Comments on: Red Cabbage

By: Judith Hanneman

Judith Hanneman — Thu, 26 Sep 2019 12:40:08 +0000

In reply to Bert.

A mixture of cornstarch & water.

By: Bert

Bert — Thu, 26 Sep 2019 12:12:44 +0000

What is slurry?

By: Judith Hanneman

Judith Hanneman — Thu, 12 Sep 2019 02:59:39 +0000

In reply to Angelina.

The bacon adds tons of flavor!!

By: Judith Hanneman

Judith Hanneman — Thu, 12 Sep 2019 02:59:01 +0000

In reply to PattiAnn.

The IP is a great idea PattiAnn!!!

By: Angelina

Angelina — Wed, 11 Sep 2019 19:04:02 +0000

We love Braised Red Cabbage, and we often make it when we’re serving pork or beef. I was taught to make it by my mom. We start out by frying up some bacon (the leanest we could find) sliced into 1″ pieces. We don’t drain the bacon drippings (unless there’s a lot) and we then proceed with the rest of the recipe. We also add a bit sugar, a lrg. bay leaf, and a few allspice, along with what you also added. When done, we give it a some ‘body’ by adding a little slurry’ . The bacon definitely adds a lot of flavor to this dish. Whenever I brought this to an event, there were never any leftovers, and I was always asked for the recipe.

By: PattiAnn

PattiAnn — Wed, 11 Sep 2019 18:04:40 +0000

How about using the IP for this cabbage?
I think it would intensify the flavors.
I also like my cabbage really tender, so I’m going to give it a try.
And I always add clove to my red cabbage as my German grandmother did.
Thanks Judith for reminding me how good red cabbage is.