Stir fried red cabbage with rosemary and balsamic vinegar

I could keep promoting kangaroo steak, but that's not why I'm here today. Today the recipe is red cabbage with rosemary and balsamic. Trust me, it's great and probably nothing like you ever had before. It's amazing with red meat, but a good piece of chicken or salmon will do as well.

Ingredients (2p):

• ½ red cabbage • 1 red onion • 2-3 rosemary twigs • 1 garlic clove • salt and pepper • 4 to 6 tbsp balsamic vinegar •

1. Thinly slice your red cabbage. You can buy it pre-cut, but sometimes I find it cut to fine. I prefer a thin, longer shape. Slice the onion in thin slices as well. The garlic can be finely chopped.

2. Get some olive oil on high heat. Saute the onion and rosemary. Keep the stalks whole. Once the onion start to soften, add the garlic and red cabbage. Saute for 5 to 10 minutes, depending on how thick the cabbage is.

3. As soon as the cabbage is al dente, add salt, pepper and a good splash of balsamic vinegar. Taste well before adding too much. The balsamic should be well represented in the flavour.

4. Simmer on low heat for a few more minutes. The balsamic will stick to the cabbage and give it a pretty deep purple glaze.

Serve with a good piece of meat or for the Dutch people: yes, you can add it to mashed potatoes and make an exotic 'stamppot' out of it.