Simple braised red cabbage
Braised red cabbage is a very popular side-dish in Hungarian cuisine, particularly with poultry, roasted game and sausages. Unfortunately many Hungarians tend to overcook it, almost to a mushy consistency. My version is more tasty and healthy as I only cook it until the cabbage is al dente, and instead of sugar I use honey.
Ingredients
Method
- Remove the outer cabbage leaves, shred or plane the rest into thin strips.
- Finely chop the onion.
- Heat the oil in a saucepan. Add the onion and cook on low heat until softened. Add cabbage, stir for a minute, then add the vinegar and honey.
- Simmer under cover for 15-25 minutes until you reach the desired crunchiness or tenderness.
- Season to taste – adjust the honey or the vinegar, if needed.