Monday, October 23, 2006

Braised Red Cabbage

Braised Red Cabbage
from Martha Stewart's Site

Serves 6

1 cup red wine
One 3-inch cinnamon stick
1 tablespoon honey
1 tablespoon extra-virgin olive oil
1/2 teaspoon fennel seeds
1 head red cabbage (about 3 pounds), halved lengthwise, cored, and thinly cut crosswise into 1/4-inch thick slices
2 teaspoons coarse salt
Freshly ground black pepper

1. In a large Dutch oven, bring the wine, cinnamon stick, honey, oil, and fennel seeds to a boil over medium-high heat. Add the cabbage, and season with salt and pepper. Reduce heat to medium-low, cover, and cook, stirring occasionally, until cabbage is soft but not mushy, about 1 hour. Remove cinnamon stick before serving.

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