I love Hungarian purple cabbage, but it requires brining in salt. But time is of essence when half an hour before dinner your darling comes upstairs with a purple cabbage from the garden. I grab the skillet and make a skillet version. He gets the cabbage and we eat before nine. The amounts are arbitrary, keep tasting as you add the ingredients to find the right sweet and sour taste right for you. Use salt sparingly, too much of it will spoil the dish. Most of all sauté the cabbage slowly, it will quickly burn on high heat.
SKILLET RED CABBAGE
1/2 purple cabbage2 Tbsp olive oil
3-4 Tbsp sugar
pinch of salt
2 Tbsp red wine vinegar
• Wash the cabbage and then slice very thinly.
• Place a deep non-stick skillet on medium heat.
• Add 2 Tbsp olive oil.
• Add the cabbage and the sugar.
• Stir it with a wooden spoon to coat the cabbage with oil and sugar.
• Add a pinch of salt, but handle it sparingly.
• Add the red wine vinegar.
• Slowly sauté the cabbage and stir it occasionally.
• Reduce heat if needed.
• When the liquid cooked away, the cabbage is ready.
