Anna’s Braised Cabbage

The perfect accompaniment to sausages or any pork product.  It is especially fine piled into sausage rolls.

(original post)


1 small red cabbage, slivered
1 Vidalia or sweet onion, slivered
2 c Russian pickled vegetables (cabbage) or fresh saurkraut
2 T olive oil
1/2 c dried cranberries
1 tsp sugar
1/2 c H2O (we used potato water)
Salt and pepper

In a large skillet, saute the onion in the olive oil until they are golden brown and starting to caramelize.  Add the cabbage and stir until the cabbage has wilted significantly, approximately 15 minutes.  Add the cranberries, salt and pepper and water, stir well, and cover for 15 minutes, stirring occasionally.  The cabbage and onions should be extremely tender and most of the liquid should be absorbed, resulting in some caramelization.

Serves 4


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s