This is a Belgian recipe that my step mother used to make on every Shabbat dinner. The look of the sautéed purple stripes, shining, covered with lemony butter, is super festive on a holiday table and can be dominant feature of your table design.
It is perfect as a side dish for a dairy, vegetarian or vegan meal. Serve it on a mountain of fluffy rice, or try it next to a beautiful piece of grilled salmon. They are such a great couple.
3.5 oz butter
1 red cabbage, sliced into strips
Juice of 1 lemon
1/2 cup water
1/2 cup raisins
1 tbsp sugar
1. In wide pot, heat the butter. Add strips of cabbage and stir with wooden spoon until they are completely covered in butter. Cover the pot and cook to soften for 5 minutes.
2. Add lemon juice, water, raisins and sugar. Bring to a boil, cover, and lower to medium flame.
3. Season with salt and pepper and cook for 40 minutes, until the cabbage is soft and transparent.
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