Red Cabbage Peperonata

With all the cooking I get to do both at home and at work, it’s no surprise that a lot of my guy friends are great cooks too. Let’s just say our football parties are often a celebration of more than one type of pig skin. We’re always trying to outdo ourselves from one week to the next, borrowing ideas from each other and trying to improve on them.  Recently, one of my friends brought an amazing sautéed pepper dish and I was so inspired by it that I built off of it to make a special for Bennett’s.

Red Cabbage Peperonata
Makes 4 servings

1/2 lb  mini sweet peppers
1/2 lb red cabbage
6 tbsp olive oil
3 tbsp white balsamic vinegar
4 cloves garlic, smashed and chopped
1 tsp red pepper flakes
1 tsp dried oregano
1/2 tsp salt
Pinch black pepper

De-stem and de-seed the peppers and rough chop them on a bias.  Chop the red cabbage in roughly the same size as the peppers. Sweet pepper size may vary, so make sure you have about the same amount of chopped red cabbage by volume as you do of the chopped peppers.

Over high heat, heat 4 tablespoons of the oil in a large sauté pan until it is smoking. Add the peppers and toss once to coat with the oil, then let sit until they start to brown.  Toss once more and let sit again approximately one minute. Add the cabbage. Toss again and cook until cabbage is browning.

Add the remaining oil, vinegar, garlic, red pepper flakes and oregano and toss again. Cook for approximately one minute, remove from heat and finish with the salt and pepper. Serve immediately or store for later use.
  
One of the great things about peppers is their versatility. They are such great complements to so many different ingredients that I often have a hard time narrowing down what I want to serve with them! At Bennett’s, we served it with a simple and succulent petite filet and some creamed corn. What will you serve it with? Let me know in the comments!
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