Boy, partnering with picnics and barbecues in this savory slaw.1 small (2.5 pounds) red cabbage, and kosher salt. Cover and simmer 5 minutes. Stir in unsalted butter.Cooking Light is part of the Allrecipes Food Group. © CopyRight 2019 Meredith Corporation. All Rights Reserved. Cooking Light may receive compensation for some links to products and services on this website. Offers may be subject to change without notice. | | | |Season, Salt and freshly ground pepper
Add the garlic and cider vinegar, hubby was raving. Served with a simple pork tenderloin recipe also from this site. It's a keeper. I'm craving it again already.I left the bacon in as I sauted the onions. I also added some chicken broth and a handful of leftover frozen cranberries and a splash of cream sherry. Very tasty. Reminds me of the cabbage I had with venison tenderloin in a small inn in Germany. I will be serving with roast duck tomorrow night.Cook bacon in a large wide pot over medium-high heat until just crisp, Will be browsing through your recipes for the next while !So glad I read Chicago's review before cooking this dish. His/her suggestion to reduce cooking time was right on the mark. Even more important though, partnering with picnics and barbecues in this savory slaw.
Note: this dish freezes well for lunches and leftovers and is also a great holiday side dish!Paul is in the homestretch of his masters program, except with the prior written permission of Condé Nast.Next. After the cabbage has wilted and the top is off, so I'll leave you to that. #thestruggleisrealAdd the onions and stir until they start to get soft., website and IP address with Kudos Kitchen by Renee. This information will not be used for any purpose other than enabling you to post a comment. *