Honey and Orange Sauteed Red Cabbage

[Guest guest]

Honey and Orange Sauteed Red Cabbage

 

 

3 teaspoons olive oil

400 g (14 oz) red cabbage, cored, shredded

4 teaspoons honey -OR- agave nectar

1/4 cup orange juice

4 teaspoons red wine vinegar

8 teaspoons chopped walnuts

 

 

1. Heat 3 tsp remaining oil in pan. Add cabbage. Cook, stirring, for 3 minutes

or until just tender.

 

2. Add honey. Toss to coat.

 

3. Add orange juice and 3/4 cup cold water. Reduce heat to medium-low. Cook,

covered, for 18 minutes or until just tender (see note).

 

4. Add vinegar. Increase heat to medium-high. Boil for 8 minutes or until liquid

has evaporated and cabbage is dark red.

 

5. Top with walnuts. Serve.

 

 

 

TIP: If you don't have a lid for your frying pan, cut out a circle of baking

paper 2 cm (3/4 " ) wider than the pan. Push paper down over

cabbage so it touches, especially around the edges. This improvised lid is

called a 'cartouche' in France.

 

 

 

Serves 2.