Want a quick and easy side dish? Here’s one that even those who don’t care much for cabbage may enjoy. Use either red or green cabbage, or be lazy and buy a bag of cole slaw mix, doesn’t matter if there’s a few shredded carrots in there as well. Goes very well with any meat but for some reason cabbage especially likes pork or beef – steaks, chops, or roasts doesn’t matter. And feel free to change out the ground cloves for whatever spice your family prefers – cinnamon, allspice, nutmeg, coriander, etc.
Heat a 10-12″ high-sided skillet over medium high heat and add:
2 tablespoons olive oil
Heat until shimmering and add:
1/4 teaspoon ground cloves
1/2 large onion, sliced
Cook over medium heat until beginning to soften, 2-3 minutes. Add to the skillet:
2 cups shredded cabbage
Salt and ground pepper to taste
2 tablespoons water
Cover, reduce heat to medium low and cook until the cabbage is softened, about 5 minutes. While it cooks, in a small bowl combine:
2 tablespoons vinegar (whatever kind your family prefers, I used white)
1 tablespoon date syrup (agave or maple would also work)
1/4 teaspoon celery seed or caraway
Whisk to combine and set aside. When cabbage is ready, pour the vinegar mixture into the skillet, stir to combine and let heat for about 30 seconds. Serve. Makes 2-4 servings.
TIP: Like braised cabbage, adding a diced apple or pear when the cabbage is added to the skillet and topping with some bacon bits would be great in this dish.
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