Wilted red cabbage is an easy peasy side dish which can be added to almost any meal. It is beautifully vibrant and oh so tasty, and with the addition of peanuts, puts it high on the crunch scale.
As the name of this recipe suggests – wilted red cabbage, it’s not completely cooked until soft, just wilted in a skillet with some grape seed oil, red onions, peanuts, apple cider vinegar and salt.
Little known fact: red cabbage has 10 more times vitamin A and twice as much iron as green cabbage.
The above fact is the main reason why I usually go for red cabbage over green cabbage, plus the fact that red cabbage makes every meal look much more vibrant. As we all know, one element to serving great food that makes your friends and family gush “ooh” and “aah” when you serve it, is its eye-appeal. Food should look great! There are few foods that are purple and good for you, so wilted red cabbage is bound to entice.
Wilted red cabbage is perfect with so many things. You can go for a German-style meal and serve with sausages, as a side with red meat, or perhaps serve it as an appetizer, piled on top of baked fresh boneless ham.
You’ve got to try this dish, as I said it’s super easy and really tasty. Give it a whirl this weekend.
Wilted Red Cabbage
Ingredients
- 1/2 3 lb red cabbage
- 1/2 large red onion peeled
- 1 tbsp grape seed oil
- 2 tsp kosher salt
- 3 tbsp apple cider vinegar
- 1/2 cup unsalted peanuts crushed
Equipment and Utensils
- Large colander
- Skillet
Instructions
- Remove core and wilted or damaged leaves from cabbage and slice cabbage into thin slices. Slice across the width of the cabbage.
- Rinse cabbage in a colander and allow to drain.
- Slice onion into thin slices, rinse and add to cabbage in colander to drain.
- Shake off excess water from cabbage and onion and dry off with paper towel.
- Heat grape seed oil in skillet, then add cabbage and onion.
- Add salt, vinegar and peanuts then sauté.
- Sauté until cabbage is warm and wilted.
- Serve immediately.
