Friday, June 13, 2014
Tuna Tostados and Sweet Braised Chile Cabbage
SWEET BRAISED CABBAGE WITH CHILIES
A versatile side dish, happy alongside Mexican and Latin entrees as well as roast chicken, broiled pork chops and grilled fish.
Begin by cutting 1 small head of cabbage into pieces roughly 1-2" in size. Roughly chop 1 large onion as well. Heat 1 T. butter and 1 T. olive oil in a large deep skillet and when hot, add cabbage and onion. Stir-fry over medium-high heat for a couple of minutes before tossing in 2 cloves of garlic (chopped) and 1 large tomato (again, roughly chopped). Add 3 or 4 T. of water, at least 1 t. salt, some black pepper to taste, 2 T. sugar, 1/2 t. celery seeds and 2 chopped jalapeno or serrano chiles.
Stir, reduce heat to medium and cook, covered, for 10 minutes or until cabbage is softened somewhat. Remove lid, raise to a high heat and cook until most of the released liquid has been reabsorbed.
Serve warm and check seasoning - you may need to add more salt or sugar depending on your preference. For a richer variation, after the cabbage is cooked to an almost dry point and off the heat, stir in 3 T. sour cream or Greek yogurt. If using yogurt, more salt may be needed.