Looking for a side to go with your favorite pork roast, or pork chop recipe? You’ve come to the right place. Braised red cabbage, a serving of mashed sweet potato, and a slice of pork roast, a beautiful plate for a fall meal. The colors are great, the taste is excellent, and you haven’t served ‘the same old thing!!! Hooray for you!
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Braised Red Cabbage
Instructions
Cut cabbage in half lengthwise and cut out the core. Cut each half in half again lengthwise, then cut each quarter crosswise into 1/2 to 3/4 inch cubes. You can also cut the cabbage into half inch strips. Cooks choice.
Melt butter in a large saucepan over medium heat. Add onion, and cook stirring occasionally, for 10 to 15 minutes, until soft and golden brown. Add cabbage and saute, stirring occasionally, until tender about 25 minutes. Add vinegar, sugar, and cumin. MIx well, lower the heat to medium-low, and simmer until the juices are syrupy and the cabbage appears shiny, about 20 minutes. The cabbage should be tender but not mushy.
Remove from heat and season with salt and pepper, the cabbage can be made a day in advance and reheated.
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