Because after you post about baking delicious cookies, you should always pickle some cabbage. Balance, people! OK, try this at home FOR SURE. I originally got the recipe from Blue Apron (the Alsatian Spiced Chicken for you BA subscribers) and adjusted it to make the WHOLE head of cabbage (just increase the ingredients a bit). This was soooo delicious as served below mashed potatoes and chicken as the BA recipe had me make, but I was craving the cabbage later in the week and made another huge batch. YUMMMM.
1/2 pound red cabbage
2 tbsp red wine vinegar
1.5 cups water
1 tbsp Sugar
Wash and dry cabbage. Remove core and halve the cabbage, separating the leaves. Boil the water in a large frying pan (high-sided pan). Add cabbage and season with salt and pepper. Cook, stirring occasionally for 12-14 minutes or until cabbage is tender and water has cooked off. Reduce heat to medium-high and add sugar and vinegar. season again with salt and pepper.