Plain braised red cabbage
Braised red cabbage
This is a classic European side dish served with roast duck and roast pork alike. Who likes cabbage? You will, you'll see.
1 head red cabbage, cut in half and then sliced thinly
1/2 yellow or red onion, sliced thinly
2 Tbsp. butter
2 Tbsp. olive oil
salt and pepper
1/4 cup or more red balsamic vinegar
water
Place a large saute pan over medium heat. Add butter and oil and swirl to blend. Saute onions for 5 minutes. Add cabbage. Season with salt and pepper. Add 1/4 cup water to pan and cover. Cook for about 10 minutes, stirring often. Add more water as necessary and cook longer until cabbage is mostly tender.
Remove lid and evaporate as much moisture as possible, stirring often. Now add the balsamic vinegar and stir in well. Cook until balsamic is reduced and coating all the cabbage. Taste for salt. Keep warm on lowest heat for ever.
1 head red cabbage, cut in half and then sliced thinly
1/2 yellow or red onion, sliced thinly
2 Tbsp. butter
2 Tbsp. olive oil
salt and pepper
1/4 cup or more red balsamic vinegar
water
Place a large saute pan over medium heat. Add butter and oil and swirl to blend. Saute onions for 5 minutes. Add cabbage. Season with salt and pepper. Add 1/4 cup water to pan and cover. Cook for about 10 minutes, stirring often. Add more water as necessary and cook longer until cabbage is mostly tender.
Remove lid and evaporate as much moisture as possible, stirring often. Now add the balsamic vinegar and stir in well. Cook until balsamic is reduced and coating all the cabbage. Taste for salt. Keep warm on lowest heat for ever.
