Sautéed Red Cabbage
Red cabbage is a traditional accompaniment for goose. Spoon it right onto the platter around the goose for classic presentation and easy serving.
Yield: 8 servings
- 3 bacon slices, chopped
- 1 large onion, thinly sliced and separated into rings
- 8 cups coarsely chopped red cabbage (about 2 1/2 pounds)
- 1/2 cup dry red wine
- 2 teaspoons sugar
- 3/4 teaspoon salt
- Cook bacon in a large Dutch oven over medium heat 3 minutes or just until it begins to crisp. Add onion, and cook, 5 minutes or until onion is tender and golden, stirring occasionally. Add cabbage; cook 3 minutes, stirring gently. Add wine, sugar, and salt. Reduce heat to low, and cook, uncovered, 15 to 20 minutes or until cabbage is crisp-tender. Transfer to a serving bowl or spoon onto platter with goose.
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