Sunday, March 20, 2011

Braised Cabbage

Last week I had a great reuben sandwich at Bistro 310. It had braised cabbage on it instead of kraut. So, I tried to duplicate it, and honestly, it came out great! Along with the cabbage and corned beef and dressing, I added white cheddar and fontina cheeses. Yummy!

I also put this on grilled hot dogs, which was soooooooooooo good!

Makes: A big batch
Prep time: 10 minutes
Cook time: 30 minutes
Printable Recipe


  • 4 T butter
  • 1 medium onion, minced
  • 1 head red cabbage, sliced thin
  • Red pepper flakes, to taste
  • 1/4 cup sugar
  • 1/4 cup apple cider (can use apple juice)
  • 1/4 cup chicken stock

1. Melt butter in a large skillet over medium-high heat.

2. Add the onion and cook for 1-2 minutes or until starting to soften.

3. Add the cabbage and cook until softened, about 5-6 minutes.

4. Add salt, pepper, and crushed red pepper, to taste.

5. Add the sugar, cider and stock and cook until cabbage is tender, about 10-15 minutes.

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