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Title: Sweet & Sour Red Cabbage
Categories: Salad
Yield: 6 Servings

1 Text

Set out a heavy 3 QT saucepan. Remove outer leaves from 1 head (about 2 lb) red cabbage. Rinse, cut into quarters (discarding core), and coarsely shred. Put cabbage into saucepan. Add boiling salted water to cover (1 ts salt to each quart of water), 1/3 to 1/2 c firmly packed brown sugar, 3/4 ts allspice, and 4 whole cloves. Cover loosely and boil at a moderate rate for 8 to 12 minutes, or until cabbage is just tender. Remove from heat and drain. Add to cabbage 1/2 c vinegar and 1/4 c butter. Toss together lightly to mix.

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