4 servings
Ingredients
- 1 1/2 lb red cabbage
- 1/2 tsp allspice
- 1 1/2 tsp corriander
- 4 cloves
- 1 onion
- 3 small bay leaves
- 1 tbsp brown sugar or molasses
- 1/4 c diced tomatoes
- 1/2 c juice from tomatoes or water
- 2 tbsp balsamic vinegar
Instructions
1
Quarter the cabbage, remove the core, and cut into half-inch strips.
2
Heat oil in a skillet with onion, spices, and bay leaves. Cook over medium heat until onion is translucent, about 4 minutes. Add brown sugar or molesses and cook 1 minute more
3
Lay cabbage over onion, season with 1t salt, and spoon tomatoes all over. Pour in tomato juice then cover and cook gently until cabbage is tender, about 15 minutes.
4
Remove lid and toss everything together. Add vinegar, raise heat, and cook until most of the liquid is evaporated, leaving a syrupy glaze.
5
Season with salt and pepper.