Braised Red Cabbage

from ButterYum

makes 8 servings

Ingredients

    • 2 tablespoons vegetable oil

    • 1/2 head of red cabbage, cored and shredded

    • 1/3 cup white vinegar

    • 2 tablespoons granulated sugar

    • 1 teaspoon yellow mustard seeds

    • 1/2 teaspoon granulated onion

    • salt and pepper to taste

Directions

    1. In a large non-reactive skillet over medium-high heat, sautee the shredded cabbage in the vegetable oil for about 5 minutes, stirring frequently until it wilts a bit.

    2. Add the remaining ingredients and continue to sauté, stirring frequently, until the cabbage softens and the color turns vibrant. Serve warm or cold.

Notes

    • If serving cold, you may need to add more seasoning as cold temperature have a tendency to dull flavors.

    • tainless steel, tin-lined copper, and ceramic are examples of non-reactive cookware. Copper, aluminum, and unlined cast iron should be avoided for this recipe.

adapted from Rachael Ray