Monday, 14 January 2013

oniony braised red cabbage

This tastes better the longer it cooks, it's not as acidic as the red cabbage recipes that use apples and vinegar, so it's not such a contrasting taste, it's more of a complimentary one when served with the pork and onion gravy.

Ingredients Serves 4
1/2 medium sized red cabbage, thinly sliced
2 medium onions, sliced
2 large knobs butter
1/4 cup chicken stock
a little salt for seasoning

Method
 Preheat a heavy bottomed pan over medium high heat, add a large knob of butter and once melted cook the onions until they are lightly browned and translucent  Add the sliced cabbage and toss together well, add another small knob of butter and the chicken stock and turn the heat down to low. Put a lid on the pan and cook for about an hour or until the cabbage is soft. Season with a little salt, if you feel it needs it.

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