Being of eastern-European descent, a side dish that I’m used to seeing on the table is sautéed cabbage. My mother usually uses green cabbage but I prefer the purple variety for its richer flavor and beautiful color (also, it has twice the amount of vitamin C).
(Yield: 4-6 servings)
1 tbsp olive oil
1 tbsp butter
1 large yellow onion, sliced
1/2 head purple cabbage, shredded (about 4 c)
1 tsp sugar
1 tsp Dijon mustard
1 tsp tomato paste
1 tbsp balsamic vinegar
1 tbsp basil chiffonade
Heat the oil and butter in a sauté pan on medium-low heat. Add the onion with a pinch of salt, stir and sauté until onion is translucent, about 4 min. Add cabbage, sugar, mustard, tomato paste, vinegar and black pepper to taste. Stir, cover with lid and cook until cabbage is soft, stirring frequently, about 20 min.
Re-season if necessary. Stir in basil and serve hot.
This dish goes fabulously with Russian pork chops : )