|
|

Main dishes
|
BRAISED RED CABBAGE
|
Ingredients
2 tablespoons unsalted butter, in all 1 medium onion, finely chopped A piece of celery root, 2 inches square and 1 inch 1 parsley root, thinly sliced 1 firm head of red cabbage (2-21/4 pounds), shredded cup fresh or canned beef Salt to taste
Method
In a small skillet, melt 1 tablespoon of the butter, add the onion, and saute over moderate heat for 7-8 minutes, or until limp and translucent.
In a 3-quart Dutch oven or other heavy pot, melt the remaining butter, add the celery and parsley roots,

|
|
|
|
|