Balsamico Cabbage with Boursin and Glutino Crackers

Balsamico Cabbage with Boursin and Glutino Crackers

Balsamico Cabbage with Boursin and Glutino Crackers

Whenever I prepare Lebanese Shawarmas, I think it is absolutely a must to include the pickled cabbage. But you don’t need tons of it, and a head of cabbage goes a long way. A great way to use up that remaining head is to use it for this appetizer. When cabbage is cooked with balsamic vinegar and then paired with Glutino crackers and a dollop of Boursin cheese, you get a very fancy looking and delicious little appy. Or, skip the cracker and cheese and serve it as a side dish for Thanksgiving!

Balsamico Cabbage with Boursin and Glutino Crackers
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Appetizer
Serves: 4+

Ingredients

Instructions
  1. In a frying pan over medium heat, warm the olive oil and then fry the onion for about 3 minutes.
  2. Add the cabbage and fry for a further 5 minutes.
  3. Increase the heat to medium high, add the balsamic vinegar and sugar, mix and fry until most of the vinegar has evaporated.
  4. Reduce heat to medium, add ½ cup of water and cook until the water has mostly evaporated.
  5. Repeat the process of adding ½ cup water and cooking until the water is almost all evaporated, each time testing to see if the cabbage is cooked. It should be tender. It took me 45 minutes total for the cabbage I used.
  6. Season with salt and pepper to taste.
  7. The balsamico cabbage can either be eaten warm or cold.
  8. Serve the balsamico cabbage on Glutino crackers, topped with a dollop of Boursin.

 

Balsamico Cabbage with Boursin and Glutino Crackers

Balsamico Cabbage with Boursin and Glutino Crackers

Balsamico Cabbage with Boursin and Glutino Crackers

Balsamico Cabbage with Boursin and Glutino Crackers