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Saturday, January 30, 2010

Sweet And Sour Red Cabbage

Here is a nice dish to serve with a Pork Roast and just as good with the leftover pork.   Good flavors and very low in calories.   I use a little Splenda instead of sugar.  The natural sugars are in the onion and cabbage.   



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Sweet And Sour Red Cabbage

1 medium red onion, sliced
3 tablespoon butter
2 large garlic cloves, minced
4 cup red cabbage, shredded
1/2 teaspoon salt
1 1/2 teaspoon caraway seeds
1  bay leaf
fresh pepper; to taste
3 tablespoon vinegar
1 tablespoon sugar; or Splenda
1/2 cup water
 parsley; minced, to taste

Saute the onion slowly in butter with garlic. Add shredded cabbage and all the other ingredients except the parsley. Toss and turn to mix, then cover pan and boil rather hard for about 10 minutes, tossing occasionally and adding a little more water if all the water has not boiled away before cabbage is just tender. If liquid has not evaporated entirely, boil hard uncovered for a few minutes. Taste and correct seasonings.  The vinegar helps preserve the colors in the cabbage,  but this recipe can be made with regular cabbage.

If cooked in advance, set aside uncovered; cover and heat through, tossing, when ready to serve.

Toss with the fresh parsley and turn out onto a hot vegetable dish.

Yield: 6 servings

©WHStoneman 2011

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017