the balance a mere inch, and one of you comes thudding back to eath. So it went the first time I tried making this dish. It's actually my friend Julie's recipe; I sat in her kitchen, furiously scribbling notes as she put this dish together, but somewhere I turned just a touch of ginger into a nuclear blast. Not to fret: names were taken, the usual suspects rounded up, and sanity prevailed. What's left is a sweet-and-sour cabbage that's absolutely addictive.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Shred the cabbage in a food processor or cut the head into quarters and slice it thinly with a knife.

Step 2

Heat the olive oil in a large saute pan and saute the onion and a pinch of salt until translucent, about 6 minutes. Add the cabbage and 1/4 teaspoon of salt and saute for about 5 minutes.

Step 3

Add the apple, 1/2 teaspoon of freshly ground black pepper, and another pinch of salt to the pan and saute for a minute or two. Pour the red wine into the pan and let it reduce by half. Then add 1/3 cup of water and the vinegar and brown sugar and stir to combine. Reduce the heat to low, cover, and simmer for 30 to 35 minutes, or until tender. Taste; you may want to add a pinch of salt or a few grinds of pepper. Serve.

Step 4

Store in an airtight container in the refrigerator for up to 1 week. Calories: 90 per serving.