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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Thanks to Jeff Smith (Frugal Gourmet) for including this in his Christmas book AND my family favorites for Christmas dinner. Tangy and sweet at the same time. EXCELLENT color for a holiday meal-jazzes up the table. Ingredients:
1 large red cabbage, cored, shredded |
1 1/2 cups beef stock (**) |
1/2 cup brown sugar, packed |
1/2 cup cider vinegar |
4 tablespoons butter |
1/4 teaspoon black pepper |
Directions:
1. Combine all ingredients in a 10-12 quart stainless steel soup pot.
2. Bring to a boil, stir, cover, and simmer over low heat, stirring occasionally-about 1 hour.
3. Salt to taste.
4. NOTE* replace with water and two beef bouillon cubes.
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