Braised red cabbage
Published on 4 February 2021
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A lovely side, especially with grilled frankfurters and mustard, reminding me of German dishes, but good with anything.
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Ingredients
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Method
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I halve cabbage.
I remove core.
I thinly slice with a mandoline.
I collect in a bowl; it shrinks during cooking.
I peel shallots.
I finely chop and sauté in oil in a large pan.
I add cabbage.
I stir and add apple vinegar once softening.
I add salt and pepper.
I add a glass water, cover and cook, adding water if dry.
After about 30 minutes, taste and add vinegar if liked, or balsamic vinegar.
Original source: https://incucinaconlilly.com/2021/02/04/cavolo-viola-stufato/