Braised Red Cabbage With Cindy Recipe

• 1 lrg head red cabbage (about 1 lb.)
• 1 Tbsp. butter
• 1/2 lrg red onion, julienned
• 1/2 c. red wine vinegar or possibly cider vinegar
• 1/3 c. firmly packed brown sugar
• 3/4 tsp cumin seeds, toasted and grnd
• 3/4 tsp salt
• 3/4 tsp freshly grnd black pepper

1. Cut cabbage in half lengthwise and cut out core.
2. Cut each piece in half again lengthwise, then cut each quarter crosswise into 3/4-to 1/2 inch cubes.
3. Heat butter in large saucepan over medium heat.
4. Add in onion, and cook, stirring occasionally, 10-15 min, till soft and golden.
5. Add in cabbage and saute/fry, stirring now and then, for 25 min or possibly so, till tender.
6. Add in vinegar, sugar and cumin.
7. Mix well, reduce heat to medium-low and simmer about 20 min, till juices are syrupy and cabbage appears shiny.
8. Cabbage should be tender but not mushy.
9. Remove from heat; season with salt and pepper.
10. You can make this ahead and reheat when needed.
11. It goes well with pork chops, smoked duck and grilled squabs.

red cabbage, butter, red onion, red wine vinegar, brown sugar, cumin seeds, salt, freshly grnd black pepper

Taken from cookeatshare.com/recipes/braised-red-cabbage-with-cindy-90740 (may not work)