The perfect accompaniment to sausages or any pork product. It is especially fine piled into sausage rolls.
BRAISED CABBAGE
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
Heather in SF 
