Friday, February 1, 2008

Braised Sweet and Sour Cabbage

This is a favorite of mine, braised sweet & sour cabbage. This recipe is so tasty, it doesn't need any salt at all. It is so adaptable too. You can add a couple of cooked and crumbled pieces of low sodium bacon. You can leave out the apple altogether if you don't have one handy. You can use all loso/NSA chicken broth instead of apple juice. I can eat it hot, cold, and even room temperature. Give it a try!

Braised Sweet and Sour Red Cabbage

Canarybird from Garden Web's Cooking Forum
(Printable Recipe)

1 tbsp. olive oil
1 onion, sliced
1 large apple, cored and chopped
1 small red cabbage, quartered, cored and thinly shredded (about 6 cups shredded)
1 cup apple juice (I often use 1/2 cup NSA chicken broth & 1/2 cup apple juice)
3 tbsp. balsamic vinegar
1 tbsp. sugar (I use 1 tsp.)
1/2 tsp. freshly ground black pepper

1. Heat the olive oil over a medium-high heat in a deep frying pan. Cook the onion and apple for 5 minutes or until softened. Stir in the cabbage and toss well. Add the apple juice, vinegar, sugar and seasoning and stir.

2. Reduce the heat and simmer, covered, for 30 minutes or until the liquid reduces completely and the cabbage is tender. Leftovers can be chilled for one day and reheated over a moderate heat. Serves 4 - 6.

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