Braised Sweet & Sour Red Cabbage
|Red cabbage head||2 Small|
|Vegetable oil||3 Tablespoon|
|Onions||2 Medium, finely chopped|
|Pear||1 Medium, peeled, cored, and finely chopped|
|Beef broth||1 Can (10 oz)|
|Apple juice||1 Cup (16 tbs)|
|Cider vinegar||1⁄3 Cup (5.33 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Bay leaves||2 Small|
|Coarsely ground black pepper||1⁄4 Teaspoon|
|Ground allspice||1⁄8 Teaspoon|
Cut each head of cabbage into quarters; cut out core.
Thinly slice cabbage; discard tough ribs.
In 8 quart Dutch oven, heat vegetable oil over medium heat.
Add onions and pear and cook until tender, about 10 minutes.
Stir in cabbage, beef broth, and remaining ingredients; heat to boiling over high heat.
Reduce heat to low; cover and simmer 1 hour or until cabbage is very tender, stirring occasionally.
Remove cover and cook over medium high heat 15 minutes longer or until most of liquid evaporates, stirring occasionally.