Braised Red Cabbage1 |
|||||||||
|
|
Ingredients 1 Sm Onion -- chopped
1 Clove Garlic -- minced
1/2 Tsp Dried Thyme -- crumbled
1/4 Tsp Celery Seeds
2 Bay Leaves
1/2 Tsp Lemon Rind -- grated
1/2 Tsp Salt
1/4 Tsp Ground White Pepper
2 tbsp Olive Oil
1 1/2 qt Water
1 C Red Wine Vinegar
1/4 C Salt
8 C Head Red Cabbage -- thinly sliced
2 tbsp Red Wine Vinegar
1/4 C Chicken Broth
1 Clove Garlic -- minced
1/2 Tsp Dried Thyme -- crumbled
1/4 Tsp Celery Seeds
2 Bay Leaves
1/2 Tsp Lemon Rind -- grated
1/2 Tsp Salt
1/4 Tsp Ground White Pepper
2 tbsp Olive Oil
1 1/2 qt Water
1 C Red Wine Vinegar
1/4 C Salt
8 C Head Red Cabbage -- thinly sliced
2 tbsp Red Wine Vinegar
1/4 C Chicken Broth
ProceduresCook the first 8 ingredients in olive oil in a large skillet over medium
-high heat, stirring constantly until the onion is tender.
Combine the water, 1 cup vinegar and 1/4 cup salt in a large Dutch oven and
bring to a boil. Add the cabbage and cook, stirring constantly, 10 seconds
and drain. Add the cabbage, 2 tablespoons vinegar and chicken broth to onion
mixture and bring to a boil.
Cover and reduce heat, simmering 15 minutes or until cabbage is crisp
tender. Remove and discard the bay leaves.
-high heat, stirring constantly until the onion is tender.
Combine the water, 1 cup vinegar and 1/4 cup salt in a large Dutch oven and
bring to a boil. Add the cabbage and cook, stirring constantly, 10 seconds
and drain. Add the cabbage, 2 tablespoons vinegar and chicken broth to onion
mixture and bring to a boil.
Cover and reduce heat, simmering 15 minutes or until cabbage is crisp
tender. Remove and discard the bay leaves.
Comments
:Additional Recipes
Syndicates
Bookmarks
