Braised Red Cabbage
1 head red cabbage (about 2 pounds), quartered, cored and thinly sliced/chopped
2 tablespoons unsalted butter
1 small yellow onion, finely diced
1 large green apple-- peeled, cored and cut into matchsticks
3 tablespoons red wine vinegar
3 tablespoons honey
1 teaspoon kosher salt
In a large bowl filled with cold water, immerse the sliced cabbage. Set aside.
Melt the butter in a large dutch oven over medium heat. Add the onion and sauté for 5 minutes. Lift the cabbage from the water and add it to the onions. Add the sliced apple, vinegar, honey, and salt; toss to combine. Reduce the heat to medium-low. Cover the pan and cook for 1 1/2 to 2 hours, stirring occasionally. Enjoy!
Printed from thegalleygourmet.net