Wednesday, November 4, 2009

Braised Red Cabbage

Red cabbage is great for healthy variety, and plentiful here in Argentina. I'm just trying to find the recipe that compliments it best. I tried one a while ago that wasn't worth repeating, so this time around I went with a craigslist suggestion, similar to others I researched:

1 large red cabbage
1 apple
1/2 c. red wine
1/2 c. red wine vinegar
2-3 cloves garlic

Slice/shred thinly (like coleslaw) the cabbage. Saute in a large non reactive pot til transparent a finely chopped large onion in some oil you prefer. Pile cabbage on top, add salt/pepper, a grated apple, 1/2 cup red wine and 1/2 cup red wine vinegar, 2 or 3 cloves of garlic skewered on a tooth pick (retrieve when done and throw away) and simmer for 1-2 hours. You can make this way before and reheat, in fact it is better reheated. (This is how Grandma made it; it's not really a recipe, she glugged in the wine and wine vinegar, but a half cup each was probably average and everything else is accurate; you have to taste for salt and pepper as usual).

Comments: Another, not worth repeating. I'll look for feedback, as it was similar to so many others, but just overpoweringly acidic. And with no other noteable features. I only cooked it a scant hour, maybe this was the issue? As it's reportedly better the next day, I waited to review it...3 days have now passed, improvement has been noted.

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