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Ted Richards

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RC: Sweet and Sour Red Cabbage

by Ted Richards » Tue Apr 09, 2019 2:11 pm

For Bill Spohn: Here's a red cabbage recipe that goes great with pork rib chops (preferably with the belly attached) and spätzle.

Sweet and Sour Red Cabbage

¼ cup butter
1 2¼-pound red cabbage, thinly sliced (about 12 cups)
6 Tbsp brown sugar (I use Demerara)
⅔ cup balsamic vinegar
salt and pepper to taste

Melt butter in large pot over medium heat. Add cabbage and sauté until slightly wilted, about 5 minutes. Add sugar; toss to coat evenly. Add vinegar. Reduce heat to medium-low; simmer until cabbage is tender, stirring often, about 30 minutes. Season to taste with salt and pepper.
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Jenise

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Re: RC: Sweet and Sour Red Cabbage

by Jenise » Tue Apr 09, 2019 3:38 pm

Confession: I adore cabbage. I adore braised red cabbage (if it's not too sweet). But I have never made it. No reason on god's green earth for that, I just never got around to it. But there's a head in the fridge--I'll try this. I really like the use of butter and balsamic vinegar (which I have way too much of and too few uses for). Will hold back on the sugar though, to test my limits.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Rahsaan

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Re: RC: Sweet and Sour Red Cabbage

by Rahsaan » Tue Apr 09, 2019 6:59 pm

Indeed, nice recipe but not sure I see the need for sugar! The balsamic should take care of that.
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Jeff Grossman

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Re: RC: Sweet and Sour Red Cabbage

by Jeff Grossman » Tue Apr 09, 2019 11:09 pm

Well, now that some non-cabbage-haters have weighed in, I'll observe that you could make an old shoe edible if you slather on enough butter and sugar.
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Jenise

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Re: RC: Sweet and Sour Red Cabbage

by Jenise » Wed Apr 10, 2019 2:18 pm

That wouldn't apply to me, Jeff. But vinegar? Oh yeah.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

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