Are you a fan of a salty and sweet combination? Then this is the side dish for you! Sauteing the cabbage creates a slightly sweet caramelization which is enhanced with honey, while the addition of anchovies, capers, and vinegar tickle your salty taste buds. Try adding this cancer fighting vegetable to your next dinner plate!INGREDIENTS:
1 head of cabbage
4 anchovy fillets, minced
2 cloves garlic, minced
1/4 cup white or yellow onion, small diced
3 tbs. red wine vinegar
1 tbs. honey
2 tbs. capers
1 tsp. red pepper flakes
salt and pepper
fresh parsley, chopped
extra virgin olive oil
DIRECTIONS:
-remove core of cabbage, quarter, and shred into thin slices
-place in a large pan
-drizzle with 1 1/2 tbs. olive oil, sprinkle with salt and pepper, toss to coat
-cover with a lid and set on low heat
-let cook 20 minutes, stirring occasionally
-add garlic, onions, and anchovies and allow to cook on low for an additional 5 minutes
-turn heat up to medium-high, cover, and cook for about 3 minutes, until cabbage starts to brown /crisp, remove from heat
-in a small bowl, whisk together vinegar and honey
-pour vinegar mixture over cabbage, add capers and pepper flakes, toss to coat
-season with salt and pepper to taste, garnish with parsley, enjoy!
SHOUT OUTS:
This dish was inspired by the fried brussel sprouts i had at Lolita in Tremont, Ohio. Since brussel sprouts are among the cabbage family- i swapped the two!
TIPS and ADAPTATIONS:
-Try it with brussel sprouts! Wash and quarter about 1.5 pounds of sprouts, cook as you would the cabbage.
-Anchovies scare you? When you cook them like this, they literally melt away into the cabbage and leave behind a delicious saltiness. You won't even know your eating them! Still scared? Skip them, and just add a little extra salt!
-No capers? Try it with chopped green olives.
-You don't have to finish with parsley, but it does add a tasty looking bright color to the dish!
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