Crispy (not soggy) panfried red cabbage - side dish in a flash
One of my favourite winter side dishes! If you use a hot pan you can prevent the cabbage from steaming and rather panfry the cabbage. It tastes so much better panfried.
1 medium onion thinly sliced
1/4 red cabbage thinly sliced
Optional : 30 ml (2 tablespoon) balsamic vinegar.
Personally, I prefer to slice the red cabbage as thinly as possible by using the mandolin. I then sauté off the onion in some oil of choice over medium-low heat in a pan. Once the onion is sweet, translucent and caramelized, I turn the heat up and add the sliced cabbage stirring it till it starts to brown a bit adding salt to taste. It really only needs a couple of minutes if the pan is hot enough. You now have the option to add balsamic vinegar which you can add now and cook to reduce down a bit. The cabbage is ready to serve with grilled pork chops. Finish off and keep the pork chops warm in the oven while using the same pan to panfry the cabbage.