Braised Red Cabbage

Braised Red Cabbage Dish
Nonna Pia’s Balsamic Reduction

This was always a favourite dish of my mother’s.  She made her’s a little different, but equally tasty.  Why not make it part of a German style dinner and serve with Spaetzle and Schnitzel?  Recipe serves 4.

1/4 of a small red cabbage sliced thinly
salt to taste
1 Tbsp butter.
1 Tbsp Balsamic reduction *
1/2 cup water

Size of red cabbage using a ruler

1/4 one small red cabbage.  Cut off the core and thinly slice one portion.

Melt butter in a frying pan over medium heat.  Toss in cabbage and stir.  Place a small portion of water in the pan and place a lid on the frying pan.  Periodically stir and add water as needed.  You don’t want more than just a thin layer of water on the bottom of the pan.

Once cabbage is soft add the balsamic reduction and stir well.  Simmer a couple more minutes
then serve.

Braising Red Cabbage

* Should you not have balsamic reduction you can use my mother’s method.  Substitute 2 Tbsp vinegar and 2 Tbsp brown sugar in place of the balsamic reduction.