Braised Red Cabbage

Finished product: Barbequed short ribs, parsnip

sour cream mash and the red cabaiste. I first precooked the ribs and then finished them in the oven on a bed of carrots, onions and garlic along with the bbq sauce. I added these vegetables to the dish. Ony gorgeous.

When the cabbage is cooked transfer it to a pot and put on the stove until most of the liquid has gone. The cabbage is then ready to eat. Correct the seasoning and serve. It should be slightly sweet. Great with roast pork, barbeque and almost everything else in between.

If you have a slow cooker tranfser the cabbage and cook for about one hour or until the cabbage is tender. If you don't have a slow cooker or prefer conventional cooking then cover and place in a medium oven for the same amount of time.

Add the sugar, apples and finally the vinegar. You will need very little vinegar as the cabbage yields enough liquid. The cabbage will turn bright red when you add the vinegar. Heat the entire mix through, add the garlic, salt and pepper and a couple of bay leaves.

Sauté the onions in the bacon with a little oil.

Chop the onions and slice the cabbage. Cut the bacon slices into strips and chop the garlic.

These are the ingredient to make red cabbage.
1 head red cabbage, about 2 pounds
2 tablespoons oil
1 onion, sliced
2 Granny Smith Apples, cored, peeled and sliced
2 bay leaves
1/3 cup cider or red wine vinegar
2 tablespoons sugar
Garlic to taste
Salt and pepper, to taste

You will find many recipes on the internet but these are the basics.

Note:

You will have to adjust this recipe to find the level of sweetness you want as you go along but remember you can always add sugar but you can't take it out.

Do not add too much liquid or you will spend a lot of time reducing it out at the end.