Braised Red Cabbage

Portion Size: ½ cup cabbage Yields: 8 servings

Ingredients Notes: 
1 tablespoon olive oil
1 small head red cabbage, Washed, cored and finely chopped
salt, to taste
1 cup water 
¼ cup red wine vinegar
1 tablespoon cornstarch
3 tablespoons white sugar


Steps:Directions: Critical Control Point /Quality Assurance
1Heat oil in a large skillet over medium heat; cook cabbage in the hot oil until it begins to soften, 1 to 2 minutes. Season with salt.
2Pour in water, cornstarch, and red wine vinegar. Stir to combine. Mix in sugar.
3Continue to cook and stir until liquid has evaporated and cabbage is tender, about 5 minutes.Cook until internal temperature reaches 135°F.
4If cabbage isn’t quite tender, add a splash of water and continue cooking a few more minutes.