Sunny Sauer-Cabbage
This started out as leftovers, but looked so pretty cooking up, and tasted so nice, that I had to post it here. The ribboned carrot turns plain old cabbage beautifully golden, hence the "Sunny" part of the recipe. Sauerkraut gives this a bit of vinegary bite that is a great match for main dishes with sweet sauces or marinades.
Ingredients
4 serv.Step-by-step instructions
- 1
Core cabbage and cut into 1 cm wide ribbons.
- 2
Use a vegetable peeler to make long ribbons from the carrots (the cores will be difficult to ribbon; reserve for other use).
- 3
Heat olive oil in a large frying pan. Add caraway seeds and cook for a few seconds, until their color starts to change.
- 4
Add garlic and cook for 30 seconds, then add cabbage. Cover and cook 5 minutes, until cabbage is slightly softened (but still crisp).
- 5
Mix in carrots and sauerkraut, re-cover, and cook until carrot ribbons are tender (one to two minutes). If there is excess liquid, cook uncovered in this step, until liquid is evaporated.
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