Umeboshi vinegar, traditionally made with ume plums, shiso leaves and salt, is available in health-food stores and Japanese markets. It is less acidic and more salty than red wine vinegar. Apple cider vinegar may be substituted. Be sure to wash the apple before using it.
Serve with vegetarian pita-pocket sandwiches or with meat, poultry and fish.
Make Ahead: The cabbage can be made and refrigerated up to 2 days in advance.
- 1/2 to 3/4 head red cabbage, cored if necessary (may substitute 6 cups store-bought shredded red cabbage)
- 1 teaspoon olive oil or vegetable oil
- 1/8 teaspoon salt
- 1 medium Granny Smith or other tart apple (peeled or unpeeled), cored and cut into small cubes (1 to 1 1/4 cups)
- 1/4 cup seedless dark or golden raisins
- 1/4 cup water, plus more as needed
- Umeboshi vinegar, for serving (may substitute apple cider vinegar; see headnote)
If you are starting with 1/2 or 3/4 head of cabbage, cut it into very thin slices to yield about 6 cups. Combine the shredded cabbage, oil and salt in a large skillet off the heat; toss to coat the cabbage evenly. Then add the apple, raisins and 1/4 cup water; place over medium heat, cover and cook for 20 to 30 minutes, stirring once or twice about halfway through the cooking. At that time, check the moisture; if the cabbage has started to sizzle or stick to the bottom of the pot, add water as needed to keep the mixture soft and supple. No liquid should remain when the cabbage is done.
Remove from the heat; sprinkle the vinegar over the top and toss to combine. Serve warm or at room temperature.
From Juliette Tahar of Healthy Living Inc. (www.healthylivinginc.org), a nonprofit educational organization based in Georgetown.
Tested by Bonnie S. Benwick.
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