Recipe - Braised Red Cabbage

1 small Onion; chopped
1 Clove garlic; minced
One half teaspoon Dried thyme; crumbled
One fourth teaspoon Celery seeds
2 Bay leaves
One half teaspoon Lemon rind; grated
One half teaspoon Salt
One fourth teaspoon Ground white pepper
2 tablespoon Olive oil
1 One half qt Water
1 cup Red wine vinegar
One fourth cup Salt
8 cup Red cabbage; thinly cut or sliced up
2 tablespoon Red wine vinegar
One fourth cup Chicken broth

Date: Wed, 27 Mar 1996 19:02:33 0500 (EST)

From: "S. Schwartz" honn@icanect.net

Recipe By: Chef Hallman Woods (Southern Living 1295)
Cook the first 8 ingredients in olive oil in a large skillet over
mediumhigh heat, stirring constantly until the onion is tender. Combine
the water, 1 cup vinegar and One fourth cup salt in a large Dutch oven and bring
to a boil. Add the cabbage and cook, stirring constantly, 10 seconds and
drain. Add the cabbage, 2 tablespoons vinegar and chicken broth to onion
mixture and bring to a boil.

Cover and reduce heat, simmering 15 minutes or until cabbage is crisp
tender. Remove and discard the bay leaves.

Serving Ideas : Hallman suggests pork roast to accompany this dish.

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