Red Cabbage with Ginger and Balsamic Vinegar Recipe 🥣
Overview:
If you’re looking for a flavorful vegetable dish that’s perfect for prepping ahead, this Red Cabbage with Ginger and Balsamic Vinegar is a fantastic choice! Whether you’re hosting a buffet or simply planning a dinner for a crowd, this dish is sure to impress. The combination of tender red cabbage, zesty ginger, and the tangy kick of balsamic vinegar creates a symphony of flavors that will tantalize your taste buds. Plus, by allowing the dish to marinate overnight, you’ll give the ingredients ample time to mingle and develop even richer flavors.
Time Management:
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Ingredients:
- 2 tablespoons butter
- 1/4 cup margarine
- 1 onion, finely chopped
- 1 head of red cabbage, thinly sliced
- 1 tablespoon ginger, minced
- 1 cup dry red wine
- 3 tablespoons brown sugar
- Salt and pepper to taste
- 1/4 cup balsamic vinegar
Instructions:
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Preparation: Start by melting the butter along with the margarine in a skillet or wok over medium heat. While the butter is melting, finely chop the onion and mince the ginger.
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Sautee Onion: Once the butter is melted, add the chopped onion to the skillet and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
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Cook Cabbage: Increase the heat to medium-high and add the thinly sliced red cabbage along with the minced ginger to the skillet. Cook for about 10 minutes, stirring frequently to ensure even cooking and flavor distribution.
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Add Wine: Once the cabbage has softened slightly, pour in the dry red wine. Allow the mixture to come to a gentle boil and let it cook for about 10 minutes, or until the wine has almost evaporated, leaving behind a concentrated flavor.
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Simmer: Reduce the heat to medium, cover the skillet, and let the cabbage simmer for an additional 10 minutes. This will allow the flavors to meld together and the cabbage to become tender.
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Seasoning: After simmering, uncover the skillet and add the brown sugar, along with salt and pepper to taste. Stir well to incorporate the seasonings evenly throughout the dish.
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Marinate: Transfer the cooked cabbage to a large bowl and cover it. Place the bowl in the refrigerator and let the cabbage marinate overnight. This extended marination period will allow the flavors to develop and intensify.
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Reheat: The next day, when you’re ready to serve the dish, reheat the marinated cabbage in the skillet or wok until it’s heated through, stirring frequently to prevent sticking or burning.
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Finishing Touch: Once the cabbage is heated, stir in the balsamic vinegar, ensuring that it’s evenly distributed throughout the dish.
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Serve: Transfer the Red Cabbage with Ginger and Balsamic Vinegar to a serving dish and garnish with a sprig of fresh parsley or a sprinkle of sesame seeds for an extra touch of flavor and visual appeal. Serve hot and enjoy the delightful combination of flavors!
Nutritional Information (Per Serving):
- Calories: 165.6
- Fat Content: 9.8g
- Saturated Fat Content: 2.7g
- Cholesterol Content: 7.6mg
- Sodium Content: 49.5mg
- Carbohydrate Content: 13.9g
- Fiber Content: 1.8g
- Sugar Content: 9.7g
- Protein Content: 1.3g
Recipe Notes:
- This dish is ideal for those seeking low protein and low cholesterol options.
- With a total cooking time of just under an hour, it’s perfect for busy weeknights when you want a healthy and flavorful meal without spending hours in the kitchen.
- Feel free to adjust the seasonings according to your taste preferences. You can add more or less brown sugar, ginger, or balsamic vinegar to suit your palate.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat them in the microwave or on the stovetop for a quick and satisfying meal.
- Serve this Red Cabbage with Ginger and Balsamic Vinegar alongside your favorite protein or as a standalone dish for a delicious and nutritious dining experience that’s sure to impress your family and friends!
