SPICED RED CABBAGE
Categories Herb Vegetable Side Christmas Valentine's Day Vegetarian Quick & Easy Low Sodium Winter Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- Quarter and core cabbage and cut into 1/4-inch-thick shreds. In a 7- to 8-quart heavy kettle cook cabbage in oil over moderate heat, stirring occasionally, 5 minutes. Stir in remaining ingredients and simmer, covered, stirring occasionally, until cabbage is tender, about 20 minutes. Discard cloves and, if desired, bay leaf and cinnamon stick. Season cabbage with salt and pepper. Cabbage may be made 3 days ahead and chilled, covered.
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Leo Moody
[email protected]This recipe is a bit too sweet for my taste. I would reduce the amount of honey next time.
lezette lorenzo
[email protected]I followed the recipe exactly, but my cabbage turned out mushy. Not sure what went wrong.
Dliky Shkaw
[email protected]This recipe is a great way to use up leftover cabbage. I added a bit of bacon and it was delicious. My family loved it!
bainomugisha conrad
[email protected]This was my first time cooking cabbage, and I'm so glad I tried this recipe. The cabbage was tender and flavorful, and the spices were perfectly balanced. I'll definitely be making this again.
Jetro Ngobeni
[email protected]I love the simplicity of this recipe. It's easy to make and always turns out great. I usually add a bit of cayenne pepper for some extra heat.
Martha Jones
[email protected]This recipe is a keeper! I've made it several times now, and it's always a crowd-pleaser. The cabbage is always cooked perfectly, and the spices are spot-on.
Yousuf Yousuf
[email protected]Meh.
Tony Brown
[email protected]Absolutely delicious! I served this with roasted chicken and it was a hit. The cabbage was tender and flavorful, and the spices were perfectly balanced.
Ramene Soup
[email protected]This recipe is a bit too sweet for my taste. I would reduce the amount of honey next time.
Masum Sha
[email protected]I followed the recipe exactly, but my cabbage turned out mushy. Not sure what went wrong.
khagendra Giri
[email protected]This was a great way to use up some leftover cabbage. I added a bit more ginger and garlic, and it was delicious. My family loved it!
Warren Dikezia
[email protected]I've never been a fan of cabbage, but this recipe changed my mind. The spices really elevated the cabbage, making it sweet and tangy with a hint of heat. I'll definitely be making this again.
Sokti Gang
[email protected]This red cabbage recipe is a delightful symphony of flavors! The spices dance together in perfect harmony, creating a dish that is both sweet and tangy, with a hint of heat. The cabbage is cooked to perfection, retaining its crunch while absorbing al