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favourite braised red cabbage/rotkohl?

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Looking for some new inspiration ;-)

My version usually includes cloves, cinnamon, apples, onions and vinegar (sometimes wine vinegar, sometimes white balsamic or balsamic), sometimes ginger, red wine, red currant preserves or raspberry juice.

How do you like to braise your red cabbage?

Edit: I noticed this earlier thread after posting, but would still like to hear any of your comments!
http://chowhound.chow.com/topics/7390...

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