Ingredients
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1 head of red cabbage, core removed and sliced into 1/4 inch (6mm) slices
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2 cups vegetable stock
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3 tablespoons (about 60 grams) butter stick butter
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1/2 cup (120ml) dry cider
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1/2 cup (120 ml) apple cider vinegar (or white balsamic works too)
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3 bay leaves
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salt, to taste
Directions
|
1
Done
|
In a large Dutch oven, add all the cabbage. |
|
2
Done
|
Pour in butter, stock, vinegar, dry cider and bay leaves. Mix together well. Make sure there is enough liquid to cover the cabbage. If not (cabbages range in size) add water. |
|
3
Done
|
Cover with lid and place on low heat for two hours. Check and stir occasionally and add a bit more water if needed. |
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4
Done
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Remove bay leaves, season with salt to preference and serve hot or room temperature. |
