First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
Listen to our podcast.
Adapted from Martha Stewart .com
2 Tbls. unsalted butter
1/2 medium Green Cabbage, halved again, cored, and cut lengthwise into 1/2-inch strips
1/2 cup water
coarse salt and ground pepper
1 cup Table Tomatoes, diced
2 Tbls red-wine vinegar
1/4 cup roughly chopped fresh parsley
In a large skillet, melt butter over medium-high. Add cabbage and cook, stirring occasionally, until it begins to soften and brown around edges, 4 minutes. Add water, cover loosely, cook until cabbage is crisp-tender, 5 minutes. Uncover and season with salt and pepper. Add tomatoes and cook, uncovered, until they soften, 3 minutes. Stir in vinegar. Season to taste with salt and pepper and top with parsley.