My daughter’s employer is a farmer at heart, and was able to make time to grow a vegetable garden this year. He recently had more red cabbage than he could use, so passed some along to us.
The head of cabbage he gave us was quite large, so I decided to use some of it in a cooked dish to make sure it would be tender. Because it was so fresh, the cabbage contained a lot of moisture and cooked up beautifully. Since then we’ve had some fresh coleslaw from the same cabbage, and I expect we’ll get two more dishes before we’ve used it up. Thanks, Guy!
The inspiration for this dish came from a recipe by Rachael Ray (Food Network cooking show host) which I adapted for local ingredients and my own tastes.
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- 3 Tbsp butter (Breckinridge Farm, Everson)
- 1 small green shallots (home garden, Lummi Island)
- 4 cups red cabbage, shredded (friend’s garden, Bellingham)
- 2/3 cup apple cider vinegar (BelleWood Acres, Lynden)
- 2 Tbsp honey (Guilmette’s Busy Bees, Bellingham)
- 1/16 tsp dried habanero pepper, ground (friend’s garden, Lummi Island)
- Salt to taste (see Exceptions)
Heat a skillet over medium high heat. Add butter and onion and saute 2 minutes.
Add cabbage and stir, sauteing it until it wilts, 3 to 5 minutes.
Add vinegar to the pan and stir the cabbage in it. Drizzle honey over the cabbage and stir to mix it. Season with habanero pepper powder and salt, and reduce heat a bit.
Let cabbage continue to cook a few more minutes until softened, but still a little firm.
I served this as a main dish with Blueberry Blue Corn Muffins for a lunch. It also makes a good side dish with any hearty main dish, or can be served as a warm salad.
Boxx Berry Farm Store, 6211 Northwest Rd., Ferndale (Mon-Sat 9a-6p, Sun 10a-4p)
Community Food Co-operative, Westerly and Cordata, Bellingham
Terra Organica, Flora and Cornwall, Bellingham