RED CABBAGE DIVINE
Sweet
red cabbage is one of my favorite side dishes. In fact, I can almost make an entire meal out of it. Especially
this recipe.
Another great thing about this recipe is that it’s going to introduce you to a wonderful
sweetener. It’s called Stevia. It comes from a plant and produces a white powder that’s about 300
times sweeter than sugar. So here’s the problem. A one-ounce container of this lovely white powder is 800
servings. And realistically, it’s difficult to measure out 1/300 of a teaspoon of Stevia, but that’s what
you’ve got to do. Too much makes things taste bitter.
You’ll generally find Stevia in
health food stores in the supplement aisle, not in the food section. That’s a whole other story.
Ingredients:
1 medium head of red cabbage, cored and finely sliced as opposed to finally sliced
1-cup pineapple juice
1-teaspoon
salt
1/2 cup golden raisins
Apple cider or tarragon vinegar
1/300 teaspoon of Stevia – that’s a
very tiny sprinkle
In a large kettle bring the pineapple juice, cabbage, and salt to a boil. Reduce the
heat, cover, and simmer for 20 minutes.
While this is cooking measure the raisins into a 1/2 cup measuring cup.
Next (and here’s the tricky part) pour the vinegar, apple cider or tarragon, into the raisins so they soak in the vinegar
while the cabbage gets tender.
Finally, mix in the soaked raisins and Stevia. Cover and simmer another 20
minutes.
WHEN TO USE TARRAGON VINEGAR
I use tarragon vinegar when I have it.
I have it when I grow tarragon in the summertime and stuff some of the fronds into a bottle of red wine vinegar. Love
the taste. I don’t go out of my way to purchase it because it’s so easy to make.