Red Cabbage

How about something out of the ordinary to add to your holiday table? It seems that almost all of my cookbooks have at least one recipe for cabbage in it. Growing up in a Irish American family, we had a lot of cabbage dishes. Mostly corned beef cabbage and potatoes, or stuffed cabbage. My mom never used red cabbage.
At least, not that I remember.
This colorful cabbage dish, with its citrus tangerines is a fabulous side dish for any occasion. The wonderful thing is that this is one of those recipes that tastes even better the next day. You can also interchange with the green cabbage if needed.

Sauteed Red Cabbage
2 tablespoons olive oil
1 tablespoon butter
1 medium onion
1 garlic clove
1/2 head red cabbage 
salt and pepper to taste
1 cup vegetable or chicken stock
1 tablespoon soy sauce
2 tablespoons white wine vinegar

1 tangerine peel and juice

1 bay leaf
Directions

In a deep large pot heat olive oil and butter. Add onions and cook until they begin to soften. Add cabbage salt and pepper cook for two more minutes.

Add stock, soy sauce, vinegar, tangerine and bay leaf. Reduce heat to medium low and allow to cook 12-15 minutes until tender crisp.

Serve hot or at room temperature.
Peace be with you,
Veronica