Braised Red Cabbage
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|Red cabbage||3 Pound, cored and sliced 1/4 inch thick (1 Head)|
|Fresh lemon juice||2 Tablespoon|
|Crushed red pepper||1 Pinch|
|Freshly ground black pepper||To Taste|
In a medium enameled cast-iron casserole, heat the olive oil.
Add the red cabbage and cook over moderately high heat, stirring, until sizzling, about 3 minutes.
Cover tightly and cook over moderate heat, stirring occasionally, until just tender, about 6 minutes.
Stir in the lemon juice and crushed red pepper.
Season with salt and black pepper and serve.