Red cabbage

Red cabbage

Red cabbage braised

250 cabbage, butter 15, vinegar 3% 10, sugar 10, 30 sauce, pepper, nutmeg.

Head of cabbage cleaned and cut into sticks, sprinkle with salt, pepper, and nutmeg, put in a ceramic dish, greased. Drizzle with vinegar, cover and simmer on low heat. Ready to fill cabbage tomato sauce, add sugar.
Note. Ceramic cookware — the best for stewing vegetables and other dishes. This dish can be replaced with a conventional clay cap.

Salad of red pickled cabbage

130 red cabbage, vinegar 3% 50, sugar 10, vegetable oil 10, cinnamon and cloves to 0.2, salt 10.

Red cabbage chop, sprinkle with salt and grind until it begins to stand out juice and cabbage are soft. After that, squeeze the cabbage, put in a wooden or earthenware bowl, pour the vinegar, add the sugar, vegetable oil, decoction of cinnamon and cloves.

Red cabbage with chestnuts

Cabbage 250, 50 broth, melted pork fat 20, 50 chestnuts (4-5 pcs.), pepper.

Cabbage cut into sticks. Put in ceramic bowl, pour the broth, add pork fat, salt, and pepper. Peel and finely slice the raw chestnuts, mix them with the cabbage and simmer until tender.


3 Comments Add yours

  1. Rachel Reed says:

    I don't generally eat Red Cabbage, but these recipes sound most delicious. Thanks for sharing! 🙂


  2. I love cabbage – and red cabbage just has that little something extra, doesn't it?


  3. Such a great idea! Thanks for sharing!

    ​xx katie // a touch of teal


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