For about a week, this huge vegetable sat on my counter while I figured out what to do with it. (I must admit, my youngest son, might have rolled it across the kitchen floor a couple of times!)
I am an advocate of getting kids to broaden their palates by trying new foods — and I realized that my children hadn’t sampled much red cabbage. So I really wanted to create a recipe that would appeal to them.
The result is below — and I must say, it was delicious! I added something I know my kids like (carrots) and something sweet (dried cranberries) and served it all over Jasmine rice. (Pasta would work great too, though.)
Quick tip: a huge head of cabbage can be quite daunting. Most markets sell pre-cut cabbage in bags. I always try to use the freshest ingredients possible; however, time is of the essence, too!
Ingredients:
- Olive oil to coat the pan
- 1/3 cup thinly sliced red onion
- 3 cups thinly sliced red cabbage
- 1 cup carrot “noodles”*
- 1/2 cup dried cranberries
- 1/2 teaspoon cinnamon
- 1 teaspoon brown sugar
- Salt and pepper to taste
Preparation:
Serves 2 to 4
Coat a medium saute pan with olive oil and add the onions. Cook the onions over medium heat until slightly browned, about four minutes. Turn the heat to medium-high and add the cabbage. Stir periodically until the cabbage has reduced greatly in size and is tender, about fifteen minutes. Add the carrots, cranberries, cinnamon, and sugar, and continue to cook for another few minutes. Season to taste with salt and pepper. 
*Using a vegetable peeler, simply peel a large carrot, and then continue to use the peeler until there’s nothing left of the carrot. This will produce nice, long, thin, ribbons of carrot. Kids love this; one of my sons never liked cucumbers until I turned them into “noodles!”
