(That's how quickly I am typing up today's post.)
Today is quite the busy day: I taught yoga from 6:00-7:00 a.m., I went to the gym to walk on the treadmill from 7:30-8:20 a.m., I had coffee with my girlfriends from 9:00-10:45 a.m., I am eating lunch and writing this post from 11:00-12:00, I am going to a yoga class from 12:30-1:45, and I have six people (a total of 8 1/2, counting Everett) coming over to the house for a "See You Soon" party for the Lee's. Oh, and Bo and I are waking up at 4:30 a.m. tomorrow to make the 15-hour drive to Alabama for my cousin's wedding this weekend. WHEW...I'm only half way through the day and I'm a little tired!
Okay, let's focus on the task at hand: cabbage. Yes, this post is about cabbage. Growing up I thought everyone loved cabbage...after all, my mom cooked cabbage and onions at least twice a month in our household. I grew up loving the stuff! But come to find out, cabbage is on a lot of people's gross list. Well, with any luck, today's recipe might change that!
Sweet, salty, and creamy cabbage with a bit of an Asian flair. This side dish has the power to change even the staunchest critics opinion of this pauper's vegetable.
Balsamic Butter Cabbage
3/4 small head of cabbage, chopped finely
1 large onion, diced
4 T butter, divided in half
~3 T balsamic vinegar
1 1/2 tsp salt
3/4 tsp pepper
- Melt 2 T butter in a large saucepan.
- Add the diced onion, and cook on medium low until beginning to caramelize (6-8 minutes).
- Add the chopped cabbage, 3/4 tsp salt, 1/2 tsp pepper, and 1 T butter to the pan.
- Cover and allow to cook down for 3-4 minutes.
- Remove saucepan lid.
- Add the final 1 T butter and ~3 T balsamic vinegar to the cabbage/onion mixture.
- Note: The balsamic vinegar amount is a rough estimate. I circled the pan four times while allowing the vinegar to drizzle out from the dispenser. In large part, the amount of vinegar you use will depend upon your preference. I think 3 T is a good place to start, and you can add additional vinegar if you would like.
- Serve immediately.
- Pictured below is Bo's dinner plate. The Balsamic Butter Cabbage was accompanied by Italian-seasoned ground turkey as well as millet cooked in vegetable broth.
Bo and I are off to Alabama tomorrow for my cousin's big day! I will share a wedding post with you sometime early next week!
Question of the Day:
Do you like cabbage?!
Ally and Bo