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Calico Cabbage

2 tb Vegetable oil
1 md Onion, chopped
1/4 c Cider vinegar
1/2 c Water
2 tb Honey
1 1-lb head red cabbage, quartered, cored, and cut into 1-inch cubes (4 C)
1 1-lb head green cabbage, quartered, cored, and cut into 1-inch cubes (4 C)
2 tb Chopped fresh dill
1/2 ts Salt
1/4 ts Ground black pepper
Fresh dill sprigs (opt.)
Caraway seeds for garnish (opt.)

In 5-quart Dutch oven or heavy kettle, heat oil over medium heat. Add onion and saute until transparent.

Add vinegar to onion in Dutch oven. Cover and cook 1 minute. In small bowl or measuring cup, combine water and honey; add to ingredients in Dutch oven with cabbage, chopped dill, salt, and pepper. Cover and simmer cabbage mixture until tender-crisp-about 10 to 15 minutes.

Drain cabbage mixture well and trans- fer to a 7-inch round glass baking dish or bowl. Firmly compress mixture with the back of a spatula or other large, flat uten- sil. Place inverted serving plate over cab- bage mixture in dish. Carefully invert plate and baking dish to unmold cabbage. Remove dish. If desired, garnish plate with fresh dill sprigs and sprinkle top of cabbage with caraway seeds.

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