Red Cabbage Sauté

Portion Size: ½ cup cabbage

Ingredients: Yields: 8 servings

Ingredients Notes: 
1 tablespoon olive oil
½ cup diced onionWashed, 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, shreddedWashed, cored and shredded


Steps:Directions: Critical Control Point /Quality Assurance
1Melt oil in a stockpot over medium-high heat.
2Add onions; cook and stir until onions are lightly browned and translucent, 6 to 8 minutes.
3Stir in chicken broth, red wine, apple slices, and apple cider vinegar; bring to a boil.
4Stir in sugar, bay leaves, salt, and black pepper.
5Stir 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 foodFood 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). 

Jacqueline Larson M.S., R.D.N. and Associates