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Braised Red Cabbage
© Con Poulos

Braised Red Cabbage

  • SERVINGS: 4 to 6
  • FAST
  1. 1/4 cup extra-virgin olive oil
  2. One 3-pound head of red cabbage—cored and sliced 1/4 inch thick
  3. 2 tablespoons fresh lemon juice
  4. Pinch of crushed red pepper
  5. Salt and freshly ground pepper
  1. In a medium enameled cast-iron casserole, heat the olive oil. Add the red cabbage and cook over moderately high heat, stirring, until sizzling, about 3 minutes. Cover tightly and cook over moderate heat, stirring occasionally, until just tender, about 6 minutes. Stir in the lemon juice and crushed red pepper. Season with salt and pepper and serve.
Make Ahead The braised cabbage can be made up to 4 hours ahead. Reheat gently. Serve With Red Wine-Braised Lamb Shanks.
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