Red Cabbage Sauté
Portion Size: ½ cup cabbage
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 tablespoon olive oil | |
| ½ cup diced onion | Washed, peeled and diced |
| 2 cups low sodium chicken broth | |
| ½ cup red wine | |
| 1 large apple, | Washed, peeled and sliced |
| 2 tablespoons apple cider vinegar, | |
| 2 teaspoons white sugar | |
| 3 bay leaves | |
| 1 teaspoon salt | |
| ¼ teaspoon ground pepper | |
| 2¼ pounds red cabbage, shredded | Washed, cored and shredded |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Melt oil in a stockpot over medium-high heat. | |
| 2 | Add onions; cook and stir until onions are lightly browned and translucent, 6 to 8 minutes. | |
| 3 | Stir in chicken broth, red wine, apple slices, and apple cider vinegar; bring to a boil. | |
| 4 | Stir in sugar, bay leaves, salt, and black pepper. | |
| 5 | Stir in red cabbage; cover, reduce heat to low, and simmer until cabbage is soft and cooked through, 30 to 45 minutes. | Cook until internal temperature reaches 135°F. |
Time Temperature Sensitive food. Food safety Standards: hold food for service at an internal temperature above 140° F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41° F. Follow proper cooling procedures. Store leftovers in a tightly sealed, labeled and dated container. Use leftover within 72 hours if stored in refrigerator or 30 days if stored in the freezer. Reheat leftover product quickly (within 2 hours) to 165 degrees F for 15 seconds. Reheat left over product only once; discard if not used. Cold holding at 41°F or colder or using time alone (less than four hours).
Posted in Vegetable Recipes
