Sweet and Sour Cabbage Alongside Bangers and Mash

Behind every great woman lies an amazing man. 

Or is it behind every great man lies an amazing woman? 

In my case, it is both. Not to brag or anything, but you could call me the luckiest girl this side of the Milky Way. It is soulmate heaven in our little world.

You might just be wondering what on Earth this subject has to do with sweet and sour cabbage! Well it's simple really... a wonderfully beautiful head of red cabbage came in our organic fruit and vegetable box this past week and I found this delectable recipe for which to use it. With no meat in the house (gasp!), it was increasingly difficult for me to find an appropriate dish to prepare alongside the cabbage. And who would eat a bowl of cabbage all on its lonesome for dinner?

I was in a predicament. 

I had nowhere to turn until my devilishly handsome husband stepped into the room. After a quick trip to the local butcher's up the street, he marched into the kitchen and produced the following:

Pork and Leek Bangers and Mash! 

(or Pork and Leek Sausages with Mashed Potatoes, to us Americans present)

Guaranteed, I crafted the wondrously colorful sweet and sour cabbage, but everything else on the plate was courtesy of my muffin baby!

No if's, and's, or but's about it... He is the most wonderful husband any girl could ask for!

Sweet and Sour Red Cabbage

Recipe adapted from Heidi at Ward Street Bistro

2 tbsp. canola oil
2 shallots, diced
1 red cabbage, cored and thinly sliced
1/3 cup white vinegar
1/3 cup sugar
1 tsp. dried rosemary
1 tsp. salt
fresh parsley to garnish

Place a large pot or a Dutch oven over medium heat. 

Add the canola oil and onion; saute until translucent. 

Add the cabbage, vinegar, sugar, rosemary, and salt. 

Cover and simmer, stirring occasionally, until the cabbage has wilted (about 30 minutes). 

Remove the cover and reduce the heat to medium-low. Simmer, uncovered, for 20 minutes. 

Garnish with fresh parsley.