Ingredients:
2 tablespoons sunflower oil
4 shallots, finely diced
1 head cabbage, shredded ( savoy or napa)
1 teaspoon prepared horseradish
1 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 tablespoon sugar
2 1/2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
salt & freshly ground black pepper, to taste
Directions:
In a heavy saucepan, heat the sunflower oil over medium heat.
Add the shallots, cabbage, horseradish, garlic and ginger and saute for 5 to 8 minutes, or until the cabbage starts to wilt.
Stir in the sugar and cook to caramelize the cabbage lightly.
Add the vinegar and lemon juice and stir to scrape up the browned bits from the bottom of the pan.
Season with salt and pepper and serve immediately.
Servings: 6
Time preparation: 15 min.
Time total: 15 min.