| Braised Red Cabbage
American, German
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| Tasty cabbage that goes with Mongolian Pork Chops, smoked duck, or grilled squabs. Adapted from Mustards cookbook. Allow one hour of cooking time. It can be made ahead and reheated. |
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| Ingredients |
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2 pounds red cabbage (1 large head), cored, cut into 3/4-inch pieces
1 tablespoon butter
1/2 large red onion, thinly sliced
1/2 cup red wine vinegar or cider vinegar
1/3 cup firmly packed brown sugar
3/4 teaspoon ground cumin
3/4 teaspoon salt, or to taste
3/4 teaspoon freshly ground black pepper, or to taste
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Steps
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| 1 | In a large saucepan over medium heat, melt butter. |
| | 2 | Add onion, stirring occasionally until soft with golden edges, about 10 minutes. |
| | 3 | Add cabbage and sauté, stirring now and then, about 5 minutes. |
| | 4 | Add vinegar, sugar, and cumin. Mix well, lower the heat to medium-low, and simmer for about 20 minutes more until the juices are syrupy and the cabbage appears shiny. Cabbage should be tender but not mushy. |
| | 5 | Remove from heat. Season with salt and pepper. |
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| Yield |
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original recipe yield: 6 Servings
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| Notes
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NOTE If you have time and want a little more flavor, instead of ground cumin, toast cumin seeds and grind them to a powder.
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