Recipe information
Yield
serves 4
Ingredients
2
tablespoons extra-virgin olive oil
1
small red cabbage (about 1 3/4 pounds), halved, cored, and thinly sliced crosswise
2
small shallots, quartered and separated into layers (about 4 ounces)
2
teaspoons coarse salt
2
tablespoons fresh lemon juice
2
1/2 teaspoons cider vinegar
Freshly ground pepper
1
/3 cup raisins
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Preparation
Heat the oil in a large nonstick sauté pan over medium-high heat until hot but not smoking. Add the cabbage and shallots, and cook, stirring occasionally, until the cabbage has softened slightly, about 15 minutes. Stir in the salt, lemon juice, and vinegar. Season with pepper. Cook until the cabbage has wilted and the shallots have softened, 10 to 12 minutes more. Stir in the raisins; serve.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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