Did you purchase black vinegar for black vinegar braised chicken? Here’s another great way to utilize the deliciously malty and slightly smokey liquid: braised cabbage! This recipe is as easy as they come, simply saute some onions and cabbage and then simmer them in a mix of black vinegar, soy, mirin, chili, and 5 spice (a classic combo I’ve featured in a lot of my recipes). Serve along side your protein of choice and you’ll have a healthy dinner on the table in no time. Plus, it’s easily made vegan and gluten free if that’s your thing!
Serves 4 as a side
- 1 small red cabbage thinly sliced, about 1.5 pounds
- 1 onion, sliced very thinly
- 2 tbsp olive oil, duck fat, or bacon grease
- 2 tbsp black vinegar
- 1 tbsp rice vinegar
- 1 tbsp soy sauce or tamari
- 1 tbsp mirin
- 1 tsp chili paste
- 1 tsp chinese 5 spice
- ¼ cup water
- 1 tbsp butter (omit for vegan)
- More salt than you think
- Pepper to taste
- Extra black vinegar for drizzling
- Heat a dutch oven over medium heat. Add 2 tbsp of fat and then the onions. Saute over medium low for 5 minutes, stirring regularly.
- While the onions saute, mix together black vinegar, rice vinegar, soy sauce, mirin, and chili paste.
- Add the cabbage to the onions and saute until just lightly coated with oil. Add the sauce mixture along with the 5 spice and water. Stir and bring to a boil then reduce to a simmer. Cover the cabbage and let simmer for 20-30 minutes, until the cabbage has your desired consistency (some like their cabbage with a bit of crunch left in it, while others prefer it very soft). Lift the lid every 5 minutes or so to stir.
- Taste the cabbage regularly throughout this process and add seasoning as needed. Likely you will need more salt than you think.
- When the cabbage is to your liking, add the butter, stir, and remove from heat. Taste and adjust seasoning as needed.
- To serve, drizzle extra black vinegar over the top of the cabbage.