Braised Red Cabbage

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:

(affiliate links)

• mandoline slicer https://amzn.to/2LtC8V4

• large skillet https://amzn.to/2FJlbSN

• whole yellow mustard seeds https://amzn.to/2RLDU4S

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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.

• Stainless 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