It may be the day after St. Patrick’s Day, but that doesn’t mean you can’t still enjoy some St. Patrick’s Day food! Here’s another easy cabbage recipe to go with corned beef.
Now this recipe for reduced balsamic vinegar drizzle made me think of the word “small” because the balsamic is made smaller or concentrated from simmering. Going from small to wee makes the Irish connection using that word! Then I remembered the beautiful, yet sad, jazz ballad “In the Wee Small Hours of the Morning” sung so well by Frank Sinatra. Enjoy a pensive moment!
Cabbage with Reduced Balsamic Vinegar Drizzle
Ingredients
- 1/8 of a small cabbage head
- 2 teaspoons water
- 4 teaspoons Reduced Balsamic Vinegar Drizzle
Cabbage
Instructions
- Cut cabbage in half, then quarter. Cut one quarter into 1/4"-inch slices.
- Lay the slices as flat as possible in a frying pan. Add water.
- Over low heat, steam the cabbage until the water has evaporated.
- Place cabbage on 4 individual serving plates.
- Spoon 1 teaspoon of drizzle to the side of the cabbage and then drizzle a little over the cabbage itself.
- Serve warm with corned beef or fish.
Reduced Balsamic Vinegar Drizzle
Ingredients
- ½ cup balsamic vinegar
- ¼ cup sugar
Instructions
- In a heavy saucepan, stir together vinegar and sugar.
- Simmer over low heat for 30 minutes. The drizzle should be syrupy. If you want a thinner drizzle, decrease simmer time.
- Store reduced balsamic vinegar in an airtight container in the refrigerator.
- Drizzle over vegetables, salads, or any dish that needs a tangy flavor.
- Makes about ¼ cup of drizzle.
