MARTINI RED CABBAGE
This recipe's name naturally when I substituted dry vermouth for dry white wine in my red cabbage recipe.
Provided by PAFoodie
Categories European
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Shred the cabbage.
- Peel and slice the apple.
- Melt the butter in a Dutch Oven or non-aluminum pot. Add the cabbage and apple slices and mix.
- Add the bay leaf, Juniper berries and salt and pepper to taste. Cover and cook over low heat for 10 minutes.
- Mix in the dry vermouth, vinegar and sugar.
- Cover and cook for 30 minutes.
- Taste and adjust seasonings if necessary.
- Note: The red cabbage can be cooked for as long as 1 hour but I think that it is best when crisp tender.
- Goes well with pork or game dishes.
Nutrition Facts : Calories 92.5, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 65.4, Carbohydrate 14.2, Fiber 3.5, Sugar 8.6, Protein 2.1
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