Cabbage can outlast most other vegetables in the fridge, so it’s not surprising that a few of my quick and easy standbys showcase this super versatile vegetable. This simple dish is beautiful, thanks in part to the red cabbage. Children love the sweetness and crunch, and adding a handful of currants makes it even more appealing.Sautéed Red Cabbage and Currants
1 tsp olive oil
2 cups chopped red cabbage, roughly 1/2 inch pieces
1 rounded Tbsp dried currants
a few splashes of balsamic vinegar
1. Heat a medium size skillet on low medium heat. Add the olive oil, taking care to not let it get too hot. Add the cabbage and currants at just the point when the oil is hot enough that the cabbage sizzles slightly. Sauté the cabbage, stirring continuously for about a minute. Add about a Tbsp of water and cover. Let simmer for 3-4 minutes until the cabbage is just becoming tender. You may need to add a bit more water, but the goal is to have the cabbage finish cooking at the same time all the water has evaporated. Remove from heat.
2. Stir in the balsamic vinegar. Serve.