Vegetables

Braised Red Or Green Cabbage

  • 1 medium Cabbage (red, green or both)
  • 1 medium Apple
  • 1 small Onion
  • ~ Safflower oil
  • ~ Cooking Wine
  • ~ Apple juice
  • ~ Balsamic vinegar
  • 2 tablespoons Brown sugar
  • ~ Dried cranberries
  • ~ Currants, raisins
  • 1/2 teaspoon each Tarragon, celery seed, mustard seeds
  • 1/4 teaspoon Cloves
  • ~ Salt and pepper to taste

    • Remove tough outer leaves of cabbage ( a mix of green and red is attractive) wash and pat dry.Remove tough inner core with a sharp knife and cut into chunks. Slice thinly about 8 cups (a mix of greenand red cabbage is attractive). Core and thinly slice an apple. Finely slice one small onion. In a large heavy frying pan saute the cabbage in a few tbsps of oil on med. heat (careful not to burn it). Add chopped onion, and continue frying; add sliced apple, and continue frying.Now add about 3/4 cup of liquid made upof those on the list ( or other vinegars and juices that you have on hand). Adda few tbsps. of brown sugar and the herbs and spices. Throw in a handful of dried fruit (whatever you have - I often chop up some dried prunes and apricots andadd them). Reduce heat and simmer about10 more minutes. Serve with a meat dishor as a side dish with roasted vegetables.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Marianne Worcester of Vancouver, BC (Canada). 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!