Enhanced Red Cabbage Food

BRAISED RED CABBAGE

Steps:

• Cook the bacon until crisp, over medium heat in a large Dutch, that has a lid, about 4 minutes. Add the onions, cinnamon, bay leaves, and 1 teaspoon of the salt. Cover, and cook, stirring occasionally, until the onion is tender, about 8 minutes.
• Increase the heat to medium-high, add the cabbage and cook, stirring, until wilted, about 8 minutes. Add the apple, broth, vinegar, sugar, the remaining salt, and pepper, and cook, covered, stirring occasionally, until the cabbage is tender, about 1 hour.
• Uncover; bring to a boil, and cook, stirring, until the liquid has reduced to a sauce-like consistency, about 5 minutes. Transfer to a serving dish and serve.
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SAUTEED RED CABBAGE

Steps:

• Heat a skillet over medium high heat. Add oil and onion and saute 2 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.

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.