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Normally I wouldn't share recipes that have the same main ingredient back to back, but I did end up with an abundance of cabbage last week and since I'm the only one in the house that likes it, I needed to find another recipe to use it in before it went to waste. With St. Patrick's Day right around the corner, I did think about posting a corned beef and cabbage recipe, but it's just my daughter and I at home again this week and since neither of us eat corned beef, that option was out. So, I scoured Golden Blossom Honey again for another idea and came across this Napa Cabbage with Vidalia Onions dish and thought it would be worth giving a shot.
There's a little Polish restaurant down the road from my house that serves the best sweet cabbage I've ever tasted, so when I find a recipe that sounds similar to what they offer, I like to take a crack at it in hopes of digging up their secret. This is a simple recipe that you can have complete in under 20 minutes from start to finish. It indeed cooks up sweet with a bit of tang, just the way I love my cabbage served. I usually don't add tomatoes, but think they made a great touch to the overall dish. While it didn't have me breaking any secret codes of the Polish and how they get their cabbage so sweet (I suspect they use a lot of refined sugar, which is something that I try not to cook with often), it was still quite enjoyable. This would be great as a side to corned beef for your St. Patrick's Day menu, or it would also pair well with any pork or sausage dish you may be serving this Easter. Or, who needs a holiday? It makes a great side dish any day of the year!
Ingredients
2 teaspoons olive oil
1 large Vidalia onion, thinly sliced
4 cups Napa cabbage, thinly sliced
3 large plum tomatoes, diced
1/8 cup apple cider vinegar
2 tablespoons GOLDEN BLOSSOM HONEY
1/2 teaspoon salt
1/4 teaspoon pepper
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Do you prefer cabbage sweet or savory?
So fun that you have a restaurant near your house!
ReplyDeleteI don't eat cabbage, my tummy does not like it, but we do eat it a lot in Slavic countries, especially in winter.
I don’t eat a lot of it, but I enjoy it both ways. My favorite is in Egg Roll in a Bowl.
ReplyDeleteHello!
ReplyDeleteI hope you manage to discover the secret of the dish served in the Polish restaurant! Often the secret is simply the love with which you cook the food, and I think that's what you put into all the recipes you've presented to us!
Happy weekend!
www.marisasclosetblog.com
Gracias por la receta. Te mando un beso.
ReplyDeleteThat sounds interesting.
ReplyDeleteAh my grandmother was Polish and this sounds like something she would make. My mom use to make sauerkraut which is cabbage, and kielbasa a recipe she learned from my grandmother. And she added tomatoes too. I will have to make this as a homage to my mom and grandmother.
ReplyDeleteAllie of
www.allienyc.com
Looks good
ReplyDeleteIt looks like such a yummy side dish. Thank you for sharing!
ReplyDeleteThis Napa Cabbage with Vidalia Onions recipe sounds absolutely delicious, and I love that you’re finding creative ways to use cabbage! It’s great that you were able to recreate a dish inspired by your local Polish restaurant’s sweet cabbage. The combination of the Vidalia onions with the sweetness from the honey and tang from the apple cider vinegar must really bring the flavors together in a wonderful balance.
ReplyDeleteI also appreciate that this recipe doesn’t rely on refined sugar but still achieves that sweet, savory flavor profile. It's the perfect side dish for so many meals, whether it’s paired with corned beef for St. Patrick's Day or as a complement to Easter ham or sausages. It’s nice to have those go-to side dishes that can elevate any meal!
No aproveitar é que está o ganho. Não devemos desaproveitar nada pelo que esta receita se torna mais valiosa.
ReplyDeleteAbraço de amizade.
Juvenal Nunes
Sure looks like the right fit for saint me day. But, yeah, if one likes something there is no need it waiting for a holiday, or a magic number, or whatever.
ReplyDeleteOh yum!
ReplyDeleteVidalia onions were my mom's favorite! Something about them made dishes taste even better when she made them.
ReplyDeleteThis is a well-written and inviting post that balances personal experience with practical cooking tips. Your enthusiasm for recreating a favorite dish adds a relatable touch, and the versatility of the recipe makes it appealing. The connection to St. Patrick’s Day and Easter is a nice seasonal tie-in, making it relevant for different occasions.
ReplyDeleteI can imagine that this makes a wonderful side. I love cabbage.
ReplyDeleteI can't eat cabbage but I would definitely prepare this for others. Thanks for sharing!
ReplyDelete