Tasty and tangy purple velvet

Here I mix the smoky, spicy, sweet, and sour seasoning goodness of dried chiles, raisins, and balsamic vinegar with chopped red cabbage and onions. Cooked low and slow and topped with feta cheese, this tangy, velvety dish warms you no matter what the temperature is outside.

I used dried chipotle chiles, but try the canned chipotles if you like. Any large, mild dried chile can be substituted for the chile negro or pasilla.

Serve on its own as a side dish or over whole-wheat pasta or whole grains as a main. To make it vegan, omit the feta.

Sweet, sour, and smoky red cabbage

  • dried chipotle chiles
  • dried chile negro or pasilla chile
  • dark raisins
  • olive oil
  • red onion, chopped into 1/2-in. dice
  • red cabbage, cored and chopped into 1-in. dice
  • balsamic vinegar
  • chopped parsley
  • feta cheese (optional)
  • salt and pepper
  1. Stem, seed, and roughly chop chiles. Put chiles and raisins in a glass measuring cup and cover with boiling water to make the sauce. Set aside.
  2. Heat oil in a large frying pan over medium heat. Add onion and cabbage and cook until just softened.
  3. Add chile-raisin sauce to pan. Stir, cover, and turn down to low. Cook, checking occasionally, until onion and cabbage are very soft and sauce has cooked down, about 25 minutes. Sprinkle with balsamic vinegar, chopped parsley, and feta cheese, if using, and season to taste with salt and pepper.
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