Sweet & sour (agrodolce) red cabbage is perfect either alongside a turkey dinner, or on a sandwich accompanying leftover roast. Neither too sweet nor too sour, the cabbage is instead transformed into a rich, meltingly tender, striking purple savory side dish, particularly festive with the addition of juniper berries.
1 medium head red cabbage (about 2 pounds)
⅓ cup extra virgin olive oil
1 medium red onion, thinly sliced
2 Tbsp. whole juniper berries
2 Tbsp. sugar
1⁄2 cup red wine vinegar
salt and freshly ground black pepper to taste
- Quarter and core the cabbage. Cut the leaves into 1⁄2 inch wide ribbons.
- Add the olive oil to a wide skillet. Heat the skillet over a medium-high flame. When the oil is hot (shimmering, but not smoking), add the onion and the juniper berries. Cook, stirring, until the onion has softened, about 3 minutes.
- Add the cabbage to the pan, tossing the ingredients together, then stir in the sugar and vinegar. Reduce the heat to medium, cover, and cook until the cabbage is tender and the flavors have mellowed and melded(about 20 minutes). Stir the cabbage occasionally as it cooks, adding water, a couple of tablespoons at a time, if the pan becomes dry. Reduce the heat if the cabbage starts to brown. Once the cabbage has cooked to your liking, season to taste with salt and pepper. Serve hot, warm, room temperature, or cold.
From Chef Kathryn Yeomans
The Farmer’s Feast