As I mentioned in a previous post, this diet I am on is extremely strict; there are forbidden foods (such as beets, kale, carrots, peas, yellow beans, corn, etc – mostly because they are high in sugar!). But I am allowed red cabbage – a fantastic fall vegetable. I have taken an old recipe and turned it healthy, but really really yummy!
- 1/2 purple cabbage, finely sliced
- 3/4 Vidalia onion, finely sliced
- 1 Golden Delicious (or Jonagold) apple, grated
- 2 tbsp cider vinegar
- 1-4 drops of liquid smoke (this is to give the impression of bacon (I cannot have bacon now!)
- about 1 cup water or low sodium chicken stock
- salt and pepper to taste
- 14″ square parchment paper
- Preheat oven to 500F.
- In a hot, heavy cast iron dutch oven, spray a couple of squirts of Pam into bottom (or if your not being good, then render about 5 slices of Pancetta finely chopped and once crisp, remove). Add onions and sauté until soft (4-5 minutes). If the pan is getting dry, add a bit of water (not too much, you don’t want the onions steaming, just so they don’t burn).
- Add apples and sauté about a minute longer. If dry, add water (or low sodium chicken stock).
- Add purple cabbage and sauté for another couple of minutes – stirring well. If dry, add water (or low sodium chicken stock). If you’re being bad, add the pancetta back to the pan and stir well.
- Take the parchment paper and fold into quarters, and again. Cut 1/2 the diameter of the pot in a circular form. Cut about 1/2″ out of the centre. Now when you open the parchment, it should be a circle with a hole in the centre!
- Take the cabbage off the heat. Put the parchment circle into the pan directly on top of the cabbage so that it is covered (with the exception of the hole in the centre). Put the pan into the oven and braise for about 1 hour. Stir every 15-20 minutes. You may need to add a bit of water throughout, so keep an eye on it, particularly near the end.
Cider Vinegar Dressing
- 1/4 cup finely chopped Vidalia onion
- 2 tsp cider vinegar
- about 1 cup low sodium chicken stock
- Salt and Pepper to taste
- 1-2 drops of smoke (to simulate the flavour of bacon!)
- In a small 2 cup saucepan, begin sauté-ing the onion in a couple of squirts of Pam.
- Use small amounts of chicken stock to help the caramelization of the onions (remember, you don’t want to steam them).
- Add the cider vinegar and about 1/4 cup of the chicken stock.
- Reduce until there is virtually no liquid remaining.
- Remove from heat and add about 1/2 cup of the chicken stock. The caramelization process should have made the onions a golden caramel colour.
- Set aside.
- 5-6 oz of scallops per person. Our’s were about 2oz each!!)
- When the cabbage has about 15 minutes left to braise, remove scallops from fridge and dry thoroughly (very important to be able to get that beautiful “sear” on them!)
- Remove the tough mussel on the side (this is that little bit on the side that looks like it’s added on – should come off very easily, discard).
- Heat cast iron skillet until very hot.
- Spray a couple of squirts of Pam.
- Add very dry scallops and sear about 2 minutes per side.
- Place a generous amount of braised cabbage onto the centre of the plate (I prefer white).
- Add 2-3 seared scallops into the centre of each cabbage mound.
- Drizzle with the warm cider vinegar dressing.