Local and Seasonal Recipes, Menus and More
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INGREDIENTS 2 T olive oil 1 shallot, sliced 1/2 red cabbage, thinly sliced 2 cups freshly squeezed orange juice 1 T freshly squeezed lemon juice a pinch each salt, cloves, coriander DIRECTIONS Heat oil in a large heavy skillet. Sauté shallot until translucent. Stir in cabbage and cook until just crisp-tender. Pour in orange and lemon juice. Stir well to coat cabbage completely and bring to a boil. Stir in salt, cloves and coriander. Reduce heat and simmer uncovered until sauce is reduced and thickened. Serve warm or at room temperature. Cover and refrigerate leftovers. Copyright © 2016 Stefanie Samara Hamblen |
