Prepare to revolutionize your dinner table with a side dish that's about to become your new obsession! This Creamy Red and Green Cabbage recipe isn't just another boring vegetable preparation – it's a flavor explosion that combines the crisp texture of two cabbage varieties with a luxurious, velvety cream sauce that will make even the most vegetable-resistant diner come back for seconds. Imagine a dish that's tangy, sweet, and incredibly rich, all while being surprisingly simple to prepare.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1/2 head red cabbage, shredded
- 1/2 head green cabbage, shredded
- 1 cup heavy cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- Salt and pepper to taste
Instructions
- Prepare the cabbage by washing both red and green cabbage heads thoroughly. Using a sharp knife or mandoline slicer, carefully shred both cabbage varieties into thin, uniform strips.
- Select a large, heavy-bottomed skillet or sauté pan. Place the pan over medium heat and allow it to warm up for approximately 1-2 minutes.
- Add the shredded red and green cabbage to the pan, stirring gently to combine the two varieties and ensure even heat distribution.
- Pour in the apple cider vinegar and sprinkle sugar over the cabbage. Stir to coat the cabbage evenly, which will help break down the vegetables and add a slight tangy sweetness.
- Cover the pan and reduce heat to low-medium. Allow the cabbage to steam and soften for about 10-12 minutes, stirring occasionally to prevent sticking.
- Once the cabbage has become slightly tender but still maintains a bit of crunch, pour in the heavy cream. Stir to coat all the cabbage pieces thoroughly.
- Continue cooking uncovered for an additional 5-7 minutes, allowing the cream to reduce and create a silky, luxurious sauce that clings to the cabbage.
- Season with salt and freshly ground black pepper to taste. Taste and adjust seasonings as needed.
- Remove from heat and let the cabbage rest for 2-3 minutes to allow the flavors to meld and the sauce to slightly thicken.
- Transfer to a serving dish, making sure to include all the creamy sauce. Serve hot as a delightful side dish that complements many main courses.
Tips
- Slice Uniformly: Use a sharp knife or mandoline slicer to ensure even, thin strips of cabbage for consistent cooking and texture.
- Low and Slow is the Way: Cook the cabbage on low-medium heat to maintain its slight crunch while allowing the flavors to develop fully.
- Don't Skip the Vinegar: The apple cider vinegar is crucial for breaking down the cabbage and adding a subtle tanginess that balances the cream.
- Cream Temperature Matters: Add the cream when the cabbage is already slightly softened to prevent curdling and ensure a smooth sauce.
- Season Gradually: Taste and adjust salt and pepper in small increments to achieve the perfect flavor balance.
- Resting Time is Key: Let the dish rest for a few minutes after cooking to allow the sauce to thicken and flavors to meld together.Pro Tip: This versatile side dish pairs beautifully with roasted meats, grilled chicken, or can even be enjoyed as a light vegetarian main course!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 8g
Protein: 2g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 35mg
