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December 10, 2008

Red Wine Braised Cabbage

6-8 portions


1/2 Head of Red Cabbage
1 Cup Red Wine
1 Cup Chicken or Vegetable Stock
6 Whole Cloves
1/3 Cup Brown Sugar
Salt & White Pepper to taste

1. Shred cabbage fine. Heat up oil in a big pot, add cabbage and cook until soft.
2. Bring wine, stock, cloves and sugar to boil. Let simmer for 10 minutes and strain out cloves.
3. Pour liquid over cabbage and cover with a lid and slow cook for another 10 minutes, add a little water if needed.
4. Season with salt & pepper.

Enjoy as a side salad with meat and potatoes for the holiday.

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