It really wasn’t until Sunday afternoon when I got around to making something in the kitchen. I’ve been eying this recipe for braised red cabbage for a while as cabbage is cheap and in season. I changed the recipe slightly by adding a bit more balsamic vinegar. This was such a simple dish to make and it was delicious. The key is using lots of butter and good quality stock to bring out the best flavor.
Buttery Braised Red Cabbage
Recipe adapted from Grain-Free Foodies
3 tbs butter or ghee
1 medium onion, chopped
1/2 a large red cabbage chopped
1 tsp ground coriander
1 tsp salt
1/4 cup of chicken stock
2 tbs balsamic vinegar
- Saute onion in butter until soft.
- Add the coriander and salt, then add the cabbage.
- Saute for 5 minutes or until the cabbage becomes softer.
- Add just enough stock to keep the cabbage from sticking to the pan as it continues to cook.
- Add in the balsamic vinegar.
- Cook, uncovered, on medium-low heat for about 20-30 minutes more, adding a little bit more stock when the cabbage needs more moisture.
- It is done when it is very soft and has cooked down.
Makes 4-6 servings.
Mmm, got to try this. The perfect accompaniment to a pork chop. And your little dog is adorable.
Oh yes- I’m obsessed with my dog.
This looks awesome! I am up at my cottage and half a cabbage is the only vegetable I have left. Off to make this right now!
This is an awesome way to have cabbage. Probably more of a Winter recipe than Summer.
Whoa, looks delicious. Definitely going to try it.