RED-ONION AND CABBAGE ESCABECHE

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Red-Onion and Cabbage Escabeche image

Serve this recipe with our Grilled Achiote-Rubbed Fish.

Provided by Martha Stewart

Number Of Ingredients 10

2 whole cloves garlic, peeled
1 sprig fresh rosemary
3 fresh bay leaves
1 teaspoon whole black peppercorns
2 small red onions, cut in 1/8-inch rings
1 pound (about 1/2 head) shredded cabbage
1/2 cup red-wine vinegar
2 tablespoons sugar
1/2 teaspoon salt
Olive-oil cooking spray

Steps:

  • Place a large nonstick skillet coated with olive-oil cooking spray over medium heat.
  • Add the garlic, rosemary, bay leaves, and peppercorns; saute until garlic is slightly translucent and fragrant, about 8 minutes. Add onions and cabbage; saute until slightly wilted but not browned, 1-2 minutes. Add red-wine vinegar, sugar, and salt; toss to coat.
  • Remove from heat, and let stand 30 minutes, stirring occasionally.

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