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Saturday - November 11, 2017 5:46 am

Braised Red Cabbage

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1 large head of red cabbage cored and cubed into ½ inch pieces

1# of bacon chopped into ¼ inch pieces

1 large onion diced small

(2) each granny smith apples peeled and diced ¼ inch cubes

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon allspice

2 cups red wine vinegar

1 cup brown sugar

¼ cup cornstarch with 2 tablespoons h2o (slurry)


In a braising pan add bacon and cook until bacon is fully cooked. Next, add onions & sauté until softened. Next, add cabbage and cook for 5 minutes while stirring. Next, add apples & spices, cook for an additional 5 minutes. Next, dissolve red wine vinegar and brown sugar in a small bowl and add this to the cabbage, cook for 3 minutes. Next, add the slurry and cook till the cabbage is tender about (20) minutes, season to taste with kosher salt and white pepper. Next, transfer to a large storage container and completely cool. Then cover with lid, label, date and refrigerate.

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