Ingredients
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2 tablespoons sunflower oil
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4 shallots, finely diced
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1 head cabbage, shredded (savoy or napa)
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1 teaspoon prepared horseradish
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1 tablespoon fresh ginger, grated
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1 tablespoon sugar
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2 1/2 tablespoons white wine vinegar
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1 tablespoon fresh lemon juice
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salt & freshly ground black pepper, to taste
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1 garlic clove, minced
Instructions
- In a heavy saucepan, heat the sunflower oil over medium heat.
- Add the shallots, cabbage, horseradish, garlic and ginger and saute for 5 to 8 minutes, or until the cabbage starts to wilt.
- Stir in the sugar and cook to caramelize the cabbage lightly.
- Add the vinegar and lemon juice and stir to scrape up the browned bits from the bottom of the pan.
- Season with salt and pepper and serve immediately.