Sauteed Red Cabbage
I recently wanted to impress my husband and wanted to cook a german meal. I know I wanted to cook veal, but what with it. So I wanted some cabbage. I found a recipe online by Rachel Ray, but I wanted my cabbage to be sweet and tart, but sweet. I didn’t want the texture to be all soggy either.
So I adjusted her recipe to make it my own! It turned out AMAZING!
My kids even loved it! They are picky eaters!
Then I cooked it again for my mother in law and grandmothers and they loved it!
- 1-head of red cabbage (Chopped and shredded)
- 2-Tablespoons of Canola oil
- 4-tablespoons of sugar (I have mine like a hill)
- 2-tsp of mustard powder
- 1-onion chopped up
- salt and pepper to taste
- 3/4 cup Regina Fine Red Wine Vinegar
1On stove top heat skillet of medium heat and add oil and onions. Sautee onions
2Then add all of the other ingrediants: cabbage, sugar, mustard powser, and red wine vinegar.
3Cook until cooked down and to the texture you like. Then add salt and pepper to taste if needed.
4Reduce heat. Simmer for 10 minutes, stirring occasionally.
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