1 head cabbage, finely shredded
2 Tbsp butter
1 tsp salt
1 tsp black pepper
1 cup vinegar
Put all the ingredients in a non-reactive (stainless steel) pot, stir, cover the pot, then place on the stove over low heat. Cook for 10 minutes, giving the pot a shake or two during the cooking time, but do not uncover the pot.
When 10 minutes is up, remove cover and turn out into a bowl, stir, and serve hot or at room temperature as a side dish. This is similar to sauerkraut but not as sour.
Makes about 4 to 6 one cup servings.
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