Braised Red Cabbage

“A Piece of Cake”

By Pat O’Keefe

Red cabbage is such an underused vegetable. That being said, while shopping for my traditional green cabbage, red cabbage was the only one available to choose.  I set about concocting a slightly sour and sweet braised cabbage, which is perfect.  I now served this with my traditional corned beef and my winter stews and even with my summer grilled steaks.  This dish can certainly be made in advanced and reheated.  You can also double the ingredients, which will serve 8.

Braised Red Cabbage

1-small red cabbage, finely shredded (1 and 1/2-pound)

1-large Granny Smith Apple, thinly sliced

1-medium red onion, thinly sliced

6-Tablespoons butter, divided

1/3-cup packed brown sugar

1/2-cup cider vinegar

1/2-cup water (white wine or broth may be used instead of water)

1-whole cinnamon stick

Pinch of ground cloves

2-teaspoons caraway seeds (optional)

Salt and pepper to taste

In a large Dutch oven or heavy bottomed pan melt 4-Tablepsoons butter.  Add sliced onions and sauté 10 minutes until softened and slightly browned.  Add cabbage and all the rest of the ingredients stir well, cover pot and braise on medium heat for 10-15 minutes, stirring occasionally.  Remove cover and continuing cooking until cabbage is soft but with still a slight bite.  When you remove the cover the liquid will cook off so be care not to burn the cabbage.  If for some reason you need to cook for longer add a slight bit of liquid so the cabbage will not burn.  Finish with 2-4 Tablespoons butter melted into the mixture.

I will be happy to send you my weekly recipes via email just contact me at apieceofcake@optonline.net  On the Web at www.patokeefe.net Web site now has an extensive collection of recipes with more added weekly.  Need a past recipe or have a question, I will do my best to help, just email me. ENJOY!