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Braised Red Cabbage

Source: Cooks' Catalogue, Inc
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Active Time:  20 Minutes
Total Time:  35 Minutes
  Serves 6
Mustards Grill opened in 1983 with a menu that was based on regional American cooking. Executive Chef Cindy Pawlcyn pairs this dish with hoisin-marinated pork chops.
2 tablespoons salted butter
1 tablespoon olive oil
1 medium red onion, halved and thinly sliced
1 head red cabbage, cored and sliced
1/2 cup red wine or cider vinegar
1/3 cup brown sugar
3/4 teaspoon toasted, ground cumin seeds
salt and freshly ground black pepper
Other necessary recipes:
Marinated Pork Chops with Braised Red Cabbage
In a large pot, over medium heat, heat the butter and olive oil and sauté the onion for 5 minutes, or until translucent. Add the cabbage and cook for 8 to 10 minutes more, until wilted. Add the vinegar, sugar and cumin seeds and braise for 12 to 15 minutes or until the cabbage is tender and glossy, and the liquid has reduced to a glaze. Season with the salt and pepper to taste.

Recipe courtesy of Executive Chef Cindy Pawlcyn, Mustards Grill

Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 144
Fat. Total: 7g
Fiber: 3g
Carbohydrates, Total: 19g
Sodium: 60mg
% Cal. from Fat: 44%
Cholesterol: 10mg
Protein: 2g
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