Braised Red Cabbage

  • Total Time:
  • Servings: 4 to 6

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  • 1/4 cup extra-virgin olive oil
  • One 3-pound head of red cabbage—cored and sliced 1/4 inch thick
  • 2 tablespoons fresh lemon juice
  • Pinch of crushed red pepper
  • Salt and freshly ground pepper

How to make this recipe

  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.

Contributed By Photo © Con Poulos Published February 2007

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