Col lombarda salteada, caliente

Ingredientes

5 lb. Red Cabbage
1½ lb. Jumbo Red Onion
1½ lb. Markon Jumbo Carrots
1½ c. Kitchen Essentials Pomace Olive Oil
1½ oz. Chopped Garlic in Water
4 oz. Unseasoned Rice Wine Vinegar

Preparación de la receta

Lávate las manos. Lava todas las frutas y verduras frescas sin envasar bajo el grifo. Escúrrelas bien.

1] Quarter the red cabbage head. Remove the core. Trim the red onions. Slice in half. Thinly slice the cabbage and red onions on a mandoline. Place each in separate storage containers, cover, label, date, and refrigerate until needed. CCP: Conservar en el frigorífico a una temperatura de 41 °F o inferior.

2] Trim and peel the carrots. Julienne on a mandoline. Transfer to a covered storage container, label, date, and refrigerate until needed. CCP: Conservar en el frigorífico a una temperatura de 41 °F o inferior.

Para prepararlo a la carta:
Lávate las manos.

Place 1 tbsp. of pomace oil in a heated, nonstick sauté pan. Add 3 oz. of red cabbage and ½ oz. each of carrots and red onions and ¼ tsp. of garlic to the pan. Sauté over high heat. Add 1 tsp. of rice vinegar. Toss the pan to incorporate. Cook to desired doneness. Season to taste with salt and pepper. Place on a warmed serving plate.