Our first red cabbage of the 2009 season was turned into one of our standing favorites and fall back recipes. I've made this in various ways over the years and it's one of my recipes that isn't an exact science. Taste as you go and make it the way you like it. This was served as part of a German style dinner - chicken spinach sausage on top of the cabbage, boiled parsleyed potatoes (some of ours and so yummy!), applesauce and homemade brown bread. A great healthy, comfort food dinner - even if it's not the dead of winter!Ingredients:
1 lb. red cabbage, sliced or chopped
1/2 C diced red onion
1 Tbs. butter
1-2 Tbs. olive oil
1/4 C apple cider vinegar
2 - 3 Tbs. brown sugar
2 tsp. beef bouillon concentrate or granules
1/4 C water (for dissolving bouillon)
1-2 tsp. caraway seed
salt and pepper to taste
Saute the cabbage and onion in the butter and olive oil. Stir often, and when it has begun to soften, about 5 minutes, add all the other ingredients. You can dissolve the bouillon in the water in a separate cup before adding it, or you can make a little well in the cabbage and stir the bouillon and water together before incorporating it into the other ingredients. Continue to cook over medium heat. I usually cover the skillet partially, to help steam the cabbage, but at the same time allowing the excess water to cook out a little. Keeping it partially uncovered will also help retain the purple color. The final cooking can take as long as 20 minutes, but as little as 1o. Just depends on your cabbage and how crunchy you like the final product.
