This is is really delicious! I of course tweak the recipe for my taste and desires and ended up with something I really enjoy ! You can use any type of onion you want, but Vidalia onions are sweeter and with apple cider vinegar taste better, even thou I used here purple onions and they are semi sweet and it work just great! I introduce garlic to it, but if you have shallots you can use shallots instead of onions and garlic and use a nice white wine vinegar instead of apple cider and omit the mustard seeds for a more wine friendly slaw! Serve this with fish tacos or mahi mahi burgers and it will knock your socks off. I serve it with a nice piece of salmon, cook in the same pan I saute the cabbage and it taste it heavenly!
Serve with a nice glass of cold wine if you want...enjoy it!
Ingredients
2 tablespoons extra-virgin olive oil
1 small onion, sliced ( Vidalia or Purple onions work the best, exchange for 3 shallots or more and omit the garlic if you prefer a white wine friendly version)
1/2 red cabbage, shredded
* handful of fresh pea sprouts
1/3 cup white or apple cider vinegar, eyeball it ( if you used the shallots instead of the onions and garlic, I would recommend to use white wine vinegar instead for the wine friendly version )
2 rounded tablespoons real cane blonde sugar
1 big clove of garlic mashed
1 teaspoon mustard seed (do not use with the wine friendly version)
Salt and pepper to taste
Directions Heat a skillet over medium high heat. Add oil and onion and saute 2 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 3 to 5 minutes. Now add the garlic and mix it all together. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with the mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook about 10 minutes or until ready to serve, stirring occasionally. * Before serving mix with fresh raw pea sprouts for a delicious fresh crunch!
*Serve with fish tacos, mahi mahi burgers or like me, saute a piece of salmon in the same pan you saute the cabbage with the juices left and ad salt and pepper to taste. Cook until the pink is gone and serve!
You can ad an egg if you prefer.
