How To Make Braised Red Cabbage
One of my favorite side dishes when engaging in a fulfilling Czech or German meal is the side dishes. Yes starches such as dumplings and boiled potatoes are a tasty accompaniment when consuming roast pork or duck laden with a hint of caraway. But then enter the Eastern European staple of our good friend,the cabbage. When I am fortunate enough to dine out at Bohemian restaurants or partake in Oktoberfest parties, I always get a side dish of either sauerkraut or the very tasty braised sweet and sour cabbage. Most braised cabbages are usually served using the red cabbage variety. The traditional green cabbage will work, but I think the red cabbage is a subtle reminder of the fall season, so why not add a little zesty color to the dinner plate? Try this recipe out. The key to preparing a good vinegar and sweet based cabbage dish is to really let the final product rest or refrigerate for a day or so. Yes, you can serve it right away, but if possible try to give it another twenty four hours...