Braised Cabbage
This is an old family recipe that I remember my grandmother making in the fall using cabbage from the garden. We called it sweet-sour cabbage. My grandmother always used red cabbage but green cabbage would work fine too. This dish can be eaten warm but it is best when refrigerated overnight and eaten cold.
| Servings | Prep Time |
| 6people | 15 minutes |
| Cook Time |
| 20minutes |
|
|
Ingredients
- 1cup onioncut onion in half and slice thin
- 2tablespoons olive oil
- 6cups cabbagecut cabbage in half and slice thin
- 1cup water
- 4 tablespoons wine vinegaror vinegar of your choosing
- 4tablespoons brown sugar
- 1/2teaspoon fresh ground peppercorn
- 1teaspoon salt
Instructions
- In a large frying pan heat the olive oil and add the sliced onions. Cook a few minutes until onions are soft. Add sliced cabbage and mix well.
- In a small bowl combine the remaining ingredients. Add mixture to cabbage and sauté until cabbage is soft and tender. Serve hot or refrigerate overnight and serve cold.
