Braised cabbage with fresh ginger
PersonalPoints™ per serving
This is terrific a terrific side dish for roast pork tenderloin or grilled pork chops, but it's an equally delicious accompaniment for with freshwater fish like nut-crusted catfish or cornmeal-dusted trout. We prefer red cabbage to green for the rich burgundy color it gives this dish, but a mix of the two would be a nice mashup too. Cabbage pairs beautifully with fruit. As a variation, consider adding julienned or chopped peeled apples or pears to this for a sweet note. Choose crisp varieties like Granny Smith or Honeycrisp apples or Anjou or Barlett pears. A splash of apple cider vinegar stirred into the mix just before serving will add a nice touch of acidity.
½ medium, thinly sliced
2 Tbsp, fresh, peeled and minced
Uncooked red cabbage
4 cup(s), thinly sliced
Canned chicken broth
- Heat the oil in a medium saucepan over medium-high heat. Add the onion and ginger; cook, stirring frequently, until just fragrant, about 1 minute. Stir in the cabbage and broth. Reduce the heat and simmer, covered, stirring occasionally, until the cabbage is tender, about 20 minutes. Yields about 1/2 cup per serving.