Braised Red Cabbage

It is a perfect accompaniment for roast meats and has the right balance of sweet and tanginess.

Ingredients:

1 medium red cabbage, shredded

1 large onion, sliced

1 peeled, cored and diced apple

Sautee in 2 tablespoons of butter or olive oil

- 2 tablespoons brown sugar

¼ cup apple cider vinegar or red wine vinegar

1/2 C. apple juice or vegetable stock

1 tsp ground cinnamon (optional)

- 1 bay leaf

Salt and pepper, to taste

Method:

1. Sauté the Onions and Apple:

Add butter/oil to large, heavy-bottomed pot over medium heat. Put the sliced onion in and cook until soften for around 5 minutes.

Fresh and fruity sizzler sauces - Put the diced apple in and cook for 2-3 minutes or until slightly softened.

2. Add the Cabbage:

Saute the shredded red cabbage for about 5 minutes, stirring occasionally, until it begins to soften.

3. Season and Braise:

- Add the brown sugar, cinnamon, a sprinkle of salt and pepper. Stir to evenly coat cabbage.

~ Add the vinegar and apple juice (or stock) ~ Toss in the bay leaf.

– Lower the heat to low, cover and simmer for 30-40 minutes, stirring occasionally until cooked through. If it gets too dry add some more liquid.

4. Finish:

Mix again, taste it and add salt if necessary Remove the bayleaf before serving.

Serve hot as a side with roast meats, some sausages or over burgers.