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Hungarian Braised Red Cabbage
Ingredients
- 15 ml Extra virgin olive oil
- 1 x Onion, minced
- 900 gm Red cabbage, finely shredded
- 450 gm White cabbage, finely shredded
- 45 ml White wine vinegar or possibly cider vinegar
- 2 Tbsp. Sugar
- 1 x Bay leaf Salt & pepper
- 450 ml Vegetable stock
Directions
- 1. In a large saucepan that has a lid, heat the oil over a moderate heat and cook the onion in it till golden brown.
- 2. Add in all the remaining ingredients and mix well.
- 3. Bring to the boil. Cover and simmer for about 30 min, or possibly till the cabbage is tender.
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