Braised Cabbage

August 18, 2015

Cabbage is a very versatile vegetable to grow and it pops up in all sorts of recipes.  Braising your cabbage is a delicious way to enjoy this vegetable, and you can use the results in all sorts of places such as sandwiches, casseroles, or just plain with salt and pepper.


What You’ll Need:


1 head of red cabbage


2 tbsp butter


1 small onion


2-3 cloves


1/2 cup red wine vinegar


1 tbsp brown sugar


pinch cinnamon


pinch nutmeg


Start by removing any loose or dead leaves on the outside of the cabbage, and cut the head in half and then into quarters.  Remove the white stem from the bottom of each quarter and cut the cabbage into thin strips.
Finely mince the onion.



Heat the butter in a large stock pot.  Saute the onion, cinnamon, nutmeg, and cloves until the onions are translucent.  Add the cabbage strips, red wine vinegar, and brown sugar.  Stir everything together and bring the vinegar to a boil.  Let boil for about five minutes, then reduce heat to low and cover.  Let simmer for 1 hour over low heat.




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