Guest guest Posted January 4, 2007 Report Share Posted January 4, 2007 Balsamic-Braised Red Cabbage and Onions 2 tbsps. vegetable oil 3/4 lb. red cabbage; sliced thin, about 6 cups 1 medium red onion; sliced thin 1/4 cup water 1/2 cup balsamic vinegar 1 tbsp. sugar In a large heavy skillet heat oil over moderate heat until hot but not smoking and cook cabbage and onion, stirring, 10 minutes or until just tender. Stir in water, vinegar, sugar, and salt and pepper to taste and simmer, stirring occasionally, until almost all liquid is evaporated and vegetables are tender, about 15 minutes. Makes 2 servings. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2007 Report Share Posted January 4, 2007 this is gooooood stuff; one of my fave ways to prep cabbage! Myrtle Killian <myrtleskies wrote: Balsamic-Braised Red Cabbage and Onions 2 tbsps. vegetable oil 3/4 lb. red cabbage; sliced thin, about 6 cups 1 medium red onion; sliced thin 1/4 cup water 1/2 cup balsamic vinegar 1 tbsp. sugar In a large heavy skillet heat oil over moderate heat until hot but not smoking and cook cabbage and onion, stirring, 10 minutes or until just tender. Stir in water, vinegar, sugar, and salt and pepper to taste and simmer, stirring occasionally, until almost all liquid is evaporated and vegetables are tender, about 15 minutes. Makes 2 servings. Recent Activity 71 New Members 96 New Files Visit Your Group Quote Link to comment Share on other sites More sharing options...
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