Sautéed Red Cabbage
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 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: Refrigerate at 5°C, or below. 2] Trim and peel the carrots. Julienne on a mandoline. Transfer to a covered storage container, label, date, and refrigerate until needed. CCP: Refrigerate at 5°C, or below.
To prepare à la carte:
Wash hands. 1]. Place 15 ml of pomace oil in a heated, nonstick sauté pan. Add 90 g of red cabbage and 15 g each of carrots and red onions and 1 ml of garlic to the pan. Sauté over high heat. Add 1 ml 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.