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Receta Sweet And Sour Cabbage With Balsamic Vinegar

by Global Cookbook

Ingredientes

4 x onions halved lengthwise     and thinly sliced 1 pkt Ives vegetarian Canadian bacon cut into thin     strips (*) 8 x garlic cloves chopped 5 x dry chile peppers (1 1/2-inch ) 1/2 c. vegetable broth 1 Tbsp. extra virgin olive oil 2 lb Savoy cabbage cored and shredded

1 Tbsp. sugar 6 x canned plums tomatoes liquid removed and minced     (reserve 2/3 c. of the juice) 3 Tbsp. balsamic vinegar plus 2 Tbsp.     to finish 1/2 c. broth 1/2 tsp dry oregano crumbled chopped     parsley for garlic

Direcciones

1. Adapted to lf by Tina Bell
2. In a heavy kettle, cook the onions with the Ives vegetarian Canadian bacon, garlic and chilies in 1/2 c. broth over moderately low heat.
3. Stir till they are softened. Add in the cabbage and saute/fry it over moderately high heat, stirring, for 3 min. Add in the sugar, the tomatoes with the reserved juice, 3 Tbsp. of the vinegar, the 2nd 1/2 c. broth and the oregano. Bring the mix to a boil, simmer it, covered for 15 min.
4. Let the mix cold to hot, uncovered, and stir in the remaining 1 Tbsp. extra virgin olive oil, and the remaining 2 Tbsp. vinegar. Season to taste. Transfer the cabbage mix to a serving dish and sprinkle it with the parsley.
5. Yield: 6 servings

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