Crisp-tender, just-cooked cabbage serves as a warm salad base for seasoned sweet potatoes. To build a meal around this dish, chef Michael Anthony suggests adding “a few other dishes, like roasted Brussels sprouts and roasted parsnips, for a variety of textures and to give the meal depth and a sense of progression.”
- 1 large sweet potato, peeled and diced (2 cups)
- 1 Tbs. butter
- ? tsp. light brown sugar
- 4 Tbs. olive oil, divided
- ½ cup flat-leaf parsley, chopped
- ¼ cup raisins
- 2 Tbs. toasted pine nuts
- 2 tsp. lemon juice
- 1 tsp. red wine vinegar
- ½ medium head red cabbage, quartered and shredded (6 cups)
- 2 cloves garlic, smashed
1 | Combine sweet potato, butter, brown sugar, and 11/2 cups water in small saucepan, season with salt and pepper, if desired, and bring to a boil. Simmer 12 minutes, or until sweet potatoes are tender, and most of water has evaporated. Add 2 Tbs. oil, parsley, raisins, pine nuts, lemon juice, and vinegar, and cook 3 to 4 minutes more, or until all remaining liquid has evaporated.
2 | Heat remaining 2 Tbs. oil in large skillet over high heat. Add cabbage and garlic, and season with salt and pepper, if desired. Cook 5 minutes, or until cabbage wilts, stirring often.
Remove garlic cloves. Transfer cabbage to serving bowl, and top with sweet potato mixture.
