Sauteed Red Cabbage Baked with Sweet Potato
Okay…this is a really amazing recipe. A big thank you to Joan Nova of her Foodalogue blog. Here is the scoop: I had picked up a ham on sale [Click HERE for the great baked ham recipe I used with this dish!] that said to cook by February 5 and it was February 5. In addition, it was cold and slushy out, so I didn’t want to walk to the local grocery. I had plenty of potatoes on hand but not much for other veggies besides frozen. Along with celery and a green bell pepper, I had two yams/orange potatoes and 1/2 a head of red cabbage. hmmmmmm. So, I do what I usually do when I have odd ingredients that I want to use up – I do an Internet search, and come across this link:
How amazing is that? Plus, it was terrific! THANK YOU, JOAN NOVA!
Here is my version:
1/2 or so red cabbage chopped fine
one medium to large onion sliced thin
2-3 cloves garlic minced
1/4 cup raisins (I used golden)
10 or so almonds, chopped
1 Tbsp dried parsley
1/3 cup chicken broth to moisten
drizzle of balsamic vinegar
sweet potato sliced very thinly longwise
1-2 Tbsp lemon juice – fresh squeezed if available
The original recipe called for shredded cabbage, but I figured just chopping it would do. It came to between 4-5 cups chopped.
I sauteed the onion and garlic first, then added the cabbage and the chicken broth as the cabbage cooked down. I actually took a video of the process but have not uploaded it yet. Basically, I used about 2 Tbsp of olive oil and cooked the onions and garlic until pretty soft, added the cabbage and stirred until coated with the oil, and then added the chicken broth and cooked it down until tender.
After adding a few drizzles of balsamic vinegar and cooking a bit more, I added the raisins and chopped almonds.
Next, I peeled and then sliced the sweet potatoes. The original recipe called for using an mandolin for slicing, but I don’t own one. Instead, I used this handy tool I got from the Pampered Chef representative at the Wakefield UU Church Holiday Craft Fair:
Next, I spayed a casserole pan with olive oil (I use a Misto) and spread half the sweet potato slices on the bottom. I then added the sauteed cabbage mix, added salt, pepper, and dried parsley, and then covered with the rest of the sweet potato slices and put in the oven with the ham and yukon potatoes at 325 to start. … Well, I had a bit of forgetfulness, as you will see if you check out the video, but that is the basic procedure.
Click HERE for my first ever cooking video documenting my five hundred millionth cooking blooper. <grin>
Turns out that 325 was a bit low for this dish – also, after 20 minutes uncovered I decided to cover and boost the heat since I was just then taking out the ham and yukon potatoes. But, best guess – I would bake these at 375 covered for 30-45 minutes and then finish off uncovered for 10-15 minutes. But I need to make this recipe again to be sure of timing. However, this was a spectacular taste combo. As usual, I forgot to take a picture fresh out of the oven, but here is a shot of what was left after Steve and I had our first servings:
All in all, a most wonderful recipe! Steve and I really enjoyed it, and it went really well with the ham, too. And again, a big thank you to Joan Nova of Foodalogue who came up with this recipe in the first place. Never be afraid to try something new!