Red Cabbage
Braised in Red Wine & Basil

This is an tasty way to liven up an old standby vegetable

braised red cabbage

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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