Braised in Red Wine & Basil
This is an tasty way to liven up an old standby vegetable
2 - medium Leeks or Onions chopped coarse
1 - Large green Pepper chopped coarse
1- Hot Pepper size and heat optional to taste
1 or 2 pods Okra sliced, optional but thickens the sauce
2 or 3 large sprigs of Basil, chopped
3 or 4 sprigs of Cilantro, optional to your taste
Ground black pepper
Saute all of the above slowly in some olive oil until just soft.
2 - 3 cups Red Cabbage, chopped very coarsely
Saute for 2 - 3 minutes and then add 1 - 2 cups red wine
Cover and cook for 8 - 10 minutes, stirring regularly
Serve when Cabbage is softened but not mushy.
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