Yield: 1 Servings
|1 small||Head purple cabbage, shredded|
|1 \N||Carrot, shredded|
|1 \N||1-inch piece of ginger root, finely chopped|
|1 \N||Granny smith apple, peeled and chopped|
|1 medium||Onion, chopped|
|\N \N||Salt and pepper, to taste|
|\N \N||Balsamic vinegar for sauteing|
First, peel and chop ginger into the tiniest bits possible. Then, while preparing the other ingredients, saute the ginger in water in a small non-stick frying pan til soft. Add more hot water to the pan as needed to keep it from drying out. The ginger will be softened enough by the time the other ingredients are ready. So, while the ginger is softening, saute the onion in some balsamic vinegar in a non-stick wok or large skillet. When the onion starts to get translucent, add the cabbage, carrot, apple, Spike, salt and pepper to the wok. Toss continually while cooking til cabbage is desired tenderness. Add ginger (water will mostly have evaporated by now).
Swish a little balsamic vinegar in the empty pan to get all the gummy bits of ginger that stick to the bottom of the pan and to heat it up a bit. Add this to the cabbage mixture. Toss to combine.
Note: I was lazy this time and used a package of cole slaw cabbage (16 oz.) with carrots already in it, but I usually make this dish with purple cabbage. The purple cabbage makes it a very colorful dish.
Posted by Michelle Dick, FATFREE listowner, while list was down.
Date: Thu, 10 Oct 96 04:32:43 PDT