I’m always pleasantly surprised by what happens when I get in the kitchen without a recipe. Ever since I started cooking as a teenager, I’ve been a by the book, follow the recipe person. While recipes and cookbooks are great, sometimes you’ve just gotta get in there and try something new. Sometimes you fail (in my mind, the worst thing in the world), and sometimes you get something really tasty. Worthy of a blog post even! This sautéed red cabbage is one of the good ones.
I have pretty much no experience with cabbage of any sorts. It doesn’t show up in my house very often, but there was an insane sale back during St. Patrick’s Day and I grabbed some red cabbage to experiment with then. My copious internet research told me that you pretty much have to add apple cider vinegar when you’re making sautéed red cabbage. The garlic and shallots are obvious additions in my mind. They’re god tier ingredients that make pretty much all things taste better.
The secret ingredient is a small amount of fish sauce. I typically use it in stir-fries and stews, but I thought I’d try to add some here to balance the faint sweetness that red cabbage tends to have. I wouldn’t recommend smelling this stuff. Definitely don’t splash it all over your face while trying to close the lid. And if you do, I’ll save you some time and let you know that the only way to get rid of the smell will be to shower. Despite it’s offensive smell, fish sauce adds some awesome umami flavor to our sautéed red cabbage. (I like to use Red Boat Fish Sauce since it doesn’t have a lot of junk in the ingredients list)
You can pair this with pretty much any protein you want, but I find that pork really shines here. As my fiancé said, it tastes like you’re eating an egg roll without the wrapper. Which I’d say is pretty legit for a healthy meal!