Add Color to Your Plate and Palate

The big dinner decision was which purple veggie to use as a side.  Such tough daily decisions and as someone once said, "Presentation is key."

 I  knew the eggplant would take longer to prepare but it also wouldn't be as pretty on the plate so I opted for an easy Sweet and Sour Red Cabbage recipe. I do have to mention we have 5  cabbages in the End of the Rainbow Valley garden awaiting to be harvested. 

(All I would need was half of the red cabbage head since it was so ginormous for this particular recipe. )

Ingredients:

1 T olive oil
1 large yellow onion sliced thinly ( about 2 cups)
1 small red cabbage shredded (6 cups)
1 c  brown sugar
1/4 c  red wine vinegar
1/4 t kosher salt 
 pepper to taste
 *1 small carrot shredded and handful of craisins

* Options:
- Original recipe had 7 strips of bacon fried first in oil
- Since I had both shredded carrot and craisins added them  

Directions:

Heat olive oil in fry pan.
Add sliced onion. 
Cook 2 minutes til softened
Add shredded cabbage, carrot and craisins
Heat 5-6 minutes until cabbage wilted.
Add brown sugar and vinegar.
Stir.
Salt and pepper mixture to taste.
Cook 5 more minutes.


All done. Yep, it's that easy and pretty on the plate too.