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Easter Side Dishes: #2 Braised Red Cabage

April 21, 2011

The Easter holiday brings such joy.  As for the foods of Easter, only your imagination limits what you serve.  I tend to do to a variety of side dishes.  As far as I am concerned you can keep the Ham, keep the Foul just give me a plate full of Veggies and I’m a happy gal.  One of my favorites is braised red cabbage with apples.

Braised Red Cabbage  

Ingredients list:

1/4 cup peanut oil
1 medium red onion, sliced
2 granny smith apples, peeled, cored & sliced
1 cup brown sugar
1/2 cup red wine vinegar
2 cups red wine
2 cups orange juice
1 stick cinnamon
1 tablespoon ginger powder
Salt & white pepper to taste
4 pounds red cabbage, sliced thin

Preheat oven to 350 degrees

In heavy oven-proof skillet sauté onion in peanut oil; add a little sugar to help onion caramelize.

When onion slices are caramelized (a translucent, golden brown) add apples and vinegar to onions and bring to a boil.

After mixture is to the boil immediately add all of the other ingredients to the skillet, toss to coat cabbage; then transfer skillet to the oven and bake until cabbage is tender and most of the liquid is reduced down to very little liquid.

Before serving remove the cinnamon stick.

Note: If you do not have a oven-proof skillet transfer mixture to a heated oven-proof dish to continue cooking in the oven.  Braised red cabbage can be made well ahead of time and served hot or at room temperature.  It keeps for up to a week in the refrigerator.

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