Saturday Sides: Sweet and Sour Cabbage Wedges

Today begins a new feature for me:  Saturday Sides.  It’s pretty self explanatory.  On Saturdays, I want to feature a new side dish.  Let’s stop eating the same ol’ boring veggies and try some new stuff.  This will give me a chance to post about some of the side dishes my family is trying out, and hopefully encourage you to try something new, too.  If you want to join me in making a new side dish and blogging about it on Saturdays, let me know!  We can pass the link love around.

Plus, bonus, I made my very own button (above, the little round dealie-hoo that says “Saturday Sides”) when Hubby wasn’t even home.  I created it, downloaded it, saved it, and uploaded it here.  All. by. myself.  I’m pretty geeked about that.

Anyhow, the first recipe I want to feature for Saturday Sides is Sweet and Sour Cabbage Wedges.  These tasty wedges were featured in the March 2008 edition of Everyday Food Magazine.  Hubby and I have not previously eaten a lot of cooked cabbage, but the recipe looked good, and we do really like uncooked cabbage so I figured I’d give it a go.  This did turn out delicious, although Hubby reminded me that he isn’t a big fan of “sweet and sour” which I am assuming meant “I really didn’t like this crap you fixed Angie.”  But I liked it.  If you aren’t a big fan of “sweet and sour” then phooey on you maybe you should make your own damn dinner . . . uh . . . you might want to pass on this recipe.  Also, I heated up some leftovers the next day with mashed potatoes and OMG they were GOOD.

Sweet and Sour Cabbage Wedges

2 tablespoons olive oil
1/2 head of green cabbage, quartered
1/2 cup cider vinegar
1 1/2 cups water
2 tablespoons sugar
salt and pepper

In a large skillet, heat oil over medium heat.  Add the cabbage, and cook until golden brown.  Turn and cook the other side.
Add vinegar, sugar, and water.  Bring liquid to a simmer and cook about 12 to 15 minutes.  Turn the wedges once with tongs.

Cabbage is done when it is tender and the liquid is syrupy.  It should feel soft when you poke a knife into the middle.
Season with salt and pepper.

Note:  The wedges did have a tendency to fall apart.  Using tongs helped me hold them together when turning and removing them from the pan.

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