I found myself with half a head of red cabbage leftover after Thanksgiving dining was complete. After searching the indexes of many cookbooks, I happened upon this recipe in Michael Smith's Fast Flavours. Generally speaking, it's not my favourite cookbook. It's not my "go to" for a last minute great recipe. I'm not sure why, because this red cabbage is easy and great! Even the kids loved it. It's here on the blog because I want to make sure I don't lose this recipe, which has just enough sweet and just enough heat to make it so interesting. In fact, I'm giving Michael Smith another chance and I've got his Hungarian Beef Stew in the crockpot now...
Red Cabbage and Tomato
1 - 19 oz (540 ml) tin diced tomatoes
1 red cabbage, thinly sliced (or half a massive red cabbage)
1 c water
1/4 c sugar
2 tbsp cider vinegar
1 tsp salt
1/2 to 1 tsp of your favourite hot sauce (we used Cholula)
Place all ingredients in a pot with a tight fitting lid. Bring to a boil over high heat, stirring frequently. Lowe heat and cook, covered, at a slow, steady simmer for 30 minutes, stirring occasionally.
No comments:
Post a Comment