Martini Red Cabbage Recipes

SAUTEED RED CABBAGE

Steps:

• Halve, core, and thinly slice red cabbage.
• Heat olive oil in a large skillet over medium heat. Add cabbage and red-wine vinegar; season with coarse salt and ground pepper. Cook, tossing frequently, until cabbage is crisp-tender, about 15 minutes (add a splash of water if pan becomes dry).
• Add light-brown sugar; toss until dissolved, about 30 seconds. Season again with salt and pepper, as desired.

BRAISED RED CABBAGE WITH APPLE AND ONION

Steps:

• In a large Dutch oven or heavy pot, melt butter over medium. Add onion and apple; cook, stirring, until onion softens, 4 to 6 minutes. Stir in red cabbage and season with salt and pepper. Add vinegar, sugar, and water. Bring to a boil; reduce to a simmer, cover, and cook until cabbage is tender, 20 to 25 minutes. Season with salt, pepper, and sugar.

MARTINI RED CABBAGE

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.