Guest guest Posted August 23, 2008 Report Share Posted August 23, 2008 Braised Cabbage 4 teaspoons olive oil 1 medium brown (yellow) onion, thinly sliced 2 teaspoons caraway seeds 1/2 (900 g) (31 3/4 oz) savoy cabbage, shredded 1/4 cup apple cider vinegar 2 cups apple cider 1 cup chicken-style stock 1. Heat half the oil in a deep frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until soft. 2. Add caraway. Cook, stirring, for 1 minute or until fragrant. 3. Add cabbage, vinegar, cider and stock. Cook, uncovered, for 20 minutes or until cabbage is soft and liquid has almost evaporated. 4. Serve. Serves 4. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2009 Report Share Posted January 11, 2009 Interestingly enough, I just made something very similar last night! I used red cabbage, though, and I buried some leftover cranberry sauce in it. I also added some sliced onions and chopped apples, and the ubiquitous salt and pepper. And a little hot red pepper. I haven't tasted it yet today. Okay, I just did. I would eat this. Yum! A few pecans sprinkled on top wouldn't hurt it one bit. Alex > Braised Cabbage > > 1 teaspoon unsalted butter > 1 1/2 lbs. cabbage, cut as > for slaw > 1 tablespoon brown sugar > 1/8 teaspoon cinnamon > 1/8 teaspoon > cloves > 1/8 teaspoon mace > 3 tablespoons cider vinegar > 1/4 cup dry red > wine or water > 1/2 cup water > > Melt butter in a heavy non-reactive > saucepan or skillet over medium heat. > Sauté cabbage, stirring frequently, > until it begins to wilt. Add remaining ingredients and salt and > pepper to taste. > Increase heat to medium high and boil 20 minutes or until cabbage is > tender and > most of liquid has evaporated. Serves 4 to 6. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.