1 red
cabbage, 2 -2 ½ pounds – quartered, cored and cut crosswise in thin strips
2
Tablespoons clarified butter1 small onion – thinly sliced
2 tart apples (Granny Smith/Braeburn) – peeled, cored, sliced
1/3 cup or so of balsamic vinegar
¼ teaspoon ground allspice
Salt
Pepper to taste
Prepare
cabbage and cover with cold water.
Prepare
onion and apples.
Heat
clarified butter over medium heat in a large, lidded skillet or casserole and
add onion and some salt.
Cook,
stirring occasionally, until just about tender – about three minutes.
Add 2
Tablespoons of balsamic vinegar and cook stirring, until mixture is golden,
about another three minutes, then add apples and stir for another three
minutes.
Drain
cabbage and add to pot. Toss to coat thoroughly then stir in allspice, another
2 Tablespoons of balsamic vinegar and salt. Toss together.
Cover pot
and cook over low heat for an hour, stirring from time to time.
Add pepper,
taste and adjust salt and add another Tablespoon or more of balsamic vinegar as
desired.
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