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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This recipe's name naturally when I substituted dry vermouth for dry white wine in my red cabbage recipe. Ingredients:
1 medium red cabbage |
1 tart apple |
2 tablespoons butter |
1 bay leaf |
2 juniper berries |
1/4 cup dry vermouth |
1 tablespoon white vinegar |
1 teaspoon sugar |
salt and pepper |
Directions:
1. Shred the cabbage.
2. Peel and slice the apple.
3. Melt the butter in a Dutch Oven or non-aluminum pot. Add the cabbage and apple slices and mix.
4. Add the bay leaf, Juniper berries and salt and pepper to taste. Cover and cook over low heat for 10 minutes.
5. Mix in the dry vermouth, vinegar and sugar.
6. Cover and cook for 30 minutes.
7. Taste and adjust seasonings if necessary.
8. Note: The red cabbage can be cooked for as long as 1 hour but I think that it is best when crisp tender.
9. Goes well with pork or game dishes.
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