Red Cabbage is one the super foods we should eat more of, so here is a simple recipe for red cabbage. This recipe is a braise, which basically means the food is cooked, but not covered in a liquid with the cover on. Red cabbage is a beautiful vegetable to grow, and when you slice it open it looks really cool, like an art photo. Red Cabbage has large amounts of vitamin C and K, and is part of the brassica family of plants, along with broccoli and kale.
Braised Sweet and Sour Red Cabbage Recipe
1 medium head of red cabbage quartered, cored, and sliced
1 medium sweet onion
1 cup raisins
1 ½ cups cider vinegar
1 cup apple cider
Cut up the onion into a rough dice, nothing fancy. Add to a thick bottomed pot with oil and cook until starting to just brown.
Add the chopped red cabbage, and cook down the cabbage a bit, ideally you are getting all the cabbage to saute a bit to sweeten it.
Add in the cider vinegar, apple cider and raisins.
Bring the cabbage mix to a simmer, give it a stir, lower the heat and cover.
Stir the cabbage every 10 minutes or so, after 30 minutes it should be cooked, but if you cook it low and slow, you can keep it cooking longer, and it will sweeten and break down more.
Sweet and Sour Red Cabbage tastes great after its cooked, but it tastes even better the next day. Put it in the fridge overnight and pull it out for lunch or dinner. You can warm it up, or eat it cold. © eric rochow, all rights reserved.
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