RED CABBAGE

I JUST WAS SO EXCITED YESTERDAY......I HAD AN ANONYMOUS PERSON REQUEST ME FOR A RECIPE USING RED CABBAGE !!!! NO MATTER HOW GOOD THE CONTENT OF YOUR WEBSITE...........THE INTERNET IS SO HUGE......HOW WILL I EVER KNOW IF SOMEBODY IS READING MY EFFORTS. OF COURSE I KNOW SOME OF MY GOOD FRIENDS DO READ IT AND SURPRISE SURPRISE QUITE A FEW OF MY KIDS' FRIENDS READ IT TOO. SO THAT MAKES IT SO WORTHWHILE AS I SOMETIMES FEEL THAT I SIMPLY HAVE TO PUT IT DOWN AND SHARE IT WITH WHOSOEVER IS INTERESTED.

SO TO COME BACK TO RED CABBAGE....

I BUY ONE RED CABBAGE WHEN I GO TO THE MARKET EVERY WEEK AND THOUGH YOU CAN STORE IT FOR A WHILE.....ALL VEGETABLES HAVE MOST OF THEIR GOOD NUTRIENTS WHEN THEY ARE FRESH.

BRAISED RED CABBAGE

Cut out the hard core and thinly shred the cabbage. Place the cabbage in a glass dish with one thinly sliced onion and one sliced apple. Cover with (vegetable stock if you are a vegetarian ..otherwise chichen stock). Add a little honey, a teaspoon of caraway seeds, salt, pepper and a cinnamon stick. Cover and bake till the cabbage is tender.

If you are not serving it at once, refrigerate it till required.