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 |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat 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. | |
| 2 | Pour in water, cornstarch, and red wine vinegar. Stir to combine. Mix in sugar. | |
| 3 | Continue to cook and stir until liquid has evaporated and cabbage is tender, about 5 minutes. | Cook until internal temperature reaches 135°F. |
| 4 | If cabbage isn’t quite tender, add a splash of water and continue cooking a few more minutes. |
Posted in Vegetable Recipes
