Smothered Red Cabbage

Oxmoor House
6 to 8 servings


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1 medium-size red cabbage, cleaned and shredded
2 quarts boiling water
1 small onion, finely chopped
2 tablespoons butter or margarine
1 tablespoon all-purpose flour
1/4 cup vinegar
1 cup water
1 tablespoon firmly packed brown sugar
1/2 teaspoon salt
1/8 teaspoon pepper


Place cabbage in a large colander; pour boiling water over cabbage, and drain well. Set aside.

Sauté onion in butter in a Dutch oven until tender. Add cabbage; cover and cook over low heat 10 minutes.

Dissolve flour in vinegar, stirring with a wire whisk until smooth. Add flour mixture, 1 cup water, sugar, salt, and pepper to cabbage. Cover and cook over low heat 50 minutes or until cabbage is tender.

Created date

February 2010