RED CABBAGE PEPERONATA
INGREDIENTS
3 medium cloves garlic, smashed and roughly chopped (about 1 1/2 tbsp.)
1 tsp. Kosher salt
1 tsp. dried oregano
1/2 tsp. red pepper flakes
1/2 tsp. black pepper
1/3 cup plus 1 tbsp. expeller-pressed safflower oil
1 pound mini sweet peppers, roughly chopped on the bias into 1-inch pieces (about 4 cups) divided
6 tbsp. white balsamic vinegar, divided
1/4 head red cabbage, cored and roughly chopped into 1-inch pieces (about 2 cups)
PREPARATION
1. In a large bowl, combine the garlic, salt, oregano, red pepper flakes, and black pepper. Set aside.
2. In a large skillet over high heat, heat 1/3 cup of the oil just until smoking. Add the peppers. Stir the mixture once to coat with the oil, then let cook without stirring until the peppers begin to brown, about 3 minutes. Stir again and cook the peppers for 1 more minute.
3. Add 3 tablespoons of the vinegar and cook for about 1 minute, reducing the liquid without overcooking the peppers. Transfer the peppers to the bowl with the garlic mixture.
4. Return the skillet to high heat and add the remaining 1 tablespoon oil, heating the oil just until smoking. Add the cabbage and stir to coat. Let cook without stirring until some of the cabbage begins to brown, about 2 minutes. Stir again and cook the cabbage for 1 more minute.
5. Add the remaining 3 tablespoons vinegar and cook for about 1 minute, reducing the liquid without overcooking the cabbage. Transfer the cabbage to the bowl with the peppers and garlic mixture.
4. Stir well and cool to room temperature before serving or storing.
The peperonata keeps for up to 1 week in an airtight container in the refrigerator.
