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Classic Braised Cabbage

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Ingredients
  Cabbage 2 Pound
  Butter 2 Tablespoon
  Onion 1
  Water 4 Cup (64 tbs)
  Wine vinegar 2 Tablespoon
  Flour 1 Tablespoon
  Sugar 2 Tablespoon
Directions

Shred, or chop coarsely, the heart of the cabbage.
Keep the green outside leaves for a soup.
Fry, quickly, an onion in 1 tablespoonful of butter in a saucepan.
Add the shredded cabbage, mix well and moisten with vinegar and water.
Cover with a lid, and simmer over a gentle heat for 2 hours.
At the end of this time, the liquid should be almost completely gone.
Melt 1 tablespoonful of butter, stir in the flour, and dissolve it into the cabbage at the same time as the sugar.
Simmer for another 10 minutes, then serve.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Servings: 
4

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