Braised Red Cabbage
 
 
makes 4 to 6 servings 
 
2 Tbsp  extra-virgin olive oil
1   red onion, halved, cut into thick slices
1 small  head red cabbage, cored and cut into thick slices
1/2 cup  dry red wine
2 Tbsp  red or white wine vinegar
1 Tbsp  sugar
1 tsp  salt
 
while the chicken is baking, heat the oil in a dutch oven over medium-high 
heat. add the onion. stir. cover and cook for 5 minutes, or until soft. 
add the cabbage, wine, vinegar, sugar, and salt. bring to a boil. 
reduce the heat so the mixture simmers. cook, stirring occasionally, for 8 
to 10 minutes, or until the cabbage is crisp-cooked and glazed. 
 
 
personal chef brian koning www.personalchefmarketing.com 
chef2chef recipe club member forum: http://forums.chef2chef.net 
archive: at: http://chef2chef.net/news/club/ 
 
-- 
(ID: 4880) Mirror: rec.food.recipes: Wed, Nov 17, 2004


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