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 |
Servings |
Prep Time |
6people |
15 minutes |
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