More Great Recipes: Vegetable

Sweet and Sour Red Cabbage

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Member since 2007
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Ingredients You'll Need

1 large head red cabbage
2 large yellow onion, peeled and sliced
1/2 cup sugar
1 cup red wine vinegar
1 tablespoon caraway seeds
1 bay leaf
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/2 cup butter


Cut cabbage into quarters, core and finely julienne. Combine all ingredients except butter in a bowl. Stir to blend. In a large heavy skillet or Dutch oven over medium heat, heat fat. Add cabbage mixture and reduce heat to a simmer. Cover and cook, stirring occasionally, until cabbage is tender, about 1 hour. Serve hot or cold. This dish may be stored in refrigerator for up to 5 days and be reheated

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