Red Cabbage and Green Beans

By: The Food Hunter

Cabbage has long been a part of a healthy diet and red cabbage is said to have the most nutrients and fiber of all the cabbage varieties. One thing to note is that red cabbage typically has a more peppery taste than its green counterpart.

This classic German inspired recipe is one of my favorite ways to prepare red cabbage. The sugar and cider vinegar balances out the tartness of the cabbage making it more palatable. This recipe is the perfect side dish for chicken, pork or duck and leftovers will keep in the fridge for nearly a week. I actually think the cabbage tastes better the longer it sits. The cabbage itself, minus the green beans, would be wonderful served in a fish taco or as a topping for a pork sandwich.

 Red Cabbage and Green Beans

• 1 pound fresh green beans 
• 2 Tablespoons olive oil
  
• 1/2 cup cider vinegar
• 1/4 cup sugar
• 3 tablespoons chopped onion
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups shredded red cabbage

1. Place 1 in. of water in a large saucepan; add beans. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside.
2. In a large skillet, heat olive oil. Add the vinegar, sugar, onion, salt and pepper and bring to a boil.
3. Add cabbage. Reduce heat; cover and simmer for 5 minutes. Add beans; cook 3-5 minutes longer or until heated through.