Sweet-Sour Cabbage W/Plantain

This Sweet-Sour Cabbage with Plantain is a delightful fusion of textures and flavors, perfect for adding a pop of color and taste to any meal. The dish combines the earthy crunch of coarsely shredded Savoy cabbage with the natural sweetness of ripe plantains. A quick stir-fry method ensures the vegetables retain their bright color and crisp-tender bite. The sauce, made from chicken broth, brown sugar, and cider vinegar, offers a balanced sweet-and-sour profile that clings beautifully to every bite. It&# 226;ÂÂs an easy, quick side dish that pairs wonderfully with grilled meats or roasted chicken, bringing home-style comfort to your table in under 30 minutes.

Cooking Method: Stir Frying

Cuisine: Global

Courses: Side Dishes

Difficulty: Intermediate

Servings: 4

Calories: 183.7

Dietary: Gluten-free

Description

This Sweet-Sour Cabbage with Plantain is a delightful fusion of textures and flavors, perfect for adding a pop of color and taste to any meal. The dish combines the earthy crunch of coarsely shredded Savoy cabbage with the natural sweetness of ripe plantains. A quick stir-fry method ensures the vegetables retain their bright color and crisp-tender bite. The sauce, made from chicken broth, brown sugar, and cider vinegar, offers a balanced sweet-and-sour profile that clings beautifully to every bite. It&# 226;ÂÂs an easy, quick side dish that pairs wonderfully with grilled meats or roasted chicken, bringing home-style comfort to your table in under 30 minutes.

Ingredients

1/4 cup Chicken broth
2 tablespoons Packed brown sugar
2 tablespoons Cider vinegar
2 teaspoons Cornstarch
1/4 teaspoon Red pepper sauce
2 teaspoons Vegetable oil
1 ripe Medium plantain -- cut into 1/4-inch slices
1/3 cup Sliced green onions (with tops)
1/4 cup Striped red bell pepper, sliced
4 cups Coarsely shredded Savoy cabbage (about 1 small head)

Directions

1
In a small bowl, whisk together chicken broth, brown sugar, cider vinegar, cornstarch, and red pepper sauce until smooth. Set aside.
2
Heat vegetable oil in a 10-inch nonstick skillet over high heat.
3
Add sliced plantains, green onions, and red bell pepper to the skillet. Stir-fry for 1 minute until slightly softened.
4
Add the shredded Savoy cabbage to the skillet. Stir-fry for 2 minutes until the cabbage begins to wilt but remains crisp.
5
Give the reserved sauce mixture a quick stir (as cornstarch may settle) and pour it over the vegetables.
6
Stir-fry for 10 to 15 seconds, or until the sauce thickens and coats the vegetables evenly.
7
Remove from heat and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 183.7kcal

% Daily Value *
Total Fat 5.3g9%
Saturated Fat 1.0g5%
Cholesterol 13.3mg5%
Sodium 28.1mg2%
Total Carbohydrate 31.2g11%
Dietary Fiber 7.8g32%
Sugars 11.1g
Protein 8.3g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegetarian version, substitute chicken broth with vegetable broth.

Ensure the plantain is ripe (yellow with black spots) for the best sweetness and texture.

Do not overcook the cabbage; it should remain bright green and crisp-tender for the best texture.

This dish is best served fresh and warm. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet.

Keywords: sweet-sour, cabbage, plantain, stir-fry, side dish, vegetarian option, quick dinner, savoy cabbage, ripe plantain, cider vinegar, brown sugar sauce, healthy sides, easy recipe, international cuisine, gluten-free, red bell pepper, green onions, cornstarch slurry, vegetable oil, chicken broth

Read it online: https://www.chefs-mate.com/recipe/sweet-sour-cabbage-w-plantain/