Braised Red Cabbage
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/ |
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