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Braised Red Cabbage

48oz Batch Size
48 Portion per Batch
Quantity
(A)
Unit Ingredients
48 oz Red Cabbage
18 oz Onion
6 oz Apple
 1/2 oz Red Wine Vinegar
12 oz Red Wine
12 oz Apple Cider

Melt butter in a deep sauté pan with a cover. Once the butter’s melted, and the foam’s subsided, add the cabbage and stir to coat.

Add salt and pepper, to taste, apple, cover the pan and lower the flame to low-medium, turning once in a while, until the cabbage is soft, but still slightly firm, about 15 minutes.

Remove lid and deglaze with the red wine and apple cider, bring up flame and cook, uncovered, until reduced by at least half. Add the red wine vinegar reduce a little, season with salt and pepper, to taste.

***** The recipes are mostly listed in oz but remember that this is cooking and it’s all about how it taste so us it more as a guide line for what to use**** These are my ideas and recipes and have been tested by me at NECI. Enjoy them.****** If you are wanting to scale the recipe up or down please see my post about recipe conversion which can be found by clicking on the link*****

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