Repolho roxo agridoce

Ingredientes

• 2 pounds red cabbage, (1 medium-size head)
• 2 tablespoons butter
• 1 medium yellow onion, (diced)
• 1 cup red wine vinegar
• 1 cup water
• 1/3 cup granulated sugar
• 1 1/2 teaspoon kosher salt
• 1 bay leaf

Modo de preparo

1. 1

   Prepare the cabbage. Cut a 2-pound head of cabbage in half, remove the core, slice into 3/8-inch ribbons to make 8 cups, then set aside.

2. 2

   Start the sauté. Melt 2 tablespoons of butter in a large saucepan over medium-high. Add 1 medium diced onion and cook for 5 minutes until softened but not browned, stirring occasionally. Stir in the cabbage, then add 1 cup red wine vinegar, 1 cup water, 1/3 cup sugar, 1 1/2 teaspoons kosher salt, and 1 bay leaf. Bring to a boil and then reduce to a simmer.

3. 3

   Cover and cook. Cover with a lid and cook for 45-50 minutes or until the cabbage is tender and flavorful. Serve warm or at room temperature.