Beef and Alfredo with Red Cabbage Red Wine Vinegar Sauce

Red Cabbage Sauce on Fettuccine

Red Cabbage Sauce on Beef

Here's a quick recipe. Looks and tastes amazing, but takes only 20 minutes.

Here's what I used

Ingredients
1/2 white Onion chopped into slices
1 Garlic clove minced
2 cups Red Cabbage (julienned)
1 pound flank Steak(any kind really...this is just what I had)
2 ounces Fettuccine (1 serving)
1 teaspoon Balsamic Vinegar
2 teaspoons Yellow or Brown Sugar
1/4 cup Red Wine Vinegar
1/4 cup Beef Broth or water
Salt and Pepper to taste
2 teaspoons Olive oil (for pasta)
1 teaspoon Grape seed Oil for stir fry
1 teaspoon Worcester sauce


[Prepping Pasta]:
1) Cook until Al Dente, set aside, and drizzle Olive Oil and mix. Salt and Pepper.

[Prepping Beef and Sauce]:
1) Season meat, then brown in hot pan with Grape Seed Oil. Set aside
2) In same pan cook onions, garlic, once softened and slightly golden, add Cabbage.
3) Cover and cook for 3 minutes over medium heat, until cabbage is slightly tender. Do not overcook, you want it to remain slightly crunchy.
4) Over high heat, and de-glaze the pan with Red Wine vinegar, Balsamic vinegar, Worcester sauce, Brown sugar.
5) Pour in beef broth or water and simmer.
6) Thicken sauce with cornstarch slurry (1 teaspoon cornstarch and 2 teaspoons water)
7) When sauce thickens you are done.
8) Spoon over your beef, and fettuccine and Enjoy!

Another view on the beef

A quick, easy, and delicious meal. The slightly crunchy Red Cabbage gives a nice texture to the pasta, and the vinegar-y taste along with the brown sugar, compliments the Beef's juices in the gravy-like vinegar sauce. Yum! Not to mention, it's pretty too! Purples, greens yellow pasta. What colour! Try it out.
Until next time, enjoy and rock on!

Sam