Enhanced Red Cabbage Food

ENHANCED RED CABBAGE

Steps:

• In a large skillet, melt butter and add diced onion, saute until starting to be translucent.
• Add red cabbage, apple, bay leaf, honey, cloves, and beef stock. Slowly simmer until tender - about 1 to 1 1/2 hours. Season to taste.
• Thicken with cornstarch blended with water. Bring to a boil until thick. Add wine, if using.
• Alternate cooking method - if you are making this to go with a roast, everything can be put into a covered casserole after onions have been sautéed. Cook for 1 - 11/2 hours.

SPICED RED CABBAGE

Steps:

• Cook the bacon in a large skillet over a medium heat until crisp. Add the olive oil to the pan along with the onion and garlic. Cook until the onion has softened then stir in the garlic, fennel seed, thyme leaves, pear and cabbage.
• Saute for 10 minutes until the cabbage is slightly softened. Add in the remaining ingredients and cover with a lid and turn down to low heat and cook for 40 minutes.
• Uncover and serve warm.

BRAISED RED CABBAGE

Steps:

• Melt the butter in a large skillet over medium heat. Add the caraway seeds, onion, 1 tablespoon salt and a few grinds of pepper and cook, stirring occasionally, until the onions are softened, about 5 minutes. Fold in the cabbage and cook until slightly wilted, 2 to 3 minutes. Add the stock, vinegar, sugar, apple, 2 teaspoons salt and a few grinds of pepper and stir to combine. Cover the skillet and cook until the cabbage is completely softened and the liquid is almost completely evaporated, about 20 minutes. Fold in the dill and transfer to a serving bowl.