Sweet Sour Red Cabbage with Tatsoi -Recipe

     I am lucky to have access to an organic local farm that grows veggies in tunnels during the winter months.  This week I got tatsoi - a beautiful green rosette also called Chinese flat cabbage.  I like making sweet sour red cabbage, so I thought what if I paired the two?  It turned out great!  Both being in the cabbage family they each had a cabbage flavor with the tatsoi adding an additional leafy green note and beautiful contrasting color!


Sweet Sour Red Cabbage with Tatsoi

(Serves 6)

1 1/2 T. Butter
1 head Red Cabbage sliced thinly
1/3 c. Apple Cider Vinegar
1/2 tsp. Salt
1/2 tsp. Ground Black Pepper
1 tsp. Mustard Seed

1/4 tsp. Ground Cardamom
1 tsp. Ground cloves
1/4 c. Water
1 1/2 T. Flour
1/4 c. Brown Sugar
1 rosette Tatsoi

Melt the butter in a large stock pot on medium heat. Add the cabbage, vinegar, salt, pepper, mustard seed, cardamom, cloves, and water. Stir to combine evenly. Cover and simmer on low heat for 30 minutes, stirring occasionally, until cabbage is soft. Mix the flour and sugar in a small bowl and add to the cabbage. Stir and cook until the juice thickens and no longer has a milky appearance.  Pull the leaves apart from the rosette and drop into the pot.  Cook one -two minutes more, stirring.  Serve warm.


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