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Saturday, April 9, 2011

But I don't *LIKE* cabbage...

Red cabbage is probably not on anyone's list of "favorite foods."  So how can you make it and LOVE it?
I came across this recipe years ago, and we love it.  All of us.  Even adventurous kids like it!  It sounds really fancy, but it's easy to make.  It's a very different pairing that the salmon "standard" sides.  I tire easily of "standards."  I usually serve it with some fresh Tuscan bread or brown rice, but it's fantastic alone as well. 

adapted from

1 t olive oil                                            2 t finely chopped fresh thyme                         ½ t salt                                  
¼ t black pepper                                  1 ½ lb. red cabbage, cored, cut into 2 inch pieces, layers separated
½ lb. red onions, cut into 1 inch pieces, layers separated
2 T sugar                                               4 T water                                                               2 T balsamic vinegar         
¼ C finely chopped shallots              1 C beef broth                                                      1 t olive oil
½ C Merlot or dry red wine                1 t cornstarch (slightly more if desired)
4 (5 oz.) skinned center-cut pieces of salmon fillet (about 1 ½ inches thick at the thickest part)

Make Cabbage:   Heat oil in large non-stick skillet over moderately high heat until hot but not smoking, then sauté cabbage, onions, thyme, salt, and pepper, stirring, for about 3 minutes.  Cover skillet and reduce heat to med-high then cook, stirring occasionally, until cabbage is tender, about 20 minutes more. 

Make Sauce:        Bring sugar and 2 T water to a boil in a heavy saucepan, stirring until dissolved, then boil, swirling pan occasionally, until mixture is a golden caramel, about 5 minutes.  Remove from heat and carefully add vinegar, then add shallot, and swirl pan over low heat until caramel is dissolved, about 1 min.
Stir in wine and boil until reduced to about ¼ C, about 5 minutes.  Add beef broth and boil until reduced to about 1 C, about 8 minutes.  Whisk together cornstarch and 2 T water, then whisk into sauce, and boil, whisking, 1 minute.  Season with salt and pepper.  Cover to keep warm.

Cook Salmon:      Pat salmon dry. Season w/ salt & pepper.  Heat oil in 12 inch nonstick skillet over med-high until hot but not smoking.  Saute salmon 3 min.  Turn over and sauté until just cooked through,a bout 3 min.  Serve salmon over red cabbage, and top with sauce spooned over. (Each serving contains about 334 calories – makes 4 servings)

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