Braised Red Cabbage

Makes 4 to 6 servings

2 tablespoons extra-virgin olive oil
1 red onion, halved, cut into thick slices
1 small head red cabbage, cored and cut into thick slices
1/2 cup dry red wine
2 tablespoons red or white wine vinegar
1 tablespoon sugar
1 teaspoon salt

While the chicken is baking, heat the oil in a Dutch oven over medium-high
heat. Add the onion. Stir. Cover and cook for 5 minutes, or until soft.
Add the cabbage, wine, vinegar, sugar, and salt. Bring to a boil.
Reduce the heat so the mixture simmers. Cook, stirring occasionally, for 8
to 10 minutes, or until the cabbage is crisp-cooked and glazed.


Personal Chef Brian Koning www.personalchefmarketing.com
Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net
ARCHIVE: at: http://chef2chef.net/news/club/

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/