Caramelized Red Cabbage
How do you make caramelized red cabbage?
Cut the cabbage into thin strips and cook it in a pot with water, vinegar, and part of the sugar for one hour, until the liquid evaporates. Remove the cabbage briefly. In the same pot, caramelize butter with the remaining sugar, add the cabbage back in, and sauté for a few minutes to glaze before serving.
This is an easy and delicious recipe for cooking this cabbage in a different and very flavorful way. It is usually eaten raw, but this time, cooked, you will appreciate all its properties deliciously. Also known as red cabbage, when cooked this way it takes on a delicate and savory flavor.
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Servings: Serves 4-6 people
Ingredients
- 1 red cabbage, 800 g–1 kg
- 80 ml water
- 40 ml apple cider vinegar or white vinegar
- 50 g muscovado whole cane sugar
- 30 g butter
Instructions
Cut the cabbage in half and wash it thoroughly, then remove the core or toughest part.
Slice it finely.
Place it in a colander and rinse well. Drain.
Place the cabbage in a large pot, pour in the water and vinegar, and add 2 tablespoons of the total sugar. Stir well.
Finally, add a pinch of salt and mix.
Cook for the first 5 minutes over medium-high heat, stirring well. Lower the heat and cook for about 1 hour, or until all the liquid has evaporated. Remove the cabbage from the pot.
Place the butter and the remaining sugar in the same pot and cook over medium-low heat until it looks golden.
Add the cabbage back in, stir well, and cook for another 3-4 minutes. Sprinkle with a pinch of pepper.
Stir well and serve hot or at room temperature, depending on the dish you want to pair it with. It is delicious on its own with freshly made, warm tortillas.
Enjoy your meal!
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- 1 red cabbage, 800 g–1 kg
- 80 ml water
- 40 ml apple cider vinegar or white vinegar
- 50 g muscovado whole cane sugar
- 30 g butter