contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.

         

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Blog

Butteryum food blog recipes

Braised Red Cabbage

Patricia Reitz

How to make Braised Red Cabbage in a skillet - ButterYum. Red cabbage recipe. Sweet and Sour Red Cabbage. Sauteed red cabbage recipe.

Here’s a great recipe to share at your next cookout. This sweet and sour cabbage can be made on the stovetop in a matter of minutes and I absolutely adore the vibrant color it adds to the table.

Items used to make this recipe:


Braised Red Cabbage

makes 8 servings

Printable Recipe

Ingredients

  • 2 tablespoons vegetable oil

  • 1/2 head of red cabbage, cored and shredded

  • 1/3 cup white vinegar

  • 2 tablespoons granulated sugar

  • 1 teaspoon yellow mustard seeds

  • 1/2 teaspoon granulated onion

  • salt and pepper to taste

Directions

  1. In a large non-reactive skillet over medium-high heat, sautee the shredded cabbage in the vegetable oil for about 5 minutes, stirring frequently until it wilts a bit.

  2. Add the remaining ingredients and continue to sauté, stirring frequently, until the cabbage softens and the color turns vibrant. Serve warm or cold.

Notes

  • If serving cold, you may need to add more seasoning as cold temperature have a tendency to dull flavors.

  • tainless steel, tin-lined copper, and ceramic are examples of non-reactive cookware. Copper, aluminum, and unlined cast iron should be avoided for this recipe.

adapted from Rachael Ray